Steak Salad with Avocado-Cherry Salsa
This steak salad with avocado-cherry salsa combines all of summer's best ingredients – juicy, ripe cherries, fresh avocado, and sweet cherry tomatoes.
Print
Pin
Share on Facebook
Servings: 2
Calories: 668kcal
Equipment
Ingredients
Avocado-Cherry Salsa
- 1 cup cherries (pitted and chopped)
- ¼ cup fresh cilantro (finely chopped)
- 1 jalapeño (trimmed and minced (seeds removed, if desired))
- ½ lime (juiced)
- 1 avocado
- Salt and pepper to taste
Steak Salad
- 12 ounce strip steak
- 1 tablespoon neutral cooking oil
- 2 tablespoons butter (divided)
- 6 ounces cherry tomatoes (halved or quartered)
- 4 ounces baby arugula
- 2 teaspoons extra virgin olive oil
- ½ lime (juiced)
- Salt and pepper to taste
Instructions
Remove the steak from the fridge:
- Remove the steak from the fridge. Pat dry and set aside at room temperature for 30 minutes.
Prepare the Avocado-Cherry Salsa:
- In a bowl, combine the cherries, cilantro, lime juice, and jalapeño. Season with salt and pepper. Set aside.
Cook the Steak:
- Pat the steak dry once more and season all over with salt and pepper. Heat the neutral frying oil in a skillet over high heat. Once very hot, add the steak and cook without moving for 3-5 minutes (depending on steak thickness and desired internal temperature). Flip and add 1 tablespoon butter to the skillet and cook an additional 3-5 minutes. Baste the steak with the butter as it melts.
- Transfer the steak to a cutting board and cover loosely with foil. Rest for 10 minutes before slicing.
Prepare the Tomatoes:
- Melt the remaining butter in the skillet and add the tomatoes. Cook briefly in the residual heat, for about 2-3 minutes. Transfer to a bowl and keep warm.
Prepare the Avocado:
- While the steak rests, peel the avocado and remove the core. Dice.
Dress the Greens:
- In a bowl, toss the arugula with the extra virgin olive oil and lime juice. Season with salt and pepper.
Finish the Salsa:
- Right before serving, fold the avocado into the remaining salsa ingredients. Taste and season again to your preferences.
To Serve:
- Divide the arugula between plates and arrange the sliced steak on top. Pile the avocado-cherry salsa on top and spoon the warm tomatoes around the steak. Spoon any extra tomato juice from the bowl on top of each salad. Enjoy!
Nutrition
Calories: 668kcal | Carbohydrates: 29g | Protein: 45g | Fat: 44g | Sodium: 230mg | Fiber: 11g | Sugar: 13g | Vitamin C: 53mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!