Marinated Steak Salad
A vibrant marinated steak salad featuring tender sliced sirloin, fresh vegetables, and a tangy vinaigrette, perfect for a light, flavorful meal for any occasion.
Ingredients
- 1 lb. sirloin steak ⓘ
- 1 (9 oz.) pkg. frozen artichokes ⓘ
- 4 green onions ⓘ
- 1/4 cup red wine vinegar ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1/2 tsp. garlic salt ⓘ
- 1/2 tsp. black pepper ⓘ
- 1 cup sliced fresh mushrooms
- 10 cherry tomatoes ⓘ
- 1 medium carrot ⓘ
- 1/3 cup olive or salad oil ⓘ
- 1/2 tsp. shredded lemon peel ⓘ
- 1 tsp. dried thyme ⓘ
- 1/2 tsp. dried marjoram ⓘ
- 4 cups torn salad greens
Instructions
- Slash fat edges of the steak.
- Broil the steak 3 inches from heat for 6 minutes.
- Turn the steak and broil until done (medium 6 to 9 minutes).
- Allow the steak to cool.
- Cut the steak into thin slices.
- Place the sliced steak in a plastic bag in a bowl.
- In a small bowl, whisk together red wine vinegar, lemon juice, garlic salt, black pepper, shredded lemon peel, dried thyme, and dried marjoram to make the marinade.
- Add the artichokes, green onions, mushrooms, cherry tomatoes, and sliced carrot into the bowl with the steak.
- Pour the marinade over the ingredients and toss gently to combine.
- Arrange the torn salad greens on a serving platter.
- Top the greens with the marinated steak and vegetable mixture.
- Serve immediately or chilled.
Tips & Substitutions
For optimal flavor, marinate the steak for at least an hour or overnight if possible. If you can't find frozen artichokes, canned artichokes can be a great substitute; just be sure to drain and rinse them well. Consider adding other vegetables like bell peppers or cucumbers for extra crunch. Using a meat thermometer can help you achieve your desired doneness easily.
Serving Suggestions
This marinated steak salad is perfect as a light lunch or dinner option. Consider pairing it with warm crusty bread or a side of roasted vegetables for a complete meal. It also pairs beautifully with Christmas Meat Balls for a festive gathering. A chilled glass of white wine or sparkling water complements the flavors nicely.
Storage & Reheating
Leftover marinated steak salad can be stored in an airtight container in the refrigerator for up to 3 days. The steak may lose some tenderness after being refrigerated, so reheat it gently in the microwave or on the stovetop. To keep the salad greens fresh, store them separately from the steak mixture and combine just before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Steak Salad contains roughly 963 calories, with 45g protein, 194g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (397% of the Daily Value), iron (222% of the Daily Value), and vitamin C (191% of the Daily Value). Note that it is relatively high in sodium, at 712mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of steak for this recipe?
Yes, while sirloin steak is recommended for its flavor and tenderness, you can use other cuts like flank steak or ribeye. Just be mindful that cooking times may vary based on the cut's thickness and fat content.
How can I make this salad vegetarian?
To make a vegetarian version of this salad, skip the steak and increase the quantity of artichokes, mushrooms, and other vegetables. You can also add chickpeas or lentils for protein and toss in some feta cheese for added flavor.
What can I use instead of red wine vinegar?
If you don't have red wine vinegar, you can substitute it with balsamic vinegar or apple cider vinegar. Both options will add a different flavor profile, but they will still work well in the marinade.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).