Photo by: Photo: Ryan Benyi; Styling: Lynn Miller

Steak Salad

  • Yield: Serves 6


  • none Salad:
  • 1 none loaf Italian bread, cut into 12 slices
  • 1 none clove garlic
  • 1 pound skirt or flank steak
  • none Salt and pepper
  • 1 none 1-lb. bag romaine hearts, torn
  • 12 none cherry tomatoes, halved
  • none Dressing:
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon mustard
  • 1 tablespoon finely chopped fresh parsley
  • 1 none clove garlic, chopped
  • 1/4 teaspoon salt


1. Preheat broiler to high; place a rack 5 inches from heat. Line a baking sheet with foil. Place bread slices on baking sheet and toast, turning once, until golden, 2 to 4 minutes. Rub one side of each slice with 1 clove garlic.

2. Sprinkle steak with salt and pepper, place on baking sheet and broil, turning once, 7 to 10 minutes for medium-rare. Tent with foil and let rest 5 minutes.

3. Put lettuce and tomatoes in a large bowl. Make dressing: Whisk together all ingredients. Pour on salad; toss to coat.

4. Arrange salad on 6 plates. Thinly slice steak and place on top of salad. Serve with toasted bread.

Nutritional Information

Amount per serving
  • Calories: 306none
  • Fat: 15g
  • Saturated fat: 6g
  • Protein: 23g
  • Carbohydrate: 18g
  • Fiber: 2g
  • Cholesterol: 52mg
  • Sodium: 652mg

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Steak Salad Recipe