Steak Salad

Food
Written By Zain Al-Zayani

I am a sucker for a good steak salad.

If it's on the menu, there's a very good chance I'm ordering it. It combines two of my favorite things. A tangy, leafy green salad and a perfectly cooked steak. Medium, always.

The best steak salad I've ever had was at The Capital Grille in Washington, D.C. I first had it over twenty years ago and then again a few months ago. Remarkably, it tasted exactly the same.

Ever since, I've measured every steak salad against it.

Last night, I was craving one and decided to make my own version. It was fresh, filling, packed with protein, and exactly what I was hoping it would be.

Ingredients

Serves 6

For the salad

  • 1kg sirloin steak (approximately 200g per serving)

  • 1 box mixed salad greens

  • 2 avocados, sliced

  • 400g corn (kernels, frozen or canned)

  • 1/4 cup grated white cheddar cheese

  • Pickled onions

For the pickled onions

  • 1 red onion, thinly sliced

  • White vinegar

For the dressing

  • 1/2 cup olive oil

  • 1/4 cup balsamic vinegar

  • 4 teaspoons Dijon mustard (I used wholegrain)

  • Salt and pepper to taste

Method

Pickle the onions

  1. Thinly slice the red onion and place it in a jar.

  2. Cover completely with white vinegar.

  3. Refrigerate until needed.

That's it.

No sugar. No salt. No fuss.

I make these all the time and keep a jar in the fridge. They add brightness to almost everything.

Cook the steak

  1. Season the sirloin steaks with salt and pepper.

  2. Pan fry for approximately 5 minutes per side for medium.

  3. Remove from the heat and allow to rest for 10 minutes.

  4. Slice thinly against the grain.

Cook longer if you prefer your steak more done.

Prepare the corn

  1. Add the corn to a dry pan over medium-high heat.

  2. Cook until lightly charred.

  3. Remove from the heat and season with salt and paprika.

  4. Mix well and set aside.

Make the dressing

  1. Whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

  2. If you find it a little too acidic, add a splash of water until it reaches your preferred balance.

Assemble

  1. Fill a large serving bowl with the salad greens.

  2. Top with the charred corn, sliced avocado, grated cheddar, and pickled onions.

  3. Arrange the sliced steak on top.

  4. Drizzle with the dressing and serve immediately.

For me, this is the perfect salad.

Fresh greens. Creamy avocado. Sweet charred corn. Sharp pickled onions. A tangy dressing. And steak cooked exactly the way it should be.

What's not to love?

Zain Al-Zayani
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