Steak Salad

on

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

This hearty steak salad is loaded with fresh veggies and features a tangy apple cider vinegar dressing that doubles as a marinade for the steak. It's a perfect light meal that’s both nutritious and satisfying.

Ingredients

Marinade/Dressing:
  • 3 tbsp apple cider vinegar
  • 60 ml (¼ cup) extra virgin olive oil
  • 2 tsp honey
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp kosher salt, or to taste
  • ¼ tsp ground white pepper (or black pepper), to taste
Salad:
  • 1 kg steak
  • 6 cups chopped romaine/cos lettuce
  • 2 vine tomatoes, diced
  • ½ medium red onion, sliced
  • Feta cheese, crumbled (to taste)
  • ½ cup Kalamata olives

Method

  1. Prepare the Marinade/Dressing:
    • In a bowl, whisk together all the marinade/dressing ingredients until well combined.
  2. Marinate the Steak:
    • Place the steak into a shallow dish and pour ⅓ of the prepared marinade over it.
    • Gently massage the steak to evenly coat all sides with the marinade. Let it sit for 15 minutes to come to room temperature.
  3. Prepare the Salad:
    • While the steak marinates, chop the lettuce, dice the tomatoes, and slice the red onion. Set aside.
  4. Cook the Steak:
    • Heat a grill or heavy-bottom pan over medium-high heat and lightly brush it with oil.
    • Cook the steak for about 5 minutes total for medium-rare, flipping halfway through. Adjust the cooking time based on the steak's thickness and your desired level of doneness.
    • Remove the steak from the heat and allow it to rest for a few minutes before slicing into 1.5 cm (½-inch) thick pieces.
  5. Assemble the Salad:
    • In a large salad bowl, combine the lettuce, tomatoes, and onion.
    • Add the sliced steak on top and pour the remaining dressing over the salad.
    • Garnish with crumbled feta cheese and Kalamata olives. Toss well to combine and serve immediately.

Chef’s Tips

  • Steak Resting Time: Let the steak rest for a few minutes after cooking to ensure it stays juicy when sliced.
  • Customisation: Add avocado or roasted red peppers to give the salad more variety.

Nutritional Information (per serving)

  • Calories: 450
  • Carbohydrates: 10 g
  • Protein: 35 g
  • Fats: 30 g