Pat your steak dry – water from the moisture of your steak will lower the temperature of your pan, which prevents a crust from forming.
Add the right amount of butter – and at the right time: too much will cool down your pan, too little will burn the butter. Too early will have the same affect as having moisture on your steak. I like to wait until after I flip the steak to add butter
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.
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.
Don’t sleep on the cilantro lime vinaigrette.
It’s bright and flavorful and ties this whole salad together.
The contents of it are simple:
Apple cider vinegar
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!