Steak Salad Recipe
This steak salad recipe pairs juicy sliced steak with crisp greens, tangy balsamic vinaigrette, and creamy cheese. A hearty yet refreshing meal!
Ingredients
- For the Steak
- 1 pound flank steak or sirloin, ribeye, or NY strip
- 2 tablespoons olive oil
- 1 teaspoon salt and pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika optional, adds depth
- For the Salad Base
- 6 cups mixed greens peppery arugula + baby spinach is my favorite combo
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- 1 large creamy avocado sliced or cubed
- ½ cup crumbled blue cheese or goat cheese
- Optional: sliced cucumbers roasted corn, or toasted nuts for crunch
- For the Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic finely minced
- 1 teaspoon honey for balance
- Pinch of salt and pepper
Instructions
- Prep the steak. Pat the steak dry with paper towels. Rub with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Heat the pan or grill. Preheat a cast-iron skillet or outdoor grill over medium-high heat until very hot.
- Cook the steak. Add the steak and cook 4–6 minutes per side, depending on thickness, until it reaches your desired doneness (135°F for medium-rare).
- Rest and slice. Transfer steak to a cutting board, cover loosely with foil, and rest for 5–10 minutes. Slice thinly against the grain into strips.
- Assemble the salad. In a large bowl or platter, arrange greens, cherry tomatoes, red onions, avocado, and cheese.
- Add the steak. Place sliced steak over the top.
- Dress and serve. Drizzle with balsamic vinaigrette just before serving. Toss gently if desired, or serve dressing on the side.
Notes
- Flank steak is the classic choice, but sirloin, ribeye, or NY strip work well too.
- Leftover steak makes this even quicker — slice it thinly and serve cold or gently reheated.
- To prevent soggy greens, store salad and steak separately until ready to eat.
- Blue cheese and goat cheese are classics, but feta or Parmesan make great swaps.
- Dressing keeps up to 1 week in the fridge — make extra for meal prep.