Seared Steak Salad

Cast-iron strip or sirloin over arugula with cherry tomatoes, red onion, blue cheese or Parmesan, and a sharp lemon-Dijon vinaigrette. Pull the steak at 125–130 F and rest.

By Brandon Carroll

Yield: 4 servings

Prep: 15 minutes

Cook: 12 minutes

Total: about 35 minutes

Ingredients

• 1 1/2 pounds strip steak, sirloin, or ribeye (about 1 to 1 1/4 inches thick), room temperature 20–30 minutes
• Kosher salt and freshly ground black pepper
• 2 tablespoons avocado oil or beef tallow
• 1 tablespoon unsalted butter, optional (for basting)
• 5 to 6 ounces baby arugula or mixed greens
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, sliced thin
• 4 ounces crumbled blue cheese or shaved Parmesan
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice or red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced (or a pinch of garlic powder)

Instructions

1. Pat the steaks dry. Season both sides generously with kosher salt and black pepper. Let them sit at room temperature while you prep the salad and vinaigrette.
2. Whisk olive oil, lemon juice or red wine vinegar, Dijon, garlic, and a pinch of salt and pepper until emulsified. Halve the tomatoes and slice the onion.
3. Soft-set a 12-inch cast-iron skillet over medium-high until a drop of water skitters. Add avocado oil; it should shimmer.
4. Lay the steaks in the pan. Do not move them for 2 1/2 to 3 minutes, until a deep brown crust forms. Flip once.
5. Sear the second side 2 1/2 to 3 minutes. For thicker steaks, baste with butter the last minute. Thermometer in the center: pull at 125–130 F for medium-rare (carryover lands 130–135 F). Rest on a board 8 to 10 minutes.
6. Toss the greens with half the vinaigrette on a platter. Scatter tomatoes, onion, and cheese.
7. Slice the steak against the grain into 1/4-inch strips. Lay over the salad. Spoon the remaining vinaigrette and any board juices over the meat. Serve while the steak is still warm against the cool greens.