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Steak Salad with A.1. Steak Sauce, Manchego Cheese, and Cherry Tomatoes Recipe

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4.2 from 15 reviews

A flavorful and refreshing Steak Salad featuring perfectly seared top sirloin steak, tender greens, cherry tomatoes, and tangy A.1. Steak Sauce dressing, finished with crisp fried onion strings and Manchego cheese shavings. This quick and easy recipe balances protein and fresh vegetables, perfect for a satisfying lunch or dinner in about 30 minutes.

Ingredients

Dressing

  • 6 Tbsp olive oil
  • 3 Tbsp A.1. Steak Sauce
  • Pinch of salt

Steak

  • 3/4 lb top sirloin steak
  • Olive oil (for rubbing and searing)
  • Salt (to season steak)

Salad

  • 4 ounces sturdy washed greens (like arugula or romaine)
  • 12 cherry tomatoes, halved or quartered
  • 1/4 red onion, thinly slivered
  • Fried onion strings (for garnish)
  • Manchego cheese shavings (for garnish)

Instructions

  1. Preheat and Prepare Steak: Preheat your oven to 400°F. While the oven heats, allow the steak to come to room temperature by taking it out of the refrigerator.
  2. Make the Dressing: In a bowl, whisk together 6 tablespoons olive oil and 3 tablespoons A.1. Steak Sauce. Add a pinch of salt and taste, adjusting with a little more A.1. if you prefer a tangier flavor. For a smooth and creamy consistency, blend the dressing with an immersion blender in a small jar. Set aside for use.
  3. Sear the Steak: Heat a cast iron skillet over medium-high heat until very hot. Rub the steak with olive oil and season generously with salt on both sides. Place the steak in the pan and sear it without moving for 2 minutes per side. If the pan begins to smoke heavily or the steak darkens too fast, reduce the heat slightly.
  4. Bake the Steak: Transfer the skillet with the steak to the preheated oven and roast for 5 to 8 minutes, or until the internal temperature reaches 125–130°F for medium rare. If your pan is not oven-safe, move the steak to a foil-lined baking sheet before placing it in the oven. After baking, remove the steak and let it rest loosely tented with foil for 5–10 minutes to retain juices.
  5. Assemble the Salad: In a wide shallow salad bowl or individual serving bowls, pile your washed greens. Add the cherry tomatoes and slivered red onion. Toss gently with enough of the prepared dressing to lightly coat the leaves.
  6. Slice and Top: Thinly slice the rested steak against the grain into loose ribbons. Arrange the sliced steak over the salad. Drizzle with additional dressing as desired, then scatter Manchego cheese shavings and fried onion strings over the top. Optionally, add freshly cracked black pepper to taste.
  7. Serve: Serve immediately, offering extra dressing on the side for those who like more flavor.

Notes

  • Resting the steak after cooking allows the juices to redistribute, making the meat tender and juicy.
  • Use a meat thermometer to ensure steak is cooked to your preferred doneness.
  • For a creamier dressing, blending with an immersion blender helps emulsify the oil and steak sauce thoroughly.
  • Fried onion strings add a delightful crunch and flavor contrast—optional but recommended.
  • Manchego cheese can be substituted with Parmesan or another hard cheese if preferred.
  • Adjust seasoning in the dressing according to taste, especially if you prefer a stronger or milder steak sauce flavor.

Find it online: https://marthatasty.com/steak-salad-with-a1-steak-sauce-manchego-cheese-and-cherry-tomatoes-recipe/