Description

This Steak Salad combines tender slices of grilled or pan-seared steak with fresh greens, crisp vegetables, and a flavorful dressing. A hearty, protein-packed dish that’s perfect for lunch or dinner and easy to customize to your taste.

Ingredients

1 lb steak (ribeye, sirloin, flank, or preferred cut)
1 tbsp olive oil
Salt and pepper, to taste
4 cups mixed greens (arugula, spinach, romaine)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, sliced
1/4 cup crumbled blue cheese or feta (optional)
1/4 cup balsamic vinaigrette or preferred dressing

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Instructions

Season the steak on both sides with salt and pepper.
Heat olive oil in a skillet or grill pan over medium-high heat.
Cook the steak for 3–4 minutes per side for medium-rare, or until desired doneness.
Let the steak rest for 5–10 minutes, then slice thinly against the grain.
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and cheese if using.
Top the salad with sliced steak.
Drizzle with dressing just before serving and toss gently to combine.

Notes

Use leftover steak to make prep even faster.Slice steak thinly against the grain for maximum tenderness.Store salad components separately to keep fresh longer.Swap blue cheese for goat cheese or omit for dairy-free option.Try different dressings like chimichurri, lemon vinaigrette, or creamy ranch.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 350
Sugar: 3g
Sodium: 450mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg