A beautifully seared steak can make the perfect addition to a summer salad. With toppings like fire roasted corn, ripe cherry tomatoes, radishes, you can’t go wrong.
And to take this to the next level, we’re going with a freshly blended cilantro lime vinaigrette. It’s bright, vibrant and the perfect way to get the summer cooking season started!
Some may think searing a steak in a pan vs the grill is blasphemy. When done correctly, a pan seared steak is just as good if not better than a grilled steak.
Think about it, you’ve got more surface area of your steak, in contact with the high temperature of the skillet. This will allow your ENTIRE steak to get that amazing crust from the Maillard reaction.
Since this is a salad, you don’t necessarily need your steak to be hot. I like to sear my steak first, and let it rest while I prep the remaining ingredients.
These ingredients can be whatever you desire, I’m going with some fire roasted corn, radishes, avocado, cherry tomatoes and feta cheese.
Feel free to change it up here but having the right cutlery will make the job easier.
I’m rocking my Calphalon Classic Antimicrobial Cutlery. The block comes with built-in sharpeners so that every time I use them, they’re as sharp as they were when they came out of the box.
PLUS, these knives feature SilverShield® antimicrobial technology that uses small amounts of silver ions to help inhibit the growth of harmful bacteria on knife handles.
It’s bright and flavorful and ties this whole salad together.
The contents of it are simple:
Throw it in a blender and you have a quick and delicious salad dressing!
This seared steak salad is the perfect summer salad. It’s got a TON of fresh flavors that feel like summer in each bite. And with that beautiful, seared steak in there, it’s got a savory flavor and adds protein to make this a well rounded salad!