Marinated Steak Salad with Honey Dijon Viniagrette

Steak Salad 01

Inspired by the Backyard Steak salad from Tender Greens, this fit foodie twist incorporates a honey Dijon vinaigrette, heart-healthy avocado and lycopene rich red carrots. The only thing you’ll be gaining with our version is an extra few dollars in your pocket and a home-cooked meal!


Steak & Marinade
1 pound flap steak, cut into 3 pieces
1 shallot, finely chopped
4 cloves garlic, crushed
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper

1 head butter lettuce
1.5 cups arugula
2 tablespoons fresh chives, finely chopped
1 red carrot, medium diced
1 avocado, cut into 1-inch cubes

Honey Dijon Viniagrette
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon honey


  1. Mix shallot and next 4 ingredients in a bowl. Place steak in a Ziploc bag and add marinade. Refrigerate for at least 30 minutes or overnight.
  2. Heat cast iron skillet in oven at 400 degrees.
  3. Mix butter lettuce, arugula, chives, and carrot together and divide among 3 plates. Top each plate with a serving of cubed avocado.
  4. Place filets on cast iron skillet for 3 minutes. Remove from oven (carefully!), flip to other side, and continue to cook for 3 minutes. For well-done steaks, cook up to 4 minutes on each side (any more is a crime—don’t do that to your poor steak). Remove from skillet and allow steak to rest.
  5. While the steak rests, prepare the vinaigrette. Add the mustard, rice vinegar, EVOO & honey to a bowl and whisk together until combined.
  6. Cut each piece of steak into strips 3-4 pieces and serve on top of salad mixture. Top each plate with vinaigrette and serve.

And sahtein—or deux healths!

Steak Salad 03


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