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Overhead view of a green leaf lettuce salad topped with steak, oranges, and onion.
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5 from 2 votes

Steak Salad with Orange-Honey Dressing

Steak salad with crisp romaine, carrots, celery, and juicy orange sections is dressed with a tangy orange honey vinaigrette.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Beef
Cuisine: American
Diet: Gluten Free
Servings: 1 serving
Author: Rachel Gurk

Ingredients

  • 1 ½ teaspoons extra-virgin olive oil, divided
  • 1 eye of round steak, fat trimmed (4 ounces)
  • coarse salt and ground pepper, to taste
  • 1 medium orange, peel and pith removed
  • 1 tablespoon honey
  • 1 small heart romaine lettuce, coarsely chopped
  • 2 tablespoons thinly sliced red onion
  • 1 small carrot, shaved with a vegetable peeler
  • 1 small stalk of celery, thinly sliced

Instructions

  • In a small skillet or grill pan, heat ½ teaspoon oil over medium high. Pat steak dry, season with salt and pepper and cook until medium rare, 6 to 12 minutes, flipping halfway through.
    1 ½ teaspoons extra-virgin olive oil, divided, 1 eye of round steak, fat trimmed, coarse salt and ground pepper, to taste
  • Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain.
  • Working over a medium bowl, cut out orange segments, set aside. Squeeze 1 tablespoon juice from the membranes into bowl. Whisk in honey and 1 teaspoon oil, season with salt and pepper.
    1 medium orange, peel and pith removed, 1 tablespoon honey
  • Add lettuce, onion, celery, and carrot; toss to combine.
    1 small heart romaine lettuce, coarsely chopped, 2 tablespoons thinly sliced red onion, 1 small carrot, shaved with a vegetable peeler, 1 small stalk of celery, thinly sliced
  • Transfer salad to a plate and top with sliced steak and orange segments. Serve immediately.

Notes

  • Double, triple, or quadruple the recipe depending on how many people you'd like to serve.
  • This salad is also great with grilled chicken or shrimp.
  • Add or substitute other veggies, like cucumbers, radishes, or sugar snap peas.

Nutrition

Serving: 1salad with dressing | Calories: 538kcal | Carbohydrates: 43g | Protein: 54g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 142mg | Sodium: 207mg | Potassium: 1441mg | Fiber: 6g | Sugar: 34g | Vitamin A: 13104IU | Vitamin C: 77mg | Calcium: 149mg | Iron: 6mg

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