If you’ve been searching for a vibrant and satisfying meal that balances hearty and fresh flavors perfectly, this Steak Salad Recipe is exactly what you need. Imagine tender, juicy steak slices layered over crisp romaine, with bursts of sweet cherry tomatoes, creamy avocado, and tangy feta cheese, all tied together with a luscious balsamic dressing. It’s a delicious, colorful fusion that feels both indulgent and refreshingly light, making it a fantastic option for weeknight dinners or weekend gatherings.
Ingredients You’ll Need
Every ingredient in this Steak Salad Recipe plays a vital role in creating an unforgettable mix of textures and flavors. From the rich umami of the steak to the bright, crunchy veggies, each component is straightforward but essential to the dish’s success.
- Flank steak (1 lb.): Choose flank, New York strip, or sirloin for tender, flavorful slices that are perfect for quick cooking.
- Olive oil (¼ cup + 2 tbsp): Adds richness and helps meld the dressing ingredients while searing the steak to perfection.
- Balsamic vinegar (½ cup): Provides a tangy sweetness that brightens the entire salad without overpowering it.
- Low-sodium soy sauce (1 tbsp): Enhances the umami flavor while keeping things balanced—tamari or coconut aminos work well for gluten-free versions.
- Garlic (3 cloves): Adds a punch of savory depth, finely chopped for the marinade and minced for the dressing.
- Crushed red pepper flakes (1 tsp): Brings a hint of heat to elevate the layers of flavor subtly.
- Honey (2 tsp): Balances acidity with a touch of natural sweetness in the dressing.
- Dijon mustard (2 tsp): Gives the dressing a slight tang and creamy texture, binding everything together.
- Kosher salt and freshly ground black pepper: Essential seasonings to enhance all the fresh flavors throughout the recipe.
- Italian seasoning (½ tsp): A fragrant mix of herbs that adds warmth and complexity to the marinade.
- Fresh corn (2 ears): Adds crunch and sweetness; grilling or roasting brings out its natural sugars beautifully.
- Romaine lettuce (4 cups shredded): Provides a crisp, refreshing base for the steak and dressings to shine.
- Cherry tomatoes (1 cup, halved): Burst of juicy, acidic freshness that contrasts nicely with the creamy and savory elements.
- Avocados (2 large, sliced): Creamy texture and mild flavor that complements the steak and bright veggies perfectly.
- Red onion (½, thinly sliced): Offers a sharp, slightly sweet crunch that livens up every bite.
- Feta cheese (½ cup, crumbled): Adds salty, creamy bites that round out the dish with a Mediterranean flair.
How to Make Steak Salad Recipe
Step 1: Marinate the Steak
Start by combining olive oil, balsamic vinegar, soy sauce, finely chopped garlic, crushed red pepper flakes, Italian seasoning, salt, and pepper in a bowl to create the marinade. Pour this mixture over your steak in a shallow dish or resealable bag, ensuring it’s coated evenly. Let it marinate for at least 15 minutes, or up to a few hours if you have the time, to allow the flavors to deeply penetrate the meat, making every bite irresistibly juicy and flavorful.
Step 2: Prepare the Dressing and Grill Veggies
While the steak marinates, whisk together balsamic vinegar, honey, minced garlic, Dijon mustard, salt, pepper, and olive oil to make a vibrant dressing that ties the whole salad together. Then, grill or roast the fresh corn until slightly charred for an added smoky sweetness. Cut the kernels off the cob once cooled to sprinkle over the salad later, contributing a delightful crunch.
Step 3: Cook and Slice the Steak
Heat a grill pan or skillet over medium-high heat and sear your marinated steak for about 4-5 minutes per side, or until it reaches your preferred level of doneness. Let the steak rest for 5-10 minutes to retain juiciness, then slice it thinly against the grain. Thin slices enhance tenderness and ensure that every forkful blends harmoniously with the fresh, crisp salad ingredients.
Step 4: Assemble the Salad
In a large bowl, combine shredded romaine lettuce, halved cherry tomatoes, sliced avocado, thinly sliced red onions, grilled corn kernels, and crumbled feta. Toss lightly with a generous drizzle of your homemade dressing to coat everything evenly without sogginess. Finally, arrange the sliced steak on top to showcase those beautiful, juicy cuts that make this Steak Salad Recipe so irresistible.
How to Serve Steak Salad Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a fresh herbal note and a pop of color that immediately makes the salad feel vibrant and inviting. For an added crunch, lightly toasted pumpkin seeds or chopped walnuts can be delightful, giving a subtle nutty contrast that complements both the steak and creamy avocado.
Side Dishes
This Steak Salad Recipe is incredibly satisfying on its own, but if you want to round out your meal, consider serving it with a side of warm crusty bread or garlic roasted potatoes. Lightly seasoned quinoa or a bowl of chilled gazpacho also pair wonderfully for a balanced and refreshing feast that delights every palate.
Creative Ways to Present
For a stunning presentation, serve this salad layered in individual clear bowls or mason jars, perfect for picnics or packed lunches. You can also create a beautiful composed salad on a large platter by arranging sections of all the ingredients before drizzling dressing over the top. This way, everyone can customize their own bite—and visually, it looks like a feast fit for company.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad components separately for the best texture and flavor retention. Keep sliced steak in an airtight container chilled in the fridge for up to 3 days. The fresh veggies and dressing should be kept separate to avoid sogginess, and combine just before serving again.
