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I’m back from vacation and getting back into the swing of recipe write-ups. After eating a lot of rich foods, it feels great to have something fresh and healthy, like this steak salad with a basil and mint dressing. It is easy to throw together and the perfect transition meal from vacation to “back to work.”
Why I Love Steak Salads
Well, first, it’s steak, and red meat is delicious. But also, these salads come together quickly, and are perfect weeknight meals. They are easily scaled up or scaled down based on the number of servings you want.
Steak salads are a mainstay for me during Whole30. They’re flavorful and I can’t say that I miss any of the non-Whole30 ingredients. But really, I have steak salads all the time, Whole30 or not.
Ingredients and Substitutions
Flank Steak
Flank steaks are great for salads because they cook extremely quickly, and have a bold savory flavor. Resting the meat after cooking is important, as is slicing the meat thinly against the grain. Doing both these things will ensure that the steak is tender and easy to eat.
I would substitute with skirt steak if flank isn’t available.
Basil
I used an Italian basil variety in this recipe: Genovese basil. Although it is considered a “sweet” variety, its most common uses are all firmly within the savory realm. It is pungent, but not bitter, with some peppery notes.
Sweet basil, the type most commonly found in grocery stores, would have an extremely similar flavor, though perhaps with smaller leaves. Lemon or lime basil would also be good options. Purple basil would have a similar flavor, but the color of the dressing won’t be a vibrant green color, and might not look appetizing; go for it if you don’t care about presentation. I would avoid sweet Thai basil in this recipe, as the anise flavor can overpower everything else.
Mint
Did you know mint and basil are a part of the same botanical family? That trivia bit aside, most mint varieties will work here: spearmint, peppermint, apple mint, or even chocolate mint are all fine substitutions for one another.
Extra-Virgin Olive Oil
This is a good time to break out the fancy olive oil. Because the olive oil is not cooked, the flavor of the olive oil itself becomes pronounced. If you like grassy and peppery flavors, go with an arbequina blend. For a more mellow flavor, try a buttery mission blend.
Salad Greens
When you have such strong flavors in the dressing and salad “ornaments,” the lettuces used can be on the more bitter side of the scale. Try a spring mix with this salad, sometimes sold as “mesclun,” as opposed to a spinach blend. If you’re making your own blend, I would mix frisee, arugula, and escarole. I had arugula on hand, and that is what I reference in the recipe.
Serving Suggestions
The basil-mint salad dressing can be made up to 3 days ahead of time. Feel free to make a double batch if you want to use the dressing on other salads. Some discoloration of the dressing is normal (due to oxidation), but I promise it will still taste great.
If you are planning to pack this salad for a lunch, I would keep the ingredients stored in three different containers: the salad greens, the toppings (steak and vegetables), and the dressing. Wait to assemble until you are ready to eat.
Flank Steak Salad with Basil-Mint Dressing
This steak salad is quick to prepare and a delicious and filling Whole30 meal. The herb-packed dressing adds lots of flavor and complements the salad greens and all the salad "ornaments."
Ingredients
Basil and Mint Dressing
- ½ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- ⅓ cup Mint Leaves
- 1 cup Basil Leaves
- 1 clove Garlic
- Kosher Salt, to taste
- Black Pepper, to taste
Steak Salad
- ~1 lb Flank Steak
- Kosher Salt, to taste
- Pepper, to taste
- 5 oz Salad Greens (arugula, spring mix, or other blend)
- 1 Tomato, deseeded and chopped
- ½ Cucumber, sliced
- 3 Radishes, thinly sliced
- 2 tbsp Avocado Oil
Instructions
Make the Dressing
- Add the olive oil, red wine vinegar, mint, basil, and garlic clove to a blender and blend until smooth.
- Taste dressing and add salt and pepper.
Make the Salad
- Take steak out of the refrigerator and rub with salt and pepper. Set aside to come to room temperature.
- Divide salad greens into two bowls. Add tomato, cucumber, and radishes to salad bowls.
- Heat a cast iron pan on high with the avocado oil. Add the steak and sear for approximately 4-5 minutes on each side.
- Remove steak from the heat and place on a cutting board. Cover steak with aluminum foil and let rest for 5 minutes.
- After the resting period, slice steak thinly against the grain and add to salad bowls.
- Add the basil-mint dressing and enjoy!
Notes
Leftover Basil-Mint Dressing can be saved in the refrigerator for 3 days. Alternatively, it can be frozen for up to 3 months.
