Steak Salad with Fresh Herb & Tomato Salsa
Last updated May 07, 2026
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Steak Salad with Fresh Herb & Tomato Salsa
Servings: 2-3
Total: 30M
Prep: 15M
Cook: 15M
5.0
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Préparation de la recette
For the Salsa-Style Salad:
- 1 tsp olive oil
- 1 tsp salt (plus more to taste)
- 1 tsp black pepper, freshly ground
- ¼ tsp dried oregano (or 1 teaspoon fresh)
- ¼ tsp red pepper flakes (adjust to your heat preference)
- 2 garlic cloves, finely minced
- 1 lemon, juiced (about 2 tbsp)
- 5 oz fresh cilantro, finely chopped (about 1 large bunch)
- 8 oz fresh parsley, finely chopped (about 2 bunches)
- 1 small red onion, thinly sliced
- 1 cup red and yellow cherry tomatoes, halved
- 1 Persian or half an English cucumber, diced
- 1–1½ lbs steak (sirloin, ribeye, or NY strip)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp olive oil (for the pan)
Instructions de recette
1
Make the Herb & Tomato Salsa: In a large bowl, mix:
- Halved cherry tomatoes
- Diced cucumber
- Thinly sliced red onion
- Chopped cilantro and parsley
- Minced garlic
- Lemon juice
- Olive oil
- Oregano, red pepper flakes, salt, and black pepper
2
Prep the Steak: Pat your steak completely dry with paper towels. Season generously on all sides with salt and black pepper. Let it sit at room temperature for 10–15 minutes (this helps it cook more evenly).
3
Use a Reliable Cooking Thermometer: Insert the TempPro TP970 TempSpike Plus 600-ft Wireless Meat Thermometer probe horizontally into the thickest part of the steak, making sure the tip is centered in the meat (not touching fat or bone).
Set your target temperature based on your preferred doneness:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
4
Sear the Steak: Heat a heavy skillet over medium-high heat. Add 1 teaspoon of olive oil. When the oil shimmers, carefully place the steak in the pan. Sear undisturbed for 2–3 minutes per side, depending on thickness. The TempSpike Plus will track the internal temperature the whole time.
5
Let the Thermometer Do the Work: Once the TempSpike Plus alarm sounds (usually after flipping once or twice, plus a few minutes of resting in the pan), remove the steak from the skillet immediately.
Pro tip: The temperature will rise another 3–5°F while resting – that’s carryover cooking. If you pulled it at 132°F, it’ll land perfectly at 135°F for medium-rare.
6
Rest & Slice: Transfer the steak to a cutting board. Rest for 5 minutes (don’t skip this – it keeps the juices inside). Then slice thinly against the grain.
7
Assemble the Salad: Spoon the herb salsa onto a serving platter or individual bowls. Fan the sliced steak on top.
Optional: Garnish with extra fresh herbs, a squeeze of lemon, or a sprinkle of flaky salt.
Tips for the Best Steak Salad
- Let the Salsa Sit: The longer it rests (up to an hour), the more flavorful it becomes.
- Don’t Crowd the Pan: If cooking more than one steak, use two skillets or cook in batches.
- Use the TempSpike Plus for Other Proteins: Chicken, pork chops, or even fish become foolproof.
- Make it a Meal Prep Hero: Prep the salsa (without dressing) and cook steak fresh each time.
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