Steak Salad

This recipe is a hearty salad made with tender steak, crisp greens, and a simple dressing that pulls everything together. People love it because it feels filling and comforting while still staying fresh and light. Steak salad works well for busy evenings, relaxed family meals, or colder nights when you want something warm but not heavy. It’s easy to prepare and doesn’t need many ingredients, which keeps cooking stress low. I usually season the steak simply, cook it until just tender, and let it rest while I get the salad ready. The balance of warm and cool makes every bite satisfying.

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Why You Will Love This Recipe

This dish brings together bold flavor and everyday ease. The steak adds warmth and richness, while the fresh vegetables keep things balanced and cozy. It’s weeknight-friendly and flexible, so you can change greens or toppings without extra work. Leftovers store well and can be turned into quick lunches the next day, which helps stretch your budget. This steak salad also feels crowd-pleasing, making it a reliable choice when you want one dish that works for different tastes. It’s comforting without being heavy, simple without feeling boring, and easy enough to keep in your regular meal rotation.

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Ingredients

Tip: Choose a tender cut like sirloin or ribeye for the juiciest texture and easy slicing.

  • Steak – 400 g
  • Olive oil – 2 tablespoons
  • Salt – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Mixed salad greens – 4 cups
  • Cherry tomatoes, halved – 1 cup
  • Cucumber, sliced – 1 cup
  • Red onion, thinly sliced – ¼ cup
  • Lemon juice – 2 tablespoons
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Instructions

Step 1: Preparation
Pat the steak dry and season both sides with salt and pepper. Let it rest briefly while you wash and dry the greens, slice the vegetables, and keep everything ready for easy assembly.

Step 2: Main Cooking Process
Heat olive oil in a pan until warm and slightly shimmering. Place the steak in the pan and cook until a deep color forms outside and it feels firm but still tender to touch.

Step 3: Combining Ingredients
Remove the steak from heat and let it rest so juices settle. Arrange greens, tomatoes, cucumber, and onion in a bowl while the steak cools slightly for slicing.

Step 4: Finishing & Final Simmer
Slice the steak thinly and place it over the salad. Drizzle with lemon juice and remaining oil, tossing gently until everything looks lightly coated and fresh.

Why This Recipe Works for Busy Days

This recipe keeps things simple and fast. You can cook the steak ahead, prep vegetables earlier, and assemble everything when needed. It’s great for Pinterest cooks who like meals that hold up well and feel reassuring later.

Tips & Tricks

  • Let the steak rest before slicing. Cutting too soon releases juices and can make it dry instead of tender.
  • Slice against the grain for softer bites. This small step improves texture without changing cooking time.
  • Don’t overdress the salad. Too much dressing can weigh it down and hide the fresh flavors.
  • Use a hot pan. A warm surface helps create a good crust and keeps the steak juicy inside.

Variations

Meaty Version
Add grilled chicken or turkey slices along with the steak. It makes the salad more filling and works well for larger family meals.

Vegetarian Option
Replace steak with roasted mushrooms or grilled halloumi. They bring warmth and texture while keeping the salad comforting.

Ingredient Swap
Use spinach or arugula instead of mixed greens. Each gives a slightly different flavor but works just as well.

Flavor or Herb Boost
Add fresh parsley or basil on top. Herbs brighten the salad without changing the simple feel.

Serving Suggestions

  • Simple Dinner Plate – Serve with warm bread for an easy, filling meal.
  • Family-Style Bowl – Place everything in one large bowl for sharing at the table.
  • Light Lunch Option – Enjoy smaller portions with extra greens.
  • Cozy Evening Meal – Pair with roasted vegetables for warmth.

Storage Instructions

  • Fridge Storage
    Store steak and salad separately in airtight containers for up to two days. This keeps textures fresh.
  • Reheating
    Warm the steak gently in a pan or microwave. Avoid heating the greens.
  • Freezing
    Freezing is not recommended for fresh vegetables, but cooked steak alone can be frozen.
  • Make-Ahead Tips
    Cook the steak ahead and slice just before serving for best texture.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Rest Time: 5 minutes
  • Total Time: 30 minutes

Nutrition Information

Each serving contains about 420–480 calories. Protein ranges from 30–35 grams per serving. This dish also provides iron and vitamin C. Values are estimates and may vary by ingredients and portion sizes.

FAQs

Yes, keep steak and salad separate.

Cutting the steak too soon.

Yes, any leafy greens work.

It may be overcooked or sliced wrong.

Up to two days refrigerated.

Conclusion

This steak salad is meant to feel flexible, filling, and easy to return to whenever you want something comforting but fresh. You can adjust the vegetables, change the dressing, or use different cuts based on what you have. It works for busy days and relaxed evenings alike, without asking for much effort. Steak salad fits naturally into everyday cooking, offering warmth, balance, and a simple kind of comfort that feels just right at the table.

Steak Salad
Print

Steak Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

450

kcal

Tender steak served over crisp greens with a simple dressing. Easy to make, filling, and perfect for everyday meals.

Ingredients

  • Steak – 400 g

  • Olive oil – 2 tablespoons

  • Salt – ½ teaspoon

  • Black pepper – ½ teaspoon

  • Mixed salad greens – 4 cups

  • Cherry tomatoes – 1 cup

  • Cucumber – 1 cup

  • Red onion – ¼ cup

  • Lemon juice – 2 tablespoons

Directions

  • Season steak with salt and pepper.
  • Heat oil in a pan and cook steak until tender.
  • Let steak rest, then slice thinly.
  • Arrange vegetables in a bowl.
  • Add steak on top.
  • Drizzle with lemon juice and oil, then serve.

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