June 05, 2026

Steak & Strawberry Salad With Lemon-Dijon Dressing

Serves: 4 | Prep: 20 min | Cook: 5 mi

Ingredients:

For the salad:

  • 10–12 oz leftover steak, thinly sliced (tenderloin, ribeye, strip, etc.)
  • 5–6 Cups arugula or spring mix
  • 1–2 cups baby spinach
  • 1 Cup strawberries, sliced
  • ¼ Cup red onion, thinly sliced
  • ½ Cup toasted pecans or almonds
  • ½ Cup feta or goat cheese, crumbled
  • Shaved asparagus (optional)
  • Salt + black pepper, to tast

     

For the dressing:

  • ¼ Cup olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 small garlic clove, minced
  • Salt + pepper, to taste

Directions:

  1. Take steak out of the fridge 10–15 minutes before using so it isn’t ice-cold.
  2. Slice steak thin against the grain and season lightly with salt and cracked black pepper.
  3. Add arugula (and spinach if using) to a large bowl.
  4. Top with strawberries, red onion, toasted nuts, cheese, and shaved asparagus if using.
  5. In a small jar, combine olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper. Shake for about 10 seconds until emulsified.
  6. Drizzle dressing over the greens a little at a time and toss gently to coat.
  7. Plate the salad and lay sliced steak over the top.
  8. Finish with extra nuts or cheese if desired, cracked black pepper, and an optional squeeze of fresh lemon.

 

Written by info tangen draw