Steak Sandwich Salad
Introduction
Everything you love about a proper steak sandwich, served as a fresh salad you can feel good about. Grass fed rump or porterhouse is seared to a blushing medium rare, rested, then sliced thin and laid over a tangle of peppery rocket and crisp leaves. Sweet caramelised onion, roasted tomatoes and golden croutons bring the pub favourite right onto the plate, while a tangy mustard mayo dressing ties it all together. It is the kind of dish that eats like a treat but works for a weeknight, a lighter lunch or a relaxed weekend feed. Lower in carbs than the bread-bound original, every forkful still delivers that rich, beefy, charred flavour that makes a steak sandwich so hard to resist.
Ingredients
For 4 servings
- 4 x 200g grass fed rump or porterhouse steaks
- 2 tablespoons olive oil
- 2 brown onionsthinly sliced
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- 250g cherry tomatoes
- 1/2 loaf sourdough or ciabattatorn into chunks (for croutons)
- 120g rocket
- 100g mixed salad leaves
- 1/2 red onionvery thinly sliced
- 2 tablespoons beetroot relish (optional)
- Sea salt and freshly ground black pepper
- 4 tablespoons whole egg mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon wholegrain mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
Utensils
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- Heavy-based frying pan or BBQ
- Heavy-based saucepan or pan for the onion
- Oven tray
- Chopping board
- Sharp knife
- Small mixing bowl
- Whisk
- Tongs
- Large serving platter
Cooking Steps
Take the steaks out of the fridge
Remove the steaks 30 minutes before cooking so they come to room temperature, then pat them dry and season generously with sea salt and pepper. Heat oven to 200°C for the croutons and tomatoes.
Caramelise the onion
Warm 1 tablespoon olive oil in a heavy-based pan over low heat. Add the brown onion and a pinch of salt and cook gently for 15 to 18 minutes, stirring often, until soft and golden. Stir in the brown sugar and balsamic vinegar and cook for another 2 minutes until glossy, then set aside.
Roast tomatoes and croutons
Toss the cherry tomatoes and torn bread with a little olive oil and a pinch of salt on a tray. Roast for 12 to 15 minutes until the tomatoes blister and the croutons turn golden and crisp.
Sear the steak
Heat a heavy-based frying pan or BBQ until very hot. Add the remaining oil and sear the steaks for 2 to 3 minutes each side for medium rare, aiming for an internal temperature of 55 to 58°C. Cook a minute or two longer if you prefer it more done.
Rest and slice
Transfer the steaks to a board and rest for 5 minutes, loosely covered, letting the temperature climb 2 to 3°C as they relax. Slice against the grain into thin strips, ready to drape over the leaves.
Make the dressing
Whisk the mayonnaise, Dijon, wholegrain mustard, lemon juice and honey in a small bowl until smooth. Loosen with a splash of water if you want a thinner drizzle, then taste and adjust the seasoning.
Build the salad
Pile the rocket and mixed leaves onto a large platter. Scatter over the roasted tomatoes, caramelised onion, red onion and croutons. Lay the sliced steak across the top, add dots of beetroot relish if using, then drizzle generously with the mustard mayo and finish with a crack of pepper.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the best steak for a steak sandwich salad? +
Grass fed rump or porterhouse are ideal because they carry plenty of flavour, stay tender when sliced thin and sear quickly over high heat. Rump offers great value with a robust beefy taste, while porterhouse gives you a more buttery, premium bite. Sirloin or flat iron also work well if you prefer a leaner cut.
How do I cook the steak to medium rare? +
Sear a room-temperature steak in a very hot pan for 2 to 3 minutes each side, aiming for an internal temperature of 55 to 58°C on a meat thermometer. Rest it for 5 minutes before slicing, as the temperature will climb another 2 to 3°C while it relaxes, leaving you with a juicy, pink centre.
Can I make a steak sandwich salad ahead of time? +
You can prepare most elements in advance. Cook the steak, caramelise the onion, roast the tomatoes and make the dressing, then store each separately in the fridge. Keep the croutons at room temperature so they stay crisp. Assemble the salad just before serving and add the dressing at the last minute to keep the leaves fresh.
Is steak sandwich salad low carb? +
This version is lighter and lower in carbs than a traditional steak sandwich because there is no bread base, just a handful of croutons. To cut carbs further, leave out the croutons and beetroot relish and add toasted nuts or crumbled feta instead. The protein-rich steak and fresh leaves keep it satisfying.
What dressing goes best with a steak salad? +
A tangy mustard mayo is the classic match here, echoing the condiments of a pub steak sandwich. Whisk whole egg mayonnaise with Dijon and wholegrain mustard, lemon juice and a touch of honey. A simple balsamic vinaigrette or horseradish cream also pairs well if you want something sharper or with more bite.
