Save Pin
This vibrant steak salad brings restaurant-quality flavor to your table in just 20 minutes. The combination of seared steak, aromatic herbs, and zesty dressing creates a perfect light dinner that feels both satisfying and fresh.
I first made this when entertaining unexpected guests, and it's become my go-to impressive dish that requires minimal effort. The way the garlic crisps up while the steak cooks is a game-changer for adding depth.
Ingredients
- Flank or skirt steak these thin cuts cook quickly and stay tender when sliced properly
- Garlic gets toasted alongside the steak for incredible flavor dimension
- Fish sauce adds umami depth that enhances the beef without tasting fishy
- Sherry vinegar provides acidity and complexity that balances the richness
- Fresh herbs mint and basil bring brightness that elevates the entire dish
- Cherry or jalapeño pepper adds just enough heat without overwhelming the other flavors
Step-by-Step Instructions
- Season the Steak
- Pat steak dry then generously season with salt and pepper on both sides. Allow it to rest at room temperature for at least 15 minutes. This crucial step ensures even cooking and maximum flavor development.
- Sear First Steak Portion
- Heat your cast iron skillet until smoking hot. Add oil then immediately place first steak portion in the pan. Let it sear undisturbed for about 2 minutes until deeply browned. Resist the urge to move it around.
- Add Garlic and Flip
- Flip the steak then add sliced garlic to the cooler parts of the pan. Keep the garlic moving occasionally while the second side sears for 1 to 2 minutes. The garlic should become golden and fragrant without burning.
- Rest and Repeat
- Transfer the first steak to a plate and move the garlic to your dressing bowl. Add more oil to the pan and repeat the searing process with the second steak portion.
- Create Dressing
- While the second steak cooks, combine the toasted garlic with fish sauce, sherry vinegar, lime juice and black pepper. This creates a punchy dressing that will bring everything together.
- Assemble Components
- Add green beans and sliced chile to the dressing. Slice the rested steak thinly across the grain and capture any juices to add to the dressing for extra flavor.
- Plate and Serve
- Arrange lettuce on a platter, top with sliced steak, then spoon the green bean mixture over. Finish by tearing fresh herbs directly over the salad and adding a final squeeze of lime.
Save Pin
My husband who typically asks where the potatoes are when I serve salad for dinner requests this regularly. The combination of the savory steak with bright herbs creates such a satisfying balance that you truly don't miss heavier sides.
Steak Selection Secrets
The cut of steak makes all the difference in this quick cooking recipe. Flank and skirt steak are ideal because they cook rapidly and remain tender when sliced properly. When shopping, look for meat with good marbling throughout for flavor but not excessive fat that would need trimming. Allow the meat to come to room temperature before cooking for the most even results. Remember that these cuts must be sliced against the grain after cooking or they can become chewy regardless of how perfectly you cooked them.
Make It Your Own
This salad template welcomes customization based on what you have available. During summer, add halved cherry tomatoes or diced avocado. In cooler months, swap green beans for thinly sliced Brussels sprouts or shaved fennel. The dressing works beautifully with rotisserie chicken instead of steak for an even faster meal. For a heartier version, add cooked quinoa or farro to the base. The key is maintaining the balance between protein, vegetables, and the vibrant herb finish.
The Secret's in the Sear
Achieving the perfect steak for this salad requires a smoking hot pan and restraint. Your cast iron skillet should be preheated until it just starts to smoke before adding oil. Once the steak hits the pan, leave it completely undisturbed for the full searing time. This creates the flavorful crust that makes restaurant steaks so delicious. If your kitchen gets smoky, this means you're doing it right. The slight char on the exterior adds depth that makes the entire salad taste more complex.
Save Pin
Commonly Asked Questions
- → What's the best way to ensure tender steak in this salad?
For maximum tenderness, allow the steak to rest at room temperature before cooking, sear it quickly over high heat, and most importantly, slice it thinly against the grain after resting. The resting period allows juices to redistribute, while cutting against the grain shortens the muscle fibers, resulting in more tender bites.
- → Can I substitute the fish sauce in the vinaigrette?
Yes, you can substitute fish sauce with soy sauce or tamari for a similar umami flavor. For a more authentic replacement, try Worcestershire sauce mixed with a pinch of salt. The dish will have a slightly different flavor profile but will still be delicious.
- → What types of chilies work best in this salad?
Cherry peppers offer a mild, sweet heat, while jalapeños provide moderate spiciness. For less heat, remove all seeds and membranes. If you prefer more intensity, try serrano peppers. For a milder option, substitute with sweet bell peppers or even a dash of crushed red pepper flakes.
- → How can I meal prep this dish?
To meal prep, prepare the vinaigrette and slice the vegetables up to 2 days ahead. Store them separately in the refrigerator. The steak can be seasoned up to 24 hours in advance. When ready to serve, quickly sear the steak, assemble the salad, and add the fresh herbs just before eating for maximum flavor and freshness.
- → What sides pair well with this steak salad?
This salad works beautifully as a complete meal, but you can enhance it with crusty bread to soak up the flavorful vinaigrette. For a heartier option, serve with roasted potatoes or a simple grain like quinoa or farro. A glass of medium-bodied red wine like Malbec or Pinot Noir complements the flavors perfectly.
- → How do I adjust cooking time for different steak doneness?
For medium-rare (recommended), sear for about 2 minutes per side as directed. For medium, add 1-2 minutes total cooking time. For medium-well, add 3-4 minutes total. Remember that thinner cuts like skirt steak cook very quickly, and the steak will continue cooking slightly while resting. Use a meat thermometer for precision: 130-135°F for medium-rare.