What You Need To Know When Making The Perfect Striploin Steak Salad

This post may contain affiliate links. Please read my disclosure statement.

My Striploin Steak Salad With Balsamic Dressing

Striploin Steak Salad With Balsamic Dressing

Striploin Steak Salad With Balsamic Dressing, Wholegrain Mustard And Basil New Season Potatoes, Shaved English Radish, Cherry Tomatoes, Shallots, Assorted Salad Greens, Ciabatta Crostini, And Dill Ailoi.

Making a steak salad is pretty simple, right? You cook the steak, chop up some veggies, and throw it all together. But if you really want to impress your family and friends, there are a few things you should keep in mind before you start cooking.

It’s actually a lot more complicated than simply throwing a steak on top of some greens. A good steak salad requires a great piece of meat, like a striploin, and the right dressing and seasonings to bring out its flavor.

Here’s what you need to know to make the perfect striploin steak salad.

Best Steak To Use For A Salad

There can be a certain amount of difficulty in selecting your steaks. When you’re looking for a great steak for a perfect salad, striploin steak is the best type of steak to use. It is a lean, tender cut of beef that has a superior savory flavor. This is due to the fat cap on the top of the steak.

Striploin steaks are also relatively affordable, making them a popular choice for budget-minded consumers. When selecting a striploin steak for use in a salad, be sure to choose one with good marbling. The marbling is introducing the characteristics and flavor that make a striploin.

I brought the striploin from Clacks Organic Meats they have certified organic premium steak.

Is Striploin A Good Steak?

Striploin is an excellent steak option, great steak for salads! It’s full of flavor, with a fat cap on the top that helps to keep it juicy, tender, and moist. So it’ll stand up well to any dressing or toppings you put on it. Plus, it’s a good source of protein, so it’ll help keep you feeling full and satisfied.

Cooking Steak In A Circulon Pan

New Season Potatoes

Here’s a quick guide on how to cook new season potatoes so you can make the most of their deliciousness! New season potatoes have a higher water content than stored ones, meaning they’ll cook quicker and are best suited to boiling or roasting.

This is why they are perfect for salads, cut them into even-sized pieces so they all cook through at the same time. When boiling them add a couple of drops of vinegar this will help them hold their shape and not fall apart.

Adding fresh herbs and virgin olive oil before boiling or roasting them will infuse those fantastic flavors. When they are cooked drain them and let them stand for 5 minutes the steam will help dry them out.

While they are still hot add whole grain mustard and fresh basil this will add another layer of flavor to take your potatoes to the next level!

New Season Potatoes

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

My Striploin Steak Salad With Balsamic Dressing

Striploin Steak Salad with Balsamic Dressing

Striploin Steak Salad With Balsamic Dressing, Throw In Some Fresh Radishes, New Season Potatoes You Can’t Go Wrong
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch
Cuisine New Zealand
Servings 4 People
Calories 522 kcal


Striploin Steaks

  • 3 each Striploin beef steaks  - 200 grams each
  • 3 sprigs Fresh rosemary
  • 1 tbsp Himalayan pink salt

Balsamic Dressing

  • 60 mls Balsamic vinegar - smoke-infused
  • 120 mls Olive oil - extra virgin
  • 1 tbsp Wholegrain mustard
  • 1 tsp Himalayan pink salt and freshly ground black pepper

Dill Aioli

  • 1 each Egg - yolk only
  • 2 tbsp Vinegar - champagne or white
  • 1 tsp Mustard - Dijon or English
  • ½ clove Garlic - grated
  • 1-2 tbsp Fresh dill - roughly chopped
  • ½ tsp Himalayan pink salt - to taste
  • ¼-½ cup Neutral tasting oil - rice bran

Salad Ingredients

  • 2-3 each English radishes - thinly sliced
  • 12-14 each Cherry tomatoes - halved
  • 2 each Shallots - peeled and thinly sliced
  • 50-80 grams Baby mesclun

New Season Potatoes

  • 8 each New-season potatoes - cleaned and halved
  • 2 tbsp Mustard - wholegrain
  • 6-8 each Basil leaves - thinly sliced


