Steak Salad Recipe
This is the kind of steak salad recipe you make once and crave forever. Tender seared steak, fresh cherry tomatoes, crunchy cucumber, and a zesty homemade dressing — simple, satisfying, and meal-prep friendly!
Servings: 2 servings
Calories: 588kcal
Ingredients
- 12 oz steak top sirloin, striploin, or ribeye (well-marbled for best flavor)
- Salt and freshly ground black pepper to season generously
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tbsp butter for basting the steak (trust me on this)
- 1 garlic clove optional, for basting
- 6 cups crisp lettuce romaine, baby spinach, or a mix
- 1 cup cherry tomatoes halved
- 1/2 English cucumber thinly sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled
- balsamic vinaigrette to serve
Instructions
- Pat the steak dry with paper towels (this helps you get that beautiful sear). Season both sides generously with salt, pepper, garlic powder, and smoked paprika. Let it sit at room temperature for 15–20 minutes — this helps the steak cook evenly.
- Heat a cast iron skillet over medium-high heat until very hot. Add the olive oil, then sear the steak for 3–4 minutes per side, depending on thickness, for medium-rare. In the last minute of cooking, add the butter and smashed garlic and baste the steak with the melted butter for extra flavor and a gorgeous crust.
- Transfer the steak to a plate and rest it for 5–10 minutes before slicing. This locks in all those flavorful juices. Slice against the grain for maximum tenderness.
- In a large bowl, layer your chopped lettuce. Arrange the cherry tomatoes, cucumbers, red onion, and feta around the greens. Place the warm sliced steak on top — let those juices mingle with the greens.
- Drizzle generously with your favorite balsamic vinaigrette or a homemade one (a mix of olive oil, balsamic vinegar, Dijon mustard, and a touch of honey or low-carb sweetener). Toss gently if desired — or serve with dressing on the side.
- Crack over some fresh pepper, maybe a final sprinkle of flaky salt. Serve immediately while the steak is warm and the greens are fresh.
Notes
- Serving Size: Makes 2 generous main-dish servings or 3–4 smaller portions as a side salad.
- Storage: Leftover steak salad (undressed) can be stored in the fridge for up to 2 days. Store the dressing separately in a sealed jar.
- Meal Prep Tip: Keep the steak and salad components separate. Add dressing and sliced steak right before serving to keep it crisp and fresh.
Nutrition
Serving: 1serving | Calories: 588kcal | Carbohydrates: 17g | Protein: 41g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 381mg | Potassium: 1122mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2300IU | Vitamin C: 27mg | Calcium: 176mg | Iron: 5mg | Net Carbs: 13g