Seared Steak Salad

Salad is one of few dishes that are often better if they are prepared at home rather than at a restaurant. Many restaurants will pass off mediocre produce and poor quality meat and call it a “chef’s special” or something like that because the ingredients used to make it expire the next day. This isn’t true in all cases, and we’re not saying it is impossible to find a great salad at a restaurant, they’re just considerably hard to come by.  We’ve all been there and know that few things are worse than ordering a $20 salad only to find that the lettuce is wilted, the meat is overcooked, and none of the other ingredients are ripe. Save yourself the time, money, and disappointment by making your own salad the way you like It. Hands down, the most important piece of any recipe is using quality ingredients. Choosing fresh, ripe ingredients will really take your meal to the next level. At MaxDelivery, we offer some of the best lettuce (and other yummy greens!) in New York produced by Gotham Greens. Gotham Greens is a pioneer in urban greenhouse farming and has a powerful reputation for delicious, fresh, ripe, and consistent produce, which is why we chose them as one of our partners.  

Here’s one of our favorite recipes for Steak Salad that will feed 2, and will rival most salads in the city.


8 ounces of cooked (to your liking), seasoned sirloin

4 cups of iceberg lettuce (Gotham Greens is perfect for this recipe!)

1/3 of a cup of crumbled feta cheese

1 tablespoon of garlic powder

2 tablespoons of olive oil

1 table spoon of red wine vinegar

1 table spoon of balsamic vinegar

2 teaspoons of lemon juice

1 teaspoon of Worcestershire sauce

½ teaspoon of ground black pepper

¼ of a red onion, sliced

¼ of a medium plum tomato, sliced

seedless Kalamata olives, to taste


In a bowl, mix together the garlic powder, black pepper, olive oil, both vinegars, lemon juice, and Worcestershire sauce. Set the salad dressing aside. Next, slice the steak against the grain of the meat into thin strips. Set the steak aside, and add the lettuce, onion, tomato, olives, and feta cheese to a large serving bowl which will be used to serve the salad out of. Add the dressing we made in the first steps to the salad, and mix it around completely. Some people find it best to put a lid on the bowl and shake, where other people prefer to use a large spoon and stir it around. Whatever you choose, be sure the salad dressing is evenly coating the lettuce. After the salad has been served on to the plate or bowl, add four ounces of sliced steak on top of the greens. By waiting until the end to add the steak, you are able to preserve the natural flavor of the beef rather than “marinating” it in the salad dressing. The beef should taste different than the rest of the salad, adding its own unique flavor, along with the other ingredients.

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