Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

If you love a quick, nourishing, high-protein meal that actually feels restaurant-level, this steak salad will become your new go-to. It comes together in under 20 minutes and tastes like something you’d order on a warm summer night out. Juicy, melt-in-your-mouth Ribeye steak, crisp mixed greens, cucumbers, cherry tomatoes, red onion, creamy avocado and a simple homemade balsamic vinaigrette that ties everything together.

A bowl with mixed greens and steak

It is the perfect everyday lunch or weeknight dinner. I often pair it with my zucchini soup or Keto cabbage soup if I want something extra cozy.

I honestly don’t know why this recipe wasn’t on the blog earlier. I make it every few months, especially in summer when grilling season hits. This time I made it on my birthday, and it reminded me how good and foolproof a steak salad can be. If you’re a steak lover like me, you will love this.

Why This Steak Salad Recipe Works

  • I’ve been in a salad era this year. Simple meals, real ingredients, lots of freshness and protein. And this bowl checks all the boxes.
  • The combination is perfect. A high-quality Ribeye cooked quickly in a hot pan. Fresh, crunchy vegetables. A vinaigrette that takes one minute to shake together. Nothing complicated. Nothing fussy.
  • You can cook the steak on the stovetop or grill. Living in the city, I usually sear mine in a pan during the week and save grilling for the weekends. It still comes out amazing every time.
Freshly mixed steak salad served in a wooden bowl with colorful vegetables and sliced steak.

What You Can Use To Make Steak Salad

• Any greens you love. Romaine, arugula, spinach or a mixed blend.
• Any crunchy vegetables you have in the fridge.
• Any dressing you enjoy. Homemade is best, but store-bought works in a pinch. Even plain olive oil and balsamic vinegar will elevate everything.
• Leftover steak is perfect here.
• Add crusty Dutch oven bread or roasted potatoes if you want to turn this into a bigger meal.

I used mixed greens, cucumbers, tomatoes, red onion and avocado. I sprinkled feta, but honestly, blue cheese makes this salad next-level.

What Steak To Use

Use whatever steak you love, but quality matters. In Europe it can be harder to find good marbled cuts, so I go for imported steak when I want guaranteed results.

Thicker steak stays juicier and cooks more evenly. Ribeye is my favorite because it stays tender and full of flavor with almost no effort.

Here are your cut options:

• Ribeye. My top choice. Juicy, flavorful, cooks beautifully in a pan.
• Prime Rib. Another great option, although harder to find.
• Filet Mignon. Tender and perfect if you want something lean and luxurious.
• Sirloin. Works fine, just not as melt-in-your-mouth as Ribeye.
• Flank or Skirt Steak. Thinner cuts. They cook faster and can taste amazing if sliced against the grain and used warm.
• New York Strip. Also great and easy to cook.

Dressing

Balsamic vinaigrette dressing mixed in a glass jar on a sunlit countertop.

Dressing Options

My go-to is a simple balsamic vinaigrette. Olive oil, balsamic vinegar, a tiny bit of sweetener, mustard, garlic and oregano. It works with everything.

Other salads dressings you can use:

• Blue cheese
• Raspberry vinaigrette
• Oil and vinegar
• Apple cider vinaigrette

Close up of sliced steak, cherry tomatoes, avocado, and blue cheese over mixed greens.

What You’ll Need

Steak salad ingredients laid out on a bright kitchen counter, including raw steak, mixed greens, cherry tomatoes, sliced cucumbers, thinly sliced red onion, an avocado, olive oil, balsamic vinegar, mustard, and simple seasonings.

For the steak

  • 10 oz Ribeye steak
  • 1/2 tsp salt
  • Black pepper to taste
  • 1 tbsp vegetable or grapeseed oil

For the dressing

Steak salad being tossed with wooden salad tongs.
  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp Dijon or old fashioned mustard
  • 1/4 tsp salt
  • Pinch of black pepper
  • Pinch of garlic powder
  • 1/4 tsp honey or liquid sweetener (optional)
  • 1/4 tsp oregano

For the salad

2 tbsp crumbled blue cheese or feta, optional

4 oz mixed greens or romaine

1/2 small red onion, thinly sliced

1/2 cup chopped cucumbers

1/2 cup cherry tomatoes, halved

1/2 avocado, sliced

How To Make It

1. Make the dressing

In a small bowl, whisk together 2 tbsp balsamic vinegar, 1/2 tsp mustard, 1/4 tsp salt, a pinch of black pepper, a pinch of garlic powder, 1/4 tsp oregano, 1/4 tsp honey and 1/4 cup olive oil. Set aside or refrigerate for up to one week.

2. Prepare the steak

Raw ribeye steak on a wooden cutting board, ready for seasoning.

Let the 10 oz Ribeye sit at room temperature for about 30 minutes before cooking. Pat dry, season with 1/2 tsp salt.

