Steak Salad
Steak Salad is a fancy meal that can be enjoyed as a healthy lunch or dinner. Perfect medium-rare steak, crispy bacon, avocado, and fresh tomatoes are served over a bed of vinaigrette-tossed lettuce.
Steak Salad
- Prep
- 15 mins
- Cook
- 20 mins
- Rest
- 10 mins
- Total
- 45 mins
- Makes
- 4 servings
Instructions
Fry Bacon: Cook bacon on pan (Note 5) over medium heat until crispy, flipping occasionally, 5 to 10 minutes. Turn off heat, and transfer bacon to paper towel lined plate to drain.
Prep Steak: Pat steak dry with paper towels, and trim off fat. Season both sides with salt and pepper. Spooning 2 teaspoons of bacon grease from pan, drizzle over both sides of steak, brushing all over meat to slather it in bacon grease. Pour out remaining grease in pan, and wipe pan dry with paper towel.
Cook Steak: Heat now-dry pan over medium-high heat until very hot, then add greased steak. Cook for 2 minutes, flip to other side, cook for another 2 minutes, and flip again. Then flip every minute until medium-rare in thickest part (120 to 125 F), 3 to 5 minutes longer depending on size of steak. Transfer to cutting board, and let rest for 10 minutes while you work on next step.
Assemble Salad (Note 6): Whisk all vinaigrette ingredients in bowl until emulsified. Toss vinaigrette with chopped romaine lettuce until nicely moistened. Arrange lettuce, tomatoes, and avocado on 4 large plates or bowls. Crumble bacon on top.
Serve: Cut steak into 1/4-inch slices (Note 7), and lay on top of salads. Serve while fresh (Note 8).
Nutrition
| Makes 4 Servings |
| Amount Per Serving: |
| Calories 360 | |
| Total Fat 27g | 41% |
| Saturated Fat 5g | 24% |
| Cholesterol 44mg | 15% |
| Sodium 370mg | 15% |
| Net Carb 4g | |
| Total Carb 9g | 3% |
| Dietary Fiber 5g | 19% |
| Sugars 3g | |
| Protein 20g |
Photos
NOTES & TIPS
(1) Steak. I use one boneless strip steak, which weighs 3/4 to 1 pound and is 1.5 inches thick. Avoid thicker steaks because they're harder to cook evenly, resulting in tougher steak. If you don't like strip steak, use your favorite cut and either pan-sear or grill it.(2) Grape Tomatoes. One pint is the same as 2 cups, which corresponds to 10 ounces weight. You can also use cherry tomatoes. I like using multi-color varieties, and I typically cut each tomato in half and the larger ones in quarters.
(3) Romaine Lettuce. Each heart weighs about 5 ounces. A salad spinner is recommended for removing excess moisture from the lettuce. You can substitute with your favorite leafy greens, or use a mix of shredded cabbage and carrots.
(4) Red Wine Vinaigrette. You can replace this with your favorite dressing, or do a simpler substitution by replacing red wine vinegar with balsamic or sherry.
(5) Pan. I use an 11-inch nonstick pan.
(6) Assembling Salad. You can customize the salad to your preferences by adding extra veggies like sliced onions, bell peppers, corn, or cucumbers. For extra protein, you can toss in hard-boiled eggs, nuts, seeds, or cheese.
(7) Slicing Steak. Thinner slices will taste more tender, so take the extra time to make very thin cuts.
(8) Serving. This salad tastes best when enjoyed right away. If that’s not possible, store the salad tightly covered in the refrigerator. I don’t recommend making this more than a half-day in advance because the bacon loses its crispness, the lettuce starts to wilt, and the avocado turns brown.
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