Description
Mediterranean-inspired warm steak salad brings robust flavors together with tender grilled meat, crisp greens, and tangy feta cheese. Herbed vinaigrette and caramelized onions elevate this dish, promising a delightful dining experience you cannot resist.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) flank steak
Fresh Vegetables and Produce:
- 2 cups grape or cherry tomatoes, halved
- 1 medium avocado, sliced
- ½ medium yellow onion, thinly sliced
- 2 medium red or orange bell peppers, thinly sliced
- 2 cups shredded red cabbage
- 1 medium romaine lettuce heart, chopped
Seasonings and Oil:
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1.5 tablespoons (22.5 milliliters) olive oil
Instructions
- Create a zesty vinaigrette by whisking together dressing components in a medium mixing bowl until thoroughly combined and emulsified.
- Heat a cast-iron skillet or heavy-bottomed pan to high temperature (around 450°F/230°C), ensuring the surface is extremely hot for perfect searing.
- Pat the steak dry with paper towels, then generously season both sides with kosher salt, freshly ground black pepper, ground cumin, and sweet paprika, pressing the spices into the meat’s surface.
- Place the seasoned steak into the scorching hot skillet, cooking for approximately 4 to 5 minutes on each side to achieve a beautiful medium-rare doneness (internal temperature of 135°F/57°C), adjusting time slightly for personal preference.
- Transfer the cooked steak to a cutting board, loosely tent with aluminum foil, and allow it to rest for 5-7 minutes, enabling juices to redistribute throughout the meat.
- Using the same skillet with remaining meat drippings, quickly sauté sliced red onions and bell peppers over high heat until they develop charred edges and caramelized surfaces.
- Slice the rested steak against the grain into thin, uniform strips to ensure maximum tenderness and optimal texture.
- Arrange a bed of crisp lettuce and shredded cabbage on serving plates, then layer with sliced steak, sautéed vegetables, diced ripe tomatoes, and creamy avocado chunks.
- Drizzle the prepared vinaigrette generously over the salad, ensuring even distribution of flavors, and serve immediately while the steak and vegetables remain warm.
Notes
- Elevate your weeknight dinner with this sizzling steak salad that brings restaurant-quality flavors right to your kitchen.
- Seasoning the steak with a blend of cumin and paprika creates a robust, smoky profile that transforms an ordinary meal into something extraordinary.
- Letting the steak rest after cooking ensures juicy, tender meat that locks in all those delicious, hard-earned flavor compounds.
- Charring the onions and peppers in the same skillet captures those caramelized, deep brown bits that add incredible depth to the dish.
- Slicing the steak against the grain guarantees maximum tenderness, making each bite melt-in-your-mouth delicious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg