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.

Course Lunch, Main course, Salad

Cuisine Danish

Nøgleord Main-course salad

Total Time 20

Servings people

Calories 765kcal

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

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.

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.