3. Cook the steak

Heat 1 tbsp oil in a cast iron skillet over high heat. Add the steak and cook for about 3 minutes per side for medium doneness. Adjust time based on thickness.

Seasoned steak searing in a hot skillet with olive oil.

4. Rest and slice

Remove the steak from the pan. Let it rest for 5 to 10 minutes. Slice thinly and season with black pepper.

5. Assemble the salad

In a large bowl, add 4 oz greens, 1/2 cup tomatoes, 1/2 cup cucumbers, 1/2 sliced red onion and 1/2 avocado. Add the sliced steak on top. Drizzle with balsamic vinaigrette and gently toss. Add blue cheese or feta if using.

Warm sliced steak layered over mixed greens, avocado, tomatoes, cucumbers, and red onion in a wooden bowl.

Serve immediately.

Warm sliced steak added on top of a fresh salad with tomatoes, cucumbers, avocado, and red onion.

Tips For Ribeye Steak Salad Recipe

• Salt is enough for seasoning your steak.
• Use a high-smoke-point oil so you can cook the steak hot and fast.
• Make the dressing in advance to save time during the week.
• Add any vegetables you have on hand. This salad is flexible and forgiving.

Steak salad being tossed with wooden salad tongs.
5 from 3 votes

Steak Salad Recipe

Quick and healthy steak salad made with tender Ribeye steak, fresh greens, crunchy vegetables and a simple balsamic vinaigrette. Ready in under 20 minutes and perfect for lunch or dinner.
Prep: 15 minutes
Cook: 6 minutes
Servings: 2
Save Recipe Pin Recipe Comment Print Recipe

Ingredients 

For the steak

  • 10 oz Ribeye steak
  • 1/2 tsp salt
  • Black pepper to taste
  • 1 tbsp vegetable or grapeseed oil
  • For the dressing
  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp Dijon or grain mustard
  • 1/4 tsp salt
  • Pinch black pepper
  • Pinch garlic powder
  • 1/4 tsp honey or liquid sweetener, optional
  • 1/4 tsp oregano

For the salad

  • 4 oz mixed greens or romaine
  • 1/2 small red onion, thinly sliced
  • 1/2 cup chopped cucumbers
  • 1/2 cup cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 2 tbsp crumbled blue cheese or feta, optional

Instructions 

  • Make the dressing: In a bowl whisk together 2 tbsp balsamic vinegar, 1/2 tsp mustard, 1/4 tsp salt, a pinch of black pepper, a pinch of garlic powder, 1/4 tsp oregano, 1/4 tsp honey and 1/4 cup olive oil. Set aside or refrigerate for up to one week.
  • Prepare the steak: Let the 10 oz Ribeye sit at room temperature for about 30 minutes. Pat it dry and season both sides with 1/2 tsp salt.
  • Cook the steak: Heat 1 tbsp vegetable or grapeseed oil in a cast iron skillet over high heat. Add the steak and cook for about 3 minutes per side for medium. Adjust the time depending on the thickness of your steak.
  • Rest and slice: Transfer the cooked steak to a plate and let it rest for 5 to 10 minutes. Season with black pepper, then slice thinly against the grain.
  • Assemble the salad: Add 4 oz mixed greens to a large bowl along with 1/2 cup cucumbers, 1/2 cup cherry tomatoes, 1/2 sliced red onion and 1/2 avocado. Top with the sliced steak. Add 2 tbsp blue cheese or feta if using. Drizzle with the balsamic vinaigrette and toss gently before serving.

Notes

• Let the steak rest for at least 5 to 10 minutes before slicing. This keeps the meat juicy and prevents dryness.
• Use a high heat oil like grapeseed or avocado oil so the steak can sear properly without burning.
• For a lighter salad, skip the cheese or use feta instead of blue cheese.
• For meal prep, store the sliced steak separately from the greens and add dressing right before serving.
• You can grill the steak instead of using a pan. Cook 2 to 3 minutes per side over high heat for a medium Ribeye.
• Romaine and arugula make the salad crisp and flavorful, but mixed greens also work very well.
• If your steak is thinner than 1 inch, reduce the cooking time to avoid overcooking.
• The balsamic vinaigrette keeps in the fridge for up to one week. Shake before using.

Nutrition

Calories: 760kcal, Carbohydrates: 16g, Protein: 35g, Fat: 64g, Saturated Fat: 15g, Cholesterol: 95mg, Sodium: 1204mg, Potassium: 937mg, Fiber: 5g, Sugar: 7g, Vitamin A: 788IU, Vitamin C: 27mg, Calcium: 48mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

More about me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  3. My husband, daughter and I loved this recipe. In fact my daughter, 15 said with enthusiasm “I’d have this meal again!” I will be making this easy to prepare, delicious recipe again. It will go in my meal rotation.

    Reply