Steak Salad

Want something filling but also fresh and healthy? This light but indulgent steak salad is just the thing.

I made it yesterday, and it’s made me totally rethink my relationship with greens! 

Perfectly grilled, juicy steak lounges on a bed of fresh greens. And creamy avocado, crunchy nuts, and tangy blue cheese play supporting roles. The tangy vinaigrette dressing takes it over the top.

Trust me, this will become a regular in your meal rotation!

Why You’ll Love This Steak Salad

Full of Flavor: The juicy, perfectly seasoned steak pairs beautifully with the crisp veggies and tangy blue cheese. It’s a wonderful blend of flavors and textures in every bite. 

Customizable: Like most salad recipes, this one allows for easy substitutions based on preference. (Or seasonal availability.) You can whip up the same favorite over and over or try something new each time. 

Time-Saver: This recipe offers a quick way to enjoy a restaurant-quality meal at home. It takes less than 30 minutes from grill to table.

Ingredients

• Steak: Use ribeye, sirloin, or strip steak as you prefer. Either will provide a rich, savory flavor, tender texture, and plenty of protein. And those grill marks, y’all!

• Olive Oil: To coat the steak for even seasoning. It also serves as the dressing’s base and provides a lovely golden crust when grilling. 

• Seasonings: Here’s where a lot of the flavor comes in. Use kosher salt and black pepper as essential seasonings. Garlic powder provides savory depths. And the optional smoked paprika is smoky and aromatic. 

• Veggies: Start with a fresh, crisp bed of mixed greens. Then, add cherry tomatoes, cucumber slices, and red onion. They provide color, crunch, and plenty of earthy flavor.

• Crumbled Blue Cheese: For a creamy, tangy element to complement the savory steak.

• Toasted Nuts: Use whatever you like best: walnuts, pecans, almonds, etc. They add nuttiness, crunch, and a hint of salt. 

• Avocado: For a bit of extra protein and loads of creamy richness and healthy fats. 

• Cooked Corn Kernels: Though optional, these sweet, juicy morsels pair nicely with the smoky steak and fresh veggies. They also add a bit of southwestern flair. 

• Dressing: A tangy-sweet vinaigrette made with olive oil, balsamic vinegar, Dijon, honey, garlic, salt, and pepper. It ties the whole salad together. 

How to Make a Steak Salad

These directions are similar to most salad recipes you’ve seen. The only real difference is cooking the steak! Here’s what you’ll do: 

1. Season the steak. Set the steak out 30 minutes before you plan to grill it. Once it’s room temperature, coat all sides in olive oil and season with salt, pepper, garlic, and smoked paprika. 

2. Grill. Preheat the grill to medium-high heat and clean and oil the grates. Once the grill is hot, cook the steak for 3 to 5 minutes per side (medium-rare) or longer. 

3. Rest the steak. Transfer the steak to a plate and tent it with foil. Rest for 10 minutes. 

4. Prepare the dressing. While the steak is resting, whisk the dressing ingredients in a small bowl. Taste and adjust the seasonings as needed. 

5. Assemble. Add the mixed greens to a large bowl and scatter the veggies and nuts over them. Slice the steak and place it on top, fanning out the pieces for aesthetics. 

6. Finish and serve. Sprinkle the salad with crumbled blue cheese and drizzle the dressing on top. Toss lightly and enjoy! 

Tips for the Best Steak Salad

Here are some tips to ensure this steak salad is top-notch.

• Prioritize freshness. Use the freshest produce possible for the best taste. Ensure your seasonings, steak, and cheese are fresh, as well. 

• Prep properly. Remember to set the steak out early. Also, halve the cherry tomatoes and slice the onions paper-thin. Cut the cucumbers into uniform slices, and don’t cut the avocado until you’re ready to serve. 

• Get it nice and tender. If you’re using a tough cut of steak, marinate for 30 minutes up to overnight for extra flavor and tenderness. 

• Remember to preheat! Never add raw steaks to a cold grill. Heat the grill first, then plop your meat on the grate. Doing so ensures even cooking and excellent grill marks.

• Be generous! Don’t be stingy with the salt, pepper, garlic, and paprika. These herbs give the steak its crisp, flavorful crust. 

• Slice against the grain. After resting the steak (essential!), cut it thinly against the grain for maximum tenderness in every bite. 

How to Store

Steak salad is more filling than most people realize, so you may have some leftovers! Here’s how to keep it fresh. 

To Store: Store the steak, salad ingredients, and dressing in separate airtight containers. Refrigerate them for up to 3 days. (The dressing may last slightly longer.)

To Freeze: I don’t recommend freezing the salad components or dressing. However, you can freeze the steak in an air-tight, freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. 

To Reheat: Warm the steak in a 250-degree preheated oven for 20 to 30 minutes until warmed through. Then, sear it in a hot pan for 1 to 2 minutes per side to restore the crust.