Get ready to elevate your salad game with a sensational twist that will leave your taste buds dancing! This Steak Salad with California Olives and Garlic Dressing is not just a meal—it's an experience. Imagine tender, perfectly cooked steak resting atop a vibrant bed of mixed greens, adorned with the briny goodness of California olives and the zing of a homemade garlic dressing. Whether you're looking for a quick weeknight dinner or an impressive dish to wow your guests, this recipe is your ticket to culinary success. Ready to dive into a dish that’s as satisfying as it is delicious? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound steak (sirloin or ribeye)
- 4 cups mixed greens
- 1/2 cup California olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Heat a cast-iron skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and let it get very hot.
- Cook the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Once cooked, transfer the steak to a cutting board and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.
- While the steak is resting, prepare the garlic dressing. In a small bowl, whisk together minced garlic, balsamic vinegar, remaining olive oil, salt, and pepper until well combined.
- Slice the rested steak against the grain into thin strips, approximately 1/4 inch thick.
- In a large salad bowl, combine mixed greens, sliced California olives, red onion, and halved cherry tomatoes.
- Arrange the sliced steak on top of the salad and drizzle with the prepared garlic dressing.
- Serve immediately, ensuring the steak is still warm and the salad is fresh and crisp.
Tips
- Bring the Steak to Room Temperature: For the best results, always let your steak sit out for about 30 minutes before cooking. This helps it cook evenly and achieve that perfect sear.
- Use a Hot Pan: Preheat your cast-iron skillet or grill pan until it's very hot. This step is crucial for getting a beautiful crust on your steak.
- Check the Temperature: Invest in a meat thermometer to ensure your steak is cooked to your desired doneness. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Rest the Steak: Don’t skip the resting period! Allowing the steak to rest for 5-7 minutes after cooking helps the juices redistribute, making each bite juicy and tender.
- Customize Your Salad: Feel free to add other ingredients to your salad, such as avocado, cucumber, or your favorite cheese, to make it your own.
- Make Extra Dressing: If you love garlic, consider making a double batch of the dressing. It’s perfect for drizzling over other salads or grilled vegetables.
- Serve Fresh: For the best taste, serve the salad immediately after assembling. This keeps the greens crisp and the steak warm.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 30g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 90mg
