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Sirloin steak and salad recipe

Sirloin steak and salad recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

A healthier alternative to chips and onion rings etc. Allow plenty of time for the steak to marinate in the garlic oil before cooking as this will help add extra flavour.


Angus, Scotland, UK

2 people made this

IngredientsServes: 2

  • 1 (200g) sirloin steak
  • 3 to 5 sprays garlic spray oil
  • 3 to 5 pinches black pepper
  • 1/3 bag (about 2 handfuls) mixed salad leaves
  • 50g red or yellow pepper, finely chopped
  • 25g red onion, finely chopped
  • 6 to 7 pickled onions, sliced
  • 1 tablespoon blue cheese dressing

MethodPrep:10min ›Cook:10min ›Extra time:2hr resting › Ready in:2hr20min

  1. Trim any excess fat off the steak. Spray with garlic spray oil and season with black pepper; place in a sealable freezer bag and chill in fridge for at least a few hours.
  2. Remove from fridge at least 30 minutes before you need it to bring it up to room temperature (this will promote a more even cook).
  3. Preheat a George Foreman grill then, once hot, cook the steak for a few minutes on each side, to your preference. After cooking, remove from the heat and allow to rest for at least 5 minutes.
  4. In a bowl, combine salad leaves, red pepper, red onion, pickles and dressing; toss well. Either transfer to a plate and serve the steak whole or slice the steak and serve on top of the tossed salad in the bowl.

See it on my blog

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Steak Salad Recipe

This is seriously the best steak salad recipe that you can make at home in under 20 minutes. Restaurant quality juicy, melt in your mouth Ribeye steak, mixed greens, red onions, cucumbers, cherry tomatoes, avocado and delicious balsamic vinaigrette dressing. The perfect, healthy and delicious lunch or dinner salad.

Not sure why, I haven’t shared this Ribeye salad on the blog earlier. I make it once every few months, more often in the summer, during Grilling season.

I’m still in Europe and restaurants are closed here. My birthday was 3 days ago and I wanted to celebrate it with some of my favorite meals, so steak was on the menu. I thought why not make a steak salad. So good, foolproof and easy to make. Definitely worth trying, if you are a steak lover like me.


Steak Salad with Herb Vinaigrette

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For this healthy Mexican grilled flank steak recipe, medium-rare slices of beer-marinated beef mingle with romaine lettuce, canned black beans, cherry tomatoes, avocado, queso fresco, and cilantro in an avocado-yogurt dressing.

Tips for Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Instructions

  1. 1 To marinate the steak, in a small bowl, whisk together the olive oil, garlic, chili powder, cumin, salt, and pepper. Spread the paste all over the steak and place in a zippered plastic bag. Pour the beer into the bag and seal the bag. Let the steak stand at room temperature for 30 minutes or refrigerate for up to overnight.
  2. 2 To make the dressing, put the avocado, yogurt, cilantro, and lime zest and juice into a blender and process until smooth. Add water by the tbsp. to get it to the consistency you like (it should be pourable). Set aside if making the salad right away, or cover and refrigerate for up to 1 day.
  3. 3 To cook the steak, let the steak sit at room temperature for 1 hour if refrigerated. Place a large stovetop grill pan over medium high heat, or prepare a medium-high fire in a charcoal grill or turn on the burners of a gas grill to medium-high. Spray the grill with cooking spray. Remove the steak from the marinade and shake off the excess. Place the steak on the grill and cook, turning once, until nicely browned, 3–4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 2-inch lengths, then across the grain into thin, 1/4-inch strips.
  4. 4 In a large wide serving bowl, toss together the romaine, beans, and tomatoes. Drizzle with some of the dressing and toss to coat. Sprinkle with the avocado, steak, and queso. Drizzle with a little more dressing, garnish with cilantro, season with salt, and serve.

Steak Salad with Honey-Lemon Vinaigrette

Seared sirloin steak atop a bed of fresh arugula and cauliflower &mdash sounds like the best salad recipe ever, right?

WD Test Kitchen tip: A bit of honey mixed with lemon juice makes a delicious fat-free vinaigrette.

large cauliflower (about 1 1/4 lbs), cored and sliced 1/2" thick

plus 1 tsp. extra virgin olive oil

sprigs rosemary, leaves finely chopped

  1. Heat oven to 450°F. Place one oven rack at the bottom of the oven and a second at the top.
  2. On a large rimmed baking sheet, toss the cauliflower with 1 tablespoon oil, the rosemary, and 1/4 teaspoon each salt and pepper. Arrange in a single layer and roast on the bottom oven rack until golden brown and tender, 15 to 20 minutes.
  3. Meanwhile, heat a large cast-iron skillet over medium-high heat. Rub the steak with the remaining teaspoon oil and season with 1/4 teaspoon each salt and pepper. Sear the steak until browned, 2 to 3 minutes per side, then transfer the skillet to the top oven rack and cook, 6 to 7 minutes for medium. Transfer the steak to a cutting board and let rest for 5 minutes before thinly slicing.
  4. Meanwhile, in a large bowl, whisk together the lemon juice, honey and 1/4 teaspoon pepper. Add the arugula, cranberries, cauliflower, and sliced steak and toss gently to combine.

