Steak Salad with Herby Dressing
Serves | 2-3
Salad:
2 lb steak of choice (ribeye, skirt, flank, or sirloin)
4 c arugula + thinly chopped romaine
½ c feta cheese, crumbled
1 avocado, sliced
¼ red onion, thinly sliced
Optional garnishes: fresh chives, red pepper flakes, microgreens
Dressing:
1 bundle cilantro, stems removed
5 garlic cloves
20 chive stems
¼ c red wine vinegar
½ c olive oil
½ tsp red pepper flakes
½ tsp salt
Juice from 1 lemon
Directions:
Remove steak from the fridge 20–30 minutes before cooking. Pat dry and season generously with salt on both sides.
Heat a skillet or griddle over medium-high heat. Add a drizzle of oil, then sear steak for 2–3 minutes per side (longer depending on thickness) until it reaches your desired doneness. Remove from heat and let rest for 5–10 minutes before slicing thinly against the grain.
In a food processor, pulse all dressing ingredients except olive oil until finely chopped. Add the oil and pulse until combined.
On a large platter or bowl, layer arugula and romaine. Top with red onion, feta, and avocado. Add sliced steak on top, then drizzle with dressing and garnishes.
Notes: Best served immediately while the steak is still warm. This dressing is bold and herb-forward—start with less and add more to taste.
We partnered with Certified Angus Beef® Grass-Fed for this recipe. The flavor truly stands out. It’s 100% grass-fed and grass-finished, raised without antibiotics or added hormones, and backed by 10 quality standards that ensure every cut is tender, juicy, and consistently delicious. It’s a simple way to serve high-quality protein you can feel good about, without sacrificing taste. If you’re interested in trying it for yourself, you can learn more here.
You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
