Steak Salad
Before cooking
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Steps as written in the recipe card.
4 stepsTiming varies by step
Ingredient prep checklist
- Kosher Salt and Black Pepper: kosher salt and freshly ground black pepper (to taste)
- Garlic: 1 garlic clove (minced)
- Baby Arugula: 4 cups (lightly packed) baby arugula
- Avocado: ½ avocado (peeled, pitted, and diced)
- Chives: 2 tablespoons roughly sliced chives
Make the dressing. Add the oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper to a small bowl or jar. Whisk the ingredients together (if in a bowl) or cover the jar and shake together, until emulsified.
Visual cue
until emulsified.
Step help
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until emulsified.
Source
STEAK SALAD
References
This step uses
- pinch freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 garlic clove (minced)
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- kosher salt and freshly ground black pepper (to taste)
Full ingredient reference
- 10 ounces grilling steak (boneless ribeye, top sirloin, skirt or NY strip) (about an inch thick)
- kosher salt and freshly ground black pepper (to taste)
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon kosher salt
- pinch freshly ground black pepper
- 4 cups (lightly packed) baby arugula
- ½ cup cherry tomatoes (halved)
- ½ avocado (peeled, pitted, and diced)
- ½ cup pickled red onions
- 2 ounces blue cheese crumbles
- 2 tablespoons roughly sliced chives