Steak Salad with Avocado and Cherry Tomatoes

Serves: 2

Prep time: 10 minutes

Cook time: 10–12 minutes

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Ingredients

For the Steak

• 300–350 g beef steak (ribeye, sirloin, or striploin)

• 1 tbsp olive oil

• Salt and freshly ground black pepper

• 1 clove garlic, lightly crushed

• 1 sprig fresh rosemary or thyme (optional)

For the Salad

• 2 cups fresh arugula (rocket)

• 1 ripe avocado, sliced

• 1 cup cherry tomatoes, halved

• Sea salt and black pepper, to taste

For the Dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice or balsamic vinegar

• 1 tsp Dijon mustard (optional)

• 1 tsp honey (optional)

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Instructions

1. Prepare the Steak
   Remove the steak from the refrigerator 20 minutes before cooking. Pat dry and season generously with salt and black pepper.

2. Cook the Steak
   Heat olive oil in a hot skillet over medium-high heat.
   Add the steak and sear for 3–4 minutes per side for medium-rare (adjust to preference).
   Add garlic and herbs during the last minute, spooning the oil over the steak.

3. Rest and Slice
   Transfer the steak to a plate and let it rest for 5 minutes. Slice thinly against the grain.

4. Make the Dressing
   Whisk olive oil, lemon juice (or balsamic vinegar), Dijon mustard, and honey until well combined.

5. Assemble the Salad
   Arrange arugula in a bowl. Top with sliced avocado and cherry tomatoes.
   Add the sliced steak on top.

6. Finish and Serve
   Drizzle with dressing, season lightly with salt and pepper, and serve immediately.

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Tips

• Use a meat thermometer for perfect doneness (52–54°C / 125–130°F for medium-rare).

• Swap arugula for mixed greens or baby spinach if desired.

• Add shaved Parmesan or toasted nuts for extra flavor.