Steak Salad Recipe
This hearty and healthy salad is filled with marinated steak, grilled corn, avocado, tomatoes, romaine, and more!Step-by-step photos can be seen below the recipe card.
Servings: 4 salads
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
Video
Notes
- 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
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