Description
This steak salad is ready in under 30 minutes. Juicy steak, crisp veggies, and a flavorful shallot vinaigrette come together for a dish that’s perfect for gatherings—or any weeknight dinner.
Ingredients
Units
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Shallot Vinaigrette:
- 1/2 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon honey
- 1 shallot, thinly sliced
Salad:
- 8 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1/2 fennel bulb, thinly sliced
- 4 radishes, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/4 cup basil leaves, torn
- for garnish: basil leaves and (optional) edible flowers
Beef:
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice wine vinegar
- 1 tablespoons olive oil
- Pinch red pepper flakes
- 1 pounds Filet Mignon, cut into 1” cubes (feel free to swap rib eye or sirloin)
- Salt and pepper
- 1 tablespoon flour
- Olive oil for the pan
Instructions
- Make the shallot vinaigrette: whisk everything together and set aside.
- Add all the salad ingredients to a large bowl, reserving some basil for garnish
- Sprinkle the steak with salt, pepper, and flour.
- Whisk together the garlic, both vinegars, red pepper flakes, oil.
- In a large nonstick skillet, heat olive oil just to cover the bottom of the pan over medium high heat.
- Add steak in even layer and cook until golden brown (about 2 min) then flip and cook 2 minutes on the other side.
- Add the garlic-vinegar mixture, and cook, stirring often, until steak is cooked through.
- Drizzle half the vinaigrette over the salad. Toss to combine. Top with the steak and garnish with more basil.
- Prep Time: 15
- Cook Time: 5
Keywords: steak salad