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Every time I crave a blend of hearty and fresh, I think of steak salad. It’s a fantastic mix of juicy steak and refreshing greens. The savory strip is marinated with fresh garlic, rosemary, and tangy lemon juice and pairs perfectly with the crunch of lettuce and the creaminess of avocado. You can easily make this steak salad at home, and it’s perfect for lunch or dinner. It’s got all the flavors of a steakhouse salad with a personal touch that makes it truly unique.
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When you’re making this steak salad, don’t skip the marinade – it’s what sets this dish apart. The garlic, olive oil, and fresh rosemary come together to enhance the flavor of the New York Strip steak. Plus, the combination of ripe tomatoes, crumbled blue cheese, and pickled red onions add layers of texture and taste. Whether you’re hosting a dinner party or just want a quick and delicious meal, this steak salad is sure to be a hit.
Why you’ll love this STEAKHOUSE SALAD
- Simple preparation. A basic steak marinade and quick stovetop cooking make this salad convenient for busy weeknights. Plus, you can meal prep separate salad components ahead of time to quickly bring the salad together just before serving.
- Well-balanced meal. The steak adds substantial protein, while the fresh greens and veggies offer vitamins, minerals, and fiber, making this a nutritious and well-rounded meal. If desired, add in a healthy starch like roasted sweet potatoes or hummus pasta.
- Customize to personal preferences. With various toppings and dressing options, you can tailor the salad to suit your taste preferences.
Ingredients to make A simple STEAK SALAD
- New York strip steak: The steak is the centerpiece of the salad. New York strip steak is known for its robust beefy flavor and tenderness, which makes the salad satisfying and hearty.
- Steak marinade: A simple blend of garlic cloves, olive oil, fresh rosemary, shallot, lemon juice, and salt and pepper serves as a steak salad marinade to make the meat tender and flavorful.
- Green leaf lettuce: A bed of your favorite greens, roughly chopped, makes the base of the salad, adding a refreshing crunch and mild, crisp flavor.
- Cherry tomatoes: Adding a burst of juicy sweetness, pop of color, and refreshing texture to the salad.
- Avocado: Sliced avocado adds creaminess, richness, and buttery flavor that complements the fresh ingredients well.
- Blue cheese: Crumbled blue cheese adds a tangy and savory flavor that contrasts nicely with the sweet balsamic dressing.
- Pickled red onions: With their zesty, tangy, and slightly spicy flavor, pickled red onions add a contrasting texture to this steakhouse salad.
- Balsamic vinaigrette: Tying everything together is a basic vinaigrette made of balsamic vinegar, honey, and Dijon mustard.
How to make A STEAK SALAD
This simple salad starts with coating the meat in the marinade. Give it a quick cooking session on the stovetop, and while it rests, assemble the salad. Top it off with a simple 3-ingredient vinaigrette, and before you know it, you can dig into the best steakhouse salad!
Marinade and cook STEAK
- In a medium bowl, whisk together garlic, olive oil, rosemary, shallot, and half of the lemon juice.
- Add the steak to the marinade and toss to coat. Set aside to marinate at room temperature.
- Preheat a cast iron skillet over medium heat. Add the steak and cook undisturbed until seared on the bottom.
- Flip the steak and cook the other side until the steak has cooked to your liking. Remove from heat and let the steak rest.
Make the balsamic salad dressing
- Add balsamic vinegar, honey, Dijon mustard, and the remaining olive oil and lemon juice to a small bowl.
- Whisk the dressing until emulsified.
Assemble your strip steak salad
- Arrange lettuce on a large platter.
- Top with halved tomatoes, red onions, sliced avocado, and blue cheese.
- Slice the steak across the grain and transfer it to the salad.
- Drizzle with balsamic vinaigrette and serve.
Tips for making the best STEAK SALAD
- Allow the steak to come to room temperature. This will help it to cook evenly and help get that sear once you add it to the hot skillet.
- Cook the steak to your preferred doneness. Generally, cook for 2 minutes on each side for a rare steak, 3-4 minutes for medium-rare, and 4-6 minutes for medium well. But the most accurate way to know when your steak is done is to use an instant-read meat thermometer.
- Rest the steak and slice properly. After cooking, tent the steak with foil and let it rest for a few minutes for the juices to redistribute back into the meat. When ready, cut the steak against the grain into thin, bite-sized pieces to keep the meat tender.
- Serve immediately. For best results, drizzle the dressing over the salad just before serving to maintain a crispy texture and fresh flavor. If you are making this ahead of time, hold off on adding pickled red onions, steak, and vinaigrette until you are ready to serve.
