Sirloin steak strips are paired with sweet cherries and blueberries and served on a bed of salad greens. Pumpkin seeds add crunch, and a tangy honey vinaigrette ties the flavors together in this entrée salad.
We are definitely steak fans here. If you haven’t already noticed, check out my recipe for Steak with Homemade Potato Chips, Steak au Poivre (Peppercorn-Crusted) with Oven Fries, or Steak Stroganoff.
Steak salad is a great way to enjoy some summer produce and turn your salad into a full meal. Just serve with a side of bread for your carbs. This recipe takes 30 minutes tops, and only requires 10 minutes of actual cook time, meaning it won’t heat up the kitchen. Of course, if you love to grill, you could make this with grilled steak too.
I eat frozen cherries year-round, usually cooked in my oatmeal. With fresh cherries available now, I have to take advantage and eat them raw, in salads, with cereal, or just by themselves. You know how red meat is usually paired with red wine? It’s because the rich flavor of a good steak can stand up to a strong wine. It’s similar with cherries. The steak and cherries really complement each other, and neither flavor overpowers the other.
I added in radishes for some crunch and a little bit of zing. The pumpkin seeds also add a nice texture contrast. I feel like mushrooms and steak just go together. I particularly like raw mushrooms in salads because they soak up the dressing and get a little soft.
Speaking of the dressing, this is my standard vinaigrette. I’ll have to get more adventurous as I continue to blog, but my standard homemade salad dressing doesn’t change much. It uses olive oil, red wine vinegar, honey, lemon juice, dried herbs, and salt and pepper. If you have leftover dressing, it will probably solidify in the fridge. I recommend either making the dressing right before using it or microwaving it a little to help the oil re-liquefy, then shaking it up again.
Here’s the dressing pre-shaking.
Here are most of the salad ingredients. That’s a pound and a half of sirloin steak. Flank steak also works well. Plus we have cremini aka baby portabella mushrooms, radishes, shelled pumpkin seeds aka pepitas, blueberries, cherries, and a small fraction of the salad greens I used.
The only part you have to cook is the steak, just five minutes on each side.
Dinner is served.
Or snack. I packed the leftovers for my 4pm work snack, and my coworker commented on how fancy the salad looked.
Programming note: There won’t be a new recipe next Wednesday. Hope you have a happy Fourth of July!