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Steak Salad is a hearty, satisfying meal made with tender steak served over crisp greens and fresh vegetables, all tossed with a simple balsamic dressing. It’s an easy dinner salad that feels fresh while still being filling enough for the whole family.
Steak Salad is the perfect option when you want something fresh but still hearty enough to count as dinner. Juicy steak is paired with greens and fresh vegetables to make for a satisfying meal that feels lighter than a traditional steak dinner but still delivers big on flavor.
The best thing about making a hearty salad is you can really use whatever you want. Add your favorite vegetables or mix up the dressing, and you’ve got an easy dinner using whatever you have on hand. This works just as well for busy weeknights as it does for casual entertaining.
Ingredients You’ll Need
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- Steak – I use sirloin steak for this recipe. Feel free to use any cut you’d like. This salad is also a great way to use leftovers, like flank steak.
- Greens – Mixed Greens are my favorite, but romaine, arugula or whatever your favorite greens are work great.
- Veggies – You can use whatever you have on hand. I like cherry tomatoes, roasted corn kernels, thinly sliced onion, and avocado.
- Blue Cheese – you can absolutely skip this if you aren’t a fan.
For the Dressing
- Olive Oil
- Balsamic Vinegar
- Garlic
- Dijon Mustard
- Salt & Pepper
Steak Salad
Ingredients
For the Steak
- 1 pound sirloin steak or favorite cut
- 1 Tablespoon olive oil
- Salt and pepper
For the Salad
- 8 cups mixed greens or favorite lettuce
- 1 cup grape tomatoes, halved
- 1 cup roasted corn kernels
- ½ cup red onion, thinly sliced
- 1 avocado, sliced
- 4 oz blue cheese, crumbled
For the Dressing
- 1/3 cup olive oil
- 3 Tablespoon balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Cook the Steak
- Preheat the grill to medium-high heat.
- Rub the steak with oil and season generously with salt and pepper. Place the steak on a hot grill and cook for 4 to 5 minutes per side, depending on how thick and how done you want. Check the internal temperature (130º for medium rare, 135º for medium, 140º for medium well).1 pound sirloin steak or favorite cut, 1 Tablespoon olive oil, Salt and pepper
- Remove the steak from the grill and let rest for 10 minutes before slicing.
- You can also cook in a hot skillet, Sous Vide Steak or whatever your preferred method is as well.
Make the Salad Dressing
- To make the salad dressing add all of the ingredients to a jar or container with a tight-fitting lid. Close and shake well for at least 30 seconds for the mixture to emulsify.1/3 cup olive oil, 3 Tablespoon balsamic vinegar, 1 clove garlic, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper
To Assemble
- Arrange all of the ingredients for the salad on 4 plates or one large serving platter.8 cups mixed greens or favorite lettuce, 1 cup grape tomatoes, 1 cup roasted corn kernels, ½ cup red onion, 1 avocado, 4 oz blue cheese
- Once the steak has rested, slice it against the grain for the most tender results.
- Top each salad with sliced steak and serve with the prepared dressing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make the Best Steak Salad
This easy steak salad comes together in two parts: cooking the steak, and bringing everything together on a plate to make your salad.
Cook the Steak
First things first, you’ll want to cook your steak how you like it using your preferred method. We usually grill our steaks for 4-5 minutes per side for medium rare. You can also cook the steak in a skillet or make a sous vide steak, it’s up to you.
Assemble the Salad
- Make the dressing. While the steak is resting, whisk together the ingredients for the balsamic dressing. You can also add everything to a jar with a tight-fitting lid, and give it shake to combine.
- Put it all together. Starting with the greens, layer over your salad ingredients and add the steak slices over top. Drizzle over your dressing, and serve.
Recipe Tips and Variations
- Don’t overcook the steak. Keep in mind that steak continues to cook a little even after it’s off the heat. For the best results, take your meat off the grill/stove when it’s slightly under your desired temperature. This way it will be done perfectly after it’s rested.
- Slice against the grain. For soft, tender steak slices, make sure to cut against the grain. Look for the direction that the muscle fibers (lines) run in the steak, and use a sharp knife to cut across the lines rather than with them.
- Try a marinade. For a fun twist, borrow the marinade from my Thai-inspired steak bites and make a Thai steak salad with shredded carrots, coleslaw mix, and chopped peanuts. In this case, I’d recommend a cilantro lime dressing! You might also like this spicy Thai beef salad.
- More salad ideas. Turn any salad into a steak salad! Serve your seared steak slices over more easy recipes like this classic tossed salad or Caesar salad.
Storing Leftovers
Once you’ve dressed this salad, it won’t keep for very long in the fridge. If you absolutely must store leftovers, do your best to store the steak and salad in separate airtight containers. The salad will keep until the next day. Meanwhile, the cooked steak can be refrigerated for up to 3 days. I always recommend making a fresh salad to go with it!
I’ve never had a salad this good before. I usually just use eggs or chicken in my salad. Adding steak was such a nice change of pace, and there’s so much flavor in this one!
This salad is amazing! Light but filling and very refreshing! I could eat it every single day!
Holy Cow, this was THE BEST salad I’ve ever eaten.