| | | |

Steak Salad

Pin This Recipe!

Jump to Recipe

Steak salad is an excellent dish to switch up your boring steak dinner. The steak combined with dijon vinaigrette and light and crunchy greens, blue cheese crumbles, and flavorful extras creates a robust and dynamic flavor combination that cannot be beaten.

Steak-Salad

Incorporating steak salad with grilled New York Strip steaks will take your steak dinner to the next level. Enjoy steak salad for your next steak dinner, sure to satisfy both yourself and your guests! This easy-to-make salad is sure to be a hit.

I have to admit I love steaks, Filet Mignon, Prime Rib, and Air Fryer Steaks Marinate the steak with the world’s best steak marinate and I’m in heaven.

What you’ll love about this recipe:

  • EASY TO MAKE – This salad is done in under 20 minutes and on the table.
  • HEALTHY – High Protein steak loaded with veggies for all your vitamins.
  • DELICIOUS– Steak, Blue Cheese Crumbles, Veggies, along with the dijon vinaigrette you can’t go wrong your taste buds have an explosion.
Steak-Salad-with-dijon-vinaigrette

Ingredients for Steak Salad

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

  • New York Strip Steak
  • 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
Steak-Salad-Ingredients

Steak Salad Recipe

For the steak salad dressing 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 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 Steak Salad:

  • For the salad:
  • In a large mixing, add the lettuce, 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, and top with the reserved toppings and sliced steak.
  • Drizzle on the desired amount of dressing and sprinkle on the blue cheese. 
  • Serve and enjoy!
  • dijon-vinaigrette
  • Cook-Strip-Steak
  • Mix-Salad
  • Add-Steaks-Strips-to-salad
  • Pour-Vinaigrette

Tips and Tricks

  1. Leave the steaks at room temperature for at least 30 minutes before cooking
  2. Transfer the steaks to a plate and let rest for 5 minutes before slicing.
  3. Strip steak, filet, or flank steak can be used in this recipe. Cooking times will vary depending on the size and type of steak.
  4. Step four in the process

Be sure to check out the full recipe and ingredient list below

steak-salad-on-plate

FAQs about Steaks Salad

To store vinaigrette, should be stored in an airtight container and kept in the refrigerator. It should also be used within a few days after opening. If you plan to keep the vinaigrette for an extended period of time, it is best to freeze it for more extended storage. The vinaigrette may separate as it sits, stir or shake to bring it back together. 

Yes, you can use leftover Steaks for this recipe or Strip steak, filet, or flank steak can be used in this recipe.

Best to store without the dressing. To store left over salad, make sure to keep it sealed in an airtight container and refrigerate it for up to three days. Every time you go to use the salad, be sure to inspect it for any signs of spoilage such as wilting leaves or a sour smell. If the salad looks or smells off, discard it as eating spoiled food can lead to foodborne illnesses.

For steak salad, the best cut of steak is a skirt steak, flank steak, or hanger steak. These cuts of beef have great flavor and are more affordable than some of the other cuts. When cooking these steaks for a salad, it is best to grill them over high heat until they are medium-rare, as they can become chewy if cooked longer. Once they have been cooked, let them rest for a few minutes before slicing and adding them to your salad.

Steak-Salad
Steak-Salad

Steak Salad

Yield: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Steak Salad with Grilled New York Strip Steaks loads of veggies crumbled blue cheese and topped with homemade dijon vinaigrette. This delicious salad is a delicious healthy meal your whole family will enjoy.

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:

    1. 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:

    1. Leave the steaks at room temperature for at least 30 minutes before cooking to take the chill out.
    2. Season the steak with the salt and pepper on both sides.
    3. Heat cast iron grill over high heat until smoking.
    4. Drizzle the olive oil on the pan and grill the steaks for 2-3 minutes on each side (for medium rare)
    5. Transfer the steaks to a plate and let rest for 5 minutes before slicing.

    For the salad:

    1. 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)
    2. 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. 
    3. Serve and enjoy!

    Notes

    For the pickled red onions:

    1. Slice 1 medium sized red onion and place in a bowl or mason jar.
    2. Pour in ¾ cup apple cider vinegar, ¼ cup water, 1 tablespoon sugar, and ½ teaspoon salt.
    3. Stir or shake to combine, cover and refrigerate for at least 30 minutes or up to 3 weeks.
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 331Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 27mgSodium: 1158mgCarbohydrates: 22gFiber: 7gSugar: 13gProtein: 13g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Adventures of a Nurse
    Cuisine: American / Category: Salads

    Pin This Recipe!

    Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *