This delightful steak salad with lemon vinaigrette recipe allows you to enjoy a hearty steak in a healthier, lighter way. The vibrant mix of fresh greens, creamy avocado, and tangy goat cheese are perfectly balanced by the savory steak and tart lemon vinaigrette. It's a satisfying, flavorful meal that's ideal for any season.
Photos of Steak Salad With Lemon Vinaigrette Recipe
Some ingredients in this recipe might not be standard in every pantry. Flank steak, for instance, is a specific cut of beef from the cow's abdominal muscles. It's lean, flavorful, and perfect for quick cooking. Another ingredient is arugula, a peppery leafy green that adds a kick to salads. Goat cheese, with its creamy texture and tangy taste, is another ingredient that you might need to pick up. Lastly, pomegranate seeds add a sweet and slightly tart element to this salad. You can typically find these in the produce or frozen section of your grocery store.
Ingredients for Steak Salad with Lemon Vinaigrette
Extra virgin olive oil: Used for both cooking the steak and creating the vinaigrette. It adds a rich, fruity flavor.
Flank steak: A lean cut of beef that cooks quickly and slices beautifully.
Salt and freshly ground pepper: Enhances the flavors of the other ingredients.
Lettuce greens: Provides a crunchy base for the salad.
Arugula: Adds a peppery note to the salad mix.
Red bell pepper: Gives a sweet, slightly bitter crunch.
Scallions: Offers a mild onion flavor.
Avocado: Adds creaminess and healthy fats.
Goat cheese: Brings tanginess and a soft texture.
Pomegranate seeds: Give a burst of sweet and slightly tart flavor.
Lemon juice: The acidic component of the vinaigrette, balancing the oil.
Dijon mustard: Adds a tangy flavor to the vinaigrette.
One reader, Hoyt Sigler says:
This steak salad with lemon vinaigrette recipe is a game-changer! The combination of tender steak, fresh greens, and zesty vinaigrette is a burst of flavors. The dressing ties everything together perfectly. It's a must-try for anyone looking for a delicious and satisfying salad option.
Techniques Required for Making Steak Salad with Lemon Vinaigrette
How to cook the steak: Sear the steaks in a hot cast iron pan on both sides until nicely browned. Remove the pan from heat and cover, allowing the steak to cook for a few minutes more until it reaches the desired level of doneness.
How to make the salads: Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange the salad on individual plates and sprinkle with avocado. Top with several slices of chilled, thinly sliced steak and sprinkle with pomegranate seeds or sliced kumquats if using.
How to make the dressing: Mix together the lemon juice, olive oil, mustard, salt, and pepper to taste to create the lemon vinaigrette dressing. Drizzle the dressing over the prepared salad.
How To Make Steak Salad With Lemon Vinaigrette
Your favorite savory steak on top of fresh vegetables and herbs. This steak salad is perfect for every meal, especially at family gatherings.
Serves:
Ingredients
- extra virgin olive oil
- 1lbflank steak,or skirt steak
- salt and freshly ground pepper
- ½lettuce greens,head
- 1buncharugula,young leaves, tough stems removed
- ½red bell pepper,thinly sliced lengthwise and cut into 1-inch long pieces
- 4scallions,thinly sliced
- 1avocado,cut into bite-sized pieces
- 4ozgoat cheese,crumbled
- Pomegranate seeds,or thinly sliced kumquats, optional
For the Dressing:
- 2tbsplemon juice
- 6tbspextra virgin olive oil
- 1½tbspDijon mustard,smooth, or ½ dry mustard
- salt and pepper
Instructions
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Heat a couple of teaspoons of oil in a cast-iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt. Sear the steaks in the pan on both sides, just until nicely browned.
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Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.
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Let the steak rest before cutting, then cut thin slices. Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
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Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates.
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Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.
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Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.
Nutrition
- Calories: 592.46kcal
- Fat: 47.97g
- Saturated Fat: 12.59g
- Trans Fat: 0.00g
- Monounsaturated Fat: 28.17g
- Polyunsaturated Fat: 4.28g
- Carbohydrates: 10.43g
- Fiber: 5.71g
- Sugar: 2.73g
- Protein: 32.65g
- Cholesterol: 90.15mg
- Sodium: 741.45mg
- Calcium: 191.77mg
- Potassium: 950.06mg
- Iron: 4.11mg
- Vitamin A: 185.09µg
- Vitamin C: 38.31mg
Pro Tip for Perfecting the Lemon Vinaigrette
When cooking your flank steak, it's important to let it rest after it's been seared. This allows the juices to redistribute throughout the steak, resulting in a more flavorful and juicy piece of meat. Also, when slicing your steak, make sure to cut across the grain. This breaks up the muscle fibers, making the steak easier to chew and more tender. For the lemon vinaigrette, emulsify the dressing by slowly adding the oil to the lemon juice while constantly whisking. This will help to blend the ingredients together and give your dressing a smooth and creamy texture.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Marinate the steak the night before to save time on the day of cooking. You can also wash and chop the lettuce, arugula, and bell pepper in advance.
