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This loaded steak salad is one of my favorite hearty-yet-healthy meals. I love pairing tender, lean flank steak with crisp romaine, grilled corn, fresh veggies, and a tangy balsamic dressing. Every bite is packed with bold flavor and satisfying texture—it’s a salad I genuinely look forward to eating!
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Pin ItEasy Flank Steak Salad Recipe
When I’m craving something fresh and filling, this loaded steak salad is always at the top of my list. I start with perfectly marinated flank steak—tender, flavorful, and grilled just right—then slice it thin and layer it over a bed of crispy romaine. From there, I add juicy cherry tomatoes, creamy avocado slices, sharp red onions, sweet summer corn, and a sprinkle of crumbled Greek feta. The whole thing gets finished with a generous drizzle of my favorite balsamic dressing, which brings all the flavors together beautifully.
One of the things I love most about this salad is how easy it is to make it your own. Don’t have feta? Use goat cheese or blue cheese. Swap in whatever greens or veggies you have in the fridge. It’s one of those recipes that’s as flexible as it is delicious, and I come back to it again and again.
Steak Salad Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
For the Steak
- 1 lb. flank steak New York strip or sirloin also work
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tbsp low-sodium soy sauce for gluten free use tamari or coconut aminos
- 2 cloves garlic finely chopped
- 1 tsp crushed red pepper flakes
For the Dressing
- ¼ cup balsamic vinegar
- 2 tsp honey
- 1 clove garlic minced
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp Italian seasoning store-bought or homemade
- Freshly ground black pepper to taste
- 6 tbsp olive oil (¼ cup + 2 tbsp)
For the Salad
- 2 ears corn shucked
- 4 cups shredded romaine lettuce iceberg or spring mix also work
- 1 cup halved cherry tomatoes
- 2 large avocados sliced, or use guacamole
- ½ red onion thinly sliced
- ½ cup crumbled feta cheese
Instructions
For the Steak
- Whisk the olive oil, balsamic, soy sauce, garlic, and red pepper flakes together.¼ cup olive oil, ¼ cup balsamic vinegar, 1 tbsp low-sodium soy sauce, 2 cloves garlic, 1 tsp crushed red pepper flakes
- Place the flank steak in a Ziplock bag and pour the marinade over the meat. Toss to coat and marinate in the fridge for 2 hours.1 lb. flank steak
For the Dressing
- While the steak marinates, make the dressing. Whisk together the vinegar, honey, garlic, Dijon salt, Italian seasoning, and pepper. Slowly pour in the olive oil while whisking. Continue to whisk until combined. Set aside.¼ cup balsamic vinegar, 2 tsp honey, 1 clove garlic, 2 tsp Dijon mustard, ½ tsp kosher salt, ½ tsp Italian seasoning, Freshly ground black pepper, 6 tbsp olive oil
For Assembly
- Heat a grill pan over medium-high heat. Cook the steak for 3-4 minutes per side or to your desired doneness.
- Set it aside on a cutting board to rest for 10 minutes.
- While the steak rests, grill the corn on all sides until charred. Once it is cool enough to handle, cut off the cob.2 ears corn
- Once rested, slice the steak into strips.
- Assemble the salad by arranging the romaine, tomatoes, avocado, corn, onion, and steak on a platter or individual serving plates. Drizzle with dressing and top with feta. Enjoy!4 cups shredded romaine lettuce, 1 cup halved cherry tomatoes, 2 large avocados, ½ red onion, ½ cup crumbled feta cheese
Becky’s Tips
- Be sure your avocados are perfectly ripe. A good creamy avocado without any hint of mushiness or bitterness will make or break this salad.
- Let the steak come to room temperature before cooking.
- Steak Temperature Guide
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Steak Salad Step by Step
Prepare the marinade: Whisk ¼ cup olive oil, ¼ cup balsamic vinegar, 1 tbsp low-sodium soy sauce, 2 cloves garlic, and 1 tsp crushed red pepper flakes together.
Marinate the steak: Place 1 lb. of flank steak in a Ziplock bag and pour the marinade over the meat. Toss to coat and marinate in the fridge for 2 hours.
Make the dressing: Whisk ¼ cup balsamic vinegar, 2 tsp honey, 1 clove garlic, 2 tsp Dijon mustard, ½ tsp kosher salt, ½ tsp Italian seasoning, and freshly ground black pepper. Slowly pour in 6 tbsp of olive oil and whisk until combined. Set aside.
Cook the steak: Heat a grill pan over medium-high heat. Cook the steak for 3-4 minutes per side or to your desired doneness.
Rest and cut: Set the steak aside on a cutting board to rest for 10 minutes. Once rested, cut against the grain into strips.
Grill the corn: While the steak rests, grill 2 ears of corn on all sides until charred. Once it is cool enough to handle, cut off the cob.
Assemble the salad: Assemble the salad by arranging 4 cups romaine lettuce, 1 cup halved cherry tomatoes, 2 avocados, corn, ½ red onion, and steak on a platter or individual serving plates. Drizzle with dressing and top with ½ cup feta. Enjoy!
Grilled Steak Salad Variations
It’s easy to customize this steak to your liking—either by swapping out the protein or using a different dressing. Here are some of our favorite options:
- Grilled salmon
- Grilled chicken breast,
- Shrimp
- Crispy tofu
- Carne asada steak
- Ranch dressing
- Italian dressing
- Sweet and spicy dressing
- Honey mustard dressing
How to Store
I recommend preparing this steak salad recipe fresh for the best taste, but you can store ingredients separately before tossing everything together.
Store leftover steak, salad, and dressing in separate airtight containers in the refrigerator until ready to assemble. The steak will keep for up to 5 days, while the greens and vegetables will keep for 3-5 days. The dressing will keep for up to 2 weeks.
Assemble the salads just before serving. The steak can be added cold or hot to the salads. If serving hot, reheat the steak in the microwave or in a frying pan set over medium-low heat until warmed through.
Serving Suggestions
This steak salad makes a completely healthy meal on its own, but it would also go nicely with homemade breadsticks or my pull apart cheese bread. For an extra festive complement to this already colorful meal, serve it with sweet tea sangria!
