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!
Servings: 4 servings
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
