Receita Solta

Viral Steak Salad: Crunchy Freshness and Spicy Sweetness

An unforgettable combination of juicy steak, fresh vegetables, and a vibrant sauce.

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Equipe Receita Solta

Viral Steak Salad: Crunchy Freshness and Spicy Sweetness
Prep Time25 min
Cook Time15 min
Servings4 servings
DifficultyEasy
Calories380 kcal

Resumo para quem tem pressa

"Grilled beef steak strips cooked to medium-rare, arranged over a fresh salad of greens, cucumber, avocado, and corn kernels. The sweet and spicy sauce of honey, lemon juice, Dijon mustard, and jalapeño connects the crispy and soft textures."

Discover why this steak salad became a craze: a dish rich in protein, light and extremely tasty, perfect for any meal.

O Que Você Precisa Saber

- The quick searing in a cast iron skillet over high heat retains the steak's juices while keeping the center reddish and tender. - The 8-minute rest of the meat on the cutting board allows for moisture redistribution before thin cross-cutting. - The emulsified lemon and honey dressing cuts through the lipid richness of the avocado and coats the toasted corn kernels.

Ingredients

Ingredients

  • 400 grams Steak (sirloin center, filet mignon, or strip steak)
  • 1 unit Cucumber (medium, seeded and chopped)
  • 1 unit Avocado (ripe, cubed)
  • 1 cup Corn (cooked or grilled, kernels removed)
  • 1/2 unit Jalapeño (seedless and finely chopped)
  • 1/4 unit Red onion (small, thinly sliced)
  • 4 cups Green leaf mix (arugula, lettuce, spinach)
  • 2 tablespoons Extra virgin olive oil
  • a gosto Sea salt
  • a gosto Freshly ground black pepper
  • 2 tablespoons Mel
  • 3 tablespoons Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup Extra virgin olive oil (for the sauce)
  • 2 tablespoons Fresh chopped cilantro

Instructions

Instructions

1

Season the steak generously with sea salt and freshly ground black pepper. Heat a heavy-bottomed skillet or grill pan over high heat with a tablespoon of olive oil. Grill the steak for 3-4 minutes on each side for medium-rare, or until reaching the desired point.

2

Após grelhar, retire o bife da frigideira e deixe-o descansar em uma tábua por 5 a 10 minutos. Este é um passo crucial para garantir a suculência da carne, permitindo que os sucos se redistribuam. Em seguida, corte o bife em fatias finas contra a fibra.

3

For the corn, if using fresh cobs, grill or cook them until soft. Carefully shell the corn. If using canned or frozen corn, drain well and heat quickly in a skillet. Corn adds an essential crunchy sweetness to the recipe.

4

Prepare the vibrant sauce: In a small bowl, mix the honey, fresh lemon juice, Dijon mustard, chopped fresh cilantro, and extra virgin olive oil. Beat well with a fork or small whisk until you get a homogeneous emulsion. Adjust the salt and pepper to taste.

5

In a large bowl, combine the green leaves, chopped cucumber, cubed avocado, corn kernels, finely chopped jalapeño, and sliced red onion. Make sure all vegetables are fresh and well washed. The short answer is: prepare everything before assembling.

6

Distribute the vegetable mixture onto the plates. On top, arrange the slices of grilled steak. The secret of this recipe is the assembly that values each ingredient. Drizzle generously with the prepared honey and lemon sauce. Serve immediately to enjoy the freshness.

7

Finish with a little more fresh cilantro, if desired. The most important tip is the quality of the ingredients. A good steak and fresh vegetables make all the difference. Enjoy every bite of this viral salad that is pure flavor and health.

8

Approximate calories per serving: 450 kcal.

Equipe sua Cozinha

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Chef Tips

- Dry the piece of meat with paper towels before placing it in the hot skillet to form a crust without cooking. - Slice the steak strictly against the grain to ensure maximum tenderness in every bite. - Remove the seeds and white membranes from the jalapeño pepper for a pleasant spicy aroma without excessive heat.

Variations

- Versão com queijo: salpique queijo feta esfarelado ou lascas de queijo parmesão sobre a salada montada. - Versão com castanhas: adicione amêndoas laminadas tostadas ou sementes de abóbora crocantes sobre as folhas verdes. - Versão morna de inverno: sirva com o bife e o milho recém-saídos da frigideira quente sobre as folhas frescas.

Substitutions

- The sirloin can be replaced with filet mignon, skirt steak grilled in thin slices, or strips of chicken breast. - The honey in the sauce can be substituted with agave syrup or light molasses in the same measure of 2 tablespoons. - Jalapeño pepper can be replaced with half a finely chopped seeded chili pepper.

How to Store

Keep the sliced meat, chopped vegetables, and sauce in separate containers in the refrigerator for up to 3 days. Keep the avocado fresh and cut it only at mealtime so it does not darken. Assemble the fresh salad at the time of serving.

Can You Freeze It?

Do not freeze the assembled salad, as the leaves, cucumber, and avocado fall apart in water when thawing. Raw meat can be frozen in portions for up to 3 months in airtight freezer-safe bags.

What to Serve With

Serve accompanied by rustic potatoes roasted with rosemary, slices of toasted ciabatta bread with olive oil, or sparkling water with lemon.

Frequently Asked Questions

What is the most recommended cut of beef for this salad?

Sirloin or filet mignon are ideal because they have natural tenderness with low hard external fat content.

How to prevent the leaves from wilting in contact with warm meat?

Let the meat rest for 8 minutes on the board and arrange the slices over the vegetables only at the immediate moment of taking to the table.

Can canned corn replace fresh corn on the cob?

Yes, drain the canned water very well and pass the grains in a very hot skillet with olive oil until they brown slightly.

How to emulsify the honey mustard sauce perfectly?

Whisk the lemon juice, honey and mustard with a fork and add the olive oil in a thin continuous stream while stirring non-stop.

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