Multitask: While the steak is resting, prepare the salad and dressing to streamline the process and save time in the kitchen.
Sharp knives: Use sharp knives for slicing the steak and chopping the vegetables to make the prep work quicker and more efficient.
Organized workspace: Keep your kitchen organized and clean as you work to avoid wasting time searching for utensils or ingredients.
Substitute Ingredients For Steak Salad With Lemon Vinaigrette Recipe
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a suitable substitute for extra virgin olive oil in the vinaigrette.
flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile to flank steak, making it a suitable substitute for this recipe.
lettuce greens - Substitute with baby spinach: Baby spinach can provide a similar tender texture and mild flavor to complement the other ingredients in the salad.
arugula - Substitute with watercress: Watercress offers a peppery flavor and a similar texture to arugula, making it a good substitute in the salad.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers can provide a slightly sweeter flavor and vibrant color similar to red bell peppers in the salad.
scallions - Substitute with chives: Chives offer a mild onion flavor and can be used as a substitute for scallions in the salad.
avocado - Substitute with mango: Mango can provide a sweet and tropical flavor similar to avocado, adding a unique twist to the salad.
goat cheese - Substitute with feta cheese: Feta cheese has a tangy flavor and crumbly texture similar to goat cheese, making it a suitable substitute in the salad.
pomegranate seeds - Substitute with dried cranberries: Dried cranberries can provide a sweet and tart flavor similar to pomegranate seeds, adding a burst of flavor to the salad.
lemon juice - Substitute with white wine vinegar: White wine vinegar can offer a similar tangy acidity to lemon juice in the vinaigrette, enhancing the flavor of the salad dressing.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can provide a similar tangy flavor and texture to dijon mustard in the vinaigrette, adding depth to the dressing.
Plating Ideas for a Beautiful Steak Salad
Elevate the steak: Present the steak slices in a fan shape, slightly overlapping each other to create an elegant and visually appealing presentation. This will showcase the beautiful sear marks and the juicy, tender texture of the steak.
Artful arrangement of greens: Create a bed of mixed lettuce greens and arugula, carefully arranging them in a circular motion to create a visually stunning base for the steak slices. The vibrant colors and varied textures will add depth to the dish.
Garnish with vibrant bell peppers: Slice the red bell peppers into thin strips and arrange them in a crisscross pattern on top of the steak. This will add a pop of color and a fresh, crisp texture to the dish.
Scatter scallions with precision: Finely chop the scallions and sprinkle them strategically around the plate, adding a subtle onion flavor and a touch of green to enhance the overall presentation.
Artistic avocado placement: Slice the avocado into thin, uniform slices and carefully layer them in a circular pattern around the steak, creating a visually appealing border that complements the other elements on the plate.
Goat cheese crumble: Crumble the goat cheese over the salad with precision, ensuring an even distribution of this creamy and tangy element to add a delightful contrast to the dish.
Pomegranate seed embellishment: Sprinkle the vibrant pomegranate seeds over the salad, creating a burst of color and a delightful burst of sweet-tart flavor that enhances the overall visual appeal of the dish.
Lemon vinaigrette drizzle: Using a steady hand, drizzle the lemon vinaigrette in an artistic pattern over the steak and greens, ensuring an even distribution of the tangy and zesty dressing to tie the elements of the dish together.
Essential Kitchen Tools for Making Steak Salad
Cast iron pan: Ideal for searing and cooking the steak, providing even heat distribution and a great sear.
Meat thermometer: Essential for checking the doneness of the steak to ensure it's cooked to your preference.
Cutting board: Used for resting and slicing the cooked steak.
Mixing bowl: For preparing the lemon vinaigrette dressing.
Whisk: To emulsify the lemon vinaigrette and ensure all ingredients are well combined.
Tongs: Useful for flipping and handling the steak while cooking.
Salad spinner: For washing and drying the lettuce greens and arugula.
Chef's knife: Essential for slicing the vegetables, avocado, and steak.
Grater: If using whole goat cheese, it can be used to grate the cheese for the salad.
Citrus juicer: For juicing the lemon for the vinaigrette.
Small bowl: To mix and prepare the vinaigrette dressing.
Storage and Freezing Instructions for Steak Salad
- To store leftover steak salad, place it in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate from the salad to prevent the greens from getting soggy.
- If you have leftover steak, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. You can use it in other salads, sandwiches, or wraps.
- The lemon vinaigrette can be stored in a separate airtight container in the refrigerator for up to 1 week. Give it a good shake or whisk before using it again.
- To freeze the steak, wrap it tightly in plastic wrap and then aluminum foil. Place it in a freezer-safe bag or container and store it in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before using it in salads or other dishes.
- The salad greens, arugula, bell pepper, scallions, and avocado do not freeze well and should be used fresh. However, you can freeze the goat cheese and pomegranate seeds separately in airtight containers for up to 2 months.
- When ready to use the frozen steak, let it thaw in the refrigerator overnight. Slice it thinly and use it in your favorite salad recipe.
- If you have leftover steak salad that you want to freeze, remove the dressing and any fresh ingredients that don't freeze well (like avocado). Place the remaining ingredients in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator overnight and add fresh ingredients and dressing before serving.
How To Reheat Leftover Steak Salad
- Reheat the steak separately from the salad to avoid wilting the greens. Place the steak slices in a skillet over medium heat and cook for 1-2 minutes on each side, just until warmed through. Alternatively, you can microwave the steak for 30-60 seconds, depending on the thickness of the slices.
- If the salad greens have become soggy, refresh them by placing them in a bowl of cold water with a few ice cubes for a minute or two. Drain and pat dry with a clean kitchen towel or paper towels.
- Reassemble the salad by arranging the refreshed greens on a plate, followed by the bell pepper, scallions, and avocado. Crumble the goat cheese over the top and sprinkle with pomegranate seeds, if desired.
- Place the reheated steak slices on top of the salad.
- To reheat the lemon vinaigrette, place it in a microwave-safe bowl and heat for 10-15 seconds, or until just warm. Alternatively, you can place the vinaigrette in a small saucepan and heat over low heat, stirring constantly, until warm.
- Drizzle the warmed vinaigrette over the steak salad and serve immediately.
- If you prefer a cold salad, you can skip reheating the steak and vinaigrette and simply assemble the salad with the chilled ingredients.
Interesting Trivia About Steak Salad with Lemon Vinaigrette
The steak salad with lemon vinaigrette is a great source of protein and healthy fats, making it a nutritious and satisfying meal option.
Is Making Steak Salad at Home Cost-Effective?
The cost-effectiveness of this steak salad with lemon vinaigrette recipe is quite favorable for a household. The use of affordable ingredients such as flank steak, lettuce greens, arugula, and scallions makes it a budget-friendly option. The versatility of the ingredients allows for easy substitution based on seasonal availability, further enhancing its cost-effectiveness. The approximate cost for a household of 4 people would be around $25-$30, making it an economical yet flavorful choice. Overall Verdict: 9/10
Is This Steak Salad Recipe Healthy?
This steak salad recipe is relatively healthy, offering a balance of protein, healthy fats, and fiber. Here's a breakdown of the nutritional highlights:
- Flank steak provides lean protein, which is essential for building and repairing tissues
- Lettuce greens and arugula offer fiber, vitamins, and minerals with low calorie content
- Red bell pepper is rich in vitamin C, supporting immune function and collagen production
- Avocado provides heart-healthy monounsaturated fats and fiber
- Goat cheese adds calcium for strong bones, though it's also a source of saturated fat
- Pomegranate seeds are packed with antioxidants and anti-inflammatory compounds
The lemon vinaigrette dressing is made with healthy ingredients like olive oil, lemon juice, and Dijon mustard, providing healthy fats and flavor without relying on processed sugars or excessive salt.
To make this recipe even healthier, consider the following suggestions:
- Opt for grass-fed beef, which has a more favorable omega-3 to omega-6 fatty acid ratio compared to grain-fed beef
- Reduce the amount of goat cheese or choose a lower-fat variety to decrease saturated fat content
- Include a greater variety of colorful vegetables to increase the diversity of vitamins, minerals, and antioxidants
- Experiment with different leafy greens, such as spinach or kale, to boost the nutrient profile
- Use a light hand when dressing the salad to avoid excessive calorie intake from the oil-based vinaigrette
Editor's Opinion on This Delightful Steak Salad
This steak salad with lemon vinaigrette recipe is a delightful combination of flavors and textures. The perfectly seared flank steak pairs beautifully with the crisp lettuce greens, peppery arugula, and creamy avocado. The tangy goat cheese and sweet pomegranate seeds add a lovely contrast, while the zesty lemon vinaigrette ties everything together with its bright and refreshing flavor. It's a well-balanced and satisfying dish that is sure to impress your guests.
Enhance Your Steak Salad With Lemon Vinaigrette Recipe with These Unique Side Dishes:
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Appetizer and Dessert Ideas to Complement Steak Salad
Why trust this Steak Salad With Lemon Vinaigrette Recipe:
This steak salad recipe offers a perfect balance of flavors and textures, making it a delightful choice for any occasion. The succulent flank steak is seared to perfection, ensuring a juicy and tender result. The vibrant mix of lettuce greens, peppery arugula, and sweet pomegranate seeds creates a harmonious blend of tastes. The zesty lemon vinaigrette adds a refreshing tang, complementing the rich flavors of the steak. With high-quality ingredients such as creamy goat cheese and creamy avocado, this recipe promises a delightful dining experience that users can trust and enjoy.
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