Steak and Cucumber Salad

Name: Steak and Cucumber Salad with Lemon Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 sirloin steak (about 10 oz); salt, to taste; freshly ground black pepper, to taste; 3 tbsp olive oil, divided; 2 mini cucumbers; 3 radishes; 1/2 avocado; 1 cup cherry tomatoes, halved; 1/4 cup fresh parsley, chopped; 2 tbsp freshly squeezed lemon juice; 1/4 red onion, thinly sliced; 1 clove garlic, grated

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.

🌍American 🏷️Steak salad 🏷️Cucumber salad 🏷️Sirloin steak 🏷️Salad Quick-meal

🏷️

🏷️Lunch

-0:00

logagmonTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by logagm

-0:00

logagmonTikTok

Ingredients

1 sirloin steak (about 10 oz)
salt, to taste
freshly ground black pepper, to taste
3 tbsp olive oil, divided
2 mini cucumbers
3 radishes
1/2 avocado
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
2 tbsp freshly squeezed lemon juice
1/4 red onion, thinly sliced
1 clove garlic, grated

12 Ingredients

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Instructions

1
Season the sirloin steak generously with salt and pepper on both sides.
2
Heat a pan over medium-high heat. Add about 1 tablespoon of olive oil.
3
Place the steak in the hot pan and cook for about 2 minutes per side for medium-rare.
4
Remove the steak from the pan and set it aside to rest.
5
While the steak rests, prepare the salad. In a large bowl, thinly slice the cucumbers and radishes, preferably with a mandoline.
6
Add the avocado to the bowl, mashing it slightly.
7
Add the halved cherry tomatoes and chopped fresh parsley.
8
Once rested, cut the steak into bite-sized cubes.
9
Add the cubed steak to the salad bowl.
10
For the dressing, squeeze the lemon juice over the salad and drizzle with the remaining olive oil.
11
Add the thinly sliced red onion and grated garlic clove.
12
Season with additional salt and pepper to taste.
13
Place a lid on the bowl and shake well to combine all ingredients and dress the salad.
14
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Let the cooked steak rest for 5 minutes before slicing—this keeps it juicy and tender instead of dry.
Slice the steak against the grain for maximum tenderness, especially if using a leaner cut like sirloin.
Toss the vegetables with dressing just before serving to prevent sogginess and keep the salad crisp.
Use freshly squeezed lemon juice rather than bottled for a brighter, more authentic flavor in the dressing.

Substitutions

Mini cucumbers → English or regular cucumber, sliced (same refreshing crunch)
Sirloin steak → Flank or skirt steak (cook and slice against the grain)
Cherry tomatoes → Heirloom or regular tomatoes, diced (adjust quantity by size)
Fresh parsley → Fresh cilantro or basil (changes the flavor profile slightly)

Storage & make-ahead

Store cooked steak and raw vegetables separately in airtight containers for up to 2 days. Assemble and dress just before serving to maintain crispness.

Common Questions

How should I cook the sirloin steak for this salad?

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.

Can I make this salad ahead of time?

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.