Best Add-Ins for Steak Salad
I tend to spiff mine up a bit with whatever we might have on hand— avocados, goat cheese, red bell peppers, tomatoes, pomegranate seeds, depending on what’s in season.
Best Greens for Steak Salad
Arugula is a particularly good complement to steak, though the pepperiness of the arugula can at times be a little too much if not mixed in with some other salad greens. You can also use, or mix in, chopped fresh romaine lettuce, baby spinach, baby gem, or iceberg lettuce. For an alternative to arugula you can use any of the chicories—frisée, endive, or radicchio.
More Fresh & Easy Ways to Enjoy Steak
Steak Salad with Miso Vinaigrette Steak Salad with Arugula and Parmesan Cheese Grilled Chili Lime Flank Steak Flank Steak with Orange and Avocado Salsa Skirt Steak with Avocado Chimichurri
2 tablespoons lemon juice 6 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard Salt and pepper
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).
