Steak Salad with Micro Greens

May  5, 2014
0 Ratings
  • Serves 2
Author Notes

We eat a ton of salads at home. Not dainty light salads, but hearty ones with roasted salmon, grilled tuna, or seared steak. Farmer’s market visits always spark off my inspiration – as was the case with this beautiful mix of mustard greens, kale, and arugula. For steak salads, I generally like the thinner cuts. I love the chewiness and beefy flavor of skirt steak, but this is not to everyone’s taste, so flank is a safer substitute. I pound mine a little thinner so that I can cook the whole thing on our grill pan and get some nice char. And the best part of this recipe is that the selection of indoor-grown micro greens is guaranteed to satisfy your salad cravings all year round. —Feed Me Dearly

What You'll Need
  • For the quick-pickled onions:
  • 1 small red onion, sliced
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • For the dressing:
  • 1 tablespoon whole grain mustard
  • 3 tablespoons white wine vinegar
  • Salt and pepper to taste
  • 6 tablespoons olive oil
  • For the salad:
  • 1 pound steak, either flank (lightly pounded with a meat mallet), or skirt
  • 2 tablespoons olive oil
  • A few big handfuls of micro greens or baby arugula (about 6-8 ounces), preferably organic, washed and dried
  • Salt and pepper
  1. For the quick-pickled onions: Put the onions in a small bowl with the next three ingredients and set aside, tossing once in a while for 20 minutes. After 20 minutes, drain the onions
  2. For the dressing: While the onions are pickling, in a large bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in the olive oil. Season with salt and pepper.
  3. Preheat grill to med/high.
  4. Season the steak to taste with salt and pepper, drizzle with olive oil, and throw on your grill or pan for about 4 minutes per side until cooked to desired doneness (I like mine medium).
  5. When steak is done, remove it to a cutting board and let rest for 10 minutes.
  6. While the steak is resting, put your arugula and quick-pickled onions in the bowl with the dressing, and toss.
  7. Once steak has rested, carve against the grain in thick slices, and plate on a large platter. Top with the greens and serve.
  8. Notes: This makes enough salad for a large dinner for two, or 4 smaller servings. Would be delicious with some crusty bread, plain, or grilled with olive oil and rubbed with a clove of garlic before sprinkling with salt.

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