Best Steak Salad with Creamy Balsamic Vinaigrette
10 ounce grilling steak, boneless prime rib
½ teaspoon EACH: salt and pepper
1 teaspoon avocado oil
4 ounces arugula
1 cup cherry tomatoes, cut in half
½ English cucumber, diced
½ avocado, sliced
¼ cup thinly sliced red onions
The Creamy Balsamic Dressing
½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar
2 tablespoons olive oil
A pinch of salt and pepper
Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
10 ounce grilling steak, ½ teaspoon EACH: salt and pepper,4 ounces arugula,1 cup cherry tomatoes, ½ English cucumber, ½ avocado, ¼ cup thinly sliced red onions
Heat a cast iron or heavy-bottomed pan over high heat. Drizzle 1 tsp avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar,2 tablespoons olive oil, A pinch of salt and pepper
Thinly slice the steak across the grain and serve it over the salad.
NOTES: The salad dressing will keep for a few weeks in your fridge so feel free to make extra to have on hand for your dinner salads.
Optional: if you eat dairy, some crumbled blue cheese is delicious in this salad.