Grilled Medium-Rare Steak with Fresh Herb Salad: A Perfect Balance of Rich and Refreshing

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Few dishes strike a balance between indulgence and freshness quite like a perfectly grilled medium-rare steak paired with a vibrant herb salad. Whether you’re hosting a casual dinner party or just elevating your weekday meal, this dish delivers on flavor, texture, and presentation. It’s rustic yet refined, hearty yet light — and it all comes together with simple ingredients and minimal effort.

This recipe is for steak lovers who crave that restaurant-quality sear at home and anyone who appreciates a bright, refreshing side to cut through the richness of red meat. The herb salad brings in zingy acidity and herbaceous depth, acting as the perfect foil to the buttery tenderness of the ribeye or sirloin. Read on for step-by-step instructions, pro tips, variations, and more.

Why You’ll Love This Recipe

  • Quick & Easy: From prep to plate in under 30 minutes.
  • Balanced Flavors: Savory steak meets tangy, herbal salad.
  • Restaurant Quality at Home: Learn to achieve that crave-worthy sear and juicy center.
  • Fresh, Seasonal Ingredients: Ideal for spring and summer cooking.
  • Versatile: Great for solo dining, romantic meals, or feeding a small crowd.

Ingredients Overview

For the Steak:

  • 1 lb ribeye or sirloin steak
  • Salt and freshly cracked black pepper
  • 1 tbsp olive oil
  • 1 sprig fresh rosemary (optional)
  • 1 garlic clove, crushed

For the Herb Salad:

  • 1 cup cherry tomatoes, diced
  • ½ small white onion, thinly sliced
  • ¼ cup fresh cilantro or parsley, chopped
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar or lemon juice
  • Salt and pepper, to taste

Kitchen Equipment You’ll Need

  • Cast-iron skillet or outdoor grill
  • Tongs
  • Sharp chef’s knife
  • Cutting board
  • Mixing bowl
  • Measuring spoons
  • Instant-read thermometer (optional but recommended)

Step-by-Step Instructions

1. Prepare the Steak

Start by patting your steak completely dry with paper towels. This helps ensure a crisp, flavorful crust. Season both sides generously with salt and freshly cracked black pepper. Let it sit at room temperature for about 10–15 minutes to take the chill off — a key step for even cooking.

2. Sear or Grill to Perfection

Heat a cast-iron skillet or grill to high heat until just shy of smoking. Add 1 tbsp of olive oil, followed by the rosemary sprig and crushed garlic clove. These aromatics infuse the oil and steak with subtle flavor.

Place the steak in the pan or on the grill. Cook for 3–4 minutes per side for medium-rare (an internal temperature of about 130°F / 54°C). Adjust time for your preferred doneness.

Pro Tip: Don’t press down on the steak — let the sear happen naturally to lock in juices.

3. Let it Rest

Transfer the steak to a plate or cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.

4. Make the Herb Salad

In a medium bowl, combine the diced cherry tomatoes, thinly sliced onion, and chopped fresh herbs. Drizzle with 1 tbsp olive oil and 1 tsp red wine vinegar or lemon juice. Toss gently and season with salt and pepper to taste.

Optional Add-Ins:

  • Sliced cucumber for extra crunch
  • Feta or goat cheese for creaminess
  • Avocado for richness

5. Plate and Serve

Slice the steak thinly against the grain and arrange it casually on a plate. Spoon the herb salad alongside and drizzle with any juices from the resting plate. Serve warm and enjoy the contrasting textures and bold flavors.

Storage Tips

If you have leftovers (though that’s rare!), follow these tips:

  • Steak: Wrap tightly in foil or store in an airtight container. Keep refrigerated for up to 3 days.
  • Herb Salad: Best enjoyed fresh, but can be stored for 1 day in the fridge. Add more fresh herbs or a splash of vinegar before serving to revive it.

Reheating Steak: For best results, reheat steak slices gently in a skillet over medium-low heat, or eat cold in a salad or sandwich.

Recipe Variations and Swaps

  • Protein Swap: Try grilled chicken breast, lamb chops, or portobello mushrooms for a vegetarian twist.
  • Herb Swap: Cilantro brings a zesty punch, while parsley adds earthiness. Mint or basil can also be used for a summery twist.
  • Acid Swap: Balsamic vinegar or lime juice can substitute red wine vinegar or lemon juice.
  • Spice It Up: Add a pinch of chili flakes to the salad or a dash of smoked paprika to the steak rub for a bit of heat.

Suggested Pairings

Wine:

  • Red: A juicy Malbec or medium-bodied Pinot Noir.
  • White: An oaked Chardonnay works surprisingly well, especially if you’re adding creamy elements to the salad.

Sides:

  • Grilled corn on the cob
  • Crusty artisan bread
  • Roasted potatoes or sweet potato wedges

Dessert:

  • Fresh berries with whipped cream
  • Lemon sorbet to cleanse the palate

FAQs

Can I use a different cut of steak?

Yes! Ribeye and sirloin are ideal for their marbling and flavor, but strip steak or filet mignon are excellent alternatives. Just adjust the cooking time accordingly.

What if I don’t have a cast-iron skillet?

No problem — a heavy-bottomed stainless steel pan or an outdoor grill will do the trick. The key is high heat and not overcrowding the pan.

How do I know when my steak is done?

Use an instant-read thermometer:

  • Rare: 125°F / 52°C
  • Medium-Rare: 130°F / 54°C
  • Medium: 140°F / 60°C

If you don’t have a thermometer, use the finger test method: press the meat gently and compare it to the firmness of your palm under your thumb.

Can I prep this ahead of time?

Yes! You can make the salad (without salt) and refrigerate it for up to 4 hours. Season just before serving. The steak can be seasoned and left at room temperature for 30 minutes before cooking.

Final Thoughts

This Grilled Medium-Rare Steak with Fresh Herb Salad is a celebration of simple ingredients prepared with care. It’s a dish that impresses without stress, ideal for any home cook looking to elevate their weeknight menu or impress guests with minimal fuss.

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