An easy, delicious salad with tender, juicy rib eye, crunchy vegetables and a dressing of oil, wholegrain mustard and balsamic. A satisfying main-course salad with plenty of flavour, substance and colour.
Serve the salad with warm baguette and, if you like, a few crunchy nuts or croutons on top.
Steak salad with crunchy vegetables and mustard dressing
Recipe for an easy, delicious main-course salad with juicy rib eye, crunchy vegetables and a mustard and balsamic dressing.
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Ingredients
The salad
- 2 good steaks, about 150 g each – I use rib eye
- 2 handfuls mixed salad leaves – I use spinach and rocket
- 10 cherry tomatoes
- 1/2 cucumber
- 1 small red onion
- 1 spring onion
- 1 avocado
- 1/2 corn on the cob, – roasted – can be left out if it is out of season, or replaced with baby corn
- 1 handful flat-leaf parsley
- Salt and pepper
- Oil
Mustard dressing
- 3 tbsp olive oil
- 2 tbsp wholegrain mustard
- 1 tbsp dark balsamic glaze
- Salt and pepper
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Method
Mustard dressing
- Stir the balsamic glaze and mustard together.
- Add the oil a little at a time, stirring thoroughly so the dressing doesn’t split.
- Season the dressing with salt and pepper and set aside.
The salad
- Heat a frying pan with a little oil, – it should be searingly hot.
- Season the steaks with salt and pepper and fry them for about 2-3 minutes on each side, – depending on their thickness and how you like them cooked.
- Let the steaks rest on a chopping board while you clean and cut the vegetables.
- Tear the salad leaves into rough pieces, halve the cucumber lengthways, scoop out the seeds and slice it, halve the tomatoes and cut the onion into wedges.
- Finely slice the spring onion, slice the avocado and roughly chop the parsley.
- If using corn on the cob, cut the kernels off the cob in strips, – if you like, give the corn a little colour with a kitchen blowtorch first.
- Slice the steaks into thin strips.
- Arrange the salad leaves on two plates and top with the other vegetables and the strips of steak.
- Pour over the mustard dressing and serve, with freshly ground pepper on top if you like.
Nutrition
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Hvordan bager du majskolben?
Hej Mia
Jeg plejer at smide dem i ovnen, ved et par hundrede grader i 20-30 minutter.
Kog dem gerne 15 minutter først, så du er sikker på de er helt møre:)
Warm wishes, Dianna
For Sevan Da – Den sad lige i skabet… fulgte nok ikke helt opskriften, da jeg bare brugte det forhåndenværende i grønsagsskuffen. Rev mig og købte en tyk Ribeye hos kød-pusheren. Som bare fik fuld skrald over gasblusset i udekøkkenet med lidt Cognac (med flammer i udhængshøjde til følge) helt fantastisk ros fra min hustru med Rødvin og hvad der til følger….
Hej Rasmus
Det lyder jo helt fantastisk altså – tusind tak fordi du giver dig tid til at skrive 🙂
Warm wishes, Dianna