Steak and Avocado Salad with Creamy Mustard Vinaigrette

Ali Segersten (author) May 24, 2024
Main Dishes Lunch American Red Meat Salad Dressing Salads
STEAK AND AVOCADO SALAD WITH DIJON VINAIGRETTE-1
STEAK AND AVOCADO SALAD WITH DIJON VINAIGRETTE-2
Difficulty
Easy Recipe
Prep Time
20 minutes
Wait Time
30 minutes
Cook Time
10 minutes
Servings
4

Filet mignon steaks are coated with ground black pepper and salt, seared, and then served atop a bed of tender butter lettuce, along with creamy avocados, sliced cucumbers, and cherry tomatoes. The simple mustard vinaigrette pairs well with the peppery steak. Serve salad for a light, yet nutrient-dense dinner. For added complex carbohydrates, serve salad with baked sweet potatoes. The steak can be grilled or cooked in a cast iron skillet on the stove. 

Preparation Note

Set steaks on a plate on your counter to come to room temperature for 15 to 30 minutes before cooking.

Steak

1 pounds filet mignon
¼ teaspoons sea salt
1 teaspoons coarsely ground black pepper
1 tablespoons avocado oil

Salad

2 heads butter lettuce rinsed and patted dry
2 medium avocados sliced
1 medium English cucumbers sliced
1 cups cherry tomatoes cut into halves
½ small red onions thinly sliced
⅓ cups pumpkin seeds toasted

Dressing

4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoons dijon mustard
½ teaspoons sea salt
½ teaspoons coarsely ground black pepper

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