Steak Chopped Salad
A fresh, whole foods chopped salad you'll want to make again and again!
Servings: 4 as a main course
Ingredients
For the steak:
- 1 lb. sirloin steak
- 2 cloves garlic, minced
- 3 Tbsp. lemon juice
- 1/3 c. olive oil
- 1/2 tsp. black pepper
For the salad:
- 2 c. red cabbage, chopped into strips
- 6 c. romaine lettuce, chopped into strips
- 3/4 c. jarred roasted red peppers, diced
- 3/4 c. crumbled feta cheese
- 1 15-oz. can cannelini beans, rinsed and drained
For the dressing:
- 1/3 c. olive oil
- 3 Tbsp. lemon juice
- 3 Tbsp. red wine vinegar
- 1 1/2 tsp. Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- generous pinch salt and pepper
Instructions
Make the steak:
- Combine garlic, lemon juice, olive oil, and pepper in a gallon freezer bag. Add steak to the bag and let marinate in the refrigerator 30 minutes-2 hours.
- Bring steak to room temperature by removing from refrigerator 15-30 minutes prior to cooking. Remove from marinade and pat dry. Set an oven rack 4-5 inches from broiler heating element and preheat broiler to high.
- Heat a small skillet over high heat. Add steak and sear 2-3 minutes per side, using tongs to flip in between. Place skillet in oven under broiler and broil on each side 2-3 minutes, again using tongs to flip.
- Carefully tent aluminum foil over skillet and let steak rest while you prepare the rest of the salad.
Make the salad:
- In a large bowl, toss chopped red cabbage, chopped romaine, red peppers, feta, and cannellini beans.
Make the dressing:
- In a 1-cup measuring cup, combine all ingredients. Using an immersion blender, mix until emulsified.
Put it all together:
- Slice steak into cubes, cutting against the grain, and add to salad. Serve with dressing on the side.
Notes
Loosely inspired by Real Simple.