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Seared Beef with Scallion Salad and Red Onion
Simple seared sirloin sliced thin and tossed with scallions and red onion for a fast, flavorful meal in under 30 minutes.
Why this recipe works
This is a fast, straightforward recipe for seared sirloin sliced thin and tossed with scallions and red onion. It suits cooks who want a flavorful, low-effort main that’s ready in about 30 minutes.
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Key takeaways
Dry the beef and use a hot pan for the best crust.
Slice thinly against the grain after resting.
Toss with scallions and reserved pan oil for quick flavor.
Recipe guide
This is a fast, straightforward recipe for seared sirloin sliced thin and tossed with scallions and red onion. It suits cooks who want a flavorful, low-effort main that’s ready in about 30 minutes.
A quick seared sirloin served thin with a bright scallion and red onion salad.
- Dry the beef and use a hot pan for the best crust.
- Slice thinly against the grain after resting.
- Toss with scallions and reserved pan oil for quick flavor.
Ingredients (serves 4)
1 lb beef sirloin, 2 tbsp olive oil, 1 medium red onion, 3 stalks green onion, 1 tsp kosher salt, 1/2 tsp black pepper.
Method
Bring beef to room temp 20 minutes. Pat dry; season both sides with salt and pepper. Thinly slice red and green onions and toss in a bowl. Heat oil in a heavy skillet over medium-high until shimmering. Sear beef undisturbed 3–4 minutes per side for medium-rare (adjust for doneness). Rest 5–10 minutes, then slice thinly against the grain. Toss sliced beef with scallions and red onion, drizzle reserved pan oil if desired, and season to taste. Serve immediately.
Simple Variations & Serving
Make it spicy with a squeeze of lime and chili flakes, add a splash of soy or Worcestershire for umami, or serve over rice/greens for a fuller meal. Leftovers keep 1–2 days refrigerated; reheat briefly or serve cold.
Ingredients
- 1 lb beef sirloin (raw red meat)
- 2 tbsp olive oil
- 1 medium red onion
- 3 stalks green onion
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Remove beef from fridge 20 minutes before cooking to come to room temperature.
- Pat beef dry with paper towels and season both sides with kosher salt and black pepper.
- Thinly slice red onion and green onions; place in a bowl and toss lightly to mix.
- Heat olive oil in a heavy skillet over medium-high heat until shimmering.
- Add beef to the hot skillet and sear undisturbed until a brown crust forms, about 3–4 minutes per side for medium-rare (adjust time for desired doneness).
- Transfer beef to a cutting board and let rest 5–10 minutes to retain juices.
- Slice rested beef thinly against the grain.
- Toss sliced beef with scallion and red onion, reserving a little olive oil from the pan to drizzle if needed.
- Adjust seasoning with a pinch more salt and pepper, then serve immediately.
FAQs
How do I get a good sear without overcooking?
Use a hot heavy pan, dry the beef well, and sear undisturbed; finish resting to let carryover heat level the doneness.
Can I use a different cut of beef?
Yes—flank, hanger, or ribeye work; adjust sear time for thickness and expected doneness.
How thin should I slice the beef?
Slice as thin as possible against the grain (1/8–1/4 inch) for tender bites and easier tossing with the salad.