Grilled Steak with Herb Salad and Edible Flowers
A juicy grilled steak served over a fresh herb salad with colorful vegetables and edible flowers. Simple enough for a weeknight, pretty enough for company.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 38g
Ingredients
- 1.5 lb steak (such as sirloin or ribeye)
- 4 cups mixed microgreens
- 1 red bell pepper
- 8 oz cremini mushrooms
- ½ red onion
- 3 green onions
- ½ cup frozen peas
- ¼ cup edible flowers (such as nasturtium or pansy)
Instructions
- 1
Pat the 1.5 lb steak dry and season generously with salt and pepper on both sides. Let it sit at room temperature for 15 minutes.
- 2
Heat a grill or grill pan over high heat. Grill the steak for 4-5 minutes per side for medium-rare, until a thermometer reads 130°F and the outside is nicely charred.
- 3
Transfer the steak to a cutting board and let it rest for 5 minutes. While it rests, slice the 1 red bell pepper into strips and the 8 oz mushrooms into quarters.
- 4
In a large bowl, combine the 4 cups microgreens, sliced bell pepper, quartered mushrooms, 0.5 red onion (thinly sliced), 3 green onions (chopped), and 0.5 cup peas.
- 5
Whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, and a pinch of salt and pepper in a small bowl. Pour over the salad and toss to coat.
- 6
Slice the rested steak against the grain into thin strips. Divide the salad between plates, top with the steak slices, and scatter the 0.25 cup edible flowers over the top.
- 7
Serve immediately, with extra salt and pepper if needed.
Tools you’ll need
- Grill or grill pan
- Large bowl
- Small bowl
- Cutting board
- Chef's knife
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