Cooked - Summer Steak Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Summer Steak Salad

1.0

2 teaspoons sugar

2 teaspoons oregano

1 teaspoon mustard

3 garlic cloves, grated

3 tablespoons rice vinegar

2 tablespoons toasted sesame oil

4 tablespoons extra-virgin olive oil

2 tablespoons water

Salt and pepper

3 scallions, thinly sliced

2 summer squash, such as zucchini or yellow squash, sliced into 1-cm coins and grilled

2 corn cobs, grilled

1 Persian cucumber, thinly sliced into 0.5 cm matchsticks

½ red onion, thinly sliced

1 jalapeño, thinly sliced

4 Roma or Campari tomatoes, sliced into wedges

1 baby gem lettuce

½ cup chopped cilantro

1 large 1-inch ribeye or New York strip steak

Salt

Make the dressing: Add all the dressing ingredients in a bowl. Vigorously whisk to combine. Taste and season with more salt or sugar, as needed.
Cook the steak: Pat the steak dry. Season the steak with salt all over its surface. Chill to room temperature for 15 minutes. Pat dry again. To a greased pan over medium-high heat, add the steak. Weigh down the steak using a griddle or a smaller skillet.
Cook, undisturbed, for 2 minutes. Flip and continue cooking for 2 minutes. Flip again and cook for 1 minute, or until the steak’s internal temperature is around 135°F (57°C). Place the steak on a cutting board to rest.
In a large mixing bowl, add all the salad ingredients. Season with salt. Slice the steak into 2-cm cubes. Add the steak to the salad, pour the dressing all over and toss to combine. Serve right away.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🌳Outdoor Dining🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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