Steak Salad Recipe

Prep Time 15

Cook Time 10

A hearty steak salad recipe featuring juicy grilled steak, crisp greens, creamy avocado, tangy blue cheese, and a balsamic Dijon vinaigrette for a balanced, flavorful meal.

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Servings

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

This steak salad recipe is naturally gluten-free, provided you ensure the Dijon mustard and balsamic vinegar are certified gluten-free. If using store-bought dressings or seasonings, always confirm labels to avoid hidden gluten.

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