How to cook US Beef Salad - USMEF Europe US Beef


U.S. Beef Steak Salad

U.S. Beef Steak Salad

This steak salad is hearty enough to serve as a full meal for lunch or dinner, and has tons of flavor. Steak is pan seared and sliced thinly, then paired with greens, couscous, blue cheese, dried cranberries, pumpkin seeds and a mustard vinaigrette dressing.

U.S. Beef Steak Salad


500 g U.S. beef short loin

20 ml olive oil

Salt and freshly ground black pepper to taste

2 baby lettuce, halved

20 g baby spinach

20 g baby arugula

20 g beetroot leaves

150 g Couscous, soaked in 200 ml of hot water for 5 mins

60 g blue cheese, crumbled

50 g dried cranberries

20 g pumpkin seeds


10 g Dijon mustard

15 g yogurt

50 ml red vinegar

100 ml olive oil

No. Servings:


Cooking time:

35 minutes


  1. Rub the U.S. beef short loin with olive oil and generously season with salt and black pepper.
  2. Sear in a hot frying pan on high heat for 4 to 5 minutes (2 ½ minutes on each side).
  3. Set aside and allow to rest for 4 to 5 minutes, then slice thinly.
  4. In the same pan, sear the baby lettuce halves for 1 minute until slightly browned. Season with salt and black pepper.
  5. Assemble all the greens and couscous in a wide salad bowl and top with steak slices, blue cheese crumbles, dried cranberries, and a sprinkle of pumpkin seeds.


  • In a bowl, emulsify all the ingredients together using the hand blender. Season with salt and black pepper.


     This tasty salad can be served with a slice of country bread and charred grape tomatoes on the side.

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