This is the fancy bistro steak salad recipe that everyone raves about!
Perfect for hot summer days, in this recipe, juicy strips of steak are served on a bed of greens with veggies, cheese, and a quick creamy dressing.
A healthy and protein-rich salad that makes an excellent lunch or a light dinnertime entree!
A Satisfying Steak Salad
- Easy enough for every day, but elegant enough for a celebration, steak salad is as delicious as it is photo-op worthy!
- The key to this amazing salad recipe is the combination of rich and robust flavors from the peppery arugula, buttery avocado, and tangy cheese.
- The steaks can be cooked on the grill for a hot weather meal or cook steaks on the stovetop. .
- High on nutrition and low on calories and carbs, steak salad can be served as a hearty lunch or fresh easy dinner.
Steak Salad Ingredients
Steaks – Thinner cuts like ribeye, new york strip steak, and strip loin cook quickly. Ribeye is our favorite choice for flavor. Simply season with kosher salt & black pepper or steak seasoning.
Greens – Romaine lettuce has lots of crunch and arugula lettuce has a distinctive peppery flavor. For the best presentation, choose a blend of a couple of types of greens instead of just one variety.
Toppings – We love tomatoes and avocado on this salad but add your own favorite fresh vegetables. Try corn (grill and cut it fresh off the cob!), sliced mushrooms, bacon, 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 cheese or parmesan are great substitutes.
Steak Salad Dressing
We love the zesty ranch-inspired homemade dressing in the recipe below but you can use your favorite dressing. It’s easy to make and tastes delicious, simply whisk and enjoy!
How to Make Steak Salad
This salad comes together in just a few easy steps but has gourmet-level taste and presentation!
- Grill the seasoned steak per the recipe below and set it aside to rest.
- Toss the lettuce & onions with half of the dressing.
- Add steak slices on top of the salad with the remaining ingredients.
- Drizzle with remaining dressing. Garnish with feta or blue cheese crumbles and homemade croutons.
Salads That Eat Like a Meal
Did you make this Steak Salad? Be sure to leave us a rating and a comment below!
- 2 ribeye or striploin steaks 1-inch thick, about 8-12 oz each
- 1 tablespoon olive oil
- salt & pepper to taste or steak seasoning
- 1 tablespoon salted butter
- 1 heart romaine chopped
- 2 cups arugula
- ½ cup red onions thinly sliced
- 2 cups cherry tomatoes halved
- 1 avocado thinly sliced
- ½ cup crumbled blue cheese or feta cheese
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh parsley chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon onion powder
- salt & pepper to taste
- Preheat the oven to 400°F. (see notes for grilling instructions)
- Remove steaks from the fridge and rest 20 minutes at room temperature. While the steak is resting, wash and chop the remaining ingredients.
- Rub steak with olive oil and season with salt & pepper or steak seasoning.
- Heat a large oven-safe skillet or cast iron skillet over medium-high heat. Add the steak and brown for 2-3 minutes per side.
- Place the pan in the oven and roast 10-15 minutes or until steaks reach the desired doneness. *see notes
- Remove steaks from the skillet and top with 1 tablespoon of salted butter. Rest at least 5 minutes before cutting.
- While the steak is cooking in the oven, place the dressing ingredients in a jar with a tight fitting lid and shake well to combine.
- Place romaine, arugula, and onions in a large bowl and add half of the dressing. Toss to combine.
- Slice the steak after it has rested. Place it on the salad with remaining ingredients.
- Drizzle with remaining dressing.
Preheated the grill to medium-high heat. Add the steaks to the grill and cook for 5-6 minutes. Flip steaks and cook for an additional 6-8 minutes or until it reaches 135°F or desired doneness. (*see notes). Optional Toppings:
Boiled eggs, bacon, croutons, grilled corn, cucumbers For best results, use an instant-read thermometer to ensure the steaks do not overcook. I remove the steaks from the grill a few degrees before they reach the desired temperature as they continue to cook while resting.
The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Medium Well: 155°F
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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