A gourmet experience that elevates the classic salad into a mouthwatering dish, combining perfectly seared steak, creamy avocado, crisp greens, and zesty flavors.
Ingredients
Scale:
1 lb ribeye or sirloin steak
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 cups mixed greens (arugula, spinach, romaine)
1 large avocado, sliced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ cucumber, diced
½ cup crumbled feta cheese (optional)
¼ cup olive oil (for dressing)
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste (for dressing)
Instructions
Start by taking your steak out of the refrigerator and letting it rest at room temperature for about 30 minutes.
Rub the steak with olive oil, kosher salt, black pepper, and garlic powder, ensuring even distribution.
Preheat a cast-iron skillet or heavy frying pan over medium-high heat for about 5 minutes.
Add the steak to the hot skillet and sear for about 4-5 minutes on one side without moving it. Flip and cook for an additional 3-4 minutes for medium-rare.
Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes.
In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Whisk until emulsified.
In a large salad bowl, add the mixed greens, sliced avocado, cherry tomatoes, red onion, cucumber, and feta cheese. Toss gently to combine.
Slice the steak against the grain into thin strips.
Drizzle the dressing over the salad and toss lightly to coat the ingredients.
Place the sliced steak on top of the salad and serve immediately.
