Steak Salad with Honey Mustard Vinaigrette

It is summertime which means salad season is here! SO many fresh vegetables in season right now and there is nothing better on a warm day than a crispy salad. This salad is no exception – it is crisp, light, fresh, and tasty. I top this with a medium-rare steak for a satisfying dinner, but chicken or shrimp could easily be substituted (or left out all together). This salad is also dressed with a light, tangy honey mustard vinaigrette that pairs perfectly with the tomatoes, onions, corn and avocado. If you think all salads or boring, give this one a try and let me change your mind!

  • 2 Sirloin Steaks
  • 1 Ripe Avocado, diced
  • 1/2 Red Onion, thinly sliced
  • 4 oz Buffalo Mozzarella
  • 2 Ears Corn, sliced off the cob
  • 1 Cup Cherry Tomatoes, halved
  • Salt + Pepper
  • 2 Tbsp Worcestershire
  • 3 Tbsp Butter
  • 2 Heads of Romaine, rinsed

For the Dressing:

  • 2 Tbsp Olive OIl
  • 4 Tbsp Dijon Mustard
  • 3 Tbsp Honey
  • 3 Tbsp Apple Cider Vinegar

To Make:

  1. Pat the steaks dry with a paper towel and generously season with salt and pepper on all sides. Set the steaks on a plate and add the worcestershire sauce – gently rub the worcestershire all around the steak so all sides are evenly coated. Set the steak aside until we are ready to cook.
  2. In a small pan, heat 1 tbsp butter over medium heat. Once hot, add in the corn and sprinkle with salt and pepper. Cook the corn for 8-10 minutes until the corn softens and starts to get some color. Remove from heat and set aside until ready for assembly.
  3. Next, prep all your vegetables – chop the romaine, slice the tomatoes, slice the onions, and dice the avocados. You want to have all the ingredients prepped and ready for assembly once the steak is cooked.
  4. Now let’s make the dressing – in a bowl, add the olive oil, dijon mustard, honey, and vinegar. Whisk together until everything is combined and the dressing is smooth – taste and adjust if needed. The dressing will be tangy and sweet.
  5. Now that everything is prepped and ready to go – it is time to cook the steak. In a medium pan heat the remaining butter over high heat. Once the pan is hot, add the steaks and sear for 2 minutes. Flip and sear for 2 minutes on the other side. Reduce the heat to medium-low and continue cooking the steak for 6-8 minutes (this will yield a medium rare steak).
  6. Remove the steak from the pan and allow them to rest for 5 minutes before slicing.
  7. While the steaks rest, add the romaine, tomatoes, onions, corn, and avocado to a large mixing bowl. Pour over the dressing (start with about half of the dressing, you can add more if you like more dressing on your salads) and mix well.
  8. Split the salad between two plates and top with the buffalo mozzarella.
  9. Slice the steaks in to ~1/4-1/2″ and place on top of the salad.
  10. Lastly, drizzle 1-2 tbps of dressing on top of the steak and serve!

5 thoughts on “Steak Salad with Honey Mustard Vinaigrette

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