Beef Salad Bowl with Dressing (Print Version)
Vibrant bowl of tender grilled beef, mixed greens, fresh vegetables, and homemade balsamic dressing. Perfect for lunch or dinner.
# What You Need:
→ Beef
01 - 14 oz sirloin steak or flank steak
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper
→ Vegetables & Greens
05 - 5 oz mixed salad greens (arugula, baby spinach, romaine)
06 - 1 medium cucumber, sliced
07 - 7 oz cherry tomatoes, halved
08 - 1 medium red bell pepper, thinly sliced
09 - 1 medium carrot, julienned
10 - ½ red onion, thinly sliced
11 - 1 avocado, sliced
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 2 tablespoons balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - 1 small garlic clove, finely minced
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
→ Optional Toppings
19 - 2 tablespoons toasted sesame seeds or pumpkin seeds
20 - 1 oz crumbled feta cheese
# Directions:
01 - Bring the beef to room temperature. Pat dry with paper towels, then rub with olive oil, salt, and pepper on both sides.
02 - Heat a grill pan or skillet over medium-high heat. Cook the steak 3–4 minutes per side for medium-rare, or until reaching desired doneness. Remove from heat, cover loosely with foil, and rest for 5 minutes.
03 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
04 - Arrange salad greens, cucumber slices, tomatoes, bell pepper, carrot, red onion, and avocado in four serving bowls.
05 - Slice the rested steak thinly against the grain. Distribute evenly among the four bowls.
06 - Drizzle the dressing over each bowl. Top with toasted seeds and crumbled feta cheese if desired. Serve immediately.
# Expert Tips:
01 -
- The contrast between the warm, juicy steak and the cool, crisp vegetables creates this magical moment where every bite feels both indulgent and virtuous.
- You can prep most components ahead of time, then just quickly sear the steak when youre ready to eat - perfect for those evenings when hunger and impatience arrive simultaneously.
02 -
- Slicing against the grain isnt just chef talk - it makes the difference between tender, melt-in-your-mouth beef and something you have to chew like gum.
- The steak will continue cooking slightly while resting, so remove it from heat when its about 5 degrees below your target temperature.
03 -
- Let the whisked dressing sit for at least 10 minutes before serving to allow the garlic to mellow and the flavors to marry - this transformed my dressing from good to cant-stop-eating-it delicious.
- Keep a few components separate for picky eaters, then let everyone build their own bowl - the participation mysteriously increases vegetable consumption in my household.