  • 4 slices Ciabatta bread - thinly sliced
  • 1 tsp Himalayan pink salt
  • 3-4 tbsp Sliced almonds
  • 2 sprigs Fresh thyme


Balsamic Dressing

  • Place all the balsamic dressing ingredients into an air-tight container or jar, place on the lid and shake until emulsified.
    Note: If you don’t have smoked-infused balsamic vinegar, standard balsamic vinegar will do, however, you will need to add a Tbsp of honey to the dressing.  
    Smoke Infused Balsamic

Dill Aioli

  • Separate egg place yolk into a bowl, keep the white they are great for egg white omelets.
    Place in the bowl with the egg yolk, champagne vinegar, Dijon mustard, garlic (you can use a micro-plane I got from Amazon to grate the garlic), fresh dill, and salt.
    Using an electric beater on medium speed start whisking, SLOWLY start adding the oil.
    When the aioli starts to emulsify you can start adding the oil in a steady drizzle until aioli is thick and glossy.  
    Don’t have time or using raw eggs is not an option you can use store brought mayonnaise and just add grated garlic and fresh dill.
    CHEFS TIP: If aioli starts to split while you are adding the oil, don’t stress just add another egg yolk to a clean bowl with a teaspoon of water. Start whisking and start slowly adding the split aioli until it starts to emulsify, then continue adding the rest of the oil.
    Fresh Dill

New Season Potatoes

  • Potatoes especially new season potatoes are fantastic.
    Boil water in a pot and add the salt and a tsp of white vinegar.
    CHEFS TIP: Adding vinegar to the water stops the potatoes from falling apart when cooked. 
    Place in potatoes and simmer until just cooked, drain water let them steam dry for 1 or 2 minutes in the pot.
    Add the whole grain mustard and sliced fresh basil to the potatoes and mix well, set to one side.
    New Season Potatoes

Cooking Your Striploin Steak

  • Heat a heavy-based or cast-iron pan, add a light drizzle of rice bran oil.
    CHEFS TIP: Remove your steaks from the fridge 20-30 minutes before you want to cook them. This will help them to cook evenly and consistently.
    Season steaks on both sides with salt, I don’t like to use pepper as it burns and makes the steak bitter.
    Place the steak into the pan and cook, turn your steaks, place rosemary sprigs onto the steaks and rub over the surface.
    This will give your steaks a wonderful rosemary flavor.  
    Striploin Steak With Fresh Rosemary

Ciabatta Croutons

  • Lightly toast the croutons in a toaster or under a grill, they won't take very long to brown so watch them closely.

Plating Your Striploin Steak Salad With Balsamic Dressing

  • After you’ve rested your steak, with a sharp knife thinly slice them.  
  • Place the salad ingredients and sliced almonds into a clean bowl mix with some of the balsamic dressing and place them onto your plates.
    In the same bowl add the mustard, potatoes, and thinly slice steak.  Drizzle in some of the balsamic dressing and mix well.
    Steak Salad Ingredients
  • Spoon some of the aioli onto the plates.
    Arrange the salad onto the plates, place ciabatta croutons, drizzle over more of the balsamic dressing.
    Sprinkle over fresh thyme leaves. 
    Striploin Steak Salad With Balsamic Dressing Overview
Keywords Balsamic, Champagne vinegar, Dill Aioli, Striploin Steak

Serving Size: 120g Striploin steak, potatoes, vegetables, and balsamic dressing.
Calories 522 | Total Fat 26.2 g | Carbohydrates 31.2 g | Fiber 3.5 g | Protein 38 g | Iron 5.2 mg

Striploin Steak Salad With Balsamic Dressing Closeup
Completed dish striploin steak salad with balsamic dressing

My Enjoyment For Your Enjoyment Benefit And Value

I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

There are so many striploin steak recipes out there, however, the characteristics of striploin are excellent for a salad. This is an awesome way to incorporate healthy vegetables into your next meal.

A strip steak recipe can include just about any ingredient you like. For me adding strip steak to a salad is the ultimate way to enjoy striploin steak.

About The Author

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe