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Mom's Sunday Steak Salad

BeefGastro-PubStove-Top
Time :45 minutes
Yield :2 servings
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A delicious steak salad featuring tender sirloin and crisp garden vegetables in a tangy dressing.
Mom really knows how to start the week off right! She always makes what we call Mom's Sunday Steak Salad for lunch and it's always such a hit. How could it not be when there's steak involved?! Juicy, tender, smooth-like-butter steak! It's pure yum. Plus, she serves it atop the freshest salad and drizzles it with the same herby, tangy, creamy concoction she smothers all over the sirloins. Double yum! Our weeks always start off on a high note thanks to Mom's Sunday Steak Salad. She's the best!

Ingredients

For the marinade/dressing:

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt to taste
  • ground pepper to taste

For the steak:

  • 2 (4-ounce) top sirloin steaks
  • 2 tablespoons butter
  • 1 clove garlic smashed

For the salad:

  • 6 cups romaine lettuce or mixed baby greens torn and packed
  • 1/2 cup red onions thinly sliced
  • 1 avocado thinly sliced
  • 2 cups cherry tomatoes halved
  • 1 cucumber washed and dried, cut into cubes
  • lemon wedges to taste, optional
  • 1/2 cup feta cheese crumbled

Directions

  • In a bowl, add the oil, the balsamic vinegar, the lemon juice, the Dijon mustard, the oregano, the thyme, the salt, and the pepper and whisk thoroughly to combine.
  • Measure out 1/4 cup of the oil mixture for the marinade and pour it into a resealable plastic bag.
  • Set the remaining oil mixture aside for the dressing.
  • Add the steaks to the marinade, seal, and rub thoroughly all over the meat.
  • Place the bag in the refrigerator and chill for at least 20 minutes and up to overnight.
  • Transfer the steaks to a plate and let them rest at room temperature for 10 minutes.
  • In a cast-iron skillet over medium heat, add the butter and the garlic and cook until the butter melts.
  • Add the steaks to the butter mixture and cook until they reach an internal temperature of at least 140 degrees F, about 3-5 minutes per side.
  • Transfer the steaks to a clean plate and keep warm.
  • In a large salad bowl, add the lettuce, the red onions, the avocado, the tomatoes, the cucumber, and the lemon wedges.
  • Slice the steaks about 1/4-inch-thick, against the grain.
  • Arrange the steak slices over the salad.
  • Pour the reserved dressing over the salad and sprinkle with the feta cheese.
  • Serve.
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