Recipe for Steak Salad
We know how important it is to have healthy meals to prepare for your family or yourself, and some days, there is nothing better than a freshly made salad. Luckily, there are so many variations of salads out there that it is easy to find one that fits your needs and still provides you with the energy you’ll need to tackle the day. Steak salad is a great option for a classy meal, with plenty of protein, that will keep you full for hours.
Best Cut of Steak for Steak Salads
With our high-quality meats available, it’s easier than ever to find fresh cut steaks for your steak salad preferences, so you can easily and quickly whip this up to enjoy. Luckily, we have some great recipes for you to browse through before making your cut selection.
Ingredients for the Dressing
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- ½ cup olive oil
Ingredients for the Salad
- 1 pound flank or flat iron steak
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups arugula
- 4 cups romaine lettuce
- 2 cups radicchio, diced
- 1 cup cherry tomatoes, halved
- ½ cup sliced cucumber
- ¼ cup sliced radish
- 1 avocado, sliced or diced
- ¼ cup feta cheese
How to Prepare
Whisk together the vinegar, mustard, salt, and pepper in a bowl. Slowly drizzle in the olive oil and whisk until it thickens. Set aside.
Dry the steak with paper towels. Season both sides of the steak with salt and pepper.
Heat a cast-iron skillet over high heat until hot. Add the oil, and once the oil is hot, add in the steak and press it down into the pan. Cook about 4 minutes, or until the surface is browned. Flip and cook the other side until it is medium-rare inside, about 4 minutes.
Allow the steak to cool on a cutting board for about 10 minutes. Slice into ¼ inch thick pieces.
In a large serving bowl, mix the remaining ingredients and add the steak and dressing.
Marinating Skirt Steak for Steak Salad
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- 1 lemon, juiced, and zest set aside
- 1 tablespoon olive oil
- 1 pound skirt steak
- ¼ pound asparagus, trimmed
- ¼ pound green beans
- 4 green onions
- 2 cups spinach or arugula
- ½ small cucumber, sliced
- ½ cup feta cheese
- ½ cup preserved lemon, finely diced
- ½ cup plain Greek yogurt
How to Prepare
Combine the salt, pepper, basil, oregano, red pepper flakes, lemon juice, zest, and olive oil in a large Ziplock bag. Add the steak, press the excess air out, and seal. Shake to distribute the marinade, and allow to sit in the fridge for four hours.
Heat the grill to medium heat. Arrange the asparagus, green beans, and onions on a grill tray, brush with olive oil, sprinkle with salt, and place on the grill with the cover closed. Once they are grilled to your liking, usually just a few minutes, remove them and set them aside to cool.
Remove the steak from the bag and place it on the grill. You should only need about 3-4 minutes per side to get it medium-rare. Once cooked to your liking, remove from the grill, set on a cutting board to rest for a few minutes, then slice thinly.
In a small bowl, put the Greek yogurt and add 1 tablespoon of everyday vinaigrette. Whisk to combine.
Create your salad with your greens, topped with cucumber, grilled veggies, feta cheese, preserved lemons, and your sliced steak. Top with a dollop of the yogurt dressing to finish.
A Fresh-Off-the-Grill Favorite for Warmer Days
Whether you're firing up the grill on a sunny afternoon or enjoying a laid-back summer evening outdoors, this steak salad delivers big flavor without the fuss. It’s the perfect balance of fresh and filling—crisp greens, juicy grilled steak, and vibrant toppings that make every bite sing. Serve it up as a weeknight dinner or a weekend crowd-pleaser, and let the season’s best shine on your plate.
