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Pioneer Woman Big Steak Salad

Pioneer Woman Big Steak Salad - recipe card
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A hearty, satisfying salad featuring juicy grilled steak, crisp greens, creamy avocado, and a tangy homemade vinaigrette. This robust dish balances rich, savory flavors with bright, fresh elements, making it a perfect main course.

Ingredients

Scale
  • 1 lb flank steak, trimmed of excess fat
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, freshly ground, divided
  • 1/4 cup olive oil, divided
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp dried oregano
  • 1 head romaine lettuce, chopped (about 6 cups)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup crumbled blue cheese (optional)

Instructions

  1. Remove the flank steak from the refrigerator and let it rest at room temperature for 30 minutes. Pat it dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Letting the steak temper ensures even cooking.
  2. Prepare a grill for direct high heat (about 450-500°F / 230-260°C). Alternatively, heat a cast-iron grill pan over high heat until smoking. The high heat will create a nice sear on the steak, locking in juices and developing a flavorful crust.
  3. Brush the steak with 1 tbsp olive oil on both sides to prevent sticking and promote browning. Place the steak on the grill at a 45-degree angle to create attractive crosshatch grill marks. Cook for 4-5 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare, 135°F (57°C) for medium.
  4. Transfer the steak to a cutting board and tent loosely with foil. Let rest for at least 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy, tender result. Do not skip this step.
  5. While the steak rests, make the vinaigrette. In a small bowl, whisk together the remaining 3 tbsp olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Season with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk until emulsified and well combined.
  6. In a large salad bowl, combine the chopped romaine, cherry tomatoes, red onion slices, and avocado. Drizzle with about half of the vinaigrette and toss gently to coat. The salad should be lightly dressed, not drenched.
  7. After the steak has rested, slice it thinly against the grain at a 45-degree angle. Cutting against the grain shortens the muscle fibers, making each slice tender.
  8. Place the sliced steak on top of the salad. Drizzle with the remaining vinaigrette. Sprinkle with crumbled blue cheese if using. Toss once more gently to combine, or serve steak atop the dressed salad for a prettier presentation. Serve immediately.
  9. If you prefer a warm salad, you can add the sliced steak to the bowl while the steak is still slightly warm, which will slightly wilt the greens and make the salad more hearty.
  10. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed. Enjoy as a complete meal, perhaps with crusty bread on the side.

Notes

Store leftover salad and steak separately in airtight containers in the refrigerator for up to 2 days. The greens will wilt quickly once dressed, so it’s best to dress the salad fresh. To reheat steak, warm slices gently in a skillet over medium heat for 1-2 minutes per side, or in a 350°F (177°C) oven for 5-7 minutes. Avoid microwaving as it can make the meat rubbery. The dressing can be made ahead and stored in the refrigerator for up to 3 days; bring to room temperature and re-whisk before use.

Nutrition

Keywords: big steak salad, steak salad, grilled steak salad, pioneer woman salad, hearty salad, main course salad, flank steak recipe, healthy salad, beef salad, vinaigrette, dairy-free, low-carb

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-big-steak-salad/