This Sirloin Steak Salad is one my favourites. It is tasty, colourful and filled with yummy ingredients. Mixed leaves tossed with sundried tomatoes, tangy pickled yellow peppers, feta and a honey balsamic dressing. Full of flavour, texture and topped with a juicy sirloin steak!
If you are new here welcome! Those of you who have spent some time on my blog will know I am a serious carnivore. I love and mean love my meat and fish! There is no way I will ever go vegan – sorry guys! Steak is one of my favourite meals and is so tasty, easy to make and the perfect protein to top a fresh and vibrant salad.
With the weather warming up here in the UK, I am adding more salads to my weekly meals. Salads like these are perfect for those warm days, where you want something substantial but not too heavy. If you are working from home like me, this Sirloin Steak Salad is a great choice for a weekday lunch and is ready in under 20 minutes!
How to Cook Sirloin Steak – Medium
Bring out your steak 20 minutes before cooking.
Rinse off your steak with cold water and pat dry with kitchen roll.
Season the steak with a generous sprinkling of salt and black pepper. Ensure the entire steak is well seasoned all over.
Heat a cast iron skillet or griddle pan until smoking and add a tablespoon of olive oil. Heat for 1-2 minutes before placing the steak in the pan laying it away from you to avoid splashing yourself with the hot oil.
Press the steak down using the back of a spatula or tongs and leave to fry for 3 minutes before turning.
Turn over your steak using your tongs and cook for 2 minutes.
Holding the steak with the tongs, sear the fat side until rendered and crisp about 2 minutes.
Add a generous chunk of unsalted butter, a couple of sprigs of fresh rosemary or thyme and 3 lightly crushed garlic cloves.
Allow the butter to melt and then use a spoon to scoop the butter over and onto the steak. Do this continuously for about 3 minutes and your steak is ready.
Leave the steak to rest for 7 minutes before slicing to contain those yummy juices!
What do i need?
A good Sirloin Steak or your steak of choice. I mostly buy my steaks from Costco, or when I’m feeling a little spenny, Tom Hixson. Costco sell great Aberdeen angus steaks in various cuts for amazing prices. I’ve been telling y’all to sign up….you’re seriously missing out! My friends don’t call me mama Costco for no reason! The steak in the pictures is a sirloin steak from Costco.
Garlic and rosemary or thyme. I always use garlic in my steaks and will choose one or both of the dried herbs above, depending on how I feel. It is completely down to you which one you go for.
Sundried tomatoes are great in salads and sandwiches. Most supermarkets sell them in their deli section. If you live near Kentish Town, head to Salvinos on Brecknock Road. This is a lovely family owned and run Italian deli and minimarket. They sell lots of delicious Italian deli items and groceries like pasta, olive oil and tinned fish. They also do a mean sandwich if you are hungry when you stop by! I love the sundried and sunblushed tomatoes they do here!
Jarred peppers – I am a huge pepper fan whether fresh, pickled or roasted. I cook with peppers a lot. I picked up some mini yellow peppers from Lidl’s deluxe range the other week for under £2.
Feta cheese – I fell in love with feta in my salad and with steak after trying my first Greek salad. It is a great salad ingredient providing flavour and texture.
Balsamic vinegar, honey and olive oil make a beautiful sweet and tangy dressing perfect for this salad.
Tips & Tricks
Bring your steak out of the fridge at least 15 minutes before cooking. Cooking a room temperature steak is going to be massively helpful when cooking your steak. If your steak is fridge cold when you cook it, you will likely undercook your steak and be left with a rare centre.
Use a cast iron skillet. Cast iron is the best kind of cook wear for a lot if not most cooking. Cast iron retains heat very well, which is exactly what we want when cooking a steak. I highly recommend investing in one if you don’t already have one. Cast iron skillets are great for searing meat and even baking. I use this one from Lodge. This is a great entry level skillet which you can order from amazon. If you have a bigger budget I recommend Le Creuset all the way!
A Salad spinner is a key kitchen utensil if you eat a lot of salad. It makes salad preparation a breeze. I use this OXO one which is super study and lasts for years, my mum has had hers for more than a decade! It’s a little pricey but a great kitchen investment.
To cook meat perfectly every time, a great investment is a meat thermometer. If you have a bigger budget, I highly recommend The Meater. It is a must have cult item for meat lovers and BBQ fanatics. Don’t worry there are lots of cheaper options available on amazon, I am currently using this one.
Serving Suggestions –
This SirloinSteak Salad is a complete meal but you can always add any extra veggies you like! Try it with some chopped avocado.
Sirloin Steak Salad with Feta and Sundried Tomatoes
Vibrant and textured salad full of flavour topped with a sweet tangy balsamic dressing!
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Cast iron skillet or griddle pan
2sprigs fresh rosemary or thyme
Balsamic and Honey Dressing
Wash the mixed leaves thoroughly and dry using a salad spinner and set aside.
Chop the sun dried tomatoes into your desired shape and size and drain your peppers and set aside into a bowl.
Chop the feta into small cubes and set aside in a bowl.
Balsamic and Honey Dressing
Measure out all your ingredients into a mug and mix well with a teaspoon. Taste and adjust seasoning to your taste.
Drizzle dressing all over mixed leaves and toss coating all the salad.
Add the tomatoes, peppers and half the feta and toss well before topping with the rest of the feta.
Bring butter out of fridge. Wash the herbs and crush the garlic using the back of your knife and then remove most of the peel.
Heat a cast iron skillet on high heat for 7 minutes.
While pan is heating rinse steak with cold water and pat dry with kitchen roll. Season generously all over with salt and pepper.
Add the olive oil to your heated pan and heat for 1 minute and place the steak in the pan with tongs, laying it away from you to avoid hot oil splashes. Press down on the steak using the back of your tongs and leave to sear for 3 minutes.
Turn steak and sear for 3 minutes on the other side. Then using your tongs hold the steak with the fat side facing down and sear the fat for 2 minutes or until crisp.
Place the steak back on the second side and add the butter, garlic and thyme. Leave butter to melt.
Using a large spoon, scoop the butter over the steak. Do this continuously for 2 minutes basting the steak in the flavourful butter.
Take steak out of the pan and leave to rest for at least 5 minutes before slicing.
For a medium cooked sirloin steak the maximum cook time should be 10 minutes. Ideally, between 7-10 minutes if you have followed all the steps in this recipe. If you have a meat thermometer you can of course use this to ensure you get the perfect cook for you. Medium temperature is 135-140F.Making the salad for more than 1? Just double the recipe!