Steak Salad combines juicy New York strip steak with crisp romaine, spring greens, cucumbers, tomatoes, olives, pickled red onions, and blue cheese. A homemade Dijon vinaigrette brings everything together for an easy, protein-packed lunch or dinner.
This is one of my favorite ways to turn steak into a lighter meal while still keeping it filling. I especially like the combination of the warm sliced steak with the crisp vegetables, tangy pickled onions, and blue cheese.
Why I Love Steak Salad
About the Ingredients ⭐
For the Dijon Vinaigrette
- Dijon Mustard: Gives the dressing a tangy flavor.
- Extra-Virgin Olive Oil: Creates the base of the vinaigrette.
- Apple Cider Vinegar: Adds acidity and brightness.
- Honey: Adds sweetness to balance the vinegar and mustard.
- Garlic: Adds fresh savory flavor.
- Chives: Add a mild onion flavor.
- Salt & Black Pepper: Season the dressing.
For the Steak
- Strip Steaks: Thin-cut steaks cook quickly and stay tender.
- Salt & Black Pepper: Keep the steak seasoning simple.
- Olive Oil: Helps create a good sear on the steak.
For the Salad
- Spring Greens & Romaine: A mix of tender greens and crunchy lettuce.
- Baby Cucumbers: Add fresh crunch.
- Cherry Tomatoes: Add sweetness and color.
- Greek Olives: Add a salty, briny flavor.
- Pickled Red Onions: Add a tangy bite that pairs well with the steak.
- Blue Cheese: Adds a creamy, bold finish.
- Black Pepper: Add to taste before serving.
Be sure to check out the full recipe and ingredient list below
How To Make Steak Salad
Step 1: Whisk together the Dijon vinaigrette ingredients and refrigerate until ready to use.
Step 2: Season the steaks with salt and pepper, then sear for 2–3 minutes per side, or until cooked to your liking.
Step 3: Let the steaks rest for 5 minutes, then slice into thin strips.
Step 4: Toss the romaine and spring greens with the cucumbers, tomatoes, olives, and pickled red onions.
Step 5: Top with sliced steak and blue cheese, then drizzle with Dijon vinaigrette and serve.
Tips I Found Helpful 💙
- Let the steak rest: Give it about 5 minutes before slicing so the juices stay in the meat.
- Slice against the grain: This keeps the steak tender and easier to eat in the salad.
- Chill the dressing: Make the Dijon vinaigrette first so the flavors have time to blend.
- Keep the greens dry: Dry the lettuce well after washing so the dressing coats it instead of becoming watery.
- Dress just before serving: Wait until you’re ready to eat so the greens stay crisp.
Frequently Asked Questions
More Salad Recipes I Love 💙
Steak Salad
Ingredients
For the dijon vinaigrette:
- ¼ Cup Dijon Mustard
- ¼ Cup Extra-Virgin Olive Oil
- ¼ Cup Apple Cider Vinegar
- 3 Tablespoons Honey
- 2 Garlic Cloves, Grated
- 1 Tablespoon Chopped Chives, Fresh
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
For the steak:
- 2 Thin Cut Strip Steaks
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Tablespoon Olive Oil
For the salad:
- 5 Ounces Spring Greens Mix
- 2 Heads Romaine Lettuce, Chopped and Washed
- Freshly Grated Black Pepper, To Taste
- 2 Baby Cucumbers, Chopped
- 1 Cup Cherry Tomatoes, Sliced In Half Lengthwise
- ½ Cup Greek Olives
- ½ Cup Pickled Red Onions **See Notes**
- ¼ Cup Crumbled Blue Cheese
Instructions
For the dijon mustard vinaigrette:
- In a small mixing bowl, whisk together all the vinaigrette ingredients until the olive oil is fully incorporated. Cover and refrigerate until ready to use.
For the steak:
- Leave the steaks at room temperature for at least 30 minutes before cooking to take the chill out.
- Season the steak with the salt and pepper on both sides.
- Heat cast iron grill over high heat until smoking.
- Drizzle the olive oil on the pan and grill the steaks for 2-3 minutes on each side (for medium rare)
- Transfer the steaks to a plate and let rest for 5 minutes before slicing.
For the salad:
- In a large mixing, add the lettuces, black pepper, cucumbers, tomatoes, olives and pickled red onions. (reserves some of the cucumbers, olives and red onions for topping)
- Transfer the salad to a large platter or plate, top with the reserved toppings and sliced steak. Drizzle on desired amount of dressing and sprinkle on the blue cheese.
- Serve and enjoy!
Notes
Let the steak rest for 5 minutes before slicing, then cut it thinly against the grain. Add the vinaigrette just before serving to keep the greens crisp.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 27mgSodium: 1158mgCarbohydrates: 22gFiber: 7gSugar: 13gProtein: 13g
