Warm Steak & Parmesan Salad

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Warm Steak & Parmesan Salad

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Adjust Servings:
2 (about 400g (14oz)) steaks I like scotch fillet (rib eye off the bone) because it has a great balance of flavour and tenderness but since you're slicing it most steaks will work really well in this salad.
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 bag rocket (arugula) or other washed salad leaves
shaved Parmesan


vegetarian – skip the parmesan and replace the steak with halloumi sliced into batons. You could also replace the steak with chickpeas.

vegan – replace the steak with sliced field or portabello mushrooms. You’ll need 1-2 per person and they’ll take more like 7-8 minutes to cook. Replace the parmesan with either chunks of avocado or some slivered almonds.

chicken – replace steak with a chicken breast or thigh fillets. Make sure the chicken is cooked through before tossing in the dressing.

different leaves – I love the bitterness of rocket but you could use any salad leaves. A little radicchio is lovely here in the Autumn or Winter.

more veg – add grilled red peppers (capsicum), zucchini, eggplant or cherry tomatoes to the pan.

dairy-free – replace the parmesan with a handful or toasted breadcrumbs, some halved cherry tomatoes, sliced almonds or just skip it.

carb lovers / more substantial – serve with crusty bread + butter or toss in roast cubes of sweet potato or cooked pasta.

paleo (gluten, grain + dairy-free) – flaked almonds instead of cheese. Or replace parmesan with halved cherry tomatoes.




I love a warm salad for a quick dinner. There’s something about having part of the meal served warm that makes it feel more substantial and ‘dinner-like’.

There are 2 benefits to chopping the steak into slivers. First it cooks in a flash and second it tenderizes the meat. Win win!

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Heat your frying pan on a very high heat. Trim any fat from the steak and slice into super fine strips. Drizzle with a little olive oil and season.


Cook beef in the hot pan for about 1 minute. Then stir and keep cooking till browned on all sides.


Meanwhile, combine lemon juice and 4 tablespoons extra virgin olive oil in a bowl.


When the steak is cooked transfer to the lemon dressing.


Toss in rocket (arugula) leaves. Divide salad between two bowls. Serve with parmesan shaved over.


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This is a perfect weeknight dinner! I’ve made it a few times now, and just wanted to say how delicious it is. It tastes way more complex and “done” than I would have imagined a meal cooked in less than 10 minutes would.

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