Steak Salad
Updated Feb 23, 2026
Steakhouse-style Steak Salad made with a quick-marinated strip steak, pickled onions, and a balsamic-Dijon vinaigrette.
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Steak Salad is soo good!
Every time I crave a blend of hearty and fresh, I think of steak salad. I like to use NY strip steak, and I do a quick marinade with garlic, rosemary, shallot, olive oil, and lemon, which adds flavor without needing hours. While it rests, I whisk together a simple balsamic vinaigrette with Dijon and a little honey. Then I build the steak salad, starting with green leaf lettuce, and followed by cherry tomatoes, avocado, blue cheese, and pickled red onions topped with thinly sliced steak. The pickled onions are my favorite part because they cut through the richness of the steak and cheese and keep the whole salad from feeling heavy.
Happy Cooking!
– Yumna
Steak Salad Ingredients
- Strip steak: I like New York strip because it has good flavor and stays tender when sliced thin. Ribeye works too if you want something richer. If the steak is thick, let it sit at room temperature before cooking so it cooks more evenly.
- Steak marinade: You can either use your favorite store-bought steak marinade, or you can combine a simple blend of garlic cloves, olive oil, fresh rosemary, shallot, lemon juice, salt, and pepper. Fresh rosemary is best here. If you don’t have it, thyme is a good swap. Dried rosemary works in a pinch, just use about half the amount and crush it between your fingers first. Feel free to adjust quantities to taste!
- Green leaf lettuce: I use green leaf lettuce because it’s sturdy but still soft. Romaine or arugula are great alternatives. If using arugula, expect a more peppery bite.
- Cherry tomatoes: Grape tomatoes work the same way. If using larger tomatoes, remove the seeds so the salad doesn’t get watery.
- Avocado: Look for a soft, ripe avocado, if you can!
- Blue cheese: Crumbled blue cheese is a classic steak salad ingredient, but if you’re not a fan, you can skip it or sub feta or shaved parmesan work if blue cheese isn’t your thing.
- Pickled red onions: You can buy store-bought onions or pickle your own!
- Balsamic vinaigrette: You can purchase bottled vinaigrette if you like, or simply combine balsamic vinegar, honey, and Dijon mustard.
How to Make Steak Salad
Assemble the Salad
Steak Salad Recipe
Steak Salad with New York strip, cherry tomatoes, avocado, blue cheese, and pickled red onions with balsamic vinaigrette.
Ingredients
- 2 garlic cloves minced
- ½ cup olive oil divided
- 1 tablespoon fresh rosemary chopped
- 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 onions
Instructions
- 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.
Equipment
Notes
My Top Tip: After cooking, tent the steak with foil and let it rest for a few minutes for the juices to redistribute back into the meat, before slicing.
Storage: When dressed, steak salad will last for a few hours in the fridge. For longer storage, store individual salad components such as cooked steak, greens, veggies, pickled onions, and vinaigrette separately in airtight containers for up to 4 days, and assemble when you’re ready to eat.
Nutrition
Calories: 749kcal, Carbohydrates: 16g, Protein: 41g, Fat: 58g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 32g, Cholesterol: 149mg, Sodium: 892mg, Potassium: 1078mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1099IU, Vitamin C: 39mg, Calcium: 165mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Allow your steak to come to room temperature before cooking. This will help your meat cook evenly and it’ll give you that sear once you add it to the hot skillet.
- Slice your meat against the grain. When you’re ready, cut your 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’re making this salad ahead of time, hold off on adding pickled red onions, steak, and vinaigrette until you’re ready to serve.
Serving Ideas
- Pair with potatoes. I love potatoes in all forms alongside this steak salad. Try my air fryer French fries, my baked potato wedges, or even my roasted sweet potatoes.
- Add classic steakhouse sides. If you want to lean into the steakhouse vibe, you can also pair this steak salad with sauteed spinach, Caesar salad, or mac & cheese.
FAQs
How do I know when my steak is cooked through?
A New York strip steak 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.
