This steak salad recipe features juicy slices of seasoned beef on a bed of colorful greens and crunchy vegetables. A tangy homemade balsamic dressing brings everything together.
Recipe Science
- Flank steak, known for being lean and tender, is perfect for quick cooking and is suitable for high-heat methods like pan-searing.
- Romaine, radicchio, and arugula are robust and sturdy to avoid wilting under warm toppings or acidic dressing.
- Balsamic dressing balances the rich beef flavor, using mustard, mayonnaise for stability, salt, pepper, and extra-virgin olive oil.
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Featured Comment 16
“Excellent. This is the second time I have made it. Used the greens I had on hand but otherwise followed it perfectly. Thank you. Yummy and very filling for dinner.”—Stephanie
Why It Works
Tender pieces of thinly sliced flank steak elevate this meal to entree salad status. With simple seasonings and a brief sear in a hot pan, dinner is ready in under 30 minutes. If you prefer, you can even fire up the barbecue to make a grilled steak salad.
A variety of lettuce is selected to complement the rich flavors of the steak. Arugula, romaine, and radicchio are colorful and robust greens that stand up well to the warm beef. I’ll show you how to make an easy balsamic vinaigrette to drizzle over the salad to balance the rich and peppery flavors in the bowl.
Ingredients You’ll Need
- Steak: A lean, tender, and quick-cooking steak like flank steak is optimal for this recipe. The flank is located below the loin and has visible grains that run down the length of the meat. It’s a great choice for high-heat and fast cooking methods, such as on the stovetop, grilling, broiling, or stir-frying.
- Lettuce: Select mixed greens with a robust and sturdy structure so they do not immediately wilt when topped with warm food or tossed with acidic dressing. Romaine is crisp and mild, raddichio is slightly bitter and has a beautiful purple hue, and arugula is tender and spicy.
- Dressing: A tangy balsamic vinaigrette balances the richness of the steak. I use a mixture of extra-virgin olive oil, balsamic vinegar, Dijon mustard, mayonnaise, salt, and pepper.
- Vegetables: Add crispy cucumbers, radish, and diced red onion. Juicy cherry tomatoes add sweetness, and sliced avocados provide a creamy texture.
- Cheese: Sprinkle on tangy feta cheese to enhance the taste of the savory steak.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Steak Options: Use different cuts of beef like flat iron, sirloin steak, New York strip steak , ribeye steak, or skirt steak. If you want some extra flavor on the surface, use a steak marinade like my recipe for carne asada. If you happen to have leftover steak, this is a great dish to add it to.
- Lettuce Swaps: Use other sturdy types of lettuce or greens, such as bibb, spring mix, baby spinach, or kale.
- Dressing Substitutes: Try a buttermilk ranch dressing, Italian dressing, or blue cheese dressing.
- Cheese: Instead of feta, use goat cheese, crumbled blue cheese, or gorgonzola.
- Vegetables: Add shredded carrots, corn, red cabbage, bell peppers, blanched green beans, or sweet and tangy pickled red onions.
- Nuts and Seeds: For extra crunch, add sunflower seeds, pepitas, pecans, walnuts, or almonds.
How to Make Steak Salad
Step 1: Make the Dressing
I make this balsamic vinaigrette recipe slightly more tangy to balance out the richness of the beef. It’s prepared with a few simple pantry ingredients like Dijon mustard, a hint of mayonnaise to keep the emulsion stable, salt, pepper, and extra-virgin olive oil.
Step 2: Prepare the Steak
Before cooking, dry the surface of the meat with paper towels and season both sides with salt and pepper.
Step 3: Cook the Steak
Use a heavy-duty pan like a cast-iron skillet for high-heat cooking. This material holds heat effectively, and for a long time, so it’s perfect for a fast golden sear on the surface. All you need is about 3 to 5 minutes on each side. You can also grill the steak over high heat uncovered for a similar duration to yield a smokey and lightly charred taste.
Step 4: Rest, then Slice
My example photo above is best when slicing and then dicing into cubes. For steak strips, it’s best to slice the beef against the grain, perpendicular to the direction of the grain flow.
Flank steak has coarse muscle fibers that run parallel down the meat, making it easy to see how to cut. Go for thin ¼-inch slices to make it easier to eat, or chop them into smaller bite-sized cube pieces.
Step 5: Assemble the Salad
In a large bowl, mix together the arugula, romaine, and radicchio. Add the cherry tomatoes, sliced cucumbers, radish, diced red onions, and big slices of avocado. Then add the steak and sprinkle on the feta cheese for a pungent flavor.
Step 6: Serve the Steak Salad
Colorful fruits and vegetables with a variety of crunchy creamy textures make for a harmonious dish. The beef topped with the balsamic dressing is the perfect pairing. Enjoy this recipe for lunch or as a hearty entree salad.
