Steak Salad

Steak Salad

(2 servings)



  • ½ pound of filet mignon
  • 1 TBSP butter
  • 2 springs of fresh rosemary
  • 2 garlic cloves, peeled and smashed
  • 1 TBSP grapeseed oil


  • 2 cups arugula or mixed baby salad greens
  • 1/4 cup red onion, sliced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup crumbled gorgonzola cheese
  • 1/4 cup candied pecans (optional)
  • 1/4 cup dried cranberries (optional)

Balsamic Vinaigrette:

  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tsp lemon juice
  • 1 tsp fresh thyme, minced
  • salt, to taste
  • pepper, to taste


For the Steak:

Place your steak on a cutting board and pat dry with a paper towel. Let the steak come to room temperature, 20-30 minutes.

Once at room temperature, brush the steaks with the grapeseed oil and season both sides generously with salt and pepper.

Heat a sauté pan on high until slightly smokey. Place the steaks in the hot sauté pan and sear for 5 minutes. Flip the steaks over and add the garlic cloves, butter and rosemary sprigs. Baste the steak with the butter and continue cooking for another 5 minutes or until the desired temperature.

Place the steaks on a cutting board and let them rest for 10 minutes.

For the Balsamic Vinaigrette:

Whisk the 6 ingredients together and set aside.

To Assemble the Salad:

Combine the desired salad ingredients and toss. Drizzle with the balsamic vinaigrette. Slice the cooked steak and place on top of the salad. Finish with a little salt and pepper.


Brianna Pastrana
Silverado guest experiences manager & Le Cordon Bleu trained chef

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