Steak Salad Recipe
Updated Jul 15, 2023
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Packed with juicy slices of pan-seared steak, colorful veggies, and a flavorful balsamic vinaigrette, this easy steak salad recipe is delicious and satisfying. It makes a perfect lunch or easy weeknight dinner. I love making this salad with leftover grilled steak in the summer!
For more restaurant-quality salad inspiration, try this salad with orzo and feta, my easy shrimp Caesar salad, and avocado salad.
Steak Salad With Balsamic Vinaigrette
There are few things I love more than a big, vegetable-filled salad topped with my favorite protein. And my husband and I both love this easy steak salad recipe. He likes to call this a “Man’s Salad” because of its hearty ingredients: Juicy pan-seared steak, crunchy romaine lettuce, tomatoes, cucumbers, creamy avocado, red onion, and cheese.
This is opposed to his other favorite, rosemary chicken salad, which he doesn’t have a name for but would eat every day if he could.
I dress this steak salad in a mouthwatering balsamic vinaigrette with fresh lemon, Dijon, herbs, and tangy balsamic vinegar. The best part is that the homemade salad dressing doubles as the steak marinade!
Why Make This Steak Salad?
- One recipe for the marinade and dressing. The tangy vinaigrette works wonderfully as a bright, savory dressing AND a delicious marinade for steak.
- Light yet filling. The juicy steak, fresh greens, crunchy veggies, and avocado make this salad a satisfying main dish salad that’s still low in carbs.
- Adaptable. You could just as easily top this steak salad with any of my easy homemade salad dressing recipes. Adjust the veggies and mix-ins like cheese depending on dietary needs and any ingredients on hand.
Steak Salad Ingredients
Here are the ingredients I include in this fresh summer salad recipe. Scroll down to the recipe card for the complete list with recipe amounts.
- Steak – I use sirloin steaks, but there are plenty of options for you to choose from. See below.
- Butter and Garlic – For basting the steaks in the pan while they cook. Try to use fresh smashed garlic if you can.
- Lettuce – I like romaine lettuce, but any fresh salad greens will work nicely. Mixed baby greens, arugula, and even spinach or kale are great choices.
- Red Onion – Or any mild, sweet salad onion, thinly sliced.
- Avocado – Remove the pit and scoop the flesh from the skins, then slice or chop the avocado into bite-sized pieces.
- Cherry Tomatoes – Or grape tomatoes, halved. If you’re using larger tomatoes, cut them into quarters.
- Cucumber – Wash the cucumber well if you’re leaving the skins on. Then, chop it into cubes.
- Feta Cheese – You can substitute feta with crumbled goat cheese, blue cheese, or shredded cheese, like cheddar.
For the Dressing/Marinade
- Olive Oil – Choose a good-quality extra virgin olive oil, as the flavor will stand out.
- Balsamic Vinegar – If you don’t have balsamic, red or white wine vinegar, or apple cider vinegar make a good substitute. You could also use additional lemon juice.
- Lemon Juice – Freshly squeezed is best, but bottled works in a pinch.
- Dijon Mustard – I prefer the flavor of Dijon; however, yellow mustard is fine to use, too.
- Dried Herbs – I use a mix of dried oregano and thyme. An Italian herb blend will also work. Add a pinch of chili flakes if you’d like some kick.
What Steak Should I Use?
- Sirloin: I chose top sirloin steak for this steak salad. It’s an excellent cut with a perfect balance of lean meat and marbling. Whether seared in a pan or grilled, this cut of steak adds flavor and texture to our salad.
- Flank steak: You can also use grilled flank steak, especially when you want to use up those leftovers.
- Skirt steak: A churrasco skirt steak will also do the job. The skirt steak’s unique flavor profile and tenderness make it an excellent option for this salad.
- Other cuts: Ribeye steak, T-bone steak, and New York strip steak are all great options, depending on what’s available to you.
Variations
- Dairy-free: Skip the cheese and substitute the butter (to cook the steak) with oil to make this recipe dairy-free.
- Extra veggies: Try adding sliced bell peppers, radishes, zucchini, or any vegetables on hand in the crisper drawer.
- More add-ons: Add hard-boiled eggs, crispy bacon, or chickpeas. I like to chop up and dry out day-old focaccia bread in the oven to make croutons.
- Swap the protein: Instead of steak, you can top your salad with leftover grilled or baked chicken breast, grilled shrimp, or air fryer salmon.
What to Serve With a Steak Salad
This high-protein salad is a meal on its own. But, if you’re looking for some great serving suggestions, try these favorites:
- Grilling recipes: I love grilled zucchini or these foolproof grilled potatoes in foil. There’s the option to bake them, too!
- Soup and salad: Try this roasted asparagus soup as a light, tasty side.
- More veggies: Pair your steak salad with air fryer corn on the cob or these crispy smashed potatoes for an easy meal.
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Steak Salad Recipe
This steak salad recipe is brimming with juicy steak, vibrant vegetables, and a tangy balsamic vinaigrette dressing that doubles as the steak marinade. Perfect for a filling lunch or an easy weeknight dinner!
