steak salad with cilantro lime vinaigrette
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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 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 - you can substitute feta, crumbled
- Cilantro lime vinaigrette - recipe follows
- granulated garlic
- chili powder
- coarse black pepper - butcher's grind works here
Cilantro lime vinaigrette
- 1 Tbsp lime juice - fresh squeezed
- 2-3 Tbsp vegetable oil - depends on how big your lime is
- 2 tsp honey
- 2-3 Tbsp finely sliced cilantro leaves stems discarded
- 1/4 - 1/2 tsp salt to taste
- 1/4 tsp black pepper
- 1/8 tsp granulated garlic
Cilantro lime vinaigrette.
Vacuum seal the steaks individually. If you don't have a food saver gizmo yet, use ziplock bags. That works.
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.
Season the steaks liberally with salt, pepper, granulated garlic and chili powder.
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).
Sear the steaks on both sides until brown.
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.
Remove from pan, tent with foil and let rest 5 minutes.
Combine the greens, green onion and cherry tomatoes. Toss with cilantro lime vinaigrette to taste and divide into 4 bowls.
Slice the steaks. Don't let any accumulated juices get away.
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.