Beef Salad Bowl (Printable)
Tender beef with fresh greens, vegetables, and a tangy dressing for a delicious meal.
# What You'll Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tbsp soy sauce
04 - 1 tsp ground black pepper
05 - 1 clove garlic, minced
→ Salad Base
06 - 4 cups mixed salad greens (romaine, spinach, arugula)
07 - 1 medium cucumber, sliced
08 - 1 large carrot, julienned
09 - 7 oz cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - 1 avocado, sliced
→ Dressing
12 - 3 tbsp extra virgin olive oil
13 - 2 tbsp balsamic vinegar
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - Salt and pepper, to taste
→ Optional Toppings
17 - 2 tbsp toasted sesame seeds
18 - 2 tbsp crumbled feta cheese
# How-To Steps:
01 - Combine beef slices with olive oil, soy sauce, black pepper, and minced garlic in a medium bowl. Toss to coat and let marinate for 10 minutes.
02 - Heat a large skillet over medium-high heat. Sear the marinated beef for 2 to 3 minutes per side until browned but still tender. Remove from heat and let rest.
03 - Arrange salad greens, cucumber, carrot, cherry tomatoes, red onion, and avocado in a large bowl.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Slice the cooked beef into bite-sized strips and place atop the salad base.
06 - Drizzle dressing over the salad. Sprinkle with toasted sesame seeds and crumbled feta cheese if desired.
07 - Serve immediately for optimal freshness.
# Expert Advice:
01 -
- Hot beef meets cool greens in a way that keeps you coming back for bite after bite.
- It's the kind of meal that tastes indulgent but actually leaves you feeling light and energized.
- Ready in 30 minutes flat, which means you can make it on a weeknight without the stress.
02 -
- Don't skip the resting step for the beef—it's the difference between a tender, juicy result and meat that's tough because all the moisture rushed out.
- Slice your vegetables as close to serving time as possible, especially the avocado; there's nothing sad about a brown, oxidized avocado waiting to be eaten.
- Make your dressing last; it keeps best in a jar in the fridge and actually tastes better the next day after the flavors have had time to meld.
03 -
- Use a meat thermometer if you're unsure about doneness; pull the beef at 130-135 degrees Fahrenheit for perfect medium-rare that stays juicy.
- Toast your own sesame seeds in a dry pan for 2 minutes if you have time; they taste infinitely better than the pre-toasted version and only take a minute.