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Steak Salad

Steak Salad
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Indulge in this vibrant Steak Salad, a perfect harmony of juicy grilled steak and fresh vegetables, topped with a tangy Dijon vinaigrette. This dish is not only quick to prepare—taking less than 30 minutes from start to finish—but it’s also incredibly versatile.

Ingredients

Scale
  • 1 pound ribeye, sirloin, or strip steak
  • 2 tablespoons olive oil (for steak)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced into thin rounds
  • 1/4 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/2 cup cooked corn kernels (grilled works well)
  • 1/4 cup toasted nuts
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Remove the steak from the fridge for 30 minutes before grilling. Season with olive oil, salt, pepper, garlic powder, and smoked paprika.
  2. Preheat the grill to medium-high heat. Grill the steak for 3–5 minutes per side for medium-rare; adjust for desired doneness.
  3. Rest the steak for about 10 minutes before slicing against the grain.
  4. Whisk together dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
  5. In a large bowl or platter, layer mixed greens topped with cherry tomatoes, cucumber slices, avocado, corn kernels (if using), nuts, and sliced steak. Finish with crumbled blue cheese and drizzle with dressing just before serving.

Nutrition

Find it online: https://weekendsrecipe.com/steak-salad/