Steak Salad With Charred Onion Vinaigrette & Garlic-Cumin Yogurt Recipe

Cooking Directions

• STEP 1.In a bowl, combine olive oil, garlic, cumin, salt, and pepper. Add the steak and marinate for at least 30 minutes.
• STEP 2.Preheat a grill or grill pan over medium-high heat. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for a few minutes before slicing.
• STEP 3.Meanwhile, heat a skillet over medium heat. Add the sliced onions and cook until charred and softened, about 5-7 minutes. Remove from heat and let it cool.
• STEP 4.In a blender, combine the charred onions, red wine vinegar, Dijon mustard, honey, salt, and pepper. Blend until smooth. Slowly drizzle in the olive oil while blending until emulsified.
• STEP 5.In a small bowl, whisk together yogurt, garlic, cumin, lemon juice, salt, and pepper.
• STEP 6.To assemble the salad, arrange the mixed greens on a plate. Top with sliced steak, cherry tomatoes, avocado, and drizzle with the charred onion vinaigrette and garlic-cumin yogurt dressing. Serve immediately.

Cooking Tips

• Make sure to let the steak rest before slicing to allow the juices to redistribute and keep it tender.
• For a more intense flavor, you can marinate the steak overnight in the refrigerator.
• Feel free to customize the salad with your favorite toppings such as crumbled feta cheese, roasted red peppers, or grilled corn.

Storage and Serving

• This steak salad is best served immediately after assembling to maintain the freshness and crispness of the greens.
• If you have any leftovers, store the steak, dressing, and salad components separately in airtight containers in the refrigerator.
• The steak can be reheated gently in a skillet over low heat or enjoyed cold in sandwiches or wraps.