One steak, four plates, no oven
Here's a trick worth knowing: one good steak, rested properly and sliced thin, feeds the whole table when there's a proper salad underneath it. The sirloin in your share is made for the job — tender enough to slice like silk, with enough flavour that every forkful counts. The honey-mustard dressing is four pantry things shaken in a jar, and the salad is whatever's crisp in the crisper. Fifteen minutes of actual cooking, one pan, and dinner looks like you tried a lot harder than you did.
Ingredients
- 1 Your Farmer grass-fed sirloin steak (about 420g)
- 1 tbsp olive oil (for the steak)
- Salt and pepper to season
- 1 tbsp honey (for the dressing)
- 1 tbsp Dijon mustard (for the dressing)
- 1 tbsp red wine vinegar (for the dressing)
- 3 tbsp olive oil (for the dressing)
- 120g mixed salad leaves
- 250g cherry tomatoes, halved
- 1 Lebanese cucumber, sliced into half-moons
- 1/2 small red onion, very thinly sliced
Instructions
Take the steak out of the fridge while you make the dressing. Shake the honey, mustard, vinegar and 3 tbsp olive oil in a jar with a pinch of salt until it comes together.
1 tbsp honey1 tbsp Dijon mustard1 tbsp red wine vinegar3 tbsp olive oilPat the sirloin very dry and season generously on both sides.
420g sirloin steakHeat the oil in a heavy pan over high heat until shimmering. Stand the steak on its fat edge with tongs for 1–2 minutes until the fat is golden and rendering, then sear 3–4 minutes per side for medium-rare.
1 tbsp olive oilRest the steak on a warm plate, loosely covered, for a full 5 minutes — sliced too soon it floods the leaves, rested properly it stays juicy where it belongs.
While it rests, toss the leaves, tomatoes, cucumber and onion on a big platter with half the dressing.
120g salad leaves250g cherry tomatoes1 cucumber1/2 red onionSlice the steak thinly across the grain, fan it over the salad, and spoon the resting juices and remaining dressing over the top. Serve straight to the middle of the table with good bread alongside.
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The Steak Built for Slicing
Sirloin comes off the striploin — the long muscle running along the animal's back, just behind the ribs. It does very little work in the paddock, which leaves it fine-grained and tender, with a clean strip of fat down one edge and more genuine beef flavour than most premium cuts can offer. In your grass-fed beef CSA share it's the Pack C steak: one 420g sirloin. Slicing it over a salad is the easiest way to turn that one steak into dinner for four. Your Farmer® beef is 100% grass-fed and pasture-raised, so it runs a touch leaner than grain-finished beef and cooks a fraction quicker — pull it from the pan a minute earlier than instinct says, and let the rest finish the job. And don't skip standing the steak on its fat edge first — a rendered, golden cap is half the pleasure of this cut, even when it's headed for a bed of leaves.
Swaps and Variations
Rump is the natural understudy here — same open, beefy character, and it slices just as well; it's the flavour-forward steak that rewards patience. Scotch fillet works too if you're feeling generous. The dressing takes swaps happily: balsamic instead of red wine vinegar for something sweeter, or wholegrain mustard for a bit of pop. To stretch the salad into a bigger dinner, add avocado, charred corn cut off the cob, crumbled feta or a couple of soft-boiled eggs. And if you like the one-steak-feeds-everyone trick, the Thai beef salad with round steak plays the same game in a completely different direction.
Storage and Leftovers
A dressed salad is a today job — once the leaves meet the dressing, eat it. If you're planning ahead, keep the parts separate: cooked steak keeps in an airtight container in the fridge for up to 3 days, the dressing keeps a week in its jar (shake before using), and the vegetables can be prepped a day out. Leftover steak is best cold or at room temperature — reheating thin slices just overcooks them. Roll cold slices into a wrap with leaves and a spoonful of the dressing and tomorrow's lunch is sorted.
Frequently asked questions
What doneness is best for a steak salad?
Can I use a different cut?
Can I make this ahead?
How do I slice across the grain?
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Sirloin Steak Salad with Honey-Mustard Dressing
One steak, four plates, no oven
Here's a trick worth knowing: one good steak, rested properly and sliced thin, feeds the whole table when there's a proper salad underneath it. The sirloin in your share is made for the job — tender enough to slice like silk, with enough flavour that every forkful counts. The honey-mustard dressing is four pantry things shaken in a jar, and the salad is whatever's crisp in the crisper. Fifteen minutes of actual cooking, one pan, and dinner looks like you tried a lot harder than you did.
Read moreabout Sirloin Steak Salad with Honey-Mustard Dressing
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Sirloin, Sugar Snap and Sesame Stir-Fry
Prosciutto-Wrapped Eye Fillet Medallions