This is the elegant bistro. steak salad recipe everyone is excited!
Perfect for hot summer days, this recipe sees juicy strips of steak on a bed of greens with greens, cheese and a quick creamy dressing.
A healthy, protein-rich salad that makes a great lunch or light dinner appetizer!
A Satisfying Steak Salad
- Easy enough for every day but Elegant enough for a party, the steak salad is as delicious as it is photo worthy!
- The key to this fantastic salad recipe is the combination of rich and robust flavors of spicy arugula, buttery avocado and spicy cheese.
- The steaks can be grilled for a hot meal or grilled on the stove top. .
- high in nutrition Y low in calories and carbohydratessteak salad can be served as a hearty lunch or a fresh and easy dinner.
Steak Salad Ingredients
steaks – Thinner cuts like rib eye steak, New York steak, and tenderloin cook quickly. Ribeye is our favorite choice for flavor. Simply season with kosher salt and black pepper or steak seasoning.
If using flank steak or flank steak, use a steak marinade to ensure tenderness.
Green – The romaine lettuce is very crunchy and the arugula has a distinctive peppery flavor. For the best presentation, choose a mix of a couple types of vegetables rather than just one variety.
Condiments – We love tomatoes and avocado in this salad, but add your favorite fresh vegetables. Try corn (grilled and cut fresh off the cob!), sliced mushrooms, bacon, hard-boiled eggs, or kalamata olives.
Cheese – Blue cheese has a strong, robust flavor that pairs perfectly with steak. If you don’t like blue cheese, feta or Parmesan are great substitutes.
Steak Salad Dressing
We love the homemade spicy ranch-inspired dressing in the recipe below, but feel free to use your favorite dressing. It’s easy to make and tastes delicious, just blend and enjoy!
Other ingredients to try
Use your favorite steak salad dressing! Dressings with a little Dijon mustard, herbs, or balsamic vinegar go well with beef.
How to make steak salad
This salad is made in a few simple steps but has gourmet-level flavor and presentation!
- Grill the seasoned steak according to the recipe below and set it aside to rest.
- Season lettuce and onions with half of the dressing.
- Add the steak slices on top of the salad with the other ingredients.
- Season with remaining dressing. Garnish with feta or blue cheese and homemade croutons.
To make juicy steaks
- Let the steak come to room temperature before cooking.
- Don’t overcook them, take the steaks off the heat a few degrees earlier as the temperature will continue to rise as they sit.
- Rest at least 5 minutes before cutting.
- Cut the steak across the grain.
For a heartier meal, serve the Steak Salad with Crispy Parmesan Potatoes or a thick slice of Garlic Bread.
Salads eaten as food
Did you make this steak salad? Be sure to leave us a rating and a comment below!
5 of 1 vote ↑ Click the stars to vote now! Or to leave a comment, click here!
Steak Salad is loaded with juicy marinated steak and fresh vegetables, topped with a creamy homemade dressing!
Preparation time 20 minutes
Cooking time 25 minutes
Total time 45 minutes
Preheat oven to 400°F. (see notes for grilling instructions)
Remove the fillets from the fridge and let them rest for 20 minutes at room temperature. While the steak rests, wash and chop the other ingredients.
Rub steak with olive oil and season with salt and pepper or steak seasoning.
Heat a large oven-safe skillet or cast-iron skillet over medium-high heat. Add the steak and saute for 2-3 minutes per side.
Place pan in oven and broil for 10-15 minutes or until steaks reach desired doneness. * See notes
Remove fillets from skillet and baste with 1 tablespoon salted butter. Rest at least 5 minutes before cutting.
Put the romaine, arugula and onion in a large bowl and add half of the dressing. Stir to combine.
Cut the steak after it has rested. Place it on top of the salad with the other ingredients.
Season with remaining dressing.
To grill steaks:Preheat grill to medium-high heat. Add the fillets to the grill and cook for 5-6 minutes. Flip the fillets and cook for another 6 to 8 minutes or until they reach 135°F or desired doneness. (* See notes).
Optional Ingredients:Hard-boiled eggs, bacon, croutons, grilled corn, cucumbers For best results, use an instant-read thermometer to make sure steaks don’t overcook. I remove the steaks from the grill a few degrees before they reach the desired temperature while they continue to cook while resting. The FDA recommends a minimum temperature of 145°F with a 3-minute break. Rare: 125°F Medium-Rare: 135°F Average: 145°F Average Good: 155°F 5 out of 1 vote ↑ Click the stars to rate now! Or to leave a comment, click here!
Calories: 654 | Carbs: 11g | Protein: 29g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated fat: 10g | Monounsaturated fat: 26g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 387mg | Potassium: 860mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1143 IU | Vitamin C: 27mg | Calcium: 157mg | Iron: 3mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Salad, Side Dish Of American Cuisine
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