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Delicious Steak Salad features tender grilled steak, fresh greens, and vibrant vegetables.

Best Steak Salad Ever

This recipe creates a restaurant-quality steak salad with tender, perfectly seared steak, a vibrant mix of fresh greens and vegetables, and a tangy balsamic vinaigrette. The key is high-heat cooking for the steak and a balanced approach to textures and flavors in the salad.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound steak sirloin, flank, or ribeye
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary optional
  • 8 ounces mixed greens spring mix, romaine, spinach
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1 avocado, diced
  • 1/2 cup croutons
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: crumbled blue cheese
  • Optional: toasted pecans
  • Optional: grilled corn

Equipment

  • Cast iron skillet
  • Grill (optional)
  • Large bowl
  • Small bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the steak dry with paper towels.
  2. Rub the steak with olive oil, salt, pepper, minced garlic, and rosemary (if using).
  3. Let the steak sit at room temperature for at least 30 minutes.
  4. Heat a cast iron skillet over high heat until smoking hot. If grilling, preheat grill to high heat.
  5. Sear the steak for 3-4 minutes per side for medium-rare, adjusting cooking time based on your desired doneness. Use a meat thermometer for accuracy; 130-135°F for medium-rare.
  6. Remove the steak from the skillet and let it rest for at least 10 minutes before slicing against the grain.
  7. In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey (or maple syrup).
  8. Slowly drizzle in olive oil while whisking continuously until the dressing is emulsified and smooth.
  9. Season the balsamic vinaigrette with salt and pepper to taste.
  10. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
  11. Add croutons and any other desired toppings.
  12. Slice the rested steak against the grain into thin strips.
  13. Arrange the steak slices on top of the salad.
  14. Drizzle with balsamic vinaigrette.
  15. Serve immediately.

Notes

For a more tender steak, ensure it rests adequately after cooking. Chilling the salad before adding the warm steak creates a pleasant temperature contrast. Feel free to customize the salad with your favorite vegetables and toppings. Store leftover steak and salad separately to prevent the salad from becoming soggy. The vinaigrette can be stored in an airtight container in the refrigerator for up to a week. You can substitute other types of vinegar, such as red wine vinegar or apple cider vinegar, in the vinaigrette for different flavor profiles. Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.