Steak and Strawberry Salad with Balsamic Vinaigrette

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Spring is finally beginning to get into full swing and it’s time to transition from heavier cold-weather foods to the lighter, greener foods that we like to eat in warmer weather.

And what better way to transition than by turning your favorite steak dinner into a salad? Thinly sliced sirloin steak, blanched asparagus and fresh strawberries pair perfectly with peppery arugula and a homemade balsamic vinaigrette to make this the lighter version of a very decadent dinner.

Ingredients:

For the steaks:

  • 2 thin cut sirloin steaks, 6 oz. each
  • High temperature cooking fat of choice
  • Garlic salt, black pepper and Herbs de Provence to taste

For the dressing:

  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1/2 clove garlic, minced
  • 1/4 tsp. honey
  • 1/2 tsp. dijon mustard
  • Salt and pepper to taste

For the salad:

  • 1/2 bag spring mix
  • 1/2 bunch arugula
  • 12 pieces asparagus, blanched
  • 10 strawberries, quartered

Directions:

1. Cook the steaks first so that they have time to rest while you create the rest of the salad.

Note: For thin-cut steaks, you’ll need to treat them a little different than you’d normally treat a steak. Keep your steaks in the refrigerator until you are ready to rub in your spices and put them in the pan. Because of the thinness of the meat, you want them to be as cold as possible so that you can still achieve a bit of a crust on the outside while still keeping the inside pink.

Heat a pan over high heat with about a tablespoon of your high temperature cooking fat of choice. Depending on the size of your steak and your pan, you may need to cook the steaks separately. Rub the garlic salt, pepper and Herbs de Provence into both sides of the steak. When the cooking fat is shimmering, place your steak into the pan. Cook for 1 minute 30 seconds on each side, only flipping once. Move steak to a plate and set aside to let it rest.

2. Place all ingredients for dressing into a small bowl and mix thoroughly. Let sit.

3. Assemble salad — spring mix on the bottom, arugula on top, strawberries and cooled asparagus mixed throughout. Only slice steak and add to salad once it has rested and cooled a bit.

4. Top with balsamic dressing and serve!

Looking for more salads? Check out my collection here!

Steak and Strawberry Salad with Balsamic Vinaigrette

Steak and Strawberry Salad with Balsamic Vinaigrette

Ingredients

Steaks

  • 2 thin cut sirloin steaks, 6 oz. each
  • High temperature cooking fat of choice
  • Garlic salt, black pepper and Herbs de Provence to taste

Dressing

  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1/2 clove garlic, minced
  • 1/4 tsp. honey
  • 1/2 tsp. dijon mustard
  • Salt and pepper to taste

Salad

  • 1/2 bag spring mix
  • 1/2 bunch arugula
  • 12 pieces asparagus, blanched
  • 10 strawberries, quartered

Instructions

  1. Cook the steaks first so that they have time to rest while you create the rest of the salad.
  2. Note: For thin-cut steaks, you’ll need to treat them a little different than you’d normally treat a steak. Keep your steaks in the refrigerator until you are ready to rub in your spices and put them in the pan. Because of the thinness of the meat, you want them to be as cold as possible so that you can still achieve a bit of a crust on the outside while still keeping the inside pink.
  3. Heat a pan over high heat with about a tablespoon of your high temperature cooking fat of choice. Depending on the size of your steak and your pan, you may need to cook the steaks separately. Rub the garlic salt, pepper and Herbs de Provence into both sides of the steak. When the cooking fat is shimmering, place your steak into the pan. Cook for 1 minute 30 seconds on each side, only flipping once. Move steak to a plate and set aside to let it rest.
  4. Place all ingredients for dressing into a small bowl and mix thoroughly. Let sit.
  5. Assemble salad — spring mix on the bottom, arugula on top, strawberries and cooled asparagus mixed throughout. Only slice steak and add to salad once it has rested and cooled a bit.
  6. Top with balsamic dressing and serve!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 524 Total Fat: 40g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 78mg Sodium: 456mg Carbohydrates: 17g Fiber: 5g Sugar: 9g Protein: 27g

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