Beef

New York Strip Salad

March  5, 2018
Photo by Dash of Amy
Author Notes

Tender strips of New York strip steak seasoned to perfection, and placed on top of arugula, spinach, and vegetables drizzled with homemade balsamic vinaigrette dressing. —Dash of Amy

  • Serves 6
Ingredients
  • Steak Salad
  • 8 ounces bagged arugula
  • 8 ounces bagged spinach
  • 3 shredded carrots
  • 8 radishes, sliced thin
  • 2 tomatoes, chopped
  • 1/2 red onion, diced
  • 2 NY Strip Steaks
  • 1 tablespoon Worcestshire sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mrs. Dash onion & herb
  • 1/2 teaspoon Weber garlic & herb
  • 1 tablespoon olive oil
  • Balsamic Vinaigrette
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons balsamic glaze
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 10-12 fresh basil leaves, finely chopped
In This Recipe
Directions
  1. Steak Salad
  2. Place greens and vegetables in a big salad bowl layering them in order.
  3. Marinate the steak on a large plate. Pour Worcestshire, soy sauce and seasoning evenly over the top of it.
  4. Heat a medium size skillet until hot, and add olive oil and steak.
  5. Cook a few minutes on each side, leaving the center slightly pink.
  6. Cut steak in strips against the grain, and place on top of the salad.
  1. Balsamic Vinaigrette
  2. Place all ingredients in a dressing container and shake vigorously until well blended.
  3. Pour over the plated salad.

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