Steak Strawberry Salad with Balsamic Vinaigrette

Steak and Strawberry Salad with Balsamic Vinaigrette - 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.

How to make Steak Strawberry Salad with Balsamic Vinaigrette

First, gather all your 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:

• ¼ cup olive oil
• ⅛ cup balsamic vinegar
• ½ clove garlic, minced
• ¼ tsp. honey
• ½ tsp. dijon mustard
• Salt and pepper to taste

For the salad:

• ½ bag spring mix
• ½ bunch arugula
• 12 pieces asparagus, blanched
• 10 strawberries, quartered

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

Note: For thin-cut steaks, handle them a little differently than thicker cuts. Keep the steaks in the refrigerator until just before cooking. Because the meat is thin, starting it cold helps you achieve a nice crust on the outside while still keeping the inside tender and slightly 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.

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.

Top with balsamic dressing and serve!

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Steak and Strawberry Salad with Balsamic Vinaigrette Recipe

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Craving steak but want something light and refreshing? This Steak and Strawberry Salad pairs juicy seared sirloin with sweet strawberries, crisp greens, and a tangy homemade balsamic vinaigrette. Paleo-friendly, flavorful, and perfect for a quick meal!

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Ingredients

Steaks

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• 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

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• ¼ cup olive oil
• ⅛ cup balsamic vinegar
• ½ clove garlic, minced
• ¼ tsp. honey
• ½ tsp. dijon mustard
• Salt and pepper to taste

Salad

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• ½ bag spring mix
• ½ bunch arugula
• 12 pieces asparagus, blanched
• 10 strawberries, quartered

Instructions

1. Cook the steaks: Keep steaks in the refrigerator until just before cooking (this helps thin cuts sear nicely while staying pink inside). Heat a skillet over high heat with cooking fat. Season steaks with garlic salt, black pepper, and Herbs de Provence. Sear for 1 minute 30 seconds per side, flipping only once. Transfer to a plate and let rest.
2. Make the dressing: Whisk together olive oil, balsamic vinegar, garlic, honey, Dijon mustard, salt, and pepper in a small bowl. Let sit.
3. Assemble the salad: Layer spring mix and arugula on a plate or bowl. Add quartered strawberries and blanched asparagus.
4. Slice and add steak: Once steaks have rested and cooled slightly, slice thinly against the grain. Arrange over salad.
5. Finish: Drizzle with balsamic vinaigrette and serve immediately.

Notes

Thin-cut steak tip: Keep steaks cold before cooking to get a good crust without overcooking the inside.

Cheese lovers: Add crumbled goat cheese or feta for extra creaminess (skip for paleo).

Make ahead: Prep salad and dressing ahead, but cook steak fresh for best results.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  BORNIER Original Organic Dijon Mustard, 7.4 Ounce
• 
  Giuseppe Giusti - Gran Deposito Aceto Balsamico Di Giuseppe Giusti Moderna - Italian Balsamic Wine Vinegar 8.45 fl.oz. (250ml) - Pack of 1
• 
  OXO Good Grips Large Salad Spinner - 6.22 Qt., White

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 40gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 78mgSodium: 456mgCarbohydrates: 17gFiber: 5gSugar: 9gProtein: 27g

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Looking for more delish salads like this Steak and Strawberry Salad with Balsamic Vinaigrette? Check out my collection here!