Freezing
While freezing the fresh salad itself isn’t recommended due to the high water content of the lettuce and avocado, you can freeze any leftover cooked steak. Wrap it tightly and freeze for up to 2 months. Defrost thoroughly in the fridge before reheating or enjoying cold in other dishes.
Reheating
Reheat steak gently in a skillet over low heat or in the microwave with a splash of water or broth to maintain moisture. Avoid overheating to prevent toughness. Once warm, combine with fresh salad ingredients and freshly made dressing for a meal that feels as fresh as when first prepared.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, New York strip or sirloin also work well and can be substituted based on your preference or availability without sacrificing delicious results.
Is this recipe gluten-free?
Yes, it can easily be made gluten-free by swapping regular soy sauce for tamari or coconut aminos. All other ingredients are naturally gluten-free, making this a great option for those with dietary restrictions.
How do I ensure the steak is tender?
Marinating the steak and slicing it thinly against the grain are your best bets for tenderness. Also, allowing the steak to rest after cooking helps the juices redistribute for a juicy, melt-in-your-mouth finish.
Can I make this salad vegetarian?
For a vegetarian twist, consider substituting the steak with grilled portobello mushrooms or marinated tofu, which also soak up the dressing beautifully and provide a satisfying texture.
What’s the best way to store this salad for meal prep?
Keep components separate until ready to eat—store the dressing in a small container, keep lettuce and veggies chilled in another, and the steak sliced and stored apart. Assemble just before serving to keep everything fresh and crisp.
Final Thoughts
This Steak Salad Recipe is a true crowd-pleaser that combines simplicity with gourmet flair. It’s perfect for anyone wanting a meal that feels special but is surprisingly easy to put together. When you try it, you’ll see why it’s become such a beloved favorite—each bite bursts with fresh flavor and satisfying textures that keep you coming back for more. I can’t wait for you to make it your own and share it with the people you love!
Print
Steak Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 salads
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This flavorful steak salad recipe combines perfectly grilled flank steak with fresh vegetables and a tangy balsamic dressing, creating a balanced and delicious meal ideal for lunch or dinner. The steak is marinated and cooked to juicy perfection, complemented by crisp romaine lettuce, sweet corn, ripe avocados, and tangy feta cheese for a satisfying and healthy dish.
Ingredients
Steak and Marinade
- 1 lb. flank steak (New York strip or sirloin also work)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tbsp low-sodium soy sauce (for gluten free use tamari or coconut aminos)
- 2 cloves garlic (finely chopped)
- 1 tsp crushed red pepper flakes
Dressing
- ¼ cup balsamic vinegar
- 2 tsp honey
- 1 clove garlic (minced)
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp Italian seasoning (store-bought or homemade)
- Freshly ground black pepper (to taste)
- 6 tbsp olive oil (¼ cup + 2 tbsp)
Salad Ingredients
- 2 ears corn (shucked)
- 4 cups shredded romaine lettuce (iceberg or spring mix also work)
- 1 cup halved cherry tomatoes
- 2 large avocados (sliced, or use guacamole)
- ½ red onion (thinly sliced)
- ½ cup crumbled feta cheese
Instructions
- Marinate the Steak: In a bowl, combine ¼ cup olive oil, ¼ cup balsamic vinegar, 1 tbsp low-sodium soy sauce, 2 finely chopped garlic cloves, and 1 tsp crushed red pepper flakes to create the marinade. Place the flank steak in a shallow dish or resealable bag, pour the marinade over it ensuring the steak is well coated, and refrigerate for at least 1 hour or up to 4 hours to tenderize and infuse flavor.
- Cook the Steak and Corn: Preheat a grill or stovetop grill pan over medium-high heat. Grill the corn ears until charred and tender, about 10 minutes turning occasionally. Remove corn and set aside. Next, grill the marinated steak for about 4-5 minutes per side for medium-rare, or adjust cooking time for desired doneness. Remove steak from heat and allow it to rest for 5-10 minutes before slicing thinly against the grain.
- Prepare the Dressing and Assemble the Salad: Whisk together ¼ cup balsamic vinegar, 2 tsp honey, 1 minced garlic clove, 2 tsp Dijon mustard, ½ tsp kosher salt, ½ tsp Italian seasoning, freshly ground black pepper to taste, and 6 tbsp olive oil until emulsified. Cut the grilled corn off the cob. In a large salad bowl, combine shredded romaine lettuce, halved cherry tomatoes, sliced avocados, thinly sliced red onion, and crumbled feta cheese. Add sliced steak and corn kernels on top, then drizzle with the balsamic dressing and toss gently to combine before serving.
Notes
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce in the marinade.
- The steak can be replaced with New York strip or sirloin if preferred.
- Allowing the steak to rest after grilling helps retain its juices.
- Feel free to substitute romaine with iceberg or spring mix lettuce based on preference.
- Avocados can be sliced fresh or substituted with prepared guacamole.
- Adjust the level of crushed red pepper flakes in the marinade according to heat tolerance.
