Steak Salad Bowl with Garlic Vinaigrette
Juicy seared sirloin steak crowns a bed of fresh mixed greens and peppery arugula, all tossed in a robust garlic vinaigrette. With roasted cherry tomatoes, crispy fried shallots, and creamy feta cheese, this steakhouse-quality steak salad bowl transforms simple ingredients into an elegant, protein-packed meal.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Steak
• 680g sirloin steak
• 8g kosher salt
• 3g black pepper
• 15g olive oil (for cooking)
For the Roasted Tomatoes
• 400g cherry tomatoes
• 15g olive oil
• 2g kosher salt
• 1g black pepper
For the Garlic Vinaigrette
• 60ml red wine vinegar — this one on Amazon
• 20g Dijon mustard — this one on Amazon
• 15g garlic, minced (about 5 cloves)
• 5g honey
• 3g kosher salt
• 2g black pepper
• 60ml extra virgin olive oil
For the Salad
• 300g mixed salad greens
• 200g arugula
• 150g cucumber, thinly sliced
• 100g red onion, shaved
• 80g feta cheese, crumbled — this one on Amazon
• 60g crispy fried shallots
• 30g toasted pine nuts
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Prepare the Steak
Pat 680g sirloin steak dry with paper towels and season generously on both sides with 8g kosher salt and 3g black pepper. Let rest at room temperature for 15 minutes while preparing other components. - Roast the Tomatoes
Preheat oven to 200°C (400°F). Toss 400g cherry tomatoes with 15g olive oil, 2g salt, and 1g pepper on a baking sheet. Roast for 12-15 minutes until blistered and slightly caramelized. Set aside to cool slightly. - Sear the Steak
Heat 15g olive oil in a large cast-iron skillet over high heat until shimmering. Sear steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 55°C (130°F). Transfer to a cutting board and rest for 8-10 minutes. - Make the Garlic Vinaigrette
While steak rests, make the garlic vinaigrette by whisking together 60ml red wine vinegar, 20g Dijon mustard, 15g minced garlic, 5g honey, 3g salt, and 2g black pepper in a bowl. Slowly drizzle in 60ml extra virgin olive oil while whisking constantly until emulsified. - Assemble the Salad Base
In a large bowl, combine 300g mixed salad greens, 200g arugula, 150g thinly sliced cucumber, 100g shaved red onion, and 80g crumbled feta cheese. Toss with half the vinaigrette until lightly coated. - Slice and Serve
Slice the rested steak against the grain into thin strips. Divide the dressed greens among four bowls. Top each with sliced steak, roasted cherry tomatoes, 60g crispy fried shallots, and 30g toasted pine nuts. Drizzle remaining vinaigrette over the steak and serve immediately.
*Notes :
- For perfectly medium-rare steak, use an instant-read thermometer and remove from heat at 55°C (130°F). The temperature will rise to 57-60°C during resting, ensuring a perfect pink center.
- The garlic vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature and whisk vigorously before using.
- To make this meal-prep friendly, store components separately: cooked sliced steak, washed greens, roasted tomatoes, and vinaigrette in individual containers. Assemble just before serving to maintain optimal texture and freshness.
Nutrition Facts
( per serving )
Calories
~868 kcal
Protein
48 g
Fat
67 g
Carbs
20 g
Calories
~868 kcal
Protein
48 g
Fat
67 g
Carbs
20 g
Related Recipes
Related Recipes
Korean Beef Bulgogi Rice Bowl
Tender marinated ribeye with pickled cucumbers, kimchi & runny egg over rice—Korean comfort.
Caribbean Jerk Chicken Rice Bowl with Coconut Rice and Charred Pineapple
Jerk chicken with coconut rice, charred pineapple, black beans, and cooling lime-cilantro crema.
Creamy Pumpkin Sauce Pasta with Pancetta
Velvety pumpkin cream sauce with crispy pancetta, fried sage & toasted hazelnuts over rigatoni.
You might also like
You might also like
Hot Honey Salmon Rice Bowl
Spicy-sweet hot honey glazed salmon over jasmine rice with avocado, cucumber, and pickled veggies.
Chinese Five-Spice Chicken Thighs
Crispy-skinned chicken thighs marinated in aromatic five-spice, soy, ginger, and garlic blend.
Spicy Chili Garlic Oil Noodles
Fiery wheat noodles tossed in homemade chili garlic oil with Sichuan peppercorns and fried egg.
Steak Salad Bowl with Garlic Vinaigrette
Ingredients
Method
- Pat 680g sirloin steak dry with paper towels and season generously on both sides with 8g kosher salt and 3g black pepper. Let rest at room temperature for 15 minutes while preparing other components.
- Preheat oven to 200°C (400°F). Toss 400g cherry tomatoes with 15g olive oil, 2g salt, and 1g pepper on a baking sheet. Roast for 12-15 minutes until blistered and slightly caramelized. Set aside to cool slightly.
- Heat 15g olive oil in a large cast-iron skillet over high heat until shimmering. Sear steak for 3-4 minutes per side for medium-rare, or until internal temperature reaches 55°C (130°F). Transfer to a cutting board and rest for 8-10 minutes.
- While steak rests, make the garlic vinaigrette by whisking together 60ml red wine vinegar, 20g Dijon mustard, 15g minced garlic, 5g honey, 3g salt, and 2g black pepper in a bowl. Slowly drizzle in 60ml extra virgin olive oil while whisking constantly until emulsified.
- In a large bowl, combine 300g mixed salad greens, 200g arugula, 150g thinly sliced cucumber, 100g shaved red onion, and 80g crumbled feta cheese. Toss with half the vinaigrette until lightly coated.
- Slice the rested steak against the grain into thin strips. Divide the dressed greens among four bowls. Top each with sliced steak, roasted cherry tomatoes, 60g crispy fried shallots, and 30g toasted pine nuts. Drizzle remaining vinaigrette over the steak and serve immediately.