Steak salad

Total 20 mins

Steak – it's the height of decadent meals, and in this showstopping steak salad, juicy, butter-basted striploin truly shines to its fullest potential. Layered in slices over bright vegetables, scattered with pine nuts and Castello® Extra Mature Cheddar, and finished with a final flourish of lemon-basil vinaigrette, this dish delivers bright flavour, layered aromas and deep, mouthwatering piquancy in droves – perfect for dinners to impress.

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Ingredients

2 striploin steaks (200 g each)
3 tbsp pine nuts
25 g butter
2 garlic cloves
5 sprigs thyme
100 g rocket salad
150 g cherry tomatoes
75 g caper berries
75 g olives

For the vinaigrette

1 tsp mustard
4 tbsp olive oil
2 tbsp fresh basil
60 ml lemon juice
sea salt and pepper to taste

Preparation

Sear the steak in a hot pan.

Lower the heat to medium and add butter, thyme, and garlic.

Sear the steaks for 4 minutes on each side, then baste with butter continuously.

Remove from the pan and let the steaks rest for 10 minutes before cutting them into thin slices.

In a bowl, add rocket salad with slices of steak on top.

Add halved tomatoes, caper berries, and olives.

Sprinkle pine nuts and finish with crumbled pieces of Castello® Extra Mature Cheddar.

Add mustard, lemon juice, basil, salt, and pepper to a small jar. Put the lid on and shake well.

Drizzle the vinaigrette over the salad just before serving.

Tips & Tricks

Pick a striploin steak with light marbling and a good balance of lean meat and fat. The thin streaks of fat help keep the meat juicy and flavourful when it is quickly seared in a hot pan. Once rested, the steak slices neatly into tender strips that sit beautifully on top of the salad. If striploin is not available, ribeye, sirloin, or rump steak are good alternatives – these cuts handle high heat well and can be sliced thinly, making them just as suitable for a steak salad.

Tips & Tricks

Let the thickness of the steak guide both the cooking time and the doneness. A striploin that is around 2-2½ cm thick will reach medium to medium-rare after about 4 minutes on each side in a hot pan. Thinner steaks will cook more quickly, while thicker ones may need a little longer. Remove the steak from the heat just before it reaches your preferred doneness, as it will continue cooking during the 10-minute rest.

Tips & Tricks

Toast the pine nuts in a dry pan over medium heat before adding them to the salad. They already have a soft bite when raw, but a few minutes in the pan makes them firmer and gives them more crunch. Stir frequently and keep a close eye on them, as they turn golden quickly.

FAQ: Questions about steak salad

Steak salad is simple to prepare, but a few small details can make it even better. Below you will find answers to common questions about cooking the steak, slicing it thinly, and storing leftovers.

  • Can I grill the steak instead of pan-searing?

    Yes, the steak can be grilled instead of pan-seared. If you use a grill pan on the hob, you can cook it much like in a frying pan, basting it with butter, thyme, and garlic as it cooks. If you are using an outdoor grill or barbecue, grill the steak over high heat for about 4 minutes on each side, depending on thickness and preferred doneness. Remember to add butter, thyme, and garlic, and let it rest for 10 minutes before slicing.

  • How do I know when the steak is done cooking?

    The most reliable way to know when the steak is done is to use a meat thermometer. Medium-rare measures 52-54°C, and medium 58-60°C. The temperature will rise slightly during the 10-minute resting period, so remove it from the heat just before it reaches your target. If you do not have a thermometer, press the centre of the steak with your finger or tongs: a soft, springy feel indicates medium-rare, while a firmer feel suggests medium.

  • How do I slice the steak for the salad?

    Let the steak rest for 10 minutes after cooking so the juices settle. Place it on a board and cut it into thin slices against the grain, meaning across the visible muscle fibres. This keeps the meat tender and easier to eat in the salad.

  • Can I prepare steak salad in advance?

    Yes, you can prepare steak salad in advance, but it is best to store the components separately. Cook and slice the steak, then refrigerate it in an airtight container. Keep the vegetables and pine nuts chilled in separate containers, and store the vinaigrette in a sealed jar. Assemble the salad and add the crumbled Castello® Extra Mature Cheddar shortly before serving so everything stays fresh and crisp.

