I’ve always found steak salads to be a perfect blend of hearty and invigorating, especially when the steak is cooked just right and paired with vibrant ingredients. This recipe takes a simple approach but delivers big on flavor and texture without feeling overly complicated. If you’re looking for a meal that’s both satisfying and quick to put together, you might want to see how this one comes together.
Recipe
This steak salad is the kind of meal that makes you wonder why you ever settle for boring lunches—it’s hearty, fresh, and packed with so much flavor, you’ll want to make it on repeat. The secret? Perfectly seared steak, still juicy and tender, tossed with crisp greens, creamy avocado, and a tangy homemade dressing that ties everything together.
I’ve made this countless times for friends and family, and it never fails to impress—even the salad skeptics come back for seconds. Every bite is a mix of smoky, savory, and bright, with just the right crunch.
Trust me, once you try it, this salad will become your go-to for easy weeknight dinners or weekend entertaining. Let’s get cooking!
Ingredients
The key to a killer steak salad lies in balancing bold flavors and textures—juicy steak, crisp greens, and a punchy dressing. Here’s what you’ll need, with insider tricks to make it shine:
For the Steak:
– 1 lb flank steak or skirt steak**** (or ribeye for extra richness)—these cuts stay tender when sliced thin against the grain.
*Pro tip: Pat the steak dry before seasoning for a better sear.*
- 1 tbsp olive oil (or avocado oil for higher smoke point).
- 1 tsp kosher salt + freshly cracked black pepper (don’t skimp—steak needs it!).
- 1 tsp garlic powder (or fresh minced garlic for a sharper kick).
For the Salad Base:
- 5 oz mixed greens (arugula adds peppery bite; butter lettuce keeps it mild).
- 1 cup cherry tomatoes, halved (heirlooms for sweetness, or sun-dried for intensity).
- 1/2 red onion, thinly sliced (soak in ice water for 10 mins to mellow the bite).
- 1 avocado, sliced (must be ripe—press the stem end; if it gives slightly, it’s ready).
For the Dressing (Non-Negotiable!):
- 1/4 cup olive oil (the good stuff—it’s the backbone of the dressing).
- 2 tbsp balsamic vinegar (or red wine vinegar for brighter tang).
- 1 tbsp Dijon mustard (adds depth; skip yellow mustard—it’s too sweet).
- 1 tsp honey (or maple syrup for a smoky twist).
- 1 small garlic clove, minced (microplane it for no chunks).
Extras for the Win:
- Crumbled blue cheese or feta (optional but *highly* recommended for creamy saltiness).
- Toasted nuts (walnuts or pecans add crunch; pine nuts feel fancy).
- Fresh herbs (parsley or basil—toss them in last for a pop of color).
*Swap it up:* No steak? Grilled chicken or chickpeas work. Out of balsamic? A squeeze of lemon + pinch of sugar mimics the balance.
How to Make the Best Steak Salad Preparation Steps
- Add Crunch: Sprinkle toasted nuts or seeds over the salad for a satisfying texture contrast.
- Serve Immediately: Enjoy your steak salad right away to maintain the freshness and warmth of the steak.
Pro Tip: If you’re short on time, use pre-washed greens and a store-bought dressing to speed up the process without sacrificing flavor.
Watch Out: Avoid cutting the steak immediately after cooking—letting it rest guarantees it stays juicy and flavorful.
Nutrition
This steak salad isn’t only delicious but also packed with essential nutrients. Here’s a breakdown of its nutritional value:
Calories: 420
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 450mg
Carbohydrates: 15g
Fiber: 4g
Sugars: 6g
Protein: 30g
Chef Tips
If you’re looking to elevate your steak salad, I’ve got a few tricks that’ll make all the difference. First, let your steak rest before slicing—this keeps it juicy.
Sear it hot and fast for a perfect crust. Toss greens lightly in dressing to avoid wilting.
Add crunch with toasted nuts or seeds. Finish with flaky salt and a squeeze of lemon for brightness. These small touches transform a good salad into greatness.
