Name: Easy Steak Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Extra virgin olive oil -; 1 pound flank steak or skirt steak -; Salt and freshly ground pepper -; 1/2 head lettuce greens -; 1 bunch arugula (young leaves), tough stems removed -; 1/2 red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces -; 4 scallions, thinly sliced -; 1 avocado, cut into bite-sized pieces -; 4 ounces goat cheese, crumbled -; Pomegranate seeds or thinly sliced kumquats (optional) -; For the dressing: -; 2 tablespoons lemon juice -; 6 tablespoons extra virgin olive oil -; 1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard -; Salt and pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Steak Salad with Lemon Vinaigrette

1. Extra virgin olive oil -

2. 1 pound flank steak or skirt steak -

3. Salt and freshly ground pepper -

4. 1/2 head lettuce greens -

5. 1 bunch arugula (young leaves), tough stems removed -

6. 1/2 red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces -

7. 4 scallions, thinly sliced -

8. 1 avocado, cut into bite-sized pieces -

9. 4 ounces goat cheese, crumbled -

10. Pomegranate seeds or thinly sliced kumquats (optional) -

11. For the dressing: -

12. 2 tablespoons lemon juice -

13. 6 tablespoons extra virgin olive oil -

14. 1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard -

15. Salt and pepper -

How to cook deliciously - Easy Steak Salad with Lemon Vinaigrette

1. Stage

Cook the steak: Heat a couple teaspoons of oil in a cast iron pan on high heat. 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 can test with a meat thermometer. Remove steak from pan at 125°F to 130°F for rare, 140°F for medium rare, 150° for medium. Or use your fingers to test the meat for doneness (see The Finger Test to Check the Doneness of Meat ).

2. Stage

Let the steak rest before cutting, then cut thin slices: 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.

3. Stage

Make the salads: Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.

4. Stage

Make dressing: Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad. Did you love the recipe? Give us some stars and leave a comment below!