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–+ servings
steak salad in a white bowl.

Steak Salad Recipe

Course: Dinner, Salad
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinade Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 4 salads
Calories: 740kcal
Author: Becky Hardin
This hearty and healthy salad is filled with marinated steak, grilled corn, avocado, tomatoes, romaine, and more!
Print Recipe

Equipment

Ingredients

For the Steak

  • 1 pound flank steak
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 cloves garlic finely chopped
  • 1 teaspoon crushed red pepper flakes

For the Dressing

  • ¼ cup balsamic vinegar
  • 2 teaspoons honey
  • 1 clove garlic minced
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon Italian seasoning store-bought or homemade
  • Freshly ground black pepper to taste
  • 6 tablespoons olive oil (¼ cup + 2 tablespoons)

For the Salad

  • 2 ears corn shucked
  • 4 cups shredded romaine lettuce
  • 1 cup halved cherry tomatoes
  • 2 large avocados sliced
  • 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 tablespoon low-sodium soy sauce, 2 cloves garlic, 1 teaspoon crushed red pepper flakes
    steak marinade in a glass bowl.
  • Place the flank steak in a Ziplock bag and pour the marinade over the meat. Toss to coat and mariate in the fridge for 2 hours.
    1 pound flank steak
    flank steak marinating in a ziplock bag.

For the Dressing

  • While the steak marinades, 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 teaspoons honey, 1 clove garlic, 2 teaspoons Dijon mustard, ½ teaspoon kosher salt, ½ teaspoon Italian seasoning, Freshly ground black pepper, 6 tablespoons 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.
    overhead view of flank steak cooking in a cast iron grill pan.
  • 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
    overhead view of 2 ears of corn in a cast iron grill pan.
  • Once rested, slice the steak into strips.
    overhead view of sliced cooked flank steak on a wooden cutting board.
  • 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

Video

Notes

  • Feel free to swap out the flank steak for NY strip or sirloin.
  • Feel free to switch up the dressing or toppings for this salad to suit your tastes.
  • For a gluten-free salad, swap the soy sauce for tamari or coconut aminos.
  • Let the steak come to room temperature before cooking.
  • Let the steak rest for at least 10 minutes before slicing to lock in the juices.
  • Slice the steak across the grain for the most tender steak.
  • 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
Storage: Store steak salad components in separate airtight containers in the refrigerator for up to 5 days. 

Nutrition

Calories: 740kcal | Carbohydrates: 24g | Protein: 31g | Fat: 59g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Cholesterol: 85mg | Sodium: 769mg | Potassium: 1185mg | Fiber: 9g | Sugar: 11g | Vitamin A: 4658IU | Vitamin C: 22mg | Calcium: 174mg | Iron: 4mg