Strawberry Steak Salad with Kefir Poppy Seed Vinaigrette
Strawberry Steak Salad is a fresh weeknight dinner with juicy steak, sweet berries, and creamy kefir poppy seed dressing. This delicious summer meal is ready in just 20 minutes!
Servings: 4
Calories: 608kcal
Ingredients
Salad Ingredients:
- 16 oz mixed greens 6 cups
- 1 ½ cups sliced fresh strawberries
- 1 cup blue cheese crumbles
- ½ cup thinly sliced red onion
- ½ cup halved pecans
- 1 avocado diced
- 1 large sirloin steak
- 1 tablespoon avocado oil
- Salt & pepper to taste
- 2 tablespoons butter
Poppy Seed Vinaigrette Ingredients:
- ½ cup milk kefir
- ¼ cup red wine vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon poppy seeds
Instructions
- Set the steak out at room temperature for 30-60 minutes while preparing the dressing and salad.
- Make the dressing: Whisk all dressing ingredients together in a small bowl and refrigerate until ready to serve.
- Mix the salad: Layer the salad ingredients in a large dish in the order they’re listed, and set aside.
- Cooking steak: Before you cook the steak, pat it dry with paper towels and season generously with salt and pepper.
- Heat oil: Heat a cast iron skillet on medium-high for 5-7 minutes until it begins to smoke, then add a tablespoon of avocado oil.
- Place the steak in the hot oil and sear for 3-4 minutes on each side. Remove from heat and place the butter on top of the steak, then tent it with foil and let it rest for 10 minutes.
- Slice the steak thinly and lay the steak strips over the salad, then serve with the poppy seed vinaigrette.
Notes
Tips
- This salad is also delicious with grilled chicken or salmon, but it's just as good served as is, without any added meat.
- Let the steak sit out for 30–60 minutes at room temperature before cooking. This helps it cook more evenly and stay juicy.
- Dry the steak with paper towels before searing to get that flavorful, caramelized crust you're after.
- Layer the salad ingredients in the listed order for the best presentation and texture, especially if you're serving the recipe at a gathering.
Storage
- Store leftover steak salad by keeping the greens, strawberries, red onion, pecans, and blue cheese in separate airtight containers so everything stays fresh.
- Toss the avocado with a little lemon juice and stick it in its own airtight container, and try to use it within a day.
- Put the sliced steak and vinaigrette in their own containers too, and get everything in the fridge at 40°F or below within a couple of hours.
- The steak, dressing, and most of the other stuff will last a couple of days (about 3 to 4 days), but the greens and avocado are best used within a day. Freezing? Don’t. It will mess up the texture of pretty much everything. It's best to just eat the leftovers while they still taste good.
Nutrition
Calories: 608kcal | Carbohydrates: 22g | Protein: 38g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 840mg | Potassium: 1099mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1869IU | Vitamin C: 65mg | Calcium: 325mg | Iron: 4mg
