The Best Steak Salad

Steak salad with pickled red onions, corn, avocado, blue cheese and red wine vinaigrette.

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from kristineskitchenblog.com

This steak salad is the ultimate main dish salad! It's loaded with big, bold flavors: juicy steak, fresh veggies, corn, avocado, pickled red onions and blue cheese. A simple red wine vinaigrette dressing ties it all together. A summer dinner you'll make again and again!

Prep Time20

Cook Time10

Total Time30

Servings: servings

Calories: 605kcal

Author: Kristine Rosenblatt

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.

Nutrition

Nutrition information is only an estimate.