Ingredients
For the Dressing and Marinade
- ⅓ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon lemon juice
- ½ tablespoon dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- salt and fresh ground pepper, to taste
For the Steak
- 8 to 10 ounces top sirloin steaks
- 2 tablespoons butter
- 1 clove garlic, smashed
For the Salad
- 6 to 8 cups packed torn romaine lettuce, or mixed baby greens
- ½ cup thinly sliced red onions
- 1 whole avocado, thinly sliced
- 2 cups halved cherry tomatoes
- 1 English cucumber, washed, dried, and cut into cubes
- ½ cup crumbled feta cheese, you can also use blue cheese or goat cheese
Instructions
For the Salad Dressing and Marinade
- Make the dressing. Combine all the ingredients for the salad dressing in a mixing bowl; whisk until thoroughly combined.
- Separate the marinade. Measure out 1/4 cup of the marinade and pour it into a Ziploc bag. Set the rest of the salad dressing aside.
For the Steaks
- Marinate the steak. Place the steaks inside the Ziploc bag with the marinade; seal the bag, rub the marinade all around the steaks, and place the bag in the fridge for at least 20 minutes.
- Let the steaks sit at room temperature. Take the steaks out of the Ziploc bag and let them sit at room temperature for 10 minutes.
- Cook the steak. Add 2 tablespoons butter and smashed garlic cloves to a cast-iron skillet and melt over medium-high heat. Add steaks to the skillet and cook until browned and cooked to desired doneness, about 3 to 4 minutes per side for medium-rare.
- Rest. Remove the steaks from the skillet, set them aside, and keep them covered for about 5 minutes.
Assembling the Salad
- Assemble. Meanwhile, arrange the romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and avocado slices in a large salad bowl.
- Slice and add the steak. Slice the steaks against the grain into about 1/4-inch thick slices. Arrange sliced steaks over salad.
- Add dressing and serve. Pour the remaining dressing over the salad; lightly toss to combine. Sprinkle with cheese and serve.
Notes
- Choice of Steak: While we’ve mentioned sirloin steak in the recipe, you can choose any steak cut you prefer or have on hand. Flank, ribeye, or even leftover steak work well.
- Marinade: Ensure your steak marinates long enough to absorb the flavors; this will enhance the taste of your steak. Ideally, aim for at least 20 minutes.
- Cooking the Steak: Don’t rush the cooking process; a well-seared steak will impart a beautiful flavor to your salad. Steak continues to cook a bit even after being removed from heat, so aim for slightly less than your desired doneness and let it rest before slicing.
- Salad Dressing: Making the dressing at home ensures you can control the ingredients and their quantities, adapting to your preferences and dietary needs.
- Salad Components: Feel free to mix in your favorite salad ingredients. Besides the ones listed, you could add bell peppers, radishes, or whatever you have on hand.
- Serving: Ideally, serve the steak warm on the salad for a nice contrast. However, this versatile recipe tastes just as good when the steak is cold, making it perfect for leftover lunches.
- Storing: To avoid a soggy salad, store the components separately if you’re planning to wait to consume it. Dress the salad just before serving for the best taste and texture.
Nutrition
Calories: 399kcal | Carbohydrates: 14g | Protein: 18g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 333mg | Potassium: 767mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8896IU | Vitamin C: 25mg | Calcium: 178mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make This Steak Salad Recipe
- Make the marinade. Start by whisking together the dressing ingredients in a bowl. Next, measure out 1/4 cup to use as a marinade for the steaks. Set aside the remaining dressing; you’ll use this to dress the salad.
- Marinate the steak. Seal your steak and marinade inside a Ziploc bag. Massage the marinade into the meat, and then place it into the fridge. I usually marinate my steaks for at least 20 minutes.
- Cook the steak. You can use your preferred method. To quickly sear the steaks on the stovetop, heat butter and smashed garlic in a skillet. Once melted, add the steaks, and sear for 3-4 minutes per side, or until they’re cooked to your liking. Afterward, move the steaks to a plate and keep them covered to stay warm.
- Assemble the salad. Arrange the lettuce, tomatoes, cucumber, red onion, and avocado in a bowl. Slice the steak against the grain, and add this on top. Drizzle the reserved dressing over the salad (NOT the marinade that touched the steak). Finish it off with a sprinkle of feta or your chosen cheese, and your salad is ready to serve!
How to Tell When Steak Is Done
The exact cooking times will vary depending on the type and thickness of the steak you’re cooking. Go by internal temperature; 145ºF is a perfect medium-rare. See the temperature guide in my pan-seared steak recipe if needed.
Storage
To prevent your salad from getting soggy, I suggest storing the dressing and ingredients separately until ready to serve. Ingredients can be stored in the fridge for up to 3 days.
I’ve made this salad numerous times and it is a serious winner! I never comment on things but had to tell you! Thank you so much!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Loved this.. didn’t have avocado, onion, or cucumbers so I made crispy baked potato cubes and served on the side in same bowl with salad. Sooo good!!!
I am very glad you enjoyed it! Thank YOU! 🙂