Frequently Asked Questions
Target medium-rare doneness, taking the meat off once it hits an internal temperature of 120 to 125°F (49 to 52ºC). This may seem early, but the 10 minutes of rest will allow for carryover cooking to occur. The meat should reach about 130ºF (54ºC). Overcooking the steak will result in tough and chewy pieces.
This steak salad will last up to 3 days in an airtight container stored in the refrigerator. Just wait to add the steak salad dressing and whisk before serving. This low-carb recipe is also ideal for meal-prepping individual portions throughout the week.
Serve This With
If you tried this Steak Salad Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Steak Salad
Ingredients
Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon mayonnaise, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
Steak Salad
- 1 pound flank steak, or flat iron steak
- kosher salt, for seasoning
- black pepper, for seasoning
- 2 tablespoon olive oil
- 4 cups arugula
- 4 cups romaine lettuce, 1" pieces
- 2 cups radicchio, 1" pieces
- 1 cup cherry tomatoes, cut in half
- ½ cup thinly sliced cucumber
- ¼ cup thinly sliced radish
- ¼ cup diced red onion
- 1 medium avocado, sliced or diced
- ¼ cup feta cheese
Instructions
- Make the Dressing – In a medium bowl, whisk together vinegar, mustard, mayonnaise, salt, and pepper. Slowly drizzle in the olive oil and whisk until it becomes a thickened emulsified dressing. Set aside.
- Prepare the Steak – Dry the surface of the steak with paper towels. Season both sides with salt and pepper.
- Cook the Steak – Heat a large cast-iron skillet over high heat until hot. Add the oil. Once the oil is hot, add the steak and press it down into the pan. Cook until the surface is browned, 4 minutes. Flip the steak and cook until it reaches an internal temperature of 120 to 125°F (49 to 52ºC) on a meat thermometer for medium-rare, about 3 to 5 minutes.
- Rest then Slice – Transfer the steak to a cutting board and rest for 10 minutes. Slice the steak against the grain into ¼-inch thick pieces. Cut smaller if desired.
- Assemble the Salad – In a large serving bowl mix together the arugula, romaine, and radicchio. Top salad with tomatoes, cucumber, radish, onion, steak, avocado, and feta cheese.
- To Serve – Serve steak salad with balsamic vinaigrette.
Notes
- Storing: Store the salad in an airtight container for up to 2 days. Refrigerate the dressing in a separate container for up to 3 days, mixing before serving.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Debra Greenberg says
I made this recipe for my siblings and we all enjoyed it so much. It’s a lovely looking summer entree salad, and it is perfect for serving to guests. Savory and nutritious!
Jessica Gavin says
Thrilled to hear that you prepared the steak salad for your family and that they enjoyed the meal!
Natalie Odom says
So many great things about this exciting salad but I would like to point out … the dressing is YES!!! So delicious, restaurant style.
Jessica Gavin says
Thank you, Natalie!
Maria T. says
I used the marinade from your steak fajita recipe on a grilled tri-tip and that was delicious. Had leftover meat so decided this recipe was a good use for it instead of tacos. I took the meat out of the fridge and let it come closer to room temperature because I didn’t want it cold but wanted to be safe. That meat was so delicious in this salad. The dressing complimented the other ingredients. We didn’t have feta so used blue cheese. My husband was satiated and said he’d have it again. Another great warm weather meal, even better if you have leftover steak.
Theresa Roberts says
The recipe was delicious, but a note to readers that the steak cutting photo is not “against the grain”
Sue says
Just FYI – Some photos show the steak cut with the grain, not perpendicular to it.
Stephanie says
Excellent. This is the second time I have made it. Used the greens I had on hand but otherwise followed it perfectly. Thank you. Yummy and very filling for dinner.
Jessica Gavin says
Thank you for your feedback Stephanie!
Tac says
Maybe it’s just the picture but it sure looks like you are cutting with the grain rather than across. Confusing. Thanks.
Maria Terry says
Made this last night. It was delicious. My husband liked it too, even the feta. I really enjoyed the dressing and will add that to my repartee. I used what I had in my fridge, which was most of the ingredients. The best part is only the steak requires cooking. Great warm weather meal. Another hit Jessica.
Kris says
This salad looks amazing! I wouldn’t have thought to use the feta, as I’ve always used blue cheese and left it out of my husband’s salad. Can’t wait to try this recipe – thanks for sharing, Jessica!
Steve says
Thanks for your scientific approach to food information and recipes. I enjoy your articles and have made many of your recipes, which have all been good. The Cedar Plank Salmon was a hit with everyone each time I make it. Thanks
I appears to me that your photographer is cutting the steak for Steak Salad with the grain. Maybe they thought the slices would look better cutting it that way.
Carol says
Yes, that was confusing to me, but looks so yummy.
jen says
Yea, weird it says cut against the grain but clearly with the grain in the pics. Could be confusing for those not familiar with slicing steak
Marilynne Wilson says
Hi Jessica! I made your wedge salad with blue cheese dressing last night and it was fabulous. Even my picky father enjoyed it!