This post is sponsored by Calphalon. All opinions are my own.

A beautifully seared steak can make the perfect addition to a summer salad. With toppings like fire roasted corn, ripe cherry tomatoes, radishes, you can’t go wrong. 

And to take this to the next level, we’re going with a freshly blended cilantro lime vinaigrette. It’s bright, vibrant and the perfect way to get the summer cooking season started!

A seared steak salad topped with a fresh cilantro lime vinaigrette topped with fire roasted corn, ripe cherry tomatoes and radishes.

How to Sear Steak in a Cast Iron Skillet

Some may think searing a steak in a pan vs the grill is blasphemy. When done correctly, a pan seared steak is just as good if not better than a grilled steak. 

Think about it, you’ve got more surface area of your steak, in contact with the high temperature of the skillet. This will allow your ENTIRE steak to get that amazing crust from the Maillard reaction. 

A seared steak salad topped with a fresh cilantro lime vinaigrette topped with fire roasted corn, ripe cherry tomatoes and radishes.

Tips for pan searing steak.

  • Use a good pan: I’m using my Calphalon Pre-Seasoned Cast Iron 12-Inch Skillet. It’s pre-seasoned to help prevent sticking. It’s also designed to heat evenly and retain heat to help get your meat seared. 
  • Pat your steak dry – water from the moisture of your steak will lower the temperature of your pan, which prevents a crust from forming. 
  • Add the right amount of butter – and at the right time: too much will cool down your pan, too little will burn the butter. Too early will have the same affect as having moisture on your steak. I like to wait until after I flip the steak to add butter
A seared steak salad topped with a fresh cilantro lime vinaigrette topped with fire roasted corn, ripe cherry tomatoes and radishes.

Since this is a salad, you don’t necessarily need your steak to be hot. I like to sear my steak first, and let it rest while I prep the remaining ingredients. 

These ingredients can be whatever you desire, I’m going with some fire roasted corn, radishes, avocado, cherry tomatoes and feta cheese. 

Feel free to change it up here but having the right cutlery will make the job easier. 

I’m rocking my Calphalon Classic Antimicrobial Cutlery. The block comes with built-in sharpeners so that every time I use them, they’re as sharp as they were when they came out of the box. 

PLUS, these knives feature SilverShield® antimicrobial technology that uses small amounts of silver ions to help inhibit the growth of harmful bacteria on knife handles.

Don’t sleep on the cilantro lime vinaigrette.

It’s bright and flavorful and ties this whole salad together. 

The contents of it are simple: 

  • Cilantro
  • Lime Juice
  • Apple cider vinegar
  • Honey
  • Garlic

Throw it in a blender and you have a quick and delicious salad dressing! 

A seared steak salad topped with a fresh cilantro lime vinaigrette topped with fire roasted corn, ripe cherry tomatoes and radishes.

This seared steak salad is the perfect summer salad. It’s got a TON of fresh flavors that feel like summer in each bite. And with that beautiful, seared steak in there, it’s got a savory flavor and adds protein to make this a well rounded salad! 

Seared Steak Salad with Cilantro Lime Vinaigrette

Course: Dinner
Cuisine: American
Keyword: beef, salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Calories: 2800kcal
Print Recipe

Ingredients

FOR THE STEAK

  • 1 New York strip steak
  • 2 tbsp olive oil
  • 2 cloves butter
  • 4 tbsp butter
  • 1 sprig fresh rosemary

FOR THE DRESSING

  • 1 bunch cilantro
  • 2 cloves garlic
  • ½ cup olive oil
  • ½ cup apple cider vinegar
  • 2 tbsp honey
  • Salt and pepper to taste

FOR THE SALAD

  • Spring salad mix
  • 3 radishes sliced
  • 1 ear of corn roasted (sub with canned fire roasted corn)
  • ½ cup cherry tomatoes
  • ¼ cup feta cheese
  • 1 avocado sliced

Instructions

  • For the steak, season steak with salt, pepper and garlic powder, add to a cast iron skillet heated on high heat with 2 tbsp of olive oil.
  • Let it sear for about 2-3 minutes, flip and add butter, garlic cloves and rosemary. Continue to cook until 135 F internal temperature.
  • Let rest until cool, then slice. For the dressing, combine cilantro, garlic, oil, vinegar, and honey in a blender. Blend until smooth and cilantro is no longer visible.
  • Assemble salad with ingredients. Top with cilantro lime vinaigrette and enjoy!

Nutrition

Sodium: 993mg | Calcium: 311mg | Vitamin C: 47mg | Vitamin A: 2435IU | Sugar: 44g | Fiber: 16g | Potassium: 2287mg | Cholesterol: 339mg | Calories: 2800kcal | Trans Fat: 2g | Monounsaturated Fat: 148g | Polyunsaturated Fat: 22g | Saturated Fat: 72g | Fat: 256g | Protein: 61g | Carbohydrates: 77g | Iron: 7mg
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