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steak salad on white plate with white container of balsamic dressing
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5 from 3 votes

Steak Salad Recipe

Steak salad pairs juicy steak with salad greens, tomatoes, goat cheese, and balsamic dressing for a restaurant-quality lunch or dinner at home!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American, Mediterranean
Diet: Gluten Free
Servings: 6 cups
Calories: 129kcal
Author: Traci

Ingredients

  • 4 cups Spring Mix
  • ⅓ pound Cooked Steak see grilling instructions below
  • ½ cup Cherry Tomatoes halved
  • ⅓ cup Goat Cheese crumbled
  • ¼ cup Red Onion sliced thinly
  • ¼ cup Cucumber sliced thinly
  • Fresh Parsley chopped

Balsamic dressing

  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Honey
  • Salt and Black Pepper to taste

Instructions

Grab instructions for cooking steak in recipe footnotes

  • Prep fresh produce and make the dressing up to a day in advance.
  • Assemble the salad ingredients on a serving platter or individual plates. Start with a layer of SPRING MIX, then top with COOKED STEAK, TOMATOES, GOAT CHEESE, ONIONS, CUCUMBERS, and FRESH PARSLEY. Cover and refrigerate until ready to serve.
  • To make the dressing, whisk or blend BALSAMIC VINEGAR, OLIVE OIL, DIJON, and HONEY. Season with SALT and PEPPER, and set aside.
  • To serve, dress the salad and enjoy!

Notes

How to grill steak for steak salad
  2. Season the steak with salt, pepper, and any desired seasonings. Rest it at room temperature for 30 minutes.
  3. Preheat your grill to moderately high heat.
    Grill the steak for 3-4 minutes per side for medium-rare, or adjust cooking time to your preferred level of doneness.
    Let the steak rest for a few minutes before slicing thinly against the grain.
    Use the grilled steak to top your salad and enjoy!
Recipe tips:
  • Cooked Steak: Cut away and discard any fat pieces, then slice the steak into thin, bite-sized pieces.
  • Prep ahead: all of the components for steak salad can be prepped a day or two in advance and refrigerated in airtight containers.
  • Dressing and serving: Dress the salad right before serving to prevent the lettuce from wilting. You can even let guests dress their own portions.
  • Storage: It's best to finish any dressed salad promptly. However, any salad components that aren't dressed can be refrigerated for a few days.

Nutrition

Serving: 3cups | Calories: 129kcal | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 83mg | Potassium: 214mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 559IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg