Juicy steak, crisp greens, creamy avocado, and a tangy Dijon vinaigrette—this steak salad recipe is hearty, fresh, and impossible to resist.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest—there was a time I thought “steak salad” was just a sneaky way for people to eat less steak. Like, why dilute the good stuff with lettuce, right? But then one summer evening, I was staring at a leftover ribeye from the night before (I know, leftover ribeye is practically a crime) and a fridge full of odds and ends—half a cucumber, some sad mixed greens, a lone avocado hanging on for dear life. Out of laziness more than inspiration, I threw it all together. And you know what? It was ridiculously good. My husband actually put down his phone mid-bite to say, “Okay, this is legit dinner.” If you know him, that’s basically a standing ovation.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Steak Salad Recipe?
Here’s the thing—this isn’t a “diet salad” or one of those meals where you eat and then raid the pantry an hour later. This is a meal. You’ve got juicy grilled steak, the creaminess of avocado, that tangy bite from blue cheese, the crunch of toasted nuts, and sweet little pops of corn and tomato. Every bite hits a different note. And the balsamic-Dijon vinaigrette? It ties everything together like the perfect soundtrack to a road trip. You don’t even realize how much you needed it until it’s there.
Ingredient Notes:
I don’t usually get picky, but for this steak salad recipe, each ingredient really pulls its weight:
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Steak – Ribeye is my favorite (the fat makes it melt-in-your-mouth), but sirloin or strip works too.
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Seasonings – Garlic powder and smoked paprika make the steak taste like you marinated it overnight… even if you didn’t.
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Mixed greens – Use a mix! Peppery arugula, crunchy romaine, tender spinach. Trust me, it’s better than one-note lettuce.
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Tomatoes – Cherry or grape tomatoes add sweetness. The kind you pop into your mouth while chopping. (Don’t lie, we all do it.)
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Cucumber – Cool and crisp, balances out the richness.
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Red onion – Thin slices only, unless you’re cool with breathing dragon fire all evening.
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Avocado – That creamy factor is non-negotiable.
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Corn – Grilled if you can swing it, because the smoky sweetness is next level.
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Toasted nuts – Pecans or walnuts. Toasting them makes you feel fancy even if you’re still in pajamas.
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Blue cheese – Bold, funky, unapologetic. Swap it if you must, but I think it makes the salad.
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The dressing – Olive oil, balsamic, Dijon, honey, garlic. Simple, but it’s the glue holding this whole delicious mess together.
How To Make Steak Salad?
Step 1: Prep the steak.
Take the steak out about 30 minutes before cooking so it’s not fridge-cold. Rub it down with olive oil, then season it well. Don’t be shy here—salt is your friend.
Step 2: Grill time.
Medium-high heat, a few minutes on each side. Don’t overthink it. And when you pull it off, let it rest under foil for ten minutes. That way, the juices stay in the steak, not on your cutting board.
Step 3: Make the dressing.
Whisk olive oil, balsamic vinegar, Dijon mustard, honey, and garlic. Taste it. Too tangy? Add more honey. Too sweet? More vinegar. It’s flexible, like yoga pants after Thanksgiving.
Step 4: Build your salad.
Lay down a base of mixed greens. Add tomatoes, cucumber, onion, avocado, corn, and nuts. Slice your rested steak against the grain (big difference, don’t skip it) and fan it out on top like you’re staging a magazine photo shoot. Sprinkle with blue cheese.
Step 5: Dress and serve.
Drizzle on that vinaigrette right before serving. Toss it if you want casual, or keep it layered and let people serve themselves. Either way, it looks and tastes amazing.
Want To Save This Recipe?
Storage Options:
This steak salad recipe is best fresh, but you can totally meal-prep the parts. Keep the steak slices in one container (lasts about three days). Greens in another, maybe with a paper towel tucked in to fight sogginess. Dressing? That’ll keep in a jar for about a week. Just don’t toss it all together until you’re ready unless you enjoy wilted lettuce. (And hey, no judgment if you do—I’ve eaten it that way on lazy days.)
Variations and Substitutions:
Want to switch it up? This salad’s got options:
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No steak? Use grilled chicken, shrimp, or even crispy tofu.
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Not into blue cheese? Feta, goat cheese, or Parmesan will do the trick.
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Need it heartier? Add a grain like quinoa or farro.
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Change the dressing. Ranch, Caesar, lemon-tahini… whatever makes you happy.
What to Serve with Steak Salad?
This steak salad stands on its own, but if you’re looking for extras:
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Crusty bread for mopping up the vinaigrette.
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Roasted potatoes, because steak and potatoes are basically soulmates.
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A bowl of tomato soup to start if you’re feeling cozy.
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A glass of red wine if you want to make a weeknight feel fancy.
Frequently Asked Questions:
Can I make it ahead?
Yes, but keep everything separate until you’re ready to eat. Soggy greens = sadness.
What’s the best steak cut for salad?
I lean ribeye for flavor, but sirloin and strip steak are excellent too. It depends if you want rich or lean.
No grill?
No problem. A cast-iron skillet on the stove works beautifully. You’ll still get that gorgeous crust.
And there you have it—my steak salad recipe that convinced me salads can be dinner. Honestly, it still surprises me how satisfying it is. Give it a try next time you’re torn between “something fresh” and “something filling.” Can’t wait to hear if it wins over your crew the way it did mine.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Steak Salad Recipe
Ingredients
For the Steak:
- 1 lb 450 g ribeye, sirloin, or strip steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika optional
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic minced
- Salt and pepper to taste
For the Salad:
- 6 c mixed greens
- 1 c cherry tomatoes halved
- 1 cucumber thinly sliced
- ¼ red onion thinly sliced
- 1 avocado sliced
- ½ c cooked corn kernels grilled preferred
- ¼ c toasted nuts pecans or walnuts
- ¼ c crumbled blue cheese
Instructions
Prepare the Steak
- Remove the steak from refrigeration 30 minutes prior to cooking to allow it to reach room temperature. Rub with olive oil and season thoroughly with salt, black pepper, garlic powder, and smoked paprika.
Cook the Steak
- Preheat the grill to medium-high heat (approximately 450–500°F / 230–260°C). Clean and oil the grates to avoid sticking. Place the steak on the grill and cook for 3–5 minutes per side for medium-rare, or adjust according to preferred doneness. Remove and let rest under foil for 10 minutes to retain juices.
Prepare the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until fully emulsified. Adjust seasoning to taste.
Assemble the Salad
- Arrange the mixed greens on a platter or in a large serving bowl. Distribute the tomatoes, cucumber, onion, avocado, corn, and nuts evenly over the greens. Slice the rested steak against the grain and place it neatly over the salad. Sprinkle with crumbled blue cheese.
Dress and Serve
- Drizzle the salad with the prepared dressing immediately before serving. Toss lightly, or allow diners to add dressing individually. Serve fresh.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
