Steak Salad with Honey Mustard Dressing
Loaded with juicy seared sirloin or ribeye, charred corn, cherry tomatoes, cucumber, red onion, and crumbled feta - tossed in the most addictive homemade honey mustard dressing.
Servings: 2 people
Equipment
- 1 frying pan cast iron or stainless steel
Ingredients
Steak
- 1 10-12 ounce steak sirloin or ribeye
- salt and pepper
- 1 tbsp vegetable oil
- 2 tbsp butter
- 1 garlic clove
Honey Mustard Dressing
- 3 tbsp olive oil extra virgin
- 1½ tbsp lemon juice fresh
- 1/4 tsp lemon zest
- 1 garlic clove
- 1 tbsp dijon mustard
- 1 tsp honey
- 1 tbsp fresh parsley
- 1 tbsp fresh chives
- 1/8 tsp smoked paprika
- 1/8 tsp black pepper
- salt to taste
Salad
- 2 mini cucumbers chopped
- 1 cup cherry tomatoes chopped
- 3/4 cup corn charred
- 1/4 cup red onion sliced
- 1/3 cup feta cheese crumbled
Instructions
- Take your steak out of the fridge and let it come to room temperature. Pat it dry with paper towels. Season both sides generously with salt and pepper, then let it rest while you prepare the other ingredients.
- In a small blender, combine all of the honey mustard dressing ingredients. Blend until smooth, taste and add salt as needed.Set aside until ready to use.
- Heat a large stainless-steel pan over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the steak to the pan. Do not move it for about 2 minutes to allow a nice crust to form.
- Using tongs, flip the steak. Add the 2 tablespoons of butter and 1 whole garlic clove. Tilt the pan slightly to pool the butter and baste the steak by spooning the melted butter over the top. Cook for another 2–3 minutes, or until it reaches your desired doneness. For medium-rare, this is typically about 2-2.5 minutes per side, but adjust based on thickness and preference.
- Turn off the heat, remove the steak, and let it rest on a cutting board for at least 5–10 minutes.
- If you prefer charred corn, heat a pan over medium-high heat and cook the corn for 2–3 minutes until slightly blackened. This step is optional but adds flavor.
- While the steak rests, assemble the salad. In a large bowl, combine cucumber, cherry tomatoes, corn, red onion, and feta cheese.
- Slice the rested steak into bite-sized cubes.
- Add the steak cubes to the salad. Pour the honey mustard dressing over the salad and toss well to combine.
- Enjoy right away!
Nutrition
Calories: 550kcal | Carbohydrates: 30g | Protein: 9g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 476mg | Potassium: 803mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1490IU | Vitamin C: 40mg | Calcium: 200mg | Iron: 2mg
