Steak Salad
This fresh, protein-packed steak salad is the perfect summer meal—juicy ribeye, crisp vegetables, and a bright homemade dressing that brings it all together.
Servings: 4 servings
Equipment
- 1 Skillet
Ingredients
For the steak:
- 2 ribeye steaks
- Olive oil
- 1 tsp Montreal steak seasoning per steak
- 1 tsp Smoked paprika per steak
- Kosher salt to taste
- Neutral oil for the pan
For the salad:
- 1 cucumber diced
- 1 bell pepper (any color or multiple colors) diced
- A handful of radishes thinly sliced
- 1 medium tomato chopped
For the dressing:
- 1 bundle of fresh cilantro chopped
- 1 tbsp minced garlic
- 1/4 cup good olive oil more to taste
- 1 tbsp balsamic vinegar
- Juice of 1/2 lemon
- Salt to taste
- White pepper to taste
Instructions
- Pat the ribeye steaks dry and drizzle lightly with olive oil. Season generously with Montreal steak seasoning, smoked paprika, and kosher salt, pressing the seasoning into the meat.
- Heat a pan over medium-high heat and add a little neutral oil. Once hot, add the steaks and cook for about 3–4 minutes per side, depending on thickness and desired doneness. Remove from the pan and let rest for at least 5–10 minutes before dicing into bite-sized pieces.
- While the steak rests, prepare your vegetables. Dice the cucumber and bell pepper, thinly slice the radishes, and chop the tomatoes. Add everything to a large bowl.
- In a blender or food processor, combine the cilantro, garlic, olive oil, balsamic vinegar, lemon juice, salt, and white pepper. Blend until smooth and well combined.
- Add the diced steak to the bowl with the vegetables. Drizzle the dressing over top and toss gently until everything is well coated.
- Serve immediately and enjoy