Cold Steak Salad
Submitted by NanaDoty
Marinated cold steak salad with seared sirloin cubes, mushrooms, artichoke hearts, and cherry tomatoes in a homemade herb-Dijon vinaigrette. Make it overnight for the boldest flavor.
YIELD
1 saladPREP
20 minCOOK
0 minREADY
20 minThis isn’t some wilted leftover steak thrown on greens. This is a proper composed salad built for serious eating.
Sirloin cubes get seared hard in butter until crusty and browned, then tossed with sauteed mushrooms, artichoke hearts, cherry tomatoes, and celery.
The whole thing marinates overnight in a homemade Italian dressing loaded with shallots, dill, parsley, and a kick of hot sauce, sharpened with Dijon mustard.
By morning, every cube of beef has soaked up that tangy, herby vinaigrette and the flavors are deep and layered.
Variations
- Steakhouse upgrade: Use filet mignon cubes and add crumbled blue cheese just before serving.
- Lighter take: Swap half the vegetable oil in the dressing for Greek yogurt for a creamy, lower-fat version.
Pro Tips
- Sear the steak cubes in small batches over high heat. Crowding the pan steams the meat instead of browning it, and you want that crust.
- The overnight marinade is what makes this salad special. Don’t rush it. A few hours won’t give you the same depth.
- Bring the salad to cool room temperature for 15 minutes before serving. Cold steak can taste flat, but a slight warm-up wakes up all those marinated flavors.
Ingredients
Directions
DRESSING Combine all ingredients in a glass jar and shake. SALAD In large skillet over high heat, sauté meat in butter, a few cubes at a time until browned on all sides. Transfer to a large bowl and cool. Quickly sauté mushrooms in remaining butter and add to meat. Add artichoke hearts, celery, tomatoes, chives and parsley. Mix lightly. Mix dressing with mustard. Pour over salad, toss, cover and marinate overnight.
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