Seared beef with salad (Print Version)

Tender slices of seared beef tossed with crisp greens, fresh veggies, and zesty dressing.

# Recipe Ingredients:

→ Beef

01 - 14 oz beef sirloin or flank steak
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Salad Base

04 - 3.5 oz mixed salad greens (e.g., arugula, spinach, romaine)
05 - 1 small cucumber, thinly sliced
06 - 1 red bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 5 oz cherry tomatoes, halved
09 - 2 tbsp fresh cilantro or parsley, chopped

→ Dressing

10 - 3 tbsp extra virgin olive oil
11 - 1.5 tbsp fresh lime juice
12 - 1 tbsp soy sauce (use gluten-free if needed)
13 - 1 tsp honey
14 - 1 clove garlic, finely minced
15 - 1 tsp grated fresh ginger
16 - 1/2 tsp chili flakes (optional)

# Directions:

01 - Pat the steak dry and season both sides with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steak for 3 to 4 minutes per side until medium-rare or desired doneness.
03 - Transfer steak to a plate, loosely cover with foil, and let rest for 5 minutes to retain juices.
04 - Whisk together extra virgin olive oil, lime juice, soy sauce, honey, minced garlic, grated ginger, and optional chili flakes until emulsified.
05 - In a large bowl, mix salad greens, cucumber, bell pepper, red onion, cherry tomatoes, and chopped herbs.
06 - Cut the rested steak thinly against the grain for tenderness.
07 - Add sliced beef to the salad, drizzle with dressing, and toss gently to combine evenly.
08 - Present immediately, optionally garnished with additional fresh herbs.

# Expert Advice:

01 -
  • It comes together in half an hour, but tastes like you spent way more time on it.
  • The dressing is bright and punchy, with lime, ginger, and just enough chili to wake everything up.
  • You get a full meal in one bowl, no need for sides or extra fuss.
02 -
  • Let the steak rest after searing, or all the juices will pool on your cutting board instead of staying in the meat.
  • Slice against the grain, not with it, otherwise the beef will be chewy no matter how well you cooked it.
  • Dress the salad just before serving, because the greens will wilt if they sit in the dressing too long.
03 -
  • Bring the steak to room temperature before searing so it cooks evenly and doesn't turn gray in the center.
  • Use a very hot pan and don't move the meat around, that's how you get a proper crust.
  • Taste your dressing before you pour it, because limes vary in acidity and you might need an extra squeeze or pinch of honey.

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