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Big Steak Salad — Fresh homemade recipe photo

Big Steak Salad

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I've been making this salad in my kitchen for about three years now. The first time I tried it, I thought the idea of putting steak on top of lettuce was a little ambitious — until I tasted how well the warm meat actually works with the cold greens and tangy dressing.
What keeps me coming back is how much flavor you get from relatively simple ingredients. The key is letting the steak rest before slicing, so all those juices end up in the salad instead of on your cutting board. That small step makes a big difference, honestly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb strip steak or ribeye steak
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 cloves garlic minced
  • 1 tbsp butter
For the Salad Base
  • 1 head romaine lettuce about 8 oz, chopped
  • 4 slices bacon cooked until crispy and crumbled
  • 3 large tomatoes diced into ½-inch pieces
  • 1 small red onion thinly sliced
  • ¼ cup fresh parsley roughly chopped
For the Dressing
  • ⅓ cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Method
 

  1. Season the steak — Pat the steak dry with paper towels, then rub both sides with olive oil and season generously with salt and pepper. Let it sit at room temperature while you prep the other ingredients (about 10 minutes).
  2. Cook the bacon — Place bacon in a cold skillet over medium heat and cook until crispy, about 8-10 minutes. Transfer to paper towels and crumble into bite-sized pieces once cool enough to handle. Reserve about 1 tablespoon of the bacon fat for cooking the steak.
  3. Make the dressing — In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until smooth. Taste and adjust seasoning as needed. Set aside at room temperature so it doesn't congeal when you add it to the warm salad.
  4. Cook the steak — Heat a heavy skillet (cast iron works best) over medium-high heat with the reserved bacon fat or extra olive oil. When the pan is hot and shimmering, add the steak. Cook without moving for 3-4 minutes until you get a nice crust. Flip and cook another 2-3 minutes for medium-rare (130°F internal temperature). Remove from heat and transfer to a plate — this is crucial: let it rest for at least 5 minutes before slicing.
  5. Assemble the salad — While the steak rests, combine romaine lettuce in a large bowl or individual plates. Add tomatoes, red onion, bacon crumbles, and parsley. Drizzle with about half to two-thirds of the dressing and toss gently so everything gets coated but the greens don't get soggy.
  6. Slice and serve — Slice the rested steak against the grain into ½-inch thick strips. Place slices on top of the dressed salad. Spoon any accumulated juices from the resting plate over the meat. Add remaining dressing to taste, especially if you like a saucy salad.

Nutrition

Calories: 380kcalCarbohydrates: 12gProtein: 26gFat: 26gSaturated Fat: 7gCholesterol: 65mgSodium: 620mgPotassium: 480mgFiber: 3gSugar: 3gVitamin A: 18IUVitamin C: 12mgCalcium: 45mgIron: 3mg

Notes

I make this when I need something that feels special but doesn't require me to stand over the stove for forty-five minutes. The whole thing takes about thirty-five minutes from start to finish, and you get dinner and leftovers for lunch the next day — which is why it's earned its permanent slot in my rotation.

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