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20-Minute Summer Steak Salad

A quick and satisfying steak salad with seared flank steak, fresh summer vegetables, and a simple vinaigrette, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 5 oz mixed greens
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber sliced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh basil leaves
  • 2 tbsp olive oil for dressing
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small garlic clove minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • cast iron skillet
  • chef's knife
  • cutting board
  • mixing bowl
  • whisk
  • tongs
  • meat thermometer

Method
 

  1. Pat the flank steak dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp pepper. Let rest at room temperature for 10 minutes.
  2. While the steak rests, make the dressing: In a small bowl, whisk together 2 tbsp olive oil, red wine vinegar, Dijon mustard, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
  3. Heat a cast iron skillet over high heat until it smokes. Add 1 tbsp olive oil and swirl to coat.
  4. Place the steak in the skillet. Sear for 4 minutes without moving. Flip and sear for another 3-4 minutes for medium-rare (internal temp 130-135°F). Adjust time for desired doneness.
  5. Transfer steak to a cutting board and let rest for 5 minutes. This reabsorbs juices.
  6. Meanwhile, arrange mixed greens, tomatoes, cucumber, red onion, and basil on plates.
  7. Slice the steak against the grain into thin strips. Fan over the salad.
  8. Drizzle dressing over the salad and steak. Serve immediately.

Notes

For best texture, slice the steak very thinly against the grain. Leftovers can be stored separately in the fridge for up to 2 days, but the salad is best fresh. If you prefer a warm salad, you can toss the greens lightly with the warm steak juices.