Steak Salad with Herbs

We used flat parsley, basil, cilantro and mint. The greens were mache, spinach, arugula. We found we needed a bit more something from the dressing. Adding balsamic vinaigrette helped a lot. There was definitely too much dressing. We only needed half of it. I love this recipe. It's lovely, beautiful, and fresh.

• lisadorenwendt

• Wilmette, IL

• 3/4/2018

Loved this -- fast, healthy, and easy for lunch. I added fresh cilantro and it really gave it a fresh flavour.

• graceross

• Ottawa

• 5/17/2016

Would absolutely make this again!! The recipe is so simple, yet so flavorful. We used a base of spring-mix greens and added corn, shaved fennel, peas and a few walnuts (no eggplant). Also added a splash of rice vinegar to the dressing. The herbs we used included mint, basil and dill.

• ellichristina

• New York, NY

• 4/18/2016

It is a great concept that I am not sure where I went wrong, looking for any tips if you have them. I measured the four cups of combined argula and mixed herbs. I wasn't sure if I should press the leaves down to make room for more - it felt like it wasn't a lot of greens for four people. Then when I rinsed them, it seems like even less greens. The dressing seemed to be too much for the greens and killed the fragrance of the herbs. Possibly because I didn't have enough greens? I love this idea- but i don't think I am making it right.

• pstrackman

• Brooklyn, NY

• 8/11/2015

Fantastic salad. Really stands out on its own and is hearty as a main course. Couple of tweaks, as I love my traditional steak salad staples. I don't own a grill, so I boiled the corn and sautéed the eggplant with tomatoes. The tomatoes softened and were juicy but didn't explode and they paired nicely with the eggplant. The skirt steak I seared quickly and it was excellent. I might throw one a little gorgonzoa but the salad really didn't need it. I used basil, cilantro and chives. Perfect herb medley. Perfect salad!

• emilyaelmore

• Minneapolis, MN

• 7/17/2015

WOW! What a great salad! I used Top Sirloin because that is what the butcher recommended. I used basil, parsley, watercress, mint and thyme leaves. I had spinach and arugula too but forgot to use them when plating. Also, I used a balsamic vinaigrette instead of the one in the recipe. It was divine!

• joannmas

• Canada

• 5/11/2015

Wow! What an amazing dish. We decreased the olive oil in the dressing, used cilantro, basil, and mint as the spices, and it was delicious. No complaints from the in-laws on this meal!

• voodoodhali

• Hood River, OR

• 7/19/2014

This dressing is a bit too oily for me personally. I'd probably do closer to equal parts vinegar and olive oil next time. I did like the grilled vegetables in this dish, but altogether it wasn't quite as special as I'd hoped. I used basil and cilantro as my herbs, as well as adding fresh thyme to the dressing. Oddly, ribeye was less expensive than skirt steak that day, so we happily subbed.

• lschmidt

• Portland, OR

• 7/2/2014

Delicious combo of flavors! Great week night dinner, great use of steak. I used plain old frozen corn (not fresh or grilled) and for greens I used s spring mix with herbs. This will become a staple here.

• frannyk

• Philadelphia, PA

• 3/13/2014

I saw this recipe and thought "whatevs, steak and greens". Then I tried it and was very pleasantly surprised. Roasted the eggplant and [frozen] corn kernels in the oven/broiler; also roasted some red peppers. Pan seared the steak. Served it all (plus a little goat cheese and avocado) on top of Olivia's Organic Greens Herbs mix, along with some cilantro. What a great combination of flavors and textures! Had sweet baked potato fries on the side. Definitely will be making this again, even though it wasn't as quick as it appeared.

• smazzle

• Boston, MA

• 10/17/2013

Wonderful salad and accompaniment to the grilled flank steak. I used arugula, basil, parsley and cilantro. My husband says "best salad ever!"

• Anonymous

• San Francisco

• 6/6/2013