Steak Salad

March 20, 2020
Created by Harmons
1 hour 20 minutes
Serves 4
  • Marinade
  • 1/3 cup soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp red wine vinegar
  • 1 tsp powdered ginger
  • 1/4 tsp garlic powder
  • Salt and freshly ground pepper
  • 1 1/4 lb steak, such as New York or top sirloin
  • Canola oil
  • 1/2 hothouse cucumber, peeled and quartered
  • 1 cup grape tomatoes, halved
  • 1 head romaine lettuce, torn into pieces
  • 4 oz crumbled blue cheese
  • 1 avocado, diced
  • Extra-virgin olive oil
  • 1 1/2 Tbsp red wine vinegar
  • Maldon finishing salt

To make the marinade, in a small bowl, combine oil, soy sauce, brown sugar, vinegar, ginger, garlic powder, and season with salt and pepper. Place steaks in a shallow baking dish and pour marinade over meat, turning to coat thoroughly. Let marinate for 1 hour, up to overnight.

Heat a grill pan or grill over medium-high heat and add 1 tablespoon oil. When oil shimmers, add steaks and cook until grill marks form, about 2 minutes. Rotate 45° and continue to cook for another 2 minutes. Turn over and cook on second side until desired doneness, about 5 minutes for 125° for medium-rare. Transfer to a plate to rest for 5 minutes.

Meanwhile, in a large bowl, combine cucumber, tomatoes, lettuce, blue cheese, avocado, 2 tablespoons oil, vinegar, and season with salt and pepper. Evenly divide salad between 4 shallow bowls.

Cut steaks into thin slices. Evenly divide steak between the 4 salads. Sprinkle with Maldon salt.