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Sometimes you need a steak but you can’t get to your grill. It might be raining. It might be covered with a foot of snow like mine is. Pan frying steak is a great way to get your fix no matter what’s going on outside. Steak salad with cilantro lime vinaigrette is a little taste of summer any time you want it.

Pan frying steaks can be a bit tricky but there’s a restaurant trick. There always is. That perfectly done steak that’s pink from side to side can be done at home using a sous-vide. Really great steakhouses probably don’t use them but the fancy restaurants that have steak on the menu? They probably do.

Sous-vide technology has come way down in price. The immersion circulator types like Anova go on sale for around a hundred bucks. And they’re compact. Just the circulator/heater. The actual water bath is a big pot. The one you already own and store in your kitchen. You can use a food saver to seal the steaks. Or use ziplock bags and squeeze the air out as best you can. Zip it up almost all the way and use a straw to get this done. Just stick the straw in the bag and suck. Easy.

Sous-vide your steaks then sear for perfect steak salad/

This is a steak salad recipe but there’s absolutely no reason this technique can’t be used to make any steak dish. The sear process throws a decent fond so you can make fond based sauces just as easily. These immersion circulators really do add to the home cooks arsenal. Look into them when you have a chance.Sous-vide your steaks then sear for perfect steak salad/

5.0 from 1 reviews
steak salad with cilantro lime vinaigrette
 
Prep time
Cook time
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This steak salad with cilantro lime dressing is a little taste of summer all year long. I use New York striploins but any decent cut of steak will do just fine.
Author:
Recipe type: Main
Cuisine: mexican
Serves: 4
Ingredients
  • 2 12 oz steaks (new york, sirloin etc)
  • 8 cups mesclun (mixed greens)
  • 2-3 green onions, sliced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 cup queso fresco (can substitute feta), crumbled
  • Cilantro lime vinaigrette
Steak seasoning
  • granulated garlic
  • chili powder
  • salt
  • butcher's grind (coarse) black pepper
Cilantro lime vinaigrette
  • Juice of ½ lime (about a tablespoon)
  • 2-3 Tbsp vegetable oil (depends on how big your lime is)
  • 2 tsp honey
  • 2-3 Tbsp finely sliced cilantro leaves, stems discarded
  • ¼ - ½ tsp salt (to taste)
  • ¼ tsp black pepper
  • ⅛ tsp granulated garlic
Instructions
Cilantro lime vinaigrette.
  1. Warm the bowl (this helps to get the honey to dissolve)Combine all the ingredients for the cilantro lime vinaigrette. Stir until the honey dissolves. Adjust salt and honey to taste.
Steaks
  1. Vacuum seal the steaks individually. If you don't have a food saver gizmo yet, use ziplock bags. That works.
  2. Sous vide the steaks for 2 hours at 122F for rare, 128F for medium rare. They will cook a bit more when you sear them.
  3. Season the steaks liberally with salt, pepper, granulated garlic and chili powder.
  4. Heat a heavy frying pan over medium high heat. Film the bottom with olive oil (butter can burn, it's good but it's trickier to do).
  5. Sear the steaks on both sides until brown.
  6. Next sear the edges (you want them to brown up as well). The steaks were cooked through when they hit the pan so you don't need to worry about them being done.
  7. Remove from pan, tent with foil and let rest 5 minutes.
Salad
  1. Combine the greens, green onion and cherry tomatoes. Toss with cilantro lime vinaigrette to taste and divide into 4 bowls.
  2. Slice the steaks. Don't let any accumulated juices get away.
  3. Top the dressed greens with avocado slices, sliced steak and crumbled cheese. Drizzle any accumulated juices over the steak and drizzle a bit more vinaigrette over top.

 

6 thoughts on “steak salad with cilantro lime vinaigrette

  1. My mouth is seriously watering now. I haven’t had a good steak in way too long! Must purchase a sous vide IMMEDIATELY! Summer can’t come soon enough, your amazing cilantro lime vinaigrette will have to suffice for now, thanks for a delicious recipe!

  2. Thanks! I’m glad you like it and I do hope you take the plunge and get a sous vide soon. It’s a fun toy that opens up a whole new world of possibilities.

  3. I’m pretty lucky that I can grill year round, but the sous vide tech looks like it gives a really even temp on that steak! And that vinaigrette sounds really refreshing, great with the meaty steak and cool avocado. And no oil! Can’t wait to try that!!

  4. Yeap! My bbq is under 2 feet of snow and the smoker? Iced shut. Oh the joys of Canadian winters eh? I’m a huge fan of skillet steaks, partially because I don’t have a choice in the winter haha! I still have yet to pick up a sous vide but I am loving the ziplock trick! 🙂 I shall give this experiment a whirl for funsies haha! 🙂

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