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Steak salad bowl with sliced sirloin, mixed greens, roasted cherry tomatoes, feta cheese, and garlic vinaigrette in a white bowl

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 868
Ingredients Method Notes

Ingredients
  

For the Steak
  • 680 g sirloin steak
  • 8 g kosher salt
  • 3 g black pepper
  • 15 g olive oil for cooking
For the Roasted Tomatoes
  • 400 g cherry tomatoes
  • 15 g olive oil
  • 2 g kosher salt
  • 1 g black pepper
For the Garlic Vinaigrette
  • 60 ml red wine vinegar
  • 20 g Dijon mustard
  • 15 g garlic minced (about 5 cloves)
  • 5 g honey
  • 3 g kosher salt
  • 2 g black pepper
  • 60 ml extra virgin olive oil
For the Salad
  • 300 g mixed salad greens
  • 200 g arugula
  • 150 g cucumber thinly sliced
  • 100 g red onion shaved
  • 80 g feta cheese crumbled
  • 60 g crispy fried shallots
  • 30 g toasted pine nuts

Method
 

Prepare the Steak
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.