PER SERVING 329 CAL, 13.5 G FAT (4 G SAT FAT), 74 MG CHOL, 334 MG SOD, 28 G PRO, 27 G CAR, 4 G FIBER


Garlic steak bite salad with tarragon dressing

Ingredients

  • 1 &frasl3 cup 80 ml mayonnaise or vegan mayonnaise
  • 2 tbsp 2 tbsp water
  • ½ tbsp ½ tbsp dried tarragon
  • ½ tbsp ½ tbsp Dijon mustard
  • 1 1 garlic clove, pressed garlic cloves, pressed
  • 4 cups (8 oz.) 950 ml (220 g) leafy greens
  • 8 oz. 230 g cherry tomatoes
  • 1 (7 oz.) 1 (200 g) avocadoavocados
  • 6 oz. 170 g cucumber
  • 2 lbs 900 g flank steak or ribeye steak ribeye steaks or sirloin steak, cut into 1" (2.5 cm) pieces
  • 2 tbsp 2 tbsp ghee or butter
  • 3 3 garlic clove, finely chopped garlic cloves, finely chopped
  • salt and ground black pepper, to taste

Optimized macros for effective and healthy weight lossRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

What is ghee?

Ghee is clarified butter meaning that the milk protein has been removed. This makes it perfect for frying on high temperatures since it won't burn as easily as butter.

Budget tips

Ask the butcher if they have steak bites you could buy. Some butchers will charge a lot less for steak bites even if the cut is typically more expensive since the pieces are too small to sell as a full steak.

I don't eat red meat

You could replace the meat with any meat of your preference. For example chicken, pork tenderloin, lamb or even fish or shrimps. Just make sure to adjust the cooking methods accordingly.

Want juicer steak bites?

If you choose a less tender cut of meat like flank, you can marinate in advance to tenderize and flavor the meat. A combination of tamari, vinegar, olive oil, garlic powder, dried parsley works very nicely with this dish.


Directions

For Vinaigrette: In a blender canister, combine the cumin and water. Pulse several times to get the cumin wet. Add a small amount of additional water if needed.

Next, add the olive oil and allow the blender to run at top speed for about five minutes. If time permits, allow this mixture to stand at room temperature overnight. If not, allow to stand for 30 minutes then strain through a very fine strainer or cheesecloth.

This is now cumin oil. Whisk the oil into the champagne vinegar and season to taste with salt and pepper. Reserve until ready to assemble salad.

For Fried Green Tomatoes: Slice the tomatoes into 1/4 inch slices and season lightly with salt and pepper. Pour the buttermilk into a shallow container and put the sliced tomatoes into it.

Pour the cornmeal into another shallow container and transfer the sliced tomatoes into it. Turn over back and forth to evenly coat the tomatoes with cornmeal.

Heat a suitable saute pan over medium heat and add the olive oil and butter. Fry the tomatoes until they begin to soften then remove them to an absorbent cloth to drain. Keep in a warm place.

For Salad: Season the steak well with salt and pepper and grill or roast it to desired doneness. Allow it to rest for five or ten minutes depending on thickness (thicker meat takes longer to rest) then slice it across the grain into 1/4 to 1/8 inch slices.

Toss the mixed greens lightly in the cumin vinaigrette and arrange a quarter of the amount on each plate. Arrange the sliced steak over the greens and place the fried tomatoes over the top.


Flat Iron Steaks

From the Test Kitchen

After cooking a steak, there are usually some browned bits (also called “fond”) left in the bottom of the pan. They’re incredibly flavorful—and useful. Typically, the fond is deglazed and turned into a pan sauce, but that’s just one way to use it. In this dish, you’ll cook the ramps, fingerlings and asparagus directly in the fond. The natural moisture in the vegetables also has a deglazing effect—but instead of turning into a sauce, the fond coats the vegetables, imbuing them with deep, rich flavor. With lemon crème fraîche to cut the richness, this is a perfectly balanced springtime steak dinner.

Title

Wash and dry the fresh produce. Halve the potatoes lengthwise. Snap off and discard the woody ends of the asparagus. Using a peeler, shave off a few layers of each asparagus stalk cut the remaining stalks into 2-inch pieces. Trim off and discard the root ends of the ramps if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps roughly chop the greens. Cut the chives into ½-inch pieces. Quarter and deseed the lemon. Pick the dill off the stems. Peel and thinly slice the shallot to get 2 tablespoons of sliced shallot place in a bowl with the juice of all 4 lemon wedges.

In a large pan (nonstick, if you have one), melt half the butter on medium heat. Once melted, add the potatoes to the pan, cut side down first, and season with salt and pepper. Cook, flipping occasionally, 6 to 8 minutes, or until golden brown and tender when pierced with a fork. Transfer to a plate and set aside. Wipe out the pan.