Popular substitutions & additions
- Add potatoes. You can double the steak marinade and toss the other half with chopped potatoes. Bake or air fry the potatoes and add to the salad for a heartier meal.
- Use flank steak. If you’re using the oven to roast potatoes, you could switch to using a whole flank steak that gets seared well on a cast iron skillet and finishes cooking in the oven.
- Try other cheeses. Swap out blue cheese for feta or goat cheese. Or try a hard cheese like shaved Parmesan for a nutty flavor.
- Switch up the salad dressing. Give the salad a different flavor profile by tossing it in another vinaigrette. Use this guide on how to make a salad dressing to whip up your own unique combination.
- Add a crunch. Top the salad with toasted pecans, walnuts, almonds, or seeds like sunflower seeds or pepitas for a nutty flavor and crunchy texture.
How to store any leftover steak salad
It’s best to store individual salad components separately in airtight containers. Keep the cooked steak, greens, veggies, pickled onions, and dressing in separate containers to prevent sogginess.
When ready to enjoy, assemble the salad and drizzle the dressing. This steakhouse salad is good with chilled steak, but if you want it warm, gently reheat the meat in a skillet over medium-low heat. Be careful not to overcook the steak to avoid tough meat.
How long will steak salad last in the fridge?
The assembled steak salad will last just a few hours in the fridge before the lettuce wilts and the salad becomes soggy. When the salad’s components are stored separately, you can keep them in the refrigerator for up to 4 days. Keep in mind some ingredients, like avocado, will brown over time.
Frequently asked questions
You can add the steak to the salad chilled or warm; it’s really up to you. I do not recommend adding it hot as it will wilt the lettuce. Experiment with both to find one that you like best.
A New York strip is typically 1 to 1.5 inches in thickness, which means it will cook in a matter of minutes. Use an instant-read meat thermometer for accuracy and insert it into the thickest part of the steak. Cook until the temperature reaches 120°–125° for rare, 130°–135° for medium-rare, 140°–145° for medium, 150°–155° for medium-well, and 160°–165° for well done steak.
You can make individual salad components and store them separately for easy meal prep. Marinate the steak for up to 2 days and keep it in the fridge. The vinaigrette and pickled red onions have a long shelf life, so you can prep those a few weeks in advance. Keep the salad greens, tomatoes, and avocados uncut until ready to serve.
This strip steak salad has it all: vibrant colors, fresh flavors, and satisfying protein. The combination of all the ingredients makes this a flavorful and filling meal, perfect for a work-week dinner or a fancy Saturday night meal.
More salad recipes:
- Spinach Strawberry Salad
- Zucchini Salad
- Nicoise Salad
- Waldorf Salad
- Lebanese Tabbouleh Salad
- Tahini Salad
- Fresh Garden Salad
- Butternut Squash Quinoa Salad
- Kale Pear Salad with Candied Walnuts
- Mediterranean Chopped Salad
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- 2 garlic cloves minced
- ½ cup olive oil divided
- 1 tablespoon chopped fresh rosemary
- 1 small shallot minced
- 1 lemon juiced and divided
- ½ teaspoon salt plus more to taste
- ½ teaspoon pepper plus more to taste
- 1 ½ pounds New York Strip steak
- 2 tablespoons balsamic vinegar
- ½ tablespoon honey
- 1 teaspoon Dijon mustard
- 1 5 ounce container green leaf lettuce (or lettuce of choice), roughly chopped
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- ½ cup crumbled blue cheese
- ½ cup pickled red onions
- In a shallow medium bowl, whisk together garlic, ¼ cup olive oil, rosemary, shallot, half of the lemon juice, salt and pepper. Add the steak, toss to coat and let marinate at room temperature for 20 minutes.
- Preheat a cast iron skillet over high heat for two minutes then add the steak . Cook for 4 minutes undisturbed, then flip and cook for an additional 4 to 5 minutes depending on your desired doneness. If you want a medium-cooked steak, you are looking for an internal temperature of 140˚F. When the steak is cooked to your liking, remove from heat and tent with foil. Let rest for 10 minutes.
- While the steak rests, whisk balsamic vinegar, honey, Dijon and remaining olive oil and lemon juice in a small bowl until emulsified. To assemble, arrange lettuce on a large platter. Top with tomatoes, avocado, blue cheese and pickled onions. Slice the steak across the grain and set on top of the salad. Drizzle with balsamic vinaigrette and serve.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.