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Strawberry Steak Salad with Balsamic Vinaigrette | Taste and Tipple

Strawberry Steak Salad with Balsamic Vinaigrette

This Whole30 and Paleo compliant salad makes for a filling meal-sized salad for two people or can serve four as a side salad. You can choose your preferred method for preparing the steak - either in the oven or using a sous vide precision cooker. I opted for sous vide and the steak turned out perfect and juicy.

If you're not going dairy-free, make this salad even more exciting by adding 1/4 cup of crumbled goat cheese.

Course Main Course, Salad
Cuisine Canadian
Keyword Strawberry Steak Salad
Prep Time 10 minutes
Cook Time 6 minutes
Resting Time 10 minutes
Total Time 26 minutes
Servings 2 people
Author Yvonne Langen



  • 350 g sirloin steak
  • olive oil
  • salt and pepper to taste
  • 1 package arugula (140 g)
  • 1 pint fresh strawberries, sliced
  • 1 large avocado, thinly sliced
  • ¼ cup walnut pieces, toasted


  • 1/4 cup olive oil
  • 2-3 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Steak - Oven Method

  1. Pre-heat oven to 425 degrees F.
  2. Pat steaks dry and season with salt and pepper on both sides. For best results, allow steak to come to room temperature before cooking.
  3. Heat a drizzle of oil in a large cast-iron skillet over medium-high heat.
  4. Add to pan and sear until browned, approximately 2 minutes for the first side and 1 minute for the second side.

  5. Transfer skillet, steaks and all, into the oven for 2-3 minutes, or until desired internal temperature is reached. If using steaks larger than 6 oz each, adjust times as needed.

  6. Remove from oven and place steaks on a plate. Cover with foil and allow to rest for 10-15 minutes. Resting time is crucial for a juicy steak. Once fully rested, thinly slice the steak.

Steak - Sous Vide Method

  1. Preheat your Precision Cooker to 131.5°F. Allow the water bath to come ot temperature before adding your steak.
  2. Season the steak generously with salt and pepper and then slide it into a vacuum-seal or heavy-duty zipper lock plastic bag.
  3. Drop the bag in the water bath, making sure not to block the intake or output of your Precision Cooker. If properly sealed, the steak should sink. Cook for 45 minutes.
  4. Remove the seak from the bag and palce it on a paper towel-lined plate. Pat it dry very carefully on both sides.
  5. Turn on your exhaust and open windows. Place a heavy cast iron or stainless steel skillet on high heat with 1 tbsp of vegetable oil. Gently lay the steak in the skillet using tongs. After 15 to 30 seconds, flip the steak. Repeat flipping the steak until it has a nice brown sear – about a minute and a half in total.

  6. Thinly slice the steak to use in salad.

Salad and Dressing

  1. Slice strawberries and avocado. Drizzle avocado with lime juice to keep them from browning.
  2. Combine dressing ingredients in a mason jar and shake well. Feel free to adjust levels of balsamic to taste.
  3. Combine arugula, avocado, strawberries, walnuts, sliced steak in a large salad bowl and toss to combine. If serving immediately, top with half the dressing and toss again. Allow guests to add more dressing to individual portions, as desired. If saving for later, keep dressing on the side until ready to eat.

Recipe Notes

If you want to add a little more deliciousness to this salad, feel free to add 1/4 cup of crumbled goat cheese. 

Recipe adapted from: Laughlin, Jenn. "Strawberry Steak Salad with Homemade Balsamic Dressing." Peas and Crayons. March 2017.