Hi everyone, welcome; I hope your week is going well so far! Today we have a super simple recipe. Perfect for a weekday lunch or dinner. Alex and I love salads; we like to make a big salad for an early lunch and then graze on it all afternoon, which has become a regular thing since we both work at home. We started this salad with grilling a tri-tip steak. But you can sear and roast flank steak, if you like. Let’s get started with our Main Dish Steak Salad!
The 2 pound tri-tip was marinated for 3 hours in a cup of soy sauce, half a cup water, 1/4 cup Worcestershire, 1/4 cup apple cider vinegar and about 2 tablespoons brown sugar. When it came out of the marinade, it was coated in sea salt, pepper and granulated garlic. Alex smoked it at 225 degrees for about 2 hours then, reverse seared it.
To do this without the grill, preheat your oven to 350 degrees. Use a heavy bottom, oven-safe pan. Get the pan very hot over medium-high heat with a little grapeseed or vegetable oil and sear all sides of the steak, about 3-4 minutes on each side. Then put the whole pan into the oven for about 10 minutes per pound. It’s ready when internal temperature reads 130 degrees. Let it rest for at least 10 minutes before slicing it into thin strips (be sure to slice it against the grain).
You can prepare the rest of the salad while the meat is resting. Start with the dressing. In a large measuring cup whisk together 1 tablespoon smooth Dijon mustard, 1 tablespoon seeded Dijon Mustard, 1 tablespoon Balsamic vinegar and 2 tablespoons olive oil. Add a pinch of salt and some fresh cracked black pepper and whisk until smooth and thick. If you want a thinner dressing add water, one teaspoon at a time until you reach your desired consistency.
I like to let my lettuce leaves soak in cold water while I prep the other veggies. Then I give them a rinse and spin them in my salad spinner. We have two small heads of Artisan lettuce, a Red Gem and Green Tango.
This is a very simple salad. We have carrot ribbons, red onion and cherry tomatoes. All with very simple preparation. For the carrots, you can do them how you like, but I prefer ribbons for salads because they are crunchy while not being too hard. To make the ribbons, just peel off the outer layer and discard, then just make wide peels of the rest of the carrot.
Then, halve the onion and slice it into thin strips. For the cherry tomatoes, just give them one slice down the middle, lengthwise.
Then toss the salad with about half of the dressing. My steak strips were a bit wide, so I sliced the strips in half lengthwise so they’d be more manageable on my salad.
Plate it up!
A very shallow bowl or rimmed plate will work best for a Steak Salad. Mound the salad on the plate and add however many of steak strips you like! Drizzle on more dressing. I topped the salad with feta and croutons, but you can leave it dairy and wheat-free if you want to.
Other great toppings would be olives or capers..blue cheese and pine nuts…the possibilities are endless!
Well, that’s it for today, short and sweet! I hope you all have a beautiful Wednesday. If you’re looking for another great salad, try my Fall Harvest Salad. What’s your favorite way to make Steak Salad? Let me know here, on facebook, Instagram or Pinterest. Be sure to stay tuned because I am introducing a new Friday Series posting this week, which I am super excited about! Take care and be well, everyone! xo Kelly
Tri-tip steak, well-seasoned and seared tops a simple salad of greens, carrots, tomatoes and red onion with a creamy non-dairy dijon balsamic dressing.
- 1 - 2 lb. Tri-tip Steak
- 1 cup Soy Sauce
- 1/2 cup Water
- 1/4 cup Worcestershire Sauce
- 1/4 cup Apple Cider Vinegar
- 2 tbsp. Brown Sugar
- Sea Salt, Pepper and Granulated Garlic to coat surface of steak
- Olive oil for searing the steak
- Salad Dressing
- 1 tbsp. Smooth Dijon Mustard
- 1 tbsp. Seeded Dijon Mustard
- 1 tbsp. Balsamic Vinegar
- 2 tbsp. Olive Oil
- Pinch of Kosher Salt and Fresh Cracked Black Pepper to taste
- 2 heads Little Gem Lettuce or 1 head Green or Red Leaf
- 3-4 small to medium Carrots, peeled and cut in ribbons
- 1 package Cherry Tomatoes, halved
- 1/2 medium Red Onion, thinly sliced
- Crumbled Feta and Croutons are optional
Place Tri-tip in a Ziplock bag and mix together the marinade ingredients in a large measuring cup. Pour marinade over meat in the Ziplock and squeeze out the air. Zip and place in the refrigerator for 1-3 hours.
After the marinate, discard the marinade and the bag and place the steak on a sheet tray. Liberally coat all sides of the steak with the salt, pepper, garlic rub.
Preheat your oven to 350 degrees.
Get an oven-safe pan very hot over medium-high heat with a little grapeseed or vegetable oil and sear all sides of the steak, about 3-4 minutes on each side. Then, put the whole pan into a 350 degree oven for about 10 minutes per pound. It's ready when internal temperature reads 130 degrees. Let it rest for at least 10 minutes before slicing it into thin strips (be sure to slice it against the grain).
In a large measuring cup whisk together smooth Dijon mustard, seeded Dijon Mustard, Balsamic vinegar and olive oil. Add a pinch of salt and some fresh cracked black pepper and whisk until smooth and thick. If you want a thinner dressing add water, one teaspoon at a time until you reach your desired consistency. Set aside.
Use a vegetable peeler to create ribbons of the carrots.
Slice the tomatoes in half lengthwise.
Slice the onion in half and thinly slice the half.
Wash the lettuce and tear any large leaves into bite-size pieces.
In a large bowl, toss the prepared veggies with about half of the dressing.
Plate salad on a rimmed dish and top with steak, feta and croutons (if using) and top with more dressing, if desired.