Ready in just 30 minutes, it’s the perfect lunch. Quick, easy, and delicious. Main-course salads are one of my favorite meals, especially during the summer. They are easy to make, and they don’t require heating up the oven, which is always a big plus, especially when it’s hot outside. ☀️ In my version of a warm steak salad, rather than cook the cut of meat whole and then slice it, I do it a little differently. I cube a sirloin steak, season it well, then briefly saute it in olive oil. The combination of crisp vegetables, a tangy vinaigrette, and warm, flavorful beef is wonderful.
Ingredients
You’ll only need a few simple ingredients to make this tasty main-dish salad. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: For the vinaigrette: Red wine vinegar, garlic, mustard, salt and pepper, and olive oil. Note that I use kosher salt. If using fine salt, you should reduce the amount you use, or the salad could end up too salty. For the salad: Mixed salad greens and cherry tomatoes. You can replace the salad greens with spinach leaves and the cherry tomatoes with sliced Roma tomatoes if you wish. For cooking the steak cubes: Salt and pepper, spices (paprika, garlic powder, onion powder, dried thyme), olive oil, and cubed sirloin or tenderloin.
Instructions
Making this steak salad is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Make the dressing. I quickly blend a classic vinaigrette. Prepare the vegetables. Then I prep the salad vegetables and arrange them on a pretty serving platter. Cook the steak. Cube the steak and coat it in a blend of spices, then quickly saute it in olive oil, trying not to overcook it so that it doesn’t become tough. Assemble the salad. To assemble, I arrange the warm steak cubes on top of the vegetables, then drizzle the vinaigrette on top. That’s it!
Expert tip
We’re using sirloin here, and when cut into pieces and sauteed, it can become tough. So take care to saute it briefly and keep it medium-rare. If you want to cook it to medium, it’s best to use tenderloin rather than sirloin.
Frequently asked questions
Variations
I like to keep it simple and let the steak be the star of the show. So apart from the meat itself, my salad consists of mixed greens and cherry tomatoes. By all means, use whatever vegetables you like! Thinly sliced red onions would be a good addition, as would sliced bell peppers, or any other salad vegetable, really. Another good option is to use baby spinach leaves instead of salad greens. If you go this route, forgo the vinaigrette. Instead, drizzle the pan juices from cooking the steak on the spinach. The warm pan juices will wilt the spinach leaves just enough to make them perfectly cooked.
Serving suggestions
You don’t really need to serve anything with this salad. It’s a complete meal. But if you want something on the side, and you want it to be low-carb, you can try cheese muffins, cheese biscuits, or keto focaccia.
Storing leftovers
You obviously can’t keep the dressed salad greens, as they will wilt. But you can keep the cooked steak in the fridge, in an airtight container, for up to 4 days. Reheat the leftovers very gently, covered, in the microwave on 50% power.
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Recipe card
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