This steak salad is the ultimate main dish salad! It’s loaded with juicy steak, fresh veggies, corn, avocado, pickled red onions and blue cheese. Recipe includes instructions for how to grill the steak or cook it on the stove.
A Steak Salad You’ll Crave
I just love a big, satisfying salad for dinner and this steak salad tops my list of favorites, along with my Grilled Chicken Salad, Taco Salad and Chicken Caesar Salad. This recipe has become such a staple in our dinner rotation this summer, and I know we’ll continue to enjoy it year-round.
The combination of flavors in this steak salad recipe is spot-on. Peppery arugula complements the savory steak, while pickled red onions add a tangy crunch and a simple red wine vinaigrette ties all the flavors together. Blue cheese adds depth and cuts the richness of the steak. Skip the restaurant and make this delicious salad at home, you’ll be glad you did!
Ingredient Notes
This salad has a satisfying mix of protein and veggies, with big, bold flavors in every bite. Here are some notes about key ingredients:
- Steak: You can use any type of steak you enjoy in this recipe. My top choice is New York strip, since it’s tender, buttery and doesn’t need a marinade, just a simple sprinkle of garlic powder, salt and pepper. Other good options include sirloin, ribeye, flank or skirt steak. Flank or skirt benefit from a soak in my flavorful Steak Marinade. If you have leftover steak, this salad is a great way to enjoy it!
- Arugula: I love the contrast of the peppery arugula with the rich steak. If you’re not a fan of arugula, mixed greens make a good substitute.
- Cucumber: Crisp and refreshing! Sugar snap peas are also delicious on this salad.
- Corn: If you have a few extra minutes, the charred flavor of Grilled Corn is excellent here. Need a quick option? Canned corn works well, too.
- Cherry Tomatoes: Sweet and juicy, plus they add a pop of color.
- Avocado: Any salad is better with avocado!
- Pickled Red Onions: The tangy crunch of these quick Pickled Red Onions is so good in this salad. Or you can use thinly sliced raw red onion.
- Blue Cheese: Creamy, pungent blue cheese is a classic choice for a steak salad. If the flavor is too strong for you, use goat cheese or feta instead.
What Dressings are Best for Steak Salad
For a steak salad, go with a tangy vinaigrette dressing to balance out the richness of the steak. My two favorite dressings for this steak salad are a Red Wine Vinaigrette, or a Balsamic Vinaigrette. Go for the red wine vinaigrette if you want something a bit more punchy, use the balsamic vinaigrette if you want a slightly sweeter dressing.
How to Make a Steak Salad
Plus, my best tips for making it!
- Let the steak come to room temperature for 30 minutes. This helps it to cook evenly. While you wait, you can prep the other salad components.
- Make the dressing. Whisk together the dressing ingredients in a small bowl or jar.
- Cook the steak. Season both sides with garlic powder, salt and pepper. I like to grill the steak, or you can cook it in a cast iron skillet on the stove. I’ve included full instructions for both methods in the recipe card below. Use an instant read thermometer to tell when it’s done. I recommend cooking it to 140° F for medium. Let the steak rest for 5-10 minutes, then slice it against the grain to keep it tender.
- Assemble the salad. Add your greens to your salad bowl. Top with the sliced steak, cucumber, corn, tomatoes, avocado, pickled red onions and blue cheese. Drizzle on the dressing and enjoy!
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
The Best Steak Salad
Ingredients
For the Steak:
- 1.25 pounds steak (New York strip, sirloin, ribeye, flank or skirt steak)
- ¼ teaspoon garlic powder
- salt and pepper, to taste
Red Wine Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 pinch fine sea salt
Remaining Ingredients:
- 6 ounces baby arugula and/or mixed greens, 6-8 cups
- ½ English cucumber, or 2 Persian cucumbers, sliced
- 1 cup grilled or canned corn
- 1 cup cherry tomatoes, halved
- 1 avocado, pitted, peeled and sliced
- ⅓ cup pickled red onions, or thinly sliced red onion
- ⅓ cup crumbled blue cheese, can sub feta or goat cheese
Instructions
Season Steak
- Let the steak come to room temperature for 30 minutes. (During this time you can make the pickled red onions and salad dressing, wash your greens, etc.)1.25 pounds steak (New York strip, sirloin, ribeye, flank or skirt steak), salt and pepper, ¼ teaspoon garlic powder
- Season both sides of the steak with the garlic powder and a generous sprinkle of salt and pepper.
Make Red Wine Vinaigrette:
- Combine olive oil, red wine vinegar, Dijon mustard, honey and sea salt in a small bowl. Whisk to combine.¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon honey, 1 pinch fine sea salt
Cook Steak
- To grill: Preheat grill to high (450-500° F). Sear steaks over high heat for 2 minutes per side. Then move to indirect heat (or reduce heat to medium) and continue cooking for a few more minutes, until they reach your desired doneness. (See done temps in notes below, take steaks off the heat 5 degrees below your desired temp because the temp will continue to rise as the steak rests.)To cook in a cast iron skillet: Heat pan to medium-high. Add 1 tablespoon of avocado or canola oil to the pan. Cook steaks for 3-6 minutes per side, or to your desired doneness.
- Let steak rest for 5-10 minutes, then slice against the grain.
Assemble Salads
- Divide the arugula and/or mixed greens between 4 salad bowls. Top with the steak, cucumber, corn, tomatoes, avocado, pickled red onions and blue cheese. Drizzle on the red wine vinaigrette and serve.6 ounces baby arugula and/or mixed greens, ½ English cucumber, 1 cup cherry tomatoes, 1 avocado, ⅓ cup pickled red onions, ⅓ cup crumbled blue cheese, 1 cup grilled or canned corn
Notes
- Steak: You can use any type of steak you enjoy in this recipe. My top choice is NY strip, since it’s tender, buttery and doesn’t need a marinade. Other good options include sirloin, ribeye, flank or skirt steak. Flank or skirt benefit from a soak in my flavorful Steak Marinade. If you have leftover steak, this salad is a great way to enjoy it!
- Steak Done Temps: Cook to 130-135° F for medium-rare, 140-145° F for medium, or 150° F for medium-well.
- Dressing: This Balsamic Vinaigrette is also wonderful on this salad.
