The Best Steak Salad
Make this easy skirt steak salad recipe in about ten minutes for a restaurant-worthy meal that’s sure to impress all your guests!
Servings: 4 servings
Calories: 490kcal
Equipment
Ingredients
For the steak
- 2 lb Sirloin 2 1 lb steaks work best, you can also use ribeye, strip, flank, or tenderloin
- 1 teaspoon sea salt
- 2 tablespoon avocado oil or olive oil*
For the salad
- 1 batch greek yogurt dressing
- 6 cups romaine lettuce loosely chopped
- ½ cup corn rinsed and drained
- ⅓ cup red onion diced
- 1 avocado cubed
- ¼ cup pepitas
Instructions
- Pat the steak dry with a paper towel and then season the steak generously on both sides with salt, set aside.2 lb Sirloin, 1 teaspoon sea salt
- Heat a large cast iron skillet, or another deep skillet, over medium high heat with avocado oil. Once the oil starts simmering, add the steak to the pan and cook for 3 - 4 minutes until it forms a good sear on the outside. Flip the steak over and cook for another 1 - 2 minutes until the other side is seared well and the internal temperature is to your liking (125 F for rare, 135 F for medium rare, and 145 F for medium, keep in mind the steak will continue to cook while it rests). Transfer the steak to a cutting board and allow it to rest for 5 minutes.2 tablespoon avocado oil
- While the steak is resting, prepare the greek yogurt dressing.1 batch greek yogurt dressing
- Assemble the salad by adding the romaine lettuce to a large bowl along with the corn, red onion, avocado, and pepitas. Toss well to combine. Pour the dressing over top and toss again to distribute the dressing well.6 cups romaine lettuce, ½ cup corn, ⅓ cup red onion, 1 avocado, ¼ cup pepitas
- Cut the steak into strips and serve the salad on plates with the steak on top and enjoy!
Notes
*You can use any oil for cooking the steak but you may want to adjust the heat down to medium as most oils have a lower boiling point than avocado oil.
Storage : If you’re planning on having leftovers, store the salad and dressing separately in airtight containers. The dressing will keep in the fridge for up to 2 weeks. Add a splash of water if needed to help loosen it up. The salad is best enjoyed within 3 days as the lettuce will soften.
Store the steak in an airtight container as well in the fridge for up to a week. The steak is great served cold on top of a salad or you can warm it up in the microwave with a damp salad over top in 8-second intervals.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 12g | Protein: 54g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 134mg | Sodium: 721mg | Potassium: 1322mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6266IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 5mg