Description
This Easy Steak Salad with Lemon Vinaigrette features tender pan-seared flank or skirt steak served over a fresh bed of mixed greens, arugula, bell peppers, scallions, avocado, and goat cheese. Finished with a bright and tangy lemon vinaigrette, this salad is perfect for a quick and flavorful midweek meal.
Ingredients
Scale
For the Steak and Salad
- 1 pound flank steak or skirt steak
- Salt and freshly ground pepper, to taste
- 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 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 Lemon Vinaigrette
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard (smooth) or 1/2 teaspoon dry mustard
- Salt and pepper, to taste
- Extra virgin olive oil, for searing steak (a couple teaspoons)
Instructions
- Prepare the Pan and Steak: Heat a couple teaspoons of extra virgin olive oil in a cast iron pan over high heat. Pat the flank or skirt steak dry with paper towels to ensure a good sear. Season both sides generously with salt.
- Sear the Steak: Place the steak in the hot pan and sear on both sides until nicely browned, about 2-3 minutes per side. Do not move the steak during searing to develop a crust.
- Rest the Steak: Remove the pan from heat and cover it. Let the steak rest in the pan to continue cooking gently to your preferred doneness. Use a meat thermometer to check internal temperature: 125°F to 130°F for rare, 140°F for medium rare, or 150°F for medium. Alternatively, test doneness using the finger test method.
- Slice the Steak: Transfer the steak to a cutting board and let it rest for a few minutes. Slice the steak thinly on a diagonal against the grain to ensure tenderness and wide slices.
- Assemble the Salad: In a large bowl, toss together the lettuce greens, arugula, red bell pepper slices, crumbled goat cheese, and scallions. Arrange the salad mixture on individual serving plates. Top with the avocado pieces and several slices of the chilled steak.
- Add Optional Fruit: Sprinkle pomegranate seeds or thinly sliced kumquats over the salad for a burst of sweetness and color, if desired.
- Make the Lemon Vinaigrette: In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper to taste until well emulsified.
- Dress the Salad and Serve: Drizzle the lemon vinaigrette over the assembled salad just before serving. Enjoy this fresh, flavorful, and easy steak salad.
Notes
- This steak salad is a quick, easy, and nutritious midweek meal option.
- Cutting the steak thinly against the grain ensures each bite is tender.
- Use a cast iron pan for the best sear and flavor on the steak.
- The lemon vinaigrette adds a bright, tangy element that complements the richness of the steak and goat cheese.
- Optional pomegranate seeds or kumquats add a pop of color and subtle sweetness.
- Letting the steak rest after cooking ensures it remains juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 746 kcal
- Sugar: 4 g
- Sodium: 438 mg
- Fat: 60 g
- Saturated Fat: 16 g
- Unsaturated Fat: 44 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: 81 mg
