What should I put in a steak salad?

A classic Steak Salad includes grilled steak, baby arugula, cherry tomatoes, avocado, pickled red onions, blue cheese, and a homemade balsamic vinaigrette. You can also add cucumbers, roasted mushrooms, toasted nuts, or grilled corn for extra flavor and texture.

What salad is nice with steak?

Peppery arugula makes an excellent choice because it pairs well with juicy steak. Mixed greens, spinach, and romaine also work beautifully. Adding creamy avocado, tangy cheese, and a fresh vinaigrette creates a balanced meal.

What type of steak is best for a salad?

Ribeye, top sirloin, skirt steak, and New York strip are all excellent choices. Ribeye offers rich flavor, while top sirloin provides a leaner option. Skirt steak slices very well against the grain, making it especially tender in a Steak Salad.

How healthy is a steak salad?

Steak Salad can be a nutritious meal because it combines high quality protein with fresh vegetables and healthy fats from avocado and olive oil. This recipe provides approximately 769 calories, 49 grams of protein, 35 grams of carbohydrates, 52 grams of fat, and 12 grams of fiber per serving.

Steak Salad Recipe | Amazing Fresh Lunch in 30 Minutes

Name: Steak Salad Recipe | Amazing Fresh Lunch in 30 Minutes
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Cuisine: American
Ingredients: 10 ounces boneless grilling steak, such as ribeye, top sirloin, skirt steak, or New York strip, about 1 inch thick; Kosher salt and freshly ground black pepper, to taste; 1/4 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 1 tablespoon honey; 2 teaspoons Dijon mustard; 1 garlic clove, minced; 1/4 teaspoon kosher salt; Pinch of freshly ground black pepper; 4 cups lightly packed baby arugula; 1/2 cup cherry tomatoes, halved; 1/2 avocado, peeled, pitted, and diced; 1/2 cup pickled red onions; 2 ounces crumbled blue cheese; 2 tablespoons roughly sliced chives

Description

This hearty Steak Salad combines juicy grilled steak, peppery baby arugula, creamy avocado, cherry tomatoes, pickled red onions, crumbled blue cheese, fresh chives, and homemade balsamic vinaigrette. It serves two and comes together in 30 minutes.

Ingredients

Scale

10 ounces boneless grilling steak, such as ribeye, top sirloin, skirt steak, or New York strip, about 1 inch thick

Kosher salt and freshly ground black pepper, to taste

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

1 garlic clove, minced

1/4 teaspoon kosher salt

Pinch of freshly ground black pepper

4 cups lightly packed baby arugula

1/2 cup cherry tomatoes, halved

1/2 avocado, peeled, pitted, and diced

1/2 cup pickled red onions

2 ounces crumbled blue cheese

2 tablespoons roughly sliced chives

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Instructions

1. Whisk or shake together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper until the dressing looks smooth and fully combined.

2. Let the steak come to room temperature. Meanwhile, heat a grill or grill pan over medium high heat.

3. Pat the steak dry, then season both sides generously with kosher salt and freshly ground black pepper.

4. Grill the steak for 3 to 4 minutes per side, or until an instant read thermometer reaches about 130°F or 54°C for medium rare. You may also cook the steak in a hot stovetop skillet.

5. Transfer the steak to a cutting board and let it rest for 5 minutes.

6. Slice the rested steak thinly against the grain for the most tender texture.

7. Arrange the baby arugula on two serving plates or one large platter.

8. Top the arugula with the sliced steak, cherry tomatoes, avocado, pickled red onions, blue cheese, and chives.

9. Drizzle about half of the balsamic vinaigrette over the salad, then serve immediately.

Notes

A grill pan or skillet works well when an outdoor grill is unavailable.

Letting the steak reach room temperature before cooking helps it cook evenly.

Salting the steak 30 to 60 minutes before grilling helps retain moisture and supports better browning.

Cook the steak on a very hot grill or skillet for the best crust.

Use an instant read thermometer to check for 130°F or 54°C for medium rare.

Let the steak rest for 5 minutes before slicing.

Always slice the steak against the grain for the most tender texture.

You will need only about half of the vinaigrette for the salad. Refrigerate the remaining dressing for later use.

Serve the salad immediately because the arugula and avocado taste best when fresh.

Store cooked steak in the refrigerator for 3 to 4 days.

For meal prep, refrigerate the steak, dressing, and salad ingredients in separate containers for up to 3 to 4 days. Assemble just before serving.

Prep Time: 22 minutes
Cook Time: 8 minutes
Category: Lunch
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 769
Sugar: 20 g
Sodium: 859 mg
Fat: 52 g
Saturated Fat: 18 g
Unsaturated Fat: 32 g
Carbohydrates: 35 g
Fiber: 12 g
Protein: 49 g
Cholesterol: 108 mg