Steak Salad

If you love a salad that eats like a meal — this is the one. Tender slices of juicy steak, creamy avocado, crunchy cucumbers, peppery greens, and a balsamic vinaigrette that’s so good, you’ll be drizzling it on everything else you eat this week too.

This isn’t one of those sad desk salads. This is the kind of salad I make when I want to feel like I’m eating something special without doing anything too fancy. Whether it’s a weekend lunch or a lighter dinner with a glass of something chilled, this steak salad hits the spot every single time.

Why I Keep Coming Back to This Steak Salad

Alright, let me tell you why this steak salad is always on rotation at my place:

• The steak – A good rib-eye, seared hot and fast, gives you that crisp crust and tender inside. Every time I make it, I remind myself how easy it actually is to get restaurant-quality steak at home.
• The greens – I usually go with arugula because that peppery bite is unbeatable, but if I’ve got spring mix or romaine in the fridge, I’ll use that too.
• The add-ins – Creamy avocado, sweet cherry tomatoes, crunchy cucumbers… they all play so well with the steak. It’s like the ultimate power lunch or a feel-good dinner.
• The dressing – My go-to balsamic vinaigrette made creamy with mustard — no dairy, no fuss. It’s bold, tangy, and just thick enough to coat everything perfectly.

Honestly, I’ve made this so often that I don’t measure anything anymore. But when I was first getting into steak salads, I wrote it all down to get the balance right. So if you’re new to this, stick to the recipe once — then feel free to riff on it.

Let’s Talk About Cooking the Steak

The key to a great steak salad is, no surprise, a great steak. And you don’t need a grill or any fancy tools.

Here’s how I get mine just right:

• I season aggressively. Salt is your best friend here — don’t be shy.
• I get my cast iron pan smoking hot. Like, open-a-window hot.
• I oil the steak, not the pan. That way the oil doesn’t burn before the steak even touches the pan.
• I flip just once and let it rest before slicing. That rest is everything — it keeps the juices from running out all over the cutting board.

A steak that’s at least ¾ inch thick is ideal. Any thinner and it’ll cook through too fast before you get that seared crust. I usually go for a boneless rib-eye, but if there’s sirloin or even flank steak on sale, I grab that instead.

That Creamy Balsamic Vinaigrette (No Dairy Needed)

This is the dressing I’ve been using for years — it’s just four ingredients, but somehow feels fancier than it is.

Here’s what goes in:

• Dijon mustard
• Grainy mustard
• Balsamic vinegar
• Olive oil

Whisk it all together until it starts to emulsify, then add just a splash of water to thin it out. That’s it. I keep a small jar in the fridge at all times because it works on everything — grilled veggies, roasted chicken, even sandwiches.

If you want to make a bigger batch, just double or triple it. It lasts for weeks in the fridge.

Swaps That Work (And Some That Don’t)

One of the best things about this salad is that it’s flexible. You can make it with whatever’s fresh, or whatever’s about to go bad in your fridge.

Here’s how I mix it up sometimes:

• No arugula? Use baby spinach, mixed greens, or even romaine for crunch.
• No cucumbers? Try sliced radishes or bell peppers.
• No cherry tomatoes? I’ve used mango slices or even grilled peaches in summer — both were amazing.
• Red onions too sharp? Use pickled onions or swap with thinly sliced shallots.

But I’ve got to say — don’t skip the avocado. That creamy texture next to the steak is something else.

Final Thoughts

This steak salad has everything going for it — protein, crunch, richness, and a dressing that pulls it all together. It’s the kind of meal that makes you feel good without trying too hard.

Whenever someone tells me they “don’t like salads,” I make this. By the time they’re scraping the last bit of dressing from the bowl, they’ve changed their mind.

If you’ve got 20 minutes and a good piece of steak, you’re in for something seriously satisfying.

Yield: 2

Steak Salad

Print

This steak salad is everything you want in a fresh, satisfying meal—tender, juicy steak on a bed of peppery arugula, with crunchy veggies and creamy avocado, all tied together with a bold, tangy balsamic vinaigrette.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

The Steak

• ½ teaspoon salt
• ½ teaspoon pepper
• 10 ounce grilling steak (boneless prime rib)
• 2 teaspoons avocado oil

The Salad

• 4 ounces arugula
• 1 cup cherry tomatoes (cut in half)
• ½ English cucumber (diced)
• ½ avocado (sliced)
• ¼ cup thinly sliced red onions
• ¼ cup crumbled blue cheese (optional)

The Creamy Balsamic Dressing

• ½ tablespoon grainy mustard
• ½ tablespoon dijon mustard
• ½ tablespoon balsamic vinegar
• 2 tablespoons olive oil
• A pinch of salt and pepper

Instructions

1. Take the steak out of the fridge and season both sides evenly with salt and pepper.
2. Heat a cast-iron pan over medium-high heat. Drizzle avocado oil on both sides of the steak. When the pan starts to smoke, add the steak and let it sear undisturbed for 2 minutes. Flip and cook for another 2–3 minutes until it reaches your desired doneness. Set the steak on a cutting board to rest while you prep the salad.
3. In a small bowl, whisk together the grainy mustard, dijon mustard, balsamic vinegar, olive oil, and a pinch of salt and pepper. If the dressing is too thick, thin it out with a bit of water.
4. In a large salad bowl, add the arugula, cherry tomatoes, cucumber, avocado, red onion, and blue cheese if you're using it. Drizzle the dressing over the top and gently toss to coat everything evenly.
5. Thinly slice the rested steak across the grain.
6. To serve, place the dressed salad on a platter and lay the sliced steak on top. Or, divide the salad between two plates and top each with half the steak.

Notes

• Dressing: This balsamic dressing keeps well in the fridge for a few weeks, so you can make a bigger batch and use it for quick salads throughout the week.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 751Total Fat 57gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 35gCholesterol 150mgSodium 1002mgCarbohydrates 16gFiber 6gSugar 6gProtein 45g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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• Steak Fajitas
• New York Strip Steak
• Garlic Butter Steak Bites