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Blackened Steak Salad

Lara Battigelli brings us a summer BBQ favourite—Blackened Steak Salad! Packed with flavour, juicy steak, and a tangy shallot vinaigrette, this vibrant dish is far from your average summer salad.

  • Serves: 6-8

Ingredients

For the Steak Marinade

  • 2 Irish Hereford Prime Sirloin Steaks
  • 1 tbsp olive oil
  • 1 tsp pepper
  • 1 tsp onion salt
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp brown sugar
  • 1 tsp garlic powder

For the Shallot Vinaigrette

  • 80ml olive oil
  • 2 shallots, finely sliced
  • 2 tbsp apple cider vinegar
  • Juice of ½ lemon
  • Zest of ½ lemon
  • 1 tsp honey
  • 1 tsp Dijon mustard

For the Salad

  • Greens of your choice (e.g., 1 head butterhead lettuce & ½ bag rocket)
  • 1 avocado, diced
  • 1 roasted pepper (diced from jar)
  • 80g crumbled feta
  • 2 scallions, sliced
  • Optional: Parmesan cheese

Method

  1. Rub the steak with all marinade seasonings and oil on all sides. Let rest at room temperature until ready to cook.
  2. For the vinaigrette, heat the olive oil in a pan and sauté the shallots until golden and crispy (about 10 minutes, stirring regularly). Add the remaining vinaigrette ingredients to the pan and stir well.
  3. Cook the steak on the BBQ or a very hot pan with a little oil. For medium-rare, cook for 3.5 minutes per side. Remove from heat and rest while assembling the salad.
  4. In a large bowl, toss the greens with ⅔ of the vinaigrette, massaging it into the leaves. Add feta, avocado, and roasted peppers.
  5. Thinly slice the rested steak and layer on top of the salad.
  6. Spoon over the remaining vinaigrette and finish with Parmesan cheese if desired.
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