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.
Servings: 2
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
