An incredible Steak Salad made with perfectly grilled Filet Mignon, roasted potatoes, artichokes, persimmon, dried figs, nuts, and mixed greens. Tossed in a delicious balsamic dressing!
We are huge salad fans here at Hello Ani, especially if they are jam-packed with toppings, such as veggies, fruit, cheese, and a delicious homemade dressing. This grilled steak salad with artichoke and creamy balsamic dressing doesn't come short and will leave you totally satisfied!
Best Steak for Salad
In this recipe, I used 2 pieces of Filet Minon. This cut of meat is buttery soft when grilled, and has the perfect amount of lean meat and fat. We also love a good Ribeye or New York Steak.
- If your steak is super fresh, all you need is some sea salt and freshly cracked pepper. Rub a little olive oil to prevent sticking.
- Sear your steak on high 500ยบ F for 2 to 3 minutes on each side. Then lower the heat to 400ยบ F and continue grilling until the internal temperature reaches 140ยบ F for a medium/rare steak. I like to add some butter, a couple smashed garlic cloves, and a fresh rosemary twig to the pan. Once the butter has melted you can tip the pan slightly and quickly spoon the butter over the steak. The flavor is incredible!
- Cover your steak loosely and let rest for at least 5 minutes before slicing.
Ingredients for Steak Salad
Grilled Steak: Of course the star of this steak salad. Whether you grill it fresh, or you have leftover steak from a restaurant, it all works.
Veggies: I choose vegetables that I can roast to go along with the mixed greens, such as baby potatoes, and sweet potatoes. The artichoke I cooked separately but goes extremely well with the balsamic dressing.
Steak Salad Dressing: this is a divine tasting creamy balsamic dressing that even the most food discriminator will love ๐
Fruit/Nuts/Cheese: Nuts add a nice crunch to this salad. I used hazelnuts, but pecans will work nicely together with the fruit. Persimmon was my fruit of choice, but other seasonal fruit such as apples, and pear slices are great choices also. Add a couple of fresh or dried figs, and some blue cheese crumbles to finish off this amazing whole meal salad.
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Recipe
Grilled Steak Salad with Artichoke
Ingredients
Creamy Balsamic Vinaigrette:
- 4 tablespoon mayonnaise
- โ teaspoon garlic (finely minced) Just a tiny bit of garlic, so it doesn't overpower the dressing!
- โ teaspoon salt
- โ teaspoon pepper
- 1 tablespoon lime juice (half a lime)
- 2 teaspoon white balsamic vinegar
- 2 teaspoon honey
Steak:
- 2 Filet Mignon
- salt, pepper, olive oil rub
Artichoke:
- 1-2 artichoke(s)
- pinch of salt
Roasted Potatoes:
- 2 cups potatoes, cut in half if desired
- 1 large sweet potato, cut into slices
- 2 tablespoon olive oil. Season with salt, pepper, and ยฝ tsp. garlic powder. Mix.
Salad ingredients:
- 3 cups mixed salad greens
- 1 seasonal fruit, such as persimmon, apple, or pear. Cut into slices
- ยผ cup blue cheese crumbles, or your favorite cheese.
- 2 tablespoon roasted nuts of choice. I used hazelnuts.
- ยผ cup dried figs
Instructions
- Oven-roasted Veggies: Preheat Oven to 350ยฐ F (180ยฐ C)Arrange potatoes and sweet potato slices onto a baking sheet. Season with salt, pepper, and garlic powder. Drizzle with olive oil. Mix, and roast in the oven until tender, about 20 minutes, flipping them over after 10 minutes.Cook the Artichoke:Cover the Artichoke with cold water, add a good pinch of salt and bring to a boil. Reduce heat to medium heat and continue to cook for another 20 minutes. Remove the artichoke from the pot. Allow to cool slightly, then cut in half.Meanwhile, grill the Steak:Season the Steak(s) with salt and pepper. Rub a little olive oil on both sides. Add to a hot pan and cook for 3 to 4 minutes. Flip the steak over and repeat. Add butter to the pan. One or two garlic cloves, and some fresh herbs like rosemary, or fresh thyme. Now tip and hold the pan, and quickly spoon the melted butter over the steak for another 1 to 2 minutes. If the Steak was about 1 inch thick, this should be a medium roast at this point. Cook according to your liking. Once the Steak is done, remove it from the pan onto a plate, and cover with some foil to collect its juices.Creamy Balsamic Vinaigrette:Add the mayonnaise to a small bowl. Grate or finely mince the garlic. Stir in salt, pepper, lime juice, white balsamic vinegar, and honey. Combine until smooth and creamy. Cool in the refrigerator until ready to use. Arrange the Salad:On a large platter, arrange the mixed lettuce leaves, then top with the roasted potatoes and sweet potatoes. Add some sliced fruit. Sprinkle some roasted nuts and blue cheese crumbles. Cut the Artichoke(s) in half and place on the platter if space allows. Slice the steak, and arrange it on the side of the platter. Drizzle with the creamy balsamic dressing, and enjoy!
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