.png){kind=logo}
Here's a delicious, fresh steak salad recipe that will quickly become a go-to favourite. My 12-year-old daughter, Lilly, requests this dish almost daily because of its vibrant flavours and simple, wholesome ingredients. This is the perfect weeknight meal, keeping everything fresh and easy. Save this recipe - you’ll find yourself coming back to it time and time again!
Serves 3
Ingredients:
2 pieces of good-quality steak (recommendations: ribeye, sirloin, or scotch fillet)
Mixed lettuce leaves
Cherry tomatoes
Avocado
Red onion
Corn
Cucumber, cooked & cooled
Feta
Potatoes
Butter
Salt
Pepper
Salad Dressing:
1 bunch of coriander
½ cup plain yogurt
1 garlic clove, minced
Juice of 2 limes
1 teaspoon honey
¼ cup extra virgin olive oil (EVOO)
Salt to taste
Method:
Preheat oven to 180 degrees.
Roast the potatoes: Cut into bite size pieces, season with EVOO, salt and pepper and some garlic. Roast in oven for 40 minutes or until crispy & browned on the outside.
Cook the Steak: Season the steak with salt and pepper on both sides. Heat a pan over high heat. Melt butter in the pan. Cook the steak for 3-4 minutes on each side (or to your desired doneness). Let it rest for a few minutes. Slice thinly.
Prepare the salad: Wash and dry the lettuce leaves, then place them in a large salad bowl. Chop cherry tomatoes, avocado, red onion, corn, cucumber, and potatoes into bite-sized pieces. Crumble the feta over the top. Set aside.
Make the Dressing: In a blender, combine coriander, yogurt, garlic, lime juice, honey, EVOO, and salt. Blend until smooth. Adjust seasoning as needed.
Assemble the Salad: Layer the sliced steak over the prepared salad. Drizzle with the coriander-lime dressing. Toss lightly to combine or serve with dressing on the side.
Enjoy this healthy, balanced, and flavourful meal that’s sure to be a hit with the whole family!
Tip: The best part of this salad is you can select any salad ingredients you desire.
Also, make extra as this is a perfect lunch for the following day. If having for lunch next day, keep salad dressing on the side until ready to eat to avoid veggies going mushy.
.
Comments