Steak with a Herb Salad
This simple steak and herb salad is perfect for a weeknight protein-rich dinner. Juicy grilled steak with a fresh, vibrant herb salad that's loaded with greens and dressed in a tangy vinaigrette. Enjoy as is, or add a side of roast potatoes.
Ingredients 15
2 sirloin steak (strip steaks)
1⁄2 tsp sea salt
1⁄4 tsp freshly ground black pepper
1 tbsp olive oil
2 cups mixed baby salad greens, spinach, arugula, lettuce
1⁄2 cup fresh basil leaves, torn
1⁄2 cup parsley leaves, fresh, chopped
1⁄2 cup cucumber, sliced
1⁄2 cup cherry tomato, halved
1⁄2 cup radishes, thinly sliced
For The Dressing
1⁄4 cup olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp maple syrup
1 tsp thyme leaves, fresh
Pinch sea salt and freshly ground black pepper, to taste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 10
Pat dry and season with and .
Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat.
Add the and cook for 3-4 minutes per side, or until desired doneness is reached (medium-rare to medium recommended).
Remove from heat and allow to rest for 3 minutes before slicing.
In a large bowl, combine , , , , , and .
Whisk together , , , , , and a pinch of salt and pepper until emulsified.
Toss the salad mixture with the dressing until well coated.
Slice thinly across the grain.
Arrange on plates and place slices alongside, ensuring both are juicy and well dressed with extra drizzled over the steak.
Serve immediately.
Helpful tips
For best results, let the steaks come to room temperature before cooking.
Adjust the herb mix to your liking or based on availability; fresh tarragon or mint adds extra flavor.
Don’t skip resting the steak before slicing – this keeps it juicy.
