Steak Salad!

I love salad. I love steak. Marry the two and you can’t possibly go wrong.

Chuck Steak     I prefer using chuck steak because of the price. This is almost two pounds of steak and only cost me $6.86. If it had been a better cut of meat, the price would easily be double or even triple the amount. Generally, everyone that loves steak understands that you should be prepared to shell out a pretty penny for a good steak. But what if you’re craving steak but don’t want to break your wallet? Chuck steak is the answer. It’s got decent marbling/fat content (meaning a juicier and more flavorful steak) and remains pretty tender for such a cheap cut of the cow. The key – Medium rare. If you cook chuck until it’s well done…it will taste cheap and chewy. If however, you can cook it to a perfect medium rare, people can be easily fooled into thinking it’s a more expensive cut of meat.

     2 lbs. of steak can be portioned out and frozen. For me, I ended up dividing this up into four portions. It all depends on how much you eat.

Organic Greens

     Sorry for the blurry pics…I need a new camera soon. Organic greens are always a go-to…as long as the price is right. On sale, at $5.99 for 16oz. (one pound), there’s enough salad to go around for almost a week.

Steak Prep     Seasonings of choice. Usually, you should rub extra virgin olive oil on the steak before seasoning it. I decided to try using sesame oil instead. Didn’t seem to make much of a difference so in the future, I’ll just stick with olive oil because it’s cheaper.

Steak prep 2     Coat your steak with olive oil/sesame oil and evenly add your black pepper and steak seasoning. Adding salt here is optional because the majority of steak seasonings include salt. If you just took your steak out of the fridge, let it sit and get near room temperature before cooking. This ensures that the meat will cook evenly and thoroughly.

Steaksalad IngredientsCutUp

The Players (this will make two servings of steak salad)

  • 1 Avocado
  • 4 Baby Bella Mushrooms
  • 1 Carrot
  • 1/2 Onion
  • 1/4 each of orange and yellow peppers
  • Cheese of your choosing (parmesan in this case)
  • 4 Grape Tomatoes
  • Cilantro (optional)
  • 1 Jalepeno (optional)
  • 3 cloves of garlic


Heat up a large frying pan with olive oil or butter. Add the whole garlic cloves and steak. The steak should take under 5 minutes per side. This will vary depending on the thickness of the steak.

This is a useful link on getting familiar with cooking steak in a frying pan.

As a general rule of thumb, beef should be cooked to 130-135 degrees Fahrenheit for medium-rare. If you’re looking for a medium-well to well done steak, aim for 150-160.  A meat thermometer is a valuable asset to any home cook’s kitchen.


Once you flip your steak over in the pan, add your mushrooms, jalepeno, and onions. You could add your peppers and tomatoes at this point if you want them cooked.

steaksalad veggies

Remove the steak when it’s done cooking and let it rest for 5-10 minutes. This just means to leave it alone and don’t cut into it yet. Many people will overlook this step but it’s my personal number one rule because it allows the juices to seal inside of the meat. If you cut it right after taking it off the heat, you’re wasting precious meaty goodness. Let the mushrooms etc cook until brown.

Plate and add some of your shredded carrots and parmesan cheese. I topped with some crispy homemade potato “strings”. I’ll add a post on how to make these once I perfect the recipe. Add dressing of your choice and there you have it! A relatively guilt free meal that will fill you up and give you all the nutrients your body needs.

Steak Salad Final


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