Steak Salad

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Steak salad is such an easy dinner idea, that you’ll wonder why you didn’t try it sooner! The steak cooks fast in a pan and tastes delicious topped on a bed of fresh vegetables, salty crumbled blue cheese, and drizzled with balsamic dressing.

Steak Salad Overview

This recipe is so easy, all you’re cooking is a steak and the rest just needs a little chopping and mixing. It’s perfect for lunch or dinner when you want a lighter meal that will still leave you feeling full and satisfied.

First, the steak is pan-seared to perfection. I like mine medium rare but you can easily cook longer depending on your preference.

Homemade salad dressing is one of the easiest recipes to make at home! I love to make a large batch and store half in a mason jar in the fridge for later. This salad dressing couldn’t be easier to make. You’ll notice the difference in how fresh this tastes versus a store-bought container.

Next, a bunch of fresh veggies including mixed greens, cherry tomatoes, cucumber and red onion are chopped up. Everything is drizzled with the balsamic dijon dressing and crumbled blue cheese.

For more easy steak recipes, try our steak and potatoes skillet, easy air fryer steak, or six easy steak marinades.

Recipe Ingredients

For The Steak:

• 2 ribeye striploin or sirloin steak
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 Tbsp vegetable oil

For The Salad:

• 4 cups mixed salad greens
• 1 cup cherry tomatoes – sliced in half
• 1 ½ cups chopped English cucumber – sliced into rounds, then quartered
• ⅓ cup red onion – sliced thin
• ⅓ cup crumbled blue cheese – feta cheese

Balsamic Dijon Dressing:

• ¼ cup balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp honey or maple syrup
• 1 tsp dijon mustard
• 1 minced garlic clove
• ½ tsp salt
• ¼ tsp ground black pepper

How To Make Steak Salad

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Pat 2 ribeye or sirloin steaks dry thoroughly with a paper towel. Season the steaks with ½ tsp salt and ¼ tsp ground black pepper.

STEP 2: Heat a frying pan over high heat. Once hot, add the 1 Tbsp cooking oil and swirl around. Immediately add the steak and cook for 2 minutes. Flip over and cook an additional 2-3 minutes until desired doneness.

STEP 3: Remove to a plate and let sit 5 minutes before cutting. Then slice into thin strips against the grain of the meat.

STEP 4: Add ¼ cup balsamic vinegar, 2 Tbsp olive oil, 2 tsp honey, 1 tsp dijon mustard, 1 minced garlic clove, ½ tsp salt and ¼ tsp ground black pepper to a bowl. Mix everything and set aside.

STEP 5: Add 4 cups mixed greens to a serving bowl. Top with 1 cup chopped tomatoes, 1 ½ cups chopped cucumbers and ⅓ cup sliced red onions.

STEP 6: Add the sliced steak in the center of the salad and sprinkle on the ⅓ cup crumbled blue cheese.

STEP 7: Drizzle just enough salad dressing over top (leave extra dressing for leftovers or future recipe) and serve.

Storing Leftovers

Any leftovers will make a great lunch for the next day. If you plan to have leftovers, keep the veggies separate from the dressing as they will naturally wilt and turn a bit soggy from the moisture.

• REFRIGERATE – Store the meat, salad ingredients, and dressing separately from each other in an airtight container for up to 2 days.
• REHEAT – You can reheat the steak in a frying pan or for 1-2 minutes in the microwave.

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