Steak Salad Recipe
This flavorful Steak Salad features grilled New York strip steak, vibrant veggies, blue cheese, and fresh herbs tossed in a zesty vinaigrette.
Ingredients
- 2 12-14 ounce New York Strip Steaks
- 3 finely minced garlic cloves
- 4 tablespoons olive oil
- 3 to 4 cups large dice romaine lettuce, rinsed
- 3 to 4 cups spring mix, rinsed
- 3 to 4 cups baby spinach, rinsed
- 1 cup cherry tomatoes, sliced inhalf
- ½ thinly sliced cucumber
- 1 thinly sliced fresno peppers
- 1 peeled, cored, sliced avocado
- 3 to 4 thinly sliced radishes
- 1/2 to ¾ cup crumbled blue cheese
- 1 tablespoon thinly sliced chives
- 2 teaspoons finely minced fresh thyme
- coast salt and freshly cracked pepper to taste
- red wine vinaigrette
Instructions
- Preheat the grill to high heat, between 450°F and 550°F.
- Add the steaks to a plate or bowl and coat them with the minced garlic cloves and olive oil, and rub the ingredients on all sides. Briefly set them to the side.
- In the meantime, prep all the vegetables for the salad.
- Before grilling the steaks, generously season them on both sides with salt and pepper.
- Place the steaks down on the grill and cook them for 1 minute with the grill door closed. Flip them over and cook on the other side for 1 minute with the grill door closed. Then flip them back over and cook for 1 minute before finishing by doing one last flip and cooking for an additional 1 minute. This process will render you a medium-rare internal temperature.
- Rest the steaks for 5 to 7 minutes before slicing.
- Place the lettuce in a bowl or spread it out on a platter.
- Evenly spread the tomatoes, cucumbers, peppers, avocado, radishes, and herbs over top of the lettuce. Gently season everything with salt and pepper.
- Finally, fan out the sliced steak on top and then top off with the cheese and the dressing.
Notes
Remember to rest the steak after it comes off the grill. This is an important part of all of my steak recipes, no matter how the meat is cooked. Resting the grilled steak allows the meaty juices time to soak back into the meat to ensure every bite is tender, flavorful, and never dry.
For the perfect char, make sure your grill is fully preheated before placing the steak on the grates and don’t move it around much once it hits the heat. Flipping the steak every minute helps build a crust without drying out the meat inside.
Cook it to your liking: I like my steak medium-rare, but you can easily cook yours longer (or slightly less) depending on your preference. Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 155°F+ for well-done.
Instead of grilling the steak, you can sear it in a grill pan or cast-iron skillet, or roast it in the oven.
To prepare the toppings ahead of time, wash and chop the veggies (except for the avocado), crumble the cheese, and whisk the dressing together, then keep everything in separate containers in the fridge. The steak can also be grilled a day in advance, then sliced right before serving.
Customize the salad toppings: I’ve given you plenty of topping options in the recipe card, but it’s your salad, so feel free to change up the toppings as you’d like. Pickled red onions, sliced carrots, snap peas, corn kernels, grilled zucchini, roasted potatoes, or croutons are all welcome here.
Change the dressing: Red wine vinaigrette is my go-to, but balsamic vinaigrette, ranch dressing, or blue cheese dressing would also pair well.
Make-Ahead: Serve the assembled steak salad immediately, as the hot steak will wilt the greens quickly.
How to Store: Refrigerate the salad and dressing separately to keep the meat tender and the vegetables crisp. Enjoy the leftovers within 2 to 3 days.
Nutrition
Calories: 517kcalCarbohydrates: 9gProtein: 31gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 92mgSodium: 573mgPotassium: 824mgFiber: 2gSugar: 3gVitamin A: 6185IUVitamin C: 32mgCalcium: 289mgIron: 4mg