Steak salad makes a quick and easy midweek meal.
Made with thin slices of pan-seared steak served over arugula and lettuce greens toss with a lemon vinaigrette.
Round it out with goat cheese, scallions, avocado, and bell pepper.
Elise Bauer
Steak salad is such a great way to enjoy steak!
you’re able to even easily put it together with steak leftovers.
At a minimum it is simply thin slices of steak over salad greens with your preferred salad dressing.
Elise Bauer
For an alternative to arugula you could use any of the chicoriesfrisee, endive, or radicchio.
Pat the steaks dry.
Sprinkle the steaks on both sides with a little salt.
Sear the steaks in the pan on both sides, just until nicely browned.
Remove pan from heat and cover.
Let cook for a few minutes more, until the steak is done to your liking.
you’re able to test with a meat thermometer.
Remove steak from pan at 125F to 130F for rare, 140F for medium rare, 150 for medium.
Remove from pan to a cutting board.
Let rest for a few minutes before cutting.
Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions.
Arrange on individual plates.
Lay on top several slices of chilled sliced steak.
Sprinkle with pomegranate seeds or sliced kumquats if using.
Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste.
