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One-Pan Winter Salad with Steak

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One-Pan Winter Salad with Steak is a delightful dish that brings warmth and flavor to chilly evenings. Featuring tender steak atop a bed of vibrant mixed greens, crisp cucumbers, and juicy cherry tomatoes, all drizzled with a zesty balsamic vinaigrette, this salad is both satisfying and visually appealing. Perfect for cozy dinners or gatherings, it combines simple ingredients into a restaurant-quality meal that will impress your family and friends.

Ingredients

Scale
  • 1 lb ribeye or flank steak
  • 4 cups mixed greens (arugula and spinach)
  • 1 cup cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 3 tbsp balsamic vinaigrette

Instructions

  1. Let the steak rest at room temperature for 20 minutes and season both sides with salt and pepper.
  2. Heat a large skillet over medium-high heat; add olive oil. Sear the steak for 4-5 minutes on each side until a crust forms.
  3. Remove steak from the skillet and let it rest for 5-10 minutes before slicing against the grain.
  4. In the same skillet, sauté sliced onions for 2-3 minutes until soft.
  5. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, cooked onions, and feta cheese.
  6. Drizzle with balsamic vinaigrette and toss gently to coat. Serve warm with sliced steak on top.

Nutrition

Keywords: Feel free to add roasted seasonal vegetables or swap greens according to your preference. For added flavor, consider using goat cheese in place of feta.

Find it online: https://timeforkitchen.com/savory-one-pan-winter-salad-with-steak-recipe-to-savor/