YOUR SOLIN GENERATED RECIPE
Seared Steak Salad with Mixed Greens and Cherry Tomatoes
Pan-seared top sirloin sliced thin over a bed of crisp mixed greens and juicy cherry tomatoes, finished with a zesty balsamic vinaigrette and a touch of cracked black pepper.
INGREDIENTS
6 ounces Top Sirloin Steak
2 cups Mixed Greens
1/2 cup Cherry Tomatoes, halved
1/2 cup Cucumber, sliced
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
PREPARATION
Season the top sirloin steak generously with sea salt and cracked black pepper on both sides.
Heat a cast-iron skillet or heavy pan over medium-high heat until very hot.
Place the steak in the pan and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep the juices intact.
While the steak rests, whisk together the olive oil, balsamic vinegar, and Dijon mustard in a small bowl to create the dressing.
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.
Slice the rested steak thinly against the grain.
Drizzle the dressing over the greens and toss gently to coat.
Top the salad with the warm steak slices and serve immediately.