I Love This
I have been wanting to try out a steak salad lately and this recipe was everything I could have wanted and more!
I have been wanting to try out a steak salad lately and this recipe was everything I could have wanted and more!
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 cup cherry tomatoes halved
- 12 ounces top sirloin steak
- 3 tablespoons low sodium soy sauce
- 2 tablespoons minced fresh lemongrass
- 1 tablespoons sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons sambal oelek
- 1/8 teaspoons sugar
- 1 1/2 cup fresh basil leaves (thai italian andâ lemon basil)
- 1 cup sliced cucumber
- 2 shallots, sliced
- Carbohydrate 13.8415316731061 g
- Cholesterol 221.12628018 mg
- Fat 30.2272598109679 g
- Fiber 2.69466674442113 g
- Protein 83.9483315057103 g
- Saturated Fat 7.55513365499599 g
- Serving Size 1 1 recipe (619g)
- Sodium 3623.90007609743 mg
- Sugar 11.146864928685 g
- Trans Fat 3.84255845589033 g
- Calories 669 calories
Step-by-step
- Heat a nonstick pan at medium-high heat.
- Season the steaks with the salt and black pepper.
- Add the steaks to the pan and cook until desired tenderness. Turning the steaks every few minutes will help it cook more evenly.
- Transfer the cooked steaks to a plate and let stand for 8-10 minutes before slicing.
- Prepare the Dressing by mixing all the ingredients.
- Combine the Salad’s ingredients in a salad bowl. Drizzle 3/4 of the Dressing mixture over the salad and toss gently.
- Divide the salad into 4 servings and top each plate with sliced steaks. Drizzle the remaining dressing on the steaks.
Okay, so if you're anything like me, you're always on the lookout for a delicious and satisfying salad recipe. And let me tell you, this steak salad is an absolute dream! It's got everything you could want: tender and juicy steak, crisp and refreshing veggies, and a flavorful dressing that brings it all together. I couldn't wait to try it out as soon as I saw the recipe, and I'm so glad I did. It's definitely going to become a regular in my meal rotation.
The best part about this salad is that it's so versatile. You can use any type of steak you like, and you can customize the veggies and dressing to your liking. I used top sirloin steak, but you could also use flank steak, skirt steak, or even chicken or fish. And for the veggies, I used cherry tomatoes, cucumbers, and shallots, but you could also add bell peppers, onions, or any other veggies you have on hand. The dressing is also very versatile. I used a simple combination of lemon juice, soy sauce, sesame oil, fish sauce, and sambal oelek, but you could also add honey, garlic, ginger, or any other spices you like. The possibilities are endless!
