Packed with protein, veggies, and a flavorful Dijon Balsamic Dressing, this Steak Salad is healthy but incredibly delicious! A perfect lunch or dinner treat!
Delicious And Nutritious Steak Salad
Steak Salad with Dijon Balsamic Dressing is prepared with a beautifully pan-seared sirloin steak and a light dressing, along with romaine lettuce, tomatoes, cucumbers, avocado, red onion, and cheese. A fantastic dinner with good-for-you ingredients that my other half likes to call “A Man’s Salad”. As 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 love few things more than a big green chicken salad—for instance, a salad with juicy steak and plenty of avocado and cheese on top. Bleu cheese, feta cheese, goat cheese – I’ll take them all! This is why our Steak Salad is a protein-packed main course serving an explosion of flavors in every bite. With lean protein and an abundance of salad veggies, it’s a meal that will quickly earn a spot in your regular meal rotation.
Reasons To Make This Recipe
- Balanced Nutrition: This Steak Salad is a perfect blend of proteins, healthy fats, and vegetables, providing a balanced, nutrient-rich meal that’s also so dang satisfying.
- Low Carb: If you’re following a low-carb or keto diet, this Steak Salad is a dream come true. It offers all the taste and satisfaction of a hearty meal without the excess carbs.
- Versatility: With the ability to switch out cheeses and veggies based on preference or dietary needs, this recipe is easily adaptable to suit different tastes or dietary restrictions.
- Quick and Easy: Despite its gourmet appeal, this salad is surprisingly quick and easy to prepare, making it perfect for a weekday meal or when you’re short on time but still want a nourishing and delicious dish.
Choosing and Preparing the Best Steak for A Salad
- I chose top sirloin steak for this steak salad—an excellent cut that boasts a perfect balance of lean meat and marbling. Whether seared in a pan or grilled to perfection, this cut of steak imparts an exceptional flavor and texture to our salad.
- You can also use Flank Steak. You’ll love the simplicity and deliciousness of this grilled flank steak.
- Our Pan Seared Steak is another option, especially when you want to use up those leftovers!
- 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.
- Ribeye Steak, Air Fryer T-Bone Steak, and New York Strip Steak can be added to the list, as well.
How To Make Dijon Balsamic Dressing And Marinade
Let’s delve into the process of crafting the versatile Dijon Balsamic Dressing and Marinade, a pivotal element of our Steak Salad. This concoction has a dual purpose: 1/4 cup of it will be repurposed as a delicious marinade for our steaks, while the remaining quantity will elegantly dress our salad, enriching each bite with a delectable tang.
- Mix all the ingredients for the salad dressing in a mixing bowl. Whisk them together until they’re thoroughly mixed. Then, measure out 1/4 cup of this dressing to serve as a marinade for the steaks. Keep the remaining dressing set aside for later use.
Marinating And Cooking The Steaks
- Put the steaks and 1/4 cup of marinade into a ziploc bag, seal it, and massage the marinade into the meat. Chill it for at least 20 minutes.
- In a cast iron skillet, melt two tablespoons of butter with some smashed garlic over medium-high heat. Add the steaks to the skillet and sear until they’re cooked to your liking, usually around 3 to 4 minutes per side for medium-rare. Remove the steaks and cover them to keep them warm.
Assemble The Steak Salad
- In a large salad bowl, arrange torn romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and thinly sliced avocado. Next, slice your cooked steaks against the grain into roughly 1/4 inch thick pieces, then arrange these slices over the salad.
- Drizzle the remaining dressing that you’ve set aside over the salad, then finish it off with a sprinkle of your chosen cheese. Now your salad is ready to serve! This recipe creates a beautifully layered and flavorful steak salad that will impress and satisfy.
Looking for more to pair with your steak salad? Consider these tasty options:
- Grilled Potatoes In Foil: A foolproof side, whether you prefer grilling or oven-baking. This recipe will guide you to achieving a perfect baked potato every time.
- Roasted Asparagus Soup: The finest way to enjoy asparagus. This healthy side dish is cooked to perfection.
- Air Fryer Corn on the Cob: A summer must-have, perfectly cooked every time with our easy recipe.
- Crispy Smashed Potatoes: This flavorful, crispy side dish is a hit with potato lovers.
- To prevent your salad from turning soggy, we suggest storing the dressing and ingredients separately until ready to serve. Ingredients can be stored in the fridge for up to 3 days.
Check Out These Favorite Salad Recipes
Steak Salad with Dijon Balsamic Dressing
- 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
- 8 to 10 ounces top sirloin steaks
- 2 tablespoons butter
- 1 clove garlic, smashed
- 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
- Combine all the ingredients for the salad dressing in a mixing bowl; whisk until thoroughly combined.
- Measure out 1/4 cup of the marinade and pour it into a ziploc bag. Set the rest of the salad dressing aside.
- 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.
- Take steaks out of the Ziploc bag and let sit at room temperature for 10 minutes.
- 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.
- Remove the steaks from the skillet, set aside, and keep them covered for about 5 minutes.
- Meanwhile, arrange torn romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and avocado slices in a large salad bowl.
- Slice the steaks against the grain into about 1/4-inch thick slices.
- Arrange sliced steaks over salad.
- Pour the remaining dressing over the salad; lightly toss to combine.
- Sprinkle with cheese and serve.
- 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.
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.