Steak Salad With Micro Greens Recipe

Name: Steak Salad With Micro Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the quick-pickled onions:; 1 small red onion, sliced; 3 tablespoons white wine vinegar; 1 tablespoon sugar; For the dressing:; 1 tablespoon whole grain mustard; 3 tablespoons white wine vinegar; Salt and pepper to taste; 6 tablespoons olive oil; For the salad:; 1 pound steak, either flank (lightly pounded with a meat mallet), or skirt; 2 tablespoons olive oil; A few big handfuls of micro greens or baby arugula (about 6-8 ounces), preferably organic, washed and dried; Salt and pepper

Servings: persons

For the quick-pickled onions:
1 small red onion, sliced
3 tablespoons white wine vinegar
1 tablespoon sugar
For the dressing:
1 tablespoon whole grain mustard
3 tablespoons white wine vinegar
Salt and pepper to taste
6 tablespoons olive oil
For the salad:
1 pound steak, either flank (lightly pounded with a meat mallet), or skirt
2 tablespoons olive oil
A few big handfuls of micro greens or baby arugula (about 6-8 ounces), preferably organic, washed and dried
Salt and pepper

1
For the quick-pickled onions: Put the onions in a small bowl with the next three ingredients and set aside, tossing once in a while for 20 minutes. After 20 minutes, drain the onions
2
For the dressing: While the onions are pickling, in a large bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in the olive oil. Season with salt and pepper.
3
Preheat grill to med/high.
4
Season the steak to taste with salt and pepper, drizzle with olive oil, and throw on your grill or pan for about 4 minutes per side until cooked to desired doneness (I like mine medium).
5
When steak is done, remove it to a cutting board and let rest for 10 minutes.
6
While the steak is resting, put your arugula and quick-pickled onions in the bowl with the dressing, and toss.
7
Once steak has rested, carve against the grain in thick slices, and plate on a large platter. Top with the greens and serve.
8
Notes: This makes enough salad for a large dinner for two, or 4 smaller servings. Would be delicious with some crusty bread, plain, or grilled with olive oil and rubbed with a clove of garlic before sprinkling with salt.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the quick-pickled onions:, 1 small red onion, sliced, 3 tablespoons white wine vinegar, 1 tablespoon sugar, and more.

Yes, Steak Salad With Micro Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak Salad With Micro Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions