Steak salad with juicy slices of seasoned beef on a bed of colorful greens and crunchy vegetables. Mixed together with a homemade balsamic dressing.
ingredient
- ¼ cup balsamic vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon mayonnaise, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 1 pound flank steak, or flat iron steak
- kosher salt, for seasoning
- black pepper, for seasoning
- 2 tablespoon olive oil
- 4 cups arugula
- 4 cups romaine lettuce, 1" pieces
- 2 cups radicchio, 1" pieces
- 1 cup cherry tomatoes, cut in half
- ½ cup thinly sliced cucumber
- ¼ cup thinly sliced radish
- ¼ cup diced red onion
- 1 medium avocado, sliced or diced
- ¼ cup feta cheese
Directions
- Make the Dressing – In a medium bowl, whisk together vinegar, mustard, mayonnaise, salt, and pepper. Slowly drizzle in the olive oil and whisk until it becomes a thickened emulsified dressing. Set aside.
- Prepare the Steak – Dry the surface of the steak with paper towels. Season both sides with salt and pepper.
- Cook the Steak – Heat a large cast-iron skillet over high heat until hot. Add the oil. Once the oil is hot, add the steak and press it down into the pan. Cook until the surface is browned, 4 minutes. Flip the steak and cook until it reaches an internal temperature of 120 to 125°F (49 to 52ºC) on a meat thermometer for medium-rare, about 3 to 5 minutes.
- Rest then Slice – Transfer the steak to a cutting board and rest for 10 minutes. Slice the steak against the grain into ¼-inch thick pieces. Cut smaller if desired.
- Assemble the Salad – In a large serving bowl mix together the arugula, romaine, and radicchio. Top salad with tomatoes, cucumber, radish, onion, steak, avocado, and feta cheese.
- To Serve – Serve steak salad with balsamic vinaigrette.
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