Add juicy seared steak to a refreshing salad for a delicious and satisfying meal that tastes like summer!
Don’t get me wrong—I love a big, juicy piece of steak. But my first instinct is to make it the star of the show, grilling or frying it to serve alongside modest side dishes. This steak salad recipe made me realize there are other ways to enjoy a good cut of beef! I enjoy a crisp, refreshing salad almost as much as a steak, so this dish is really the perfect pairing.
Cuisines from other cultures feature similar pairings of meat and raw veggies. For example, the classic French salade Lyonnaise features bacon or pork lardons and a poached egg atop bitter greens, but does not include steak. In Italy, dishes like insalata di bistecca (or tagliata con rucola) showcase grilled steak sliced over fresh arugula and tomatoes, often finished with olive oil and Parmesan. This steak salad recipe is more of a general American version, consisting of familiar ingredients that you can easily find at the grocery store—blended with the European flair of ingredients like balsamic vinegar and Dijon mustard in the dressing.
The fresh veggies complement the steak nicely, providing crunchy contrast to its rich, juicy flavors. Plus, crumbled feta cheese adds a touch of salty creaminess, while a sweet balsamic dressing really brings the whole dish together. I love to serve this on hot summer days, firing up the barbecue to cook the steak when I don’t feel like turning on the oven. And it all comes together in under an hour. Plus, the steak brings a hefty serving of protein to the table, so you can enjoy this salad as a meal on its own.
Which cut of meat is best for steak salad?
There are many different cuts of beef available—so which works best for this steak salad? For this recipe, I recommend using rib eye or sirloin steak. Both cuts deliver plenty of flavor while helping keep the salad fresh and light.
Rib eye comes from the rib section of the cow. Its abundant marbling—streaks of fat running through the meat—makes it exceptionally juicy, tender, and rich in flavor when cooked. This fat in the steak produces a buttery tenderness that pairs beautifully with a crisp salad.
Sirloin, cut from the rear portion of the cow, has less fat than rib eye. It offers a firmer, sometimes chewier texture but still packs robust, beefy flavor. Sirloin typically costs less than rib eye, making it a budget-friendly choice. Since it contains less fat, it also suits those seeking a leaner, lower-calorie option.
After you cook your steak, let it rest for several minutes before slicing. Resting allows the juices to redistribute, keeping the meat tender and moist.
How do I store leftovers?
If your steak salad is already mixed together, it’ll keep in an airtight container in the fridge for 1-2 days. But it’s best to store leftover elements in separate containers in the fridge to prevent sogginess. The cooked steak will keep for up to 4 days in the fridge, or you can freeze it in a freezer-safe bag or container for up to 4 months. Store the dressing in a glass jar in the fridge for up to 2 weeks. Give it a shake or stir before using. Store salad greens and chopped cucumber in separate airtight containers or bags with a piece of paper towel to absorb moisture for 3-5 days. Chopped onion will keep for up to 10 days inside an airtight container to minimize odors. Chopped tomatoes should keep for up to 5 days in their own container, though they’ll begin to soften quickly.
Serving suggestions
This steak salad can be served as a meal in itself. It also pairs well with a number of other dishes. Cornbread With Creamed Corn or Sweet Potato Cornbread would be yummy options, especially if you’re feeding a crowd. Other great options include Sweet Potato Wedges, Italian Rice, or this Steak Fries Recipe.
Ingredients
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon honey optional
- 1/2 teaspoon salt plus extra for dressing
- 1/4 cup olive oil for dressing
- 10 ounces steak ribeye or sirloin
- Freshly ground black pepper to taste
- 1 tablespoon olive oil for cooking steak
- 4 ounces mixed salad greens
- 1/2 small red onion thinly sliced
- 1/2 cup tomatoes chopped
- 2/3 cup cucumbers chopped
- 1/2 avocado sliced
- 2 tablespoons feta cheese crumbled, optional
Instructions
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and olive oil. Set aside.
- Take the steak out of the refrigerator about 30 minutes before cooking to bring it to room temperature. Season both sides with 1/2 teaspoon salt and plenty of freshly ground black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the steak for about 3 minutes on each side for medium doneness, or cook longer to reach desired doneness. Remove the steak from the skillet and let it rest for 5-10 minutes.
- Slice the rested steak thinly against the grain.
- In a large bowl, combine the mixed salad greens, sliced red onion, chopped tomatoes, chopped cucumbers, and sliced avocado. Top with the steak slices, drizzle the dressing over the salad, and sprinkle with crumbled feta cheese if using. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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