What makes this Cast Iron Steak Salad so special? Two things: Succulent, tender seared steak, adorned with a medley of aromatic herbs and spices from Casa M’s signature blend – Cattle Drive Beef Seasoning, resting atop a bed of vibrant mixed greens and vegetables and our signature Cilantro Parmesan Dressing which finishes this salad off and takes it to the next level.
This Cast Iron Steak Salad recipe created especially for Casa M Spice Co®
Why use Casa M Cattle Drive Seasoning?
Enhanced Flavor: Casa M Cattle Drive seasoning is specifically crafted to elevate the flavor profile of your steak. The blend of herbs, spices, and seasonings in Casa M Cattle Drive adds a delicious and robust taste that complements the natural flavors of the steak, resulting in a mouthwatering culinary experience.
Versatility: Casa M Cattle Drive seasoning is not limited to just steak. While it works wonders on steak, it can also be used on other meats like chicken, pork, or even grilled vegetables. This versatility allows you to explore a range of dishes and experiment with different flavors, making it a valuable addition to your spice collection.
Authentic Western Flair: If you appreciate the authentic flavors of the American West, born in Texas, Casa M Cattle Drive seasoning captures the essence of the frontier with its carefully selected ingredients. It infuses your steak with a distinctive Western flair.
A special offer for my readers:
Casa M has an amazing deal for my readers – put in SKINNY15 and get 15% off all blends and gift sets – good until 12/31/24. Thank you Casa M!!
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What’s the best steak to use for salads?
You can use a variety of steak cuts in salads. Often times my steak salads come from leftover steak – my favorite steak cuts are filet mignon and New York Strip.
However, if I don’t have any leftover steak and I’m in a hurry and I just want a steak salad, I’ll use that super thin cut beef (Beef Loin New York) from Costco and do it in a cast iron pan. It’s so quick and has an amazing flavor! (This pack made 8 meals!) But whatever cut I use, I definitely make sure to season it with Casa M’s Cattle Drive Seasoning.
What’s so great about the Cilantro Parmesan Dressing?
I love using this dressing as you can make it up 2 weeks ahead of time. It’s fabulous over salads, steaks, in wraps and as a quick dash of pizzazz to any dish.
Put this Cilantro Parmesan dressing in a plastic bottle such as this one. Cut off the tip so it’s easier to drizzle. When you want to use it, put your finger or plastic wrap over the top, shake well and squeeze! Store in the refrigerator until ready to use.
How to make Cast Iron Steak Salad with Cilantro Dressing in Pictures:
Make up the Cilantro Parmesan Dressing first (remember you can do this up to 2 weeks before and it does taste better when made at least a few hours before eating). Just put everything in a food processor or use an immersion blender to blend.
Add a little water to thin it to the desired consistency if needed.
Here’s the super thin pre-sliced beef. I buy it and separate it into about 8 portions and vacuum seal it.
To do the steak in the cast iron pan, slice those pieces into small strips. If you have to do it by hand, slice it as thin as you can. Sprinkle with Cattle Drive Beef Seasoning and a little kosher salt. Allow to sit for at least 15 minutes. (If doing steaks on the grill, allow the meat to sit out for at least 15 minutes, add the Cattle Drive Seasoning and a little kosher salt.)
Place steak strips in pan, cook until desired doneness. This goes quickly so be ready! It only takes a little bit of time. Be sure not to overcook it. Remove quickly from heat. Save the drippings in the pan for the veggies.
Cut the veggies for the salad. Feel free to add other vegetables as well.
Sauté them lightly. While you don’t have to sauté them, I prefer them just a little cooked and added to the salad when warm. But you can leave them fresh if desired.
Arrange the spring mix and arugula on individual plates.
To finish putting together the salads, add 1/4 vegetable mixture to the greens. Top with steak slices and tomato. Drizzle Cilantro Parmesan Dressing over the top and garnish with a bit of parmesan. Enjoy!
Cast Iron Steak Salad with Cilantro Parmesan Dressing
Equipment
- cast iron or grill
Ingredients
- 1 lb thinly sliced quality steak – or use a few pieces of filet mignon, New York – allow meat to sit out at least 15 minutes You can also use grilled chicken as well.
- 1 red pepper, chopped into small pieces
- 4-8 stalks asparagus, chopped into small pieces
- 1 cup mushrooms, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon Cattle Drive seasoning
- 1 cup arugula (optional)
- 6-8 cups spring mixed, washed
- 1 tomato or cherry tomatoes sliced or chopped into pieces
- 1/2 red onion, finely chopped
Cilantro Parmesan Dressing – You can make this up ahead of time, lasts 2 weeks
- 1/2 teaspoon garlic powder
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon seasoning salt
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons parmesan cheese, shredded
- 1 cup cilantro, roughly chopped
- 1/4 cup mayonnaise (use light if desired, saves about 14 calories per tablespoon)
- 2-3 tablespoons water (as needed to thin dressing to desired consistency)
Instructions
- Make up the Cilantro Parmesan Dressing – you can do this up ahead of time as the dressing lasts about 2 weeks. It does taste better when made at least a few hours before eating. Just put everything in a food processor or use an immersion blender to blend. Store in the refrigerator until ready to use. Shake/Stir well before putting on the salad.
- To do the steak in the cast iron pan, use the super thin pre-sliced if possible, slice those pieces into small strips. If you have to do it by hand, slice it as thin as you can. Sprinkle with Cattle Drive Beef Seasoning and a little kosher salt. Allow to sit for at least 15 minutes. (If doing steaks on the grill, allow the meat to sit out for at least 15 minutes, add the Cattle Drive Seasoning and a little kosher salt.)
- Preheat a cast iron pan to high heat. Add a tablespoon of oil if necessary. (If using the grill, preheat grill to about 500°)
- Place steak strips in pan, cook until desired doneness. This goes quick so be ready! It only takes a little bit of time. Be sure not to overcook it. Remove quickly from heat. Save the drippings in the pan for the veggies.(If making big steaks on the grill, cook for a few minutes, then flip. Cook until the internal temperature reaches 140°. Allow to rest on a plate for about 10 min, then slice across the grain).
- In the same cast iron pan (or use a nonstick skillet if steaks were done on the grill), add about 1 teaspoon of olive oil (if needed), sauté mushrooms, asparagus pieces, red pepper, garlic, onion for a few minutes. Sprinkle with more Cattle Drive seasoning if desired. Remove from heat.
- To put together the salads, add 1/4 cup arugula, 2 cups of spring mix, 1/4 vegetable mixture to each dinner plate or bowl. Top with steak slices and tomato. Drizzle Cilantro Parmesan Dressing over the top and garnish with a bit of parmesan. Enjoy!
Notes
Try some of my other great Casa M Spice Co® recipes:
Casa M Cattle Drive Air Fryer Steak Bites – If you like steak, these tasty little morsels are for you!
Spicy Instant Pot Pinto Beans – These go great with almost anything and you can even freeze them!
Super Quick Healthy Vegetarian Black Bean Tacos These also make a great appetizer and you can use the taco mixture as a dip as well!
