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White plate with slices of bistro steak cooked medium-rare served with a southwest salad.
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Bistro Steak With Southwest Salad Recipe

Tender, juicy bistro steak is paired with a zesty arugula salad featuring black beans, corn, and a smoky chipotle vinaigrette.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: American
Keyword: Bistro Steak
Servings: 4 servings
Author: Nicole McDonald

Ingredients

Chipotle Vinaigrette

  • 2/3 cup vegetable oil
  • 2 peppers from a can of chipotle peppers in adobo sauce, seeds removed (for milder dressing, use only 1 chipotle)
  • 1 tablespoon mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar or honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Bistro Steak

Southwest Salad

  • Chipotle vinaigrette
  • 2 cups firmly packed arugula
  • 1/3 cup cilantro, roughly chopped
  • 1/3 cup red onion, small diced
  • 3 scallions, minced (about 1/4 cup)
  • 2 Roma tomatoes, quartered and small diced
  • 15 oz. canned black beans, drained
  • 1 cup canned yellow corn, drained
  • 1/4 cup cotija cheese, divided
  • 1 large avocado, medium diced
  • Salt
  • Pepper

Instructions

Chipotle Vinaigrette

  • Add vegetable oil, chipotle peppers, mayonnaise, apple cider vinegar, lime juice, and agave nectar to a food processor and mix until thoroughly blended and emulsified.
  • Season to taste with salt and pepper as needed.

Bistro Steaks

  • Thaw steaks in the refrigerator overnight, then pat steaks dry with paper towels and season liberally with Omaha Steaks Seasoning on both sides; allow to come to room temperature for about 20-25 minutes.
  • Preheat a medium-sized pan over medium-high, then add the grapeseed oil.
  • Sear steaks for about 3 minutes on one side, then add butter, flip steaks, and baste for about 30 seconds; continue to cook for about 3-4 minutes for medium-rare doneness of 130-140 degrees Fahrenheit, per a meat thermometer. For a different steak doneness, refer to the Omaha Steaks cooking chart.
  • Remove steaks from the pan and place them on a cutting board to rest for about 6 minutes before slicing into 1/2" medallions.

Southwest Salad

  • Add arugula, cilantro, red onions, scallions, Roma tomatoes, black beans, yellow corn, and avocado to a medium-sized mixing bowl. Season with a pinch of salt and pepper, then lightly toss with chipotle vinaigrette until fully incorporated.
  • Plating: divide the salad evenly and place steak medallions next to the salad. Drizzle steak with chipotle dressing, then sprinkle 1 tablespoon of cotija cheese on each salad.