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