I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Steak Salad
...in your mind.
Grilled Steak Salad

Grilled Steak Salad

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes. Serves 2, as an appetizer

Ingredients

  • 1 boneless New York steak
  • 1 teaspoon olive oil
  • Kosher salt
  • Fresh black pepper
  • 10 grape tomates, halved
  • 1/2 avocado, diced
  • big handful watercress
  • big handful baby arugula
  • big handful frozen peas
  • 1/4 sliced onion
  • handful blue cheese crumbles

Directions

  1. Preheat dry cast iron pan or skillet until smoking hot
  2. Throw all dressing ingredients in a jar and shake well
  3. Rub steak with little oil and season well on both sides
  4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
  5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute
  6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
  7. Crumble over the blue cheese
  8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.
Grilled Steak Salad

Grilled Steak Salad

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes. Serves 2, as an appetizer

Ingredients

  • 1 boneless New York steak
  • 1 teaspoon olive oil
  • Kosher salt
  • Fresh black pepper
  • 10 grape tomates, halved
  • 1/2 avocado, diced
  • big handful watercress
  • big handful baby arugula
  • big handful frozen peas
  • 1/4 sliced onion
  • handful blue cheese crumbles

Directions

  1. Preheat dry cast iron pan or skillet until smoking hot
  2. Throw all dressing ingredients in a jar and shake well
  3. Rub steak with little oil and season well on both sides
  4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
  5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute
  6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
  7. Crumble over the blue cheese
  8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.