Grilled Beef & Fresh Vegetable Salad

A Western-Style Protein Salad with Lemon–Mustard Vinaigrette

Introduction

This dish is a protein-forward Western salad built around grilled beef, crisp vegetables, fresh herbs, and a light, balanced vinaigrette. Unlike Asian-style salads that rely on fish sauce, soy sauce, or strong umami dressings, this version follows traditional Western salad principles:

• Clean, fresh ingredients

• Clear separation of protein, greens, and vegetables

• A fat–acid balance using olive oil and citrus or vinegar

• Minimal seasoning to highlight natural flavors

The result is a light but satisfying salad suitable as a main course for lunch or a refined dinner starter.

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Ingredients (Serves 2–3)

For the Beef

• 350–400 g (12–14 oz) beef steak (sirloin, ribeye, or flank steak)

• 1 tablespoon olive oil

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon garlic powder (optional)

• ½ teaspoon smoked paprika or dried thyme (optional)

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For the Salad Base

• 3 cups mixed salad greens (arugula, baby spinach, romaine, or mixed leaves)

• 1 medium cucumber, thinly sliced

• 1 cup cherry tomatoes, halved (red or yellow)

• ¼ red onion, very thinly sliced

• ½ cup fresh bean sprouts or shaved fennel (choose one for crunch)

• 2 tablespoons fresh parsley or basil, roughly chopped

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For the Crunch Element

• ¼ cup roasted peanuts, almonds, or walnuts, roughly chopped
  (Western kitchens typically prefer nuts over peanuts, but peanuts are acceptable if lightly roasted and unsalted)

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For the Lemon–Mustard Vinaigrette

• 3 tablespoons extra virgin olive oil

• 1½ tablespoons fresh lemon juice or white wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and freshly ground black pepper, to taste

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Preparation Steps

1. Prepare the Beef

Remove the beef from the refrigerator 20–30 minutes before cooking to bring it to room temperature. This ensures even cooking and better texture.

Pat the steak dry with paper towels. Rub both sides with olive oil, then season generously with salt and black pepper. If using garlic powder or herbs, sprinkle lightly.

Heat a cast-iron pan or grill pan over high heat until very hot.

Sear the steak:

• Medium-rare: 2½–3 minutes per side

• Medium: 3½–4 minutes per side

Do not move the steak while searing — this allows a proper crust to form.

Transfer the steak to a cutting board and rest for 5–8 minutes. Resting is essential to keep the meat juicy.

Once rested, slice thinly against the grain.

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2. Prepare the Salad Vegetables

While the beef rests:

• Wash and thoroughly dry all salad greens

• Slice cucumber thinly for freshness

• Halve cherry tomatoes

• Slice red onion as thinly as possible (use a sharp knife or mandoline)

• Chop fresh herbs just before assembling to preserve aroma

Place all vegetables into a large salad bowl.

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3. Make the Vinaigrette

In a small bowl or jar, combine:

• Olive oil

• Lemon juice (or vinegar)

• Dijon mustard

• Honey

Whisk vigorously until emulsified. Season with salt and pepper to taste.

The dressing should be light, slightly tangy, and balanced, not overpowering.

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4. Assemble the Salad

Add the sliced beef on top of the vegetables, not mixed in yet. This keeps the salad visually clean and prevents greens from wilting too quickly.

Drizzle about ⅔ of the dressing over the salad and gently toss the greens only.

Arrange the beef slices neatly on top.

Sprinkle with chopped nuts and fresh herbs.

Finish with a light drizzle of the remaining dressing directly over the beef.

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Serving Suggestions

• Serve immediately while the beef is still slightly warm

• Pair with toasted sourdough or rustic country bread

• Optional additions:

  • Shaved Parmesan or Pecorino

  • Soft goat cheese or blue cheese crumbles

  • A glass of dry white wine or light red (Pinot Noir)

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Flavor Profile & Texture

• Beef: Savory, juicy, lightly smoky

• Vegetables: Crisp, fresh, refreshing

• Dressing: Bright acidity with subtle sweetness

• Overall: Balanced, modern, clean — very Western in style

This salad avoids heavy sauces and instead relies on ingredient quality and proper technique, which is the foundation of classic Western cuisine.

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Storage Notes

• Best eaten fresh

• If needed, store components separately

• Dressing can be refrigerated up to 3 days

• Cooked beef keeps well for 24 hours when chilled and tightly wrapped

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Final Note

This is a true Western-style salad:

• No soy sauce

• No fish sauce

• No sesame oil

• No sugar-heavy dressing

Just olive oil, acid, fresh vegetables, and well-cooked protein — exactly how a European or American chef would approach this dish.