This steak salad is hearty enough to serve as a full meal for lunch or dinner, and has tons of flavor. Steak is pan seared and sliced thinly, then paired with greens, couscous, blue cheese, dried cranberries, pumpkin seeds and a mustard vinaigrette dressing.
U.S. Beef Steak Salad
U.S. Beef Steak Salad
INGREDIENTS
500 g U.S. beef short loin
20 ml olive oil
Salt and freshly ground black pepper to taste
2 baby lettuce, halved
20 g baby spinach
20 g baby arugula
20 g beetroot leaves
150 g Couscous, soaked in 200 ml of hot water for 5 mins
60 g blue cheese, crumbled
50 g dried cranberries
20 g pumpkin seeds
Dressing
10 g Dijon mustard
15 g yogurt
50 ml red vinegar
100 ml olive oil
No. Servings:
2
Cooking time:
35 minutes
INSTRUCTIONS
- Rub the U.S. beef short loin with olive oil and generously season with salt and black pepper.
- Sear in a hot frying pan on high heat for 4 to 5 minutes (2 ½ minutes on each side).
- Set aside and allow to rest for 4 to 5 minutes, then slice thinly.
- In the same pan, sear the baby lettuce halves for 1 minute until slightly browned. Season with salt and black pepper.
- Assemble all the greens and couscous in a wide salad bowl and top with steak slices, blue cheese crumbles, dried cranberries, and a sprinkle of pumpkin seeds.
Dressing
- In a bowl, emulsify all the ingredients together using the hand blender. Season with salt and black pepper.
This tasty salad can be served with a slice of country bread and charred grape tomatoes on the side.
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