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Seared Beef with Scallion Salad and Red Onion

Name: Seared Beef with Scallion Salad and Red Onion
Prep time: 15 min
Cook time: 15 min
Yield: 1 recipe
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

Prep 15 min Cook 15 min Difficulty 3/5

Pan-seared sirloin with a fresh scallion and red onion salad—ready in 30 minutes, simple prep, weeknight friendly.

Why this recipe works

This recipe pairs a quickly seared sirloin with a crisp scallion and red onion salad for a balanced, savory dinner. It suits cooks looking for a fast, low-fuss steak dish that’s vibrant and easy to scale. Prep is minimal and the technique focuses on high heat searing and a short rest to keep the beef tender.

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Recipe guide

A simple, 30-minute meal that pairs pan-seared sirloin with a bright scallion-red onion salad.

Ready in ~30 minutes—15 prep, 15 cook/rest
Season simply; slice against the grain for tenderness
Store leftovers up to 3 days and reheat gently

Ingredients & prep

Ingredients: 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. Prep: Trim sirloin and pat dry; season both sides with salt and pepper. Slice red onion thinly; slice green onions on the bias (reserve some white and green parts separately). Toss sliced onions together and let sit while you heat the pan.

Cook the beef

Heat 1–2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add sirloin and sear 3–4 minutes per side for medium-rare (adjust 1–2 minutes per side for rarer or more done). Rest steak 5–7 minutes on a cutting board, then slice thinly against the grain. Use remaining oil to quickly toss the reserved white parts of green onion in the pan for 30 seconds if desired.

Assemble, serve, and timing

Toss red and green onions with remaining olive oil (about 1 tbsp), a pinch of salt, and a grind of black pepper. Arrange sliced steak over the scallion salad and serve immediately. Total time: 15 min prep + 15 min cook/rest = ~30 min. Store leftovers up to 3 days in fridge; reheat gently.

FAQs

How do I know when the steak is done? Use a quick finger test or a meat thermometer: 125°F rare, 135°F medium-rare, 145°F medium.

Can I use a different cut of beef? Yes—flank or skirt steak work well but may need shorter cooking and a longer rest; adjust slicing against the grain.

How should I store and reheat leftovers? Refrigerate in an airtight container up to 3 days; reheat gently in a skillet over low heat or briefly in the oven to avoid overcooking.