Pat the steaks dry with paper towels season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the steaks cook 2 to 3 minutes on the first side. Flip and cook 1 to 2 minutes. Add the remaining butter cook, occasionally spooning the butter over the steaks, 1 to 2 minutes, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any butter and browned bits (or fond) in the pan. Let the steaks rest for at least 5 minutes.

While the steaks rest, to the pan of reserved butter and fond, add the ramps, browned potatoes, asparagus stalks season with salt and pepper. Cook on medium heat, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the ramps are slightly wilted. Remove from heat and set aside in a warm place.

In a small bowl, combine the crème fraîche and as much of the dill as you&rsquod like season with salt and pepper to taste. Drain the sliced shallot. In a large bowl, combine the shaved asparagus and as much of the shallot as you&rsquod like season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly coat.

Find the lines of muscle (or grain) of the rested steaks. Slice the steaks against the grain. Add any steak juices from the cutting board to the vegetables and stir to combine. Divide the cooked vegetables between 2 plates. Top with the sliced steaks and asparagus salad. Garnish with the chives. Serve with the dill crème fraîche on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Halve the potatoes lengthwise. Snap off and discard the woody ends of the asparagus. Using a peeler, shave off a few layers of each asparagus stalk cut the remaining stalks into 2-inch pieces. Trim off and discard the root ends of the ramps if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps roughly chop the greens. Cut the chives into ½-inch pieces. Quarter and deseed the lemon. Pick the dill off the stems. Peel and thinly slice the shallot to get 2 tablespoons of sliced shallot place in a bowl with the juice of all 4 lemon wedges.

In a large pan (nonstick, if you have one), melt half the butter on medium heat. Once melted, add the potatoes to the pan, cut side down first, and season with salt and pepper. Cook, flipping occasionally, 6 to 8 minutes, or until golden brown and tender when pierced with a fork. Transfer to a plate and set aside. Wipe out the pan.

Pat the steaks dry with paper towels season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the steaks cook 2 to 3 minutes on the first side. Flip and cook 1 to 2 minutes. Add the remaining butter cook, occasionally spooning the butter over the steaks, 1 to 2 minutes, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any butter and browned bits (or fond) in the pan. Let the steaks rest for at least 5 minutes.

While the steaks rest, to the pan of reserved butter and fond, add the ramps, browned potatoes, asparagus stalks season with salt and pepper. Cook on medium heat, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the ramps are slightly wilted. Remove from heat and set aside in a warm place.

In a small bowl, combine the crème fraîche and as much of the dill as you&rsquod like season with salt and pepper to taste. Drain the sliced shallot. In a large bowl, combine the shaved asparagus and as much of the shallot as you&rsquod like season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly coat.

Find the lines of muscle (or grain) of the rested steaks. Slice the steaks against the grain. Add any steak juices from the cutting board to the vegetables and stir to combine. Divide the cooked vegetables between 2 plates. Top with the sliced steaks and asparagus salad. Garnish with the chives. Serve with the dill crème fraîche on the side. Enjoy!


The Skinny

Per 4-ounce serving:

  • 425 calories
  • 15 g fat (3.5 g sat. fat)
  • 1084 mg sodium
  • 33 g carbs
  • 6 g fiber
  • 2.7 g sugar
  • 40 g protein

Ingredients

1 pound lean sirloin steak
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 1/2 teaspoons sea salt, divided
1 cup quinoa, rinsed
1 teaspoon plus 1 tablespoon olive oil, divided
1 tablespoon fresh lemon juice
1 bunch spinach, ends trimmed and leaves coarsely chopped
1 yellow squash, quartered and sliced into thin ribbons with a vegetable peeler
1 red bell pepper, chopped


Recipe Summary

  • 1/2 cup Dijon mustard
  • 2 tablespoons fresh lemon juice, plus wedges for serving
  • 1 garlic clove, crushed through a press
  • Coarse salt and ground pepper
  • 1 large sirloin steak (about 1 1/2 pounds and 1 inch thick), trimmed and cut into 4 equal portions
  • 1 pound red new potatoes, halved (quartered if large)
  • 3 tablespoons olive oil
  • 2 pounds asparagus, trimmed

Preheat oven to 450 degrees. In a small bowl, stir together mustard, lemon juice, and garlic season with salt and pepper. Place cup mustard mixture in a resealable plastic bag. Add steaks, and rub to coat (reserve remaining mixture for serving). Let steaks marinate at room temperature 10 minutes, or refrigerate up to 1 day.

On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil season with salt and pepper. Roast 10 minutes, then add asparagus to sheet, and toss with another tablespoon oil. Season with salt and pepper. Roast until potatoes and asparagus are tender, about 15 minutes more.

While vegetables are roasting, heat remaining tablespoon oil in a large skillet over high. Remove steaks from marinade, allowing excess to drip off cook 4 to 5 minutes per side for medium-rare (if pan darkens quickly, reduce heat). Let rest 5 minutes. Serve steaks with vegetables and reserved mustard sauce garnish with lemon wedges.