Description
A hearty and flavorful steak salad made with juicy grilled steak, fresh vegetables, and a rich creamy dressing, perfect for a satisfying lunch or dinner.
Ingredients
Scale
- 12 oz flank steak or sirloin
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 tablespoon olive oil (for dressing)
Instructions
- Brush the steak with olive oil and season generously with salt and black pepper.
- Heat a grill pan or skillet over medium-high heat.
- Cook the steak for 3–5 minutes per side, depending on thickness and desired doneness.
- Remove steak from heat and let it rest for 5 minutes before slicing thinly against the grain.
- In a large bowl, arrange salad greens, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, and olive oil until smooth.
- Top the salad with sliced steak.
- Drizzle creamy dressing over the salad and serve immediately.
Notes
- Letting the steak rest keeps it juicy.
- You can substitute yogurt for sour cream for a lighter dressing.
- Add avocado or blue cheese for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg