Cast Iron Steak Salad with Cilantro Parmesan Dressing
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.
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
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!!
Tried this recipe?Let us know how it was!