Entrée: United States – Warm Steak Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (500 g) skirt or flank steak (or sirloin)
Salt and freshly ground pepper to taste
2 tbsp (30 ml) olive oil (for searing)
Mixed lettuce (frisée, arugula, or romaine) to taste
1 cup (150 g) cherry tomatoes, halved (or 2 tomatoes, sliced)
1 carrot, julienned into thin ribbons
1 small red onion, thinly sliced
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard

Show original ingredient measurements

1 lb / 500 g skirt or flank steak (or sirloin)
Salt and freshly ground pepper to taste
2 tbsp (30 ml) olive oil (for searing)
Mixed lettuce (frisée, arugula, or romaine) to taste
1 cup (150 g) cherry tomatoes, halved (or 2 tomatoes, sliced)
1 carrot, julienned into thin ribbons
1 small red onion, thinly sliced
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp Dijon mustard

Instructions

1. Bring steak to room temperature, season well with salt and pepper. Heat a skillet over high heat with olive oil and sear steak 3–4 minutes per side for medium-rare (adjust to preference). Rest 5–10 minutes, then slice thinly against the grain.
2. Whisk vinaigrette from olive oil, red wine vinegar and Dijon; season to taste.
3. Toss mixed lettuce with half the vinaigrette and arrange on plates. Scatter cherry tomatoes, carrot ribbons and red onion over the greens.
4. Top with warm sliced steak, drizzle remaining vinaigrette over the steak and salad, and serve immediately as an entree.