This is a great, simple salad that stretches one 8-ounce steak into a full meal for 2. A steak salad is a great way to nudge kids who love red meat into the world of salads. The salty-sweet tang of the cornichon pickles adds an interesting twist to the dressing.
There is a lot of talk about grass-fed beef these days. Better taste, and meat that is more healthful, not to mention a more fair experience for the animals. It is often more expensive than conventional meat offerings, but you only need ½ pound here, and it’s a really great choice all around―everyone from athletes to nutritionists and doctors is touting the benefits of grass-fed beef.
- 1 (8-ounce) top sirloin steak
- Kosher salt and freshly ground pepper (to taste)
- 4 tablespoons extra virgin olive oil (divided)
- 1 tablespoon chopped fresh oregano leaves
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 8 cups baby arugula (watercress, or other chopped lettuce such as romaine)
- 1 cup sliced carrots
- ¼ cup roughly chopped cornichons (small pickles)
- ¼ cup chopped scallions
Gather the ingredients.
Season the steak with salt and pepper, and bring to room temperature.
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Sear the steak for about 3 to 4 minutes on each side, until it is browned on the outside, and cooked to your liking on the inside. Remove the steak to a cutting board and let sit for 5 minutes before slicing.
While the steak rests, in a mixing bowl combine the remaining 3 tablespoons olive oil, balsamic vinegar, mustard, and salt and pepper. Add the lettuce and oregano and toss to combine. Slice the steak against the grain on an angle.
Turn the dressed salad onto a serving plate, and top with the steak, and the sliced carrots. Sprinkle over the cornichons and scallions and serve.
- Grass-fed meat has about the same amount of fat as skinless chicken or wild deer or elk.
- A 6-ounce steak from a grass-finished steer has almost 100 fewer calories than a 6-ounce steak from a grain-fed steer.
- Although grass-fed meat is low in “bad” fat (including saturated fat), it gives you from two to six times more of a type of “good” fat called “omega-3 fatty acids.”