Steak Salad

Steak salad is loaded with juicy marinated steak and fresh veggies, drizzled in a creamy homemade dressing!

INGREDIENTS :

steak:

▢2 ribeye or striploin steaks 1-inch thick, about 8-12 oz each

▢1 tablespoon olive oil

▢salt & pepper to taste or steak seasoning

▢1 tablespoon salted butter

salad:

▢1 heart romaine chopped

▢2 cups arugula

▢½ cup red onions thinly sliced

▢2 cups cherry tomatoes halved

▢1 avocado thinly sliced

▢½ cup crumbled blue cheese or feta cheese

dressing:

▢½ cup mayonnaise

▢¼ cup sour cream

▢1 tablespoon white wine vinegar

▢2 tablespoons fresh parsley chopped

▢1 teaspoon Dijon mustard

▢1 clove garlic minced

▢½ teaspoon onion powder

▢salt & pepper to taste

INSTRUCTIONS:

steak:

1.Preheat the oven to 400°F. (see notes for grilling instructions).

2.Remove steaks from the fridge and rest 20 minutes at room temperature. While the steak is resting, wash and chop the remaining ingredients.

3.Rub steak with olive oil and season with salt & pepper or steak seasoning.

4.Heat a large oven-safe skillet or cast iron skillet over medium-high heat. Add the steak and brown for 2-3 minutes per side.

5.Place the pan in the oven and roast 10-15 minutes or until steaks reach the desired doneness. *see notes

6.Remove steaks from the skillet and top with 1 tablespoon of salted butter. Rest at least 5 minutes before cutting.

dressing:

1.While the steak is cooking in the oven, place the dressing ingredients in a jar with a tight fitting lid and shake well to combine.

salad:

1.Place romaine, arugula, and onions in a large bowl and add half of the dressing. Toss to combine.

2.Slice the steak after it has rested. Place it on the salad with remaining ingredients.

3.Drizzle with remaining dressing.