There’s no rule that says a filling, hearty meal has to be heavy. As far as high-protein meals go, our steak salad will sate even the hungriest appetites without losing a smidge of flavor. The robust green salad features an array of creamy, crunchy, sweet and tart toppings, making for a restaurant-worthy meal.
The star of this salad is a perfectly cooked steak, which can be grilled, seared on the stovetop or cooked under the broiler. The most important part of cooking steak is choosing the right cut for any or all of those preparations. There are plenty of types of steak at your local butcher or grocery store, from lean filet mignon to New York strip. But cooking the right cut the right way—and following our tips on how to cook steak—will ensure a perfect steak every time.
Ingredients for Steak Salad
- Steak: This recipe calls for top sirloin or flat iron steak, but you can just as easily go with a ribeye or flank steak. For a ribeye, cook it over dry heat—like a grill or a cast-iron pan—until it reaches your desired temperature. For a flank steak, make sure to cook it over high heat and slice it against the grain when ready to serve.
- Balsamic vinegar: The star ingredient of the marinade and salad dressing is mildly tangy, sweet balsamic vinegar. While the from-scratch dressing is simple to make, you can use a good store-bought balsamic vinaigrette salad dressing instead.
- Bagged salad greens: We suggest using a bag of mixed greens for an easy salad base, but almost any type of lettuce tastes great in this salad. Some of our favorites include crunchy romaine and slightly bitter arugula.
- Avocado: Sliced avocado adds creamy richness and a dose of extra protein and fat, which makes for a more filling salad.
- Cranberries: Sweet-tart cranberries brighten up the richness of the steak salad and add welcome chewiness. A pro tip for salad-making: add a variety of textures.
Directions
Step 1: Set up the marinade
For the dressing, whisk together the balsamic vinegar, olive oil, lemon juice, thyme, salt and pepper. Place the steak and 1/4 cup of the dressing in a resealable plastic bag. Seal the bag and turn to coat the steak with marinade. Refrigerate for eight hours or overnight. Reserve the remaining dressing: Simply cover and refrigerate it until serving time.
Editor’s Tip: To ensure against any contaminating spillage, place the bag with the steak and marinade inside an open container or on a rimmed baking pan. Your fridge, and everything in there, will thank you.
Step 2: Cook the steak
When ready to cook the steak, drain the beef and discard the marinade. Grill the steak, covered, over medium heat. You can also broil it in a pan set 4 inches from the heat source. Cook the meat until it reaches desired doneness (for medium-rare steak, a thermometer should read 135°F; for medium, 160°). That will take about six to eight minutes per side, depending on how thick it is. Let the steak stand for 5 minutes before slicing.
Step 3: Assemble the salads
To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Editor’s Tip: You can also dress the greens before plating the salad. Simply toss the greens in a large bowl with your desired amount of dressing until evenly coated. Plate the greens with the tomatoes, radishes and avocado, sprinkle with cranberries, and top with sliced steak.
Recipe Variations
- Change up the toppings: Plenty of healthy salad toppings pair with steak salad, including crunchy almonds and walnuts, or chopped roasted or raw vegetables, such as broccoli or beets.
- Tweak the vinaigrette: While thyme is a classic match with beef and balsamic, other herbs are tasty in the marinade, too. Try rosemary, marjoram, basil or oregano.
How to Store Steak Salad
Once assembled and dressed, salad leaves don’t keep very well; they’ll get soggy. Undressed lettuce should be dried well and stored in a sealed bag or container in the refrigerator, where it will keep for a few days until it begins to wilt or brown. Leftover dressing should be kept in a jar or tightly covered container in the refrigerator, where it will keep for about a week; shake well before using again. Leftover cooked steak should be kept in an airtight container in the refrigerator. It will keep for up to four days.
Can you freeze steak salad?
Most parts of this steak salad don’t freeze well, including the dressed salad, raw lettuce leaves and marinade. However, you can freeze the cooked steak. Wrap each piece of steak tightly in plastic wrap or foil, then seal it in an airtight freezer bag. The steak will keep for up to three months. Defrost in the refrigerator overnight. Enjoy the steak cold, as a sandwich or salad topper, or gently reheat the steak on low in or on top of the oven to preserve the juiciness.
Steak Salad Tips
How do I keep steak juicy?
Making juicy steak starts at the store. When shopping for the best steaks for grilling, look for a well-marbled steak, which will have plenty of flavor and juiciness. Other tips for a perfectly cooked steak: Don’t cook cold steak straight from the refrigerator, let it lose its chill before cooking. Be sure to allow the steak to sit a few moments after cooking before you slice, so the juices have time to be locked in.
How can I keep steak salad from getting soggy?
Two things tend to make salad leaves soggy. First, putting on the dressing too soon. Try to toss the salad just before eating it. Second, setting hot steak directly onto cold lettuce can make it wilt. Give the steak a few moments to sit before slicing, so it’s not searing hot. You can also use hearty greens such as kale and frisee, which don’t wilt as easily. Try our favorite green salads for more inspiration.
