Seriously Good Steak Salad
- PREP 30min
- COOK 20min
- TOTAL 50min
We all love this incredible steak salad recipe. Richard came up with it, and I haven’t stopped thinking about it ever since. It’s genuinely one of the best salads I’ve had in a very long time.
I pan-sear my steak for this salad, so I’ve included pan-searing instructions below, but you can cook your steak however you like (pan-sear, grill, or broil). The important thing is that when your steak is cooked to your preferred doneness, you allow it to rest with our reverse marinade, which infuses the steak with an outrageous amount of flavor!
You Will Need
For the Steak
2 pounds (450g) steak of choice seasoned well with salt and pepper
5 teaspoons balsamic vinegar
2 teaspoons olive oil
1 teaspoon finely chopped fresh rosemary
1 teaspoon soy sauce
½ teaspoon Dijon mustard
1 clove garlic finely grated on a microplane
1/4 teaspoon honey or maple syrup
For the Salad
1 ear of corn
12 cherry tomatoes, halved
Half a small red onion, thinly sliced
1 tablespoon olive oil
1 tablespoon rice wine vinegar
1 small head radicchio, cored and chopped into large pieces
1 romaine heart, chopped into large pieces
2 radishes, thinly sliced
3 ounces (85g) blue cheese, crumbled
For the Salad Dressing
1 large hard-boiled egg
1 clove garlic, peeled
Juice of 1 lemon
1/2 cup (118ml) light-flavored oil like avocado or safflower
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon honey or maple syrup
1/4 teaspoon soy sauce
1/8 teaspoon fine sea salt
Directions
Prepare the Steak
Preheat the oven to 400°F (200°C).
Make the marinade in a small bowl by whisking the balsamic vinegar, olive oil, rosemary, soy sauce, Dijon mustard, grated garlic, and honey.
Heat a heavy-bottomed, oven-safe skillet over medium-high heat. When the pan is hot, add a tablespoon of high-heat cooking oil (like avocado oil).
Add the steaks to the pan and cook, without moving them, until a golden crust forms, 2 to 3 minutes. Flip the steak and cook for another 2 to 3 minutes. If your steak is thick, sear the edges for about 30 seconds.
Transfer the skillet with the steak to the oven and cook for 3 to 7 minutes, depending on the thickness of your steak and your desired doneness (temperatures below).
Remove the steak from the oven and transfer it to a plate. Spoon the marinade over the steak and let it rest for 5 to 10 minutes while you prepare the rest of the salad.
Prepare the Salad
Cut the kernels off the ear of corn and add them to the same skillet used to cook the steak. Place the skillet over medium heat and cook until the kernels are heated through and lightly browned. (If you grilled or broiled the steak, use the same method for the corn.)
Transfer the corn kernels to a medium bowl. Add the cherry tomatoes, red onion, olive oil, and rice wine vinegar. Stir to combine and set aside to marinate.
Make the salad dressing. Combine the hard-boiled egg, minced garlic, lemon juice, oil, Dijon mustard, Worcestershire sauce, honey, soy sauce, and salt in a blender. Blend until smooth and creamy.
In a large bowl, combine the chopped romaine lettuce and radicchio. Drizzle the dressing over the salad greens and toss well to coat. Season lightly with salt and pepper.
Add the corn salsa mixture, sliced radishes, and crumbled blue cheese to the salad.
Slice the steak against the grain, arrange the slices on the salad, or serve them on the side with individual portions of salad. Spoon any leftover juices and marinade from the steak over the top.
Adam and Joanne's Tips
- Rare: Remove the steaks from the heat at 125°F (52°C).
- Medium: Remove the steaks at 145°F (63°C).
- Medium-well: Remove the steaks at 150°F (66°C).
- Well done: Remove the steaks at 160°F (71°C).
- Egg: Here’s my recipe for how to hard boil eggs.
- The nutrition facts provided below are estimates.