The Sizzle That Started It All
The first time I made this salad, the smell of cumin and garlic filled my kitchen. The steak sizzled in the pan, turning golden. I took one bite and knew it was a keeper. Ever wondered how you could turn a simple steak salad into something unforgettable? The secret’s in the marinade—just 20 minutes makes all the difference. Try it tonight and taste the magic.My First Steak Salad Disaster
I once forgot to let the steak rest before slicing. Juice ran everywhere, and my salad turned soggy. Lesson learned: patience pays off. Home cooking teaches us to slow down and savor the process. Now I always set a timer for resting. What’s your biggest kitchen oops? Share below—we’ve all been there!Why This Salad Works
– The cumin and garlic powder create a warm, earthy crust on the steak. – Creamy avocado balances the tangy balsamic dressing perfectly. Which flavor combo surprises you most? Is it the sweet honey with mustard or something else? Vote in the comments!A Salad with Roots
This dish mixes Mediterranean flavors with American steakhouse vibes. Balsamic vinegar hails from Italy, while cumin traveled from the Middle East. *Did you know ancient Romans used cumin as a spice and medicine?* Today, we get the best of both worlds. What’s your favorite fusion dish? Tell me in the replies!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Sirloin or rump steak | 600g | |
| Cumin | 1 tsp | |
| Olive oil | 1 Tbsp | for marinade |
| Garlic powder | 1 tsp | |
| Salt | 1 tsp | |
| Olive oil | 2 Tbsp | for balsamic dressing |
| Wholegrain mustard | 1 tsp | |
| Balsamic vinegar | 1 tsp | |
| Runny honey | 1 tsp | |
| Water | 1 tsp | |
| Salt and pepper | Pinch | |
| Cherry tomatoes | 180g | halved |
| Cos lettuce | 150g | chopped |
| Corn cobs | 2 | cooked |
| Cucumber | 1/2 | sliced |
| Avocados | 2 | diced |
How to Make Cumin Garlic Steak Salad
Step 1 Mix cumin, olive oil, garlic powder, and salt in a bowl. Add steak and coat well. Let it sit for 20 minutes if you can. (Hard-learned tip: Room-temp steak cooks more evenly.)
Step 2 Cook steak in a pan until done how you like. Wrap it in foil to rest. This keeps it juicy. Slicing too soon? You’ll lose all those good juices.
Step 3 Whisk dressing ingredients in a small jug. Taste and adjust honey or vinegar. Too thick? Add a splash more water. *Fun fact: Mustard helps emulsify the dressing.*
Step 4 Slice steak thin after resting. Cut corn kernels off the cob. Toss salad ingredients on plates or a platter. Top with steak and drizzle dressing. What’s your go-to steak doneness? Rare, medium, or well-done? Share below!
Cook Time: 10–15 minutes
Total Time: 30–35 minutes
Yield: 4 servings
Category: Dinner, Salad
3 Twists on This Steak Salad
Spicy Kick Add sliced jalapeños or a dash of chili flakes to the marinade. Swap honey for hot honey in the dressing.
Vegetarian Style Skip the steak. Use grilled halloumi or crispy chickpeas instead. Same marinade, same delicious crunch.
Summer BBQ Grill the steak and corn for smoky flavor. Add grilled peaches or mango for sweetness. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve with warm crusty bread or garlic knots. Garnish with fresh herbs like cilantro or parsley. For drinks, try an iced hibiscus tea or a light red wine. Which would you choose tonight? The wine or the tea?
Storing and Reheating Tips
Keep leftover steak salad in the fridge for up to two days. Store dressing separately to avoid soggy greens. Freezing isn’t ideal—fresh is best! Reheat steak slices gently in a pan. *Fun fact: Letting steak rest keeps it juicy.* Batch-cook the steak and dressing ahead. Toss with fresh veggies when ready. Why this matters: Meal prep saves busy weeknights! Ever tried doubling this recipe for a crowd?Common Fixes for Steak Salad Slip-Ups
Steak too tough? Slice it thinner against the grain. Dressing too sharp? Add a pinch more honey. Greens wilting? Layer them under heavier toppings. Why this matters: Small tweaks make big flavor wins. I once forgot the cumin—still tasty but lacked warmth. What’s your go-to salad rescue trick?Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! All ingredients are naturally gluten-free. Just check your mustard label.
Q: How far ahead can I prep?
A: Marinate steak and mix dressing a day early. Chop veggies fresh.
Q: Any swaps for avocado?
A: Try crumbled feta or toasted nuts for creaminess.
Q: Can I use a different cut of beef?
A: Flank or skirt steak works great. Adjust cooking time.
Q: How do I halve the recipe?
A: Use 300g steak and one corn cob. Dressing keeps well.
Let’s Dish Together!
This salad’s a weeknight hero in my house. Share your twist—or a kitchen win!Tag @SpoonSway on Pinterest so I can cheer you on. Happy cooking! —Sarah Cooper.
Cumin Garlic Steak Salad with Balsamic Dressing
Description
A flavorful steak salad with cumin, garlic, and a tangy balsamic dressing.
Ingredients
Instructions
- In a large bowl, mix together the cumin, olive oil, garlic powder, and salt until combined. Place steak in the mixture and marinate for 20 minutes (if you have time).
- Cook the steak in a frying pan to your liking. Remove from the pan, cover in tin foil, and allow to rest.
- Place all of the ingredients for the balsamic dressing into a small jug and whisk to combine.
- Thinly slice the steak. Slice the corn kernels off the cob.
- Divide the prepared salad ingredients between 4 plates or serve on a large platter. Arrange the sliced steak on top and pour over the balsamic dressing.
Notes
- For extra flavor, let the steak marinate longer or add a pinch of chili flakes to the dressing.
Steak, Salad, Cumin, Garlic, Balsamic
