Name: Beef Strip Steak Salad with Spring Vegetables
Prep time: 23
Cook time: 22
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Strip steaks (about 1 1/2 lbs.); lbs. multicolored baby potatoes; French cut green beans; Kosher salt, divided; olive oil, divided; ground black pepper; romaine lettuce hearts, chopped; arugula; cherry tomatoes, halved; kalamata olives, pitted; large avocado, sliced; radishes, thinly sliced; soft boiled eggs, halved; mixed fresh herbs (such as thyme, parsley, basil, or dill); prepared Champagne vinaigrette dressing; Cornichon pickles

Preparation

Step 1

Start by preparing the baby potatoes. Place potatoes in a pot and fill with water. Add 2 tsp. of salt (optional). Bring to a boil. Cook for about 12-15 minutes or until potatoes are fork tender. Add green beans to boiling water for 1-2 minutes. Drain water from green beans and potatoes into a strainer.
Step 2

Season the steak. Rub both sides of steaks with 1 tsp. olive oil; sprinkle with 1 tsp. salt and 1 tsp. pepper.
Step 3

Heat 1 Tbsp. olive oil in a cast iron skillet over MEDIUM-HIGH heat. When pan starts smoking, add steaks to pan. Sear steaks 3-4 minutes on each side or until internal temperature reaches medium rare (135°F) to medium (150°F) doneness, turning occasionally. Remove steaks from pan and transfer to a cutting board. Let rest 10-15 minutes (temperature will continue to rise about 10-15°F to reach 145°F for medium rare; 160°F for medium). Let steaks rest at least 3 minutes before slicing across the grain.
Step 4

Assemble your salad. Spread romaine and arugula across a serving platter. Top with remaining salad vegetables. Fan steak across the middle of the platter. Lightly drizzle with dressing and sprinkle with herbs.

Nutrition Information

Nutrition information per serving: 565 Calories; 296 Calories from fat; 33 g Total Fat (9 g Saturated Fat; 24.1 g Monounsaturated Fat); 170.1 mg Cholesterol; 880 mg Sodium; 35.7 g Total Carbohydrate; 9 g Dietary Fiber; 33.1 g Protein; 4.5 mg Iron; 1.6 mg Potassium; 0.3 mg Thiamin; 0.5 mg Riboflavin; 9.6 mg Niacin (NE); 1.2 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.7 mg Zinc; 35.3mcg Selenium; 203.4 mg Choline.

This recipe is an excellent source of Protein, Dietary Fiber, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Potassium, Selenium, and Choline.

Sign Up or Log In to Share Your Beef-Loving Review! Cancel reply

We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.

Join the herd — log in to add your voice!

Continue with Facebook

Continue with Google

2 comments on "Beef Strip Steak Salad with Spring Vegetables"

Isidro De La Rosa says:

April 6, 2025 at 1:30 am

Recipe Rating

Yummy. I added asparagus as well. The only drawback to this recipe is the champagne dressing. There are a lot of recipes for this vinaigrette, not to mention store bought as well.

Vishesh Kadakia says:

January 12, 2023 at 9:15 pm

No Review Provided

45

6

16

Ingredients

Optional ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Recipe Rating

Recipe Rating

Recipe Rating

Recipe Rating

Blackened Cubed Steaks with Zoodles

Air Fryer Korean Beef

Grilled Sirloin Steak with Spaghetti Squash and Edamame

Citrus-Marinated Flank Steak with Roasted Corn Salsa

45

6

16

Ingredients

Optional ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Sign Up or Log In to Share Your Beef-Loving Review! Cancel reply

2 comments on "Beef Strip Steak Salad with Spring Vegetables"

Recipe Rating

Recipe Rating

Share Your Beef-Loving Experience! Cancel reply

2 comments on "Beef Strip Steak Salad with Spring Vegetables"

Recipe Rating

Recipe Rating

Create an account then Cook, Save, & Share!

Related Recipes

Blackened Cubed Steaks with Zoodles

Air Fryer Korean Beef

Grilled Sirloin Steak with Spaghetti Squash and Edamame

Citrus-Marinated Flank Steak with Roasted Corn Salsa