Steak and Cucumber Salad
A light, protein-rich steak and cucumber salad combining grilled sirloin with crisp radishes, cherry tomatoes, and avocado in a bright lemon and olive oil dressing. It's a quick, refreshing meal ready in under 20 minutes.
A light, protein-rich steak and cucumber salad combining grilled sirloin with crisp radishes, cherry tomatoes, and avocado in a bright lemon and olive oil dressing. It's a quick, refreshing meal ready in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Season the sirloin steak generously with salt and pepper on both sides.
Heat a pan over medium-high heat. Add about 1 tablespoon of olive oil.
Place the steak in the hot pan and cook for about 2 minutes per side for medium-rare.
Remove the steak from the pan and set it aside to rest.
While the steak rests, prepare the salad. In a large bowl, thinly slice the cucumbers and radishes, preferably with a mandoline.
Add the avocado to the bowl, mashing it slightly.
Add the halved cherry tomatoes and chopped fresh parsley.
Once rested, cut the steak into bite-sized cubes.
Add the cubed steak to the salad bowl.
For the dressing, squeeze the lemon juice over the salad and drizzle with the remaining olive oil.
Add the thinly sliced red onion and grated garlic clove.
Season with additional salt and pepper to taste.
Place a lid on the bowl and shake well to combine all ingredients and dress the salad.
Serve immediately and enjoy.
Store cooked steak and raw vegetables separately in airtight containers for up to 2 days. Assemble and dress just before serving to maintain crispness.
Season the steak with salt and pepper, then sear in olive oil over medium-high heat until your desired doneness (medium-rare to medium works best). Let it rest 5 minutes before slicing to keep it tender.
Prepare and store the vegetables separately in an airtight container for up to 2 days. Cook the steak fresh and assemble just before eating to prevent the greens from wilting and the avocado from browning.
English cucumbers or regular cucumbers work well—slice them to match the size of your other vegetables so they cook and blend evenly in the salad.
Yes, flank, skirt, or ribeye all work. For leaner cuts like sirloin, slice against the grain after cooking to maximize tenderness.
Add the avocado to the salad just before serving, or toss it lightly in lemon juice to slow oxidation.
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