Classic Steak & Strawberry Spinach Salad — Spring Fruit + Balsamic
This classic steak and strawberry spinach salad is a perfect blend of savory and sweet, featuring tender steak, fresh greens, juicy strawberries, and a homemade balsamic vinaigrette.
Equipment
- cast-iron skillet
- cutting board
- small bowl or jar
- large bowl
Ingredients
For the Steak:
- 1 (8-10 ounce) sirloin, flank, or ribeye steak about 1-inch thick
- 1 tablespoon olive oil
- Salt to taste
- Freshly cracked black pepper to taste
For the Salad:
- 5 ounces fresh baby spinach washed and dried
- 1 cup fresh strawberries hulled and sliced
- ¼ cup crumbled goat cheese
- ¼ cup toasted pecans or walnuts roughly chopped
- ¼ (Optional) red onion thinly sliced
For the Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon garlic powder
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
Prepare the Steak
- Pat the steak dry, then season generously with salt and pepper on both sides.
- Heat olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
Sear the Steak
- Carefully place the seasoned steak in the hot skillet.
Allow to rest
- Sear for 3-5 minutes per side for medium-rare, or adjust cook time based on your preferred doneness.
- Transfer cooked steak to a cutting board, tent with foil, and let it rest for 5-10 minutes.
Make the Vinaigrette
- While the steak rests, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic powder, salt, and pepper in a small bowl or jar.
- Mix thoroughly until well combined and emulsified, then adjust seasonings to your taste.
Assemble the Salad
- In a large bowl, combine baby spinach, sliced strawberries, crumbled goat cheese, and toasted nuts.
- Add thinly sliced red onion if desired, for extra flavor and crunch.
Serve
- Thinly slice the rested steak against the grain.
- Arrange sliced steak over the prepared salad bowls and drizzle generously with balsamic vinaigrette before serving.
Notes
For best results, use a meat thermometer to ensure your steak is cooked to your desired doneness. The internal temperature for medium-rare is 130-135°F (54-57°C).