OverviewCals/servingServings3942 Prep timeCook timeTotal time10 mins10 mins20 minsYes, salads can be served warm and with steak! This one is proof that the best salads can be made with just-cooked steak and thinly sliced so you can enjoy meat and salad at the same time. You will get some protein from the meat and a perfect amount of vitamins from the salad. This can be served as a side dish at your dinner party or just as a dinner for two. IngredientsWarm Steak Salad12 oz. Strip steak lean only3/4 tsp. sea salt divided1/4 tsp. fresh ground black pepper1/4 tsp. Chinese Five Spice2 tbsp. grape seed oil divided3 Roma tomatoes 1/2 inch thick slices1/2 tsp. Dijon mustard3 cups baby arugula3 cups baby spinach1/4 cup cilantro leaves1 oz. blue cheese crumbled1/2 cup thinly sliced onionDirectionsWarm Steak Salad Rub steak all over with ¾ tsp. salt, pepper, and Chinese five-spice. Let sit for 30 minutes. Heat cast-iron skillet over medium-high heat. When very hot, add 1 tsp. oil. Add steak cooking 3 minutes per side for medium-rare. Place on a cutting board and tent loosely with foil. Add remaining oil to the skillet. Place tomatoes slices flat into the skillet and sprinkle with remaining ¼ tsp. salt. Cook for 1 minute then flip over and cook for 1 minute on the other side. Turn down heat to medium and stir in mustard. Cook for 2 minutes. Season with salt and pepper to taste. Take off heat. Cut steak against the grain into thin slices. Place arugula, spinach, cilantro, and onion onto a plate. Layer tomatoes on top. Top with steak slices and crumbled blue cheese. Drizzle with the pan dressing. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.