Cold Steak Salad

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Servings: 1 Difficulty: Intermediate
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A refreshing and protein-packed meal featuring tender beef, crisp vegetables, and a tangy dressing.
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This Cold Steak Salad is a vibrant and satisfying dish that transforms leftover steak into a delicious meal. The combination of tender boneless sirloin cubes with earthy mushrooms, tart artichoke hearts, and crisp celery creates a wonderful texture contrast. Bright cherry tomatoes and fresh herbs add color and a burst of freshness. The Dijon mustard vinaigrette ties all the flavors together with a zesty kick. Perfect for a light lunch, a quick weeknight dinner, or as a make-ahead meal that tastes even better the next day. It’s hearty enough to be a main course yet light enough to feel refreshing. Serve it chilled for maximum crispness and enjoyment.

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Cold Steak Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 230.4

Description

This Cold Steak Salad is a vibrant and satisfying dish that transforms leftover steak into a delicious meal. The combination of tender boneless sirloin cubes with earthy mushrooms, tart artichoke hearts, and crisp celery creates a wonderful texture contrast. Bright cherry tomatoes and fresh herbs add color and a burst of freshness. The Dijon mustard vinaigrette ties all the flavors together with a zesty kick. Perfect for a light lunch, a quick weeknight dinner, or as a make-ahead meal that tastes even better the next day. It&# 226;€™s hearty enough to be a main course yet light enough to feel refreshing. Serve it chilled for maximum crispness and enjoyment.

Ingredients

Directions

  1. Cut the boneless sirloin into 1/2-inch cubes.
  2. Heat a large skillet over medium-high heat and sear the beef cubes until browned on all sides, about 5-7 minutes.
  3. Remove beef from the skillet and let it cool completely to room temperature.
  4. In the same skillet, melt butter over medium heat.
  5. Add sliced mushrooms and sauté until tender and liquid has evaporated, about 5 minutes.
  6. Stir in the thawed and drained frozen artichoke hearts, diced celery, and halved cherry tomatoes. Cook for 2-3 minutes until vegetables are tender-crisp.
  7. Remove the vegetable mixture from heat and let it cool completely.
  8. In a large bowl, whisk together the salad dressing and Dijon mustard until well combined.
  9. Add the cooled beef, vegetable mixture, chopped chives, and chopped parsley to the bowl with the dressing.
  10. Toss gently to coat all ingredients evenly with the dressing.
  11. Cover and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
  12. Serve cold, garnished with additional fresh herbs if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 230.4kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 3.3g17%
Cholesterol 84.0mg29%
Sodium 64.7mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, salad, cold, steak, sirloin, mushrooms, artichoke, celery, tomatoes, dijon, vinaigrette, lunch, dinner, protein, healthy, meal prep, leftovers, refreshing, herbs, chives
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