Description

This One-Pot Steak Salad delivers a gourmet dining experience with minimal cleanup, featuring perfectly seared grass-fed steak and fresh seasonal greens, all in under twenty minutes.

Ingredients

Scale

1 lb Grass-fed Sirloin or Ribeye Steak
2 tbsp Avocado Oil
4 cups Mixed Baby Greens or Arugula
1 cup Cherry Tomatoes, halved
1/4 cup Red Onion, thinly sliced
3 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Raw Honey or Maple Syrup
Sea Salt and Black Pepper, to taste

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Instructions

Remove the steak from the refrigerator 20 minutes before cooking and dry it with a paper towel. Season generously with sea salt and black pepper on both sides
Heat a heavy-bottomed skillet over medium-high heat. Add avocado oil until shimmering
Sear the steak in the pan for about 3-4 minutes per side for medium-rare without moving it
Remove the steak and let it rest for 5-8 minutes on a cutting board
Optional: Toss cherry tomatoes into the hot pan for 60 seconds to softe
In a small jar, whisk together olive oil, balsamic vinegar, and honey. Season with salt
In a large bowl, add greens, onions, and charred tomatoes. Toss with the dressing
Slice the rested steak against the grain into thin strips and lay over the salad. Pour any juices over the top

Notes

For a vegan version, replace steak with cauliflower or tofu and honey with maple syrup.

Use a cast-iron skillet for better heat retention for optimal searing.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Searing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 4g
Sodium: to taste
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 32g
Cholesterol: 80mg