  • How do I store leftover steak salad?

    Store leftover steak salad in an airtight container in the fridge for up to 2 days. Keep in mind that if the salad has already been dressed, the rocket will soften over time. For better texture, keep the vinaigrette separate and store the steak and salad components in individual containers if possible.

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Ideas and Inspiration

  • Dinner Party
    Dinner Party

    An intimate moment with the other half or a celebration with a small crowd of your favourite people. Any dinner party you throw is a time to enjoy and share new tastes.

    Dinner Party
  • Picnic
    Picnic

    Grab your blanket and a few cushions, find a quiet spot to kick back, and indulge in a fiesta of wonderful pre-prepared dishes fit for the great outdoors.

    Picnic
  • Date Night
    Date Night

    Turn down the lights, turn up the soft music and stir up the temperature with something indulging and unforgettable.

    Date Night

Dig in and dip deep into this colourful steak salad

A rainbow in a bowl is perhaps the most accurate way to describe this colourful steak salad recipe. It catches the eye long before the fork is even lifted, showcasing deep greens alongside vivid red tomatoes and the creamy yellow of Castello® Extra Mature Cheddar, while the wonderfully pink steak serves as the ultimate invitation to dive in and enjoy.

But the salad itself is just as appealing to the palate as the steak. The flavours offer a delightful journey of their own, beginning with the peppery notes of the rocket, which find their counterpoint in the juicy sweetness and tartness of the cherry tomatoes. The caper berries and olives provide an intense, briny saltiness that cuts through the richness of the meat, while the Castello® Extra Mature Cheddar finishes the salad with its rich notes of caramel, brown butter, and subtle fruitiness.

Tender striploin steak with a caramelised crust

What truly completes the salad is the striploin steak, crowning the salad as the cherry on top. The caramelised crust offers a delicate crispness before giving way to a tender, succulent centre. In the final moments in the pan, it is basted in foaming butter infused with garlic and thyme, imparting a rounded garlic sweetness and woody aromatics.

Enjoy with a lemon basil vinaigrette

With juicy steak and sharp Cheddar on the plate, a fresh vinaigrette is exactly what the salad needs. This lemon basil vinaigrette ties the various textures of the salad together with its vibrant and zesty profile, where the lemon juice and basil create a duo of tart and sweet aromas that wake up the palate. The addition of Dijon mustard adds a pungent tang and subtle heat, and when whisked with olive oil, the vinaigrette becomes smooth and silky, enveloping the steak and greens with ease.

Discover perfect pairings for the salad

Whether you are serving a light lunch or a formal dinner, this steak salad adapts perfectly to the occasion. A piece of warm ciabatta, a crusty baguette, or toasted sourdough is great next to this dish, especially for lunch.

As the day turns to evening and dinner calls for something more substantial, serve the salad alongside roasted new potatoes with sea salt or grilled carrots topped with crumbled blue cheese. For a truly elegant touch, a side of green asparagus risotto offers an incredibly silky texture and earthy sweetness, rounding out the richness of the seared striploin steak.

Alternatively, discover more salads like grilled asparagus salad, chicken salad with garlic cheese bread, and radicchio pear salad to explore new and delicious combinations of flavours.

Make it your own

Why not elevate this steak salad with personal touches? For instance, you can swap thyme for rosemary when basting the steak to introduce a more pronounced, pine-like aroma that deepens the steak’s savoury notes.

To introduce more crispness and freshness, shaved fennel is an excellent addition. Its delicate crunch and subtle aniseed brightness create a wonderful counterpoint to the steak and Cheddar. Or you could replace the pine nuts with toasted walnuts, which offer a crisper texture and a deeper, more bitter undertone.

The savoury elements of the salad also benefit from a hint of sweetness, which makes fruit a great addition. Both pears and figs pair very well with mature Cheddar, while pomegranate seeds provide a crunchy, juicy experience with sweet and tart flavours.

The vinaigrette itself offers plenty of possibilities for creative flair. Use white wine vinegar in combination with the fresh lemon juice, or add a pinch of chilli flakes for a pleasant warmth. For a sweeter version, a drizzle of maple syrup or honey is ideal, while stirring fresh thyme leaves into the vinaigrette ties in nicely with the thyme used for basting.

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