Description
This steak salad recipe is juicy, fresh, and packed with flavor in every bite. Tender seared steak, crisp greens, creamy avocado, and a tangy balsamic dressing come together in a quick, satisfying meal that feels restaurant-quality but is easy enough for any night of the week.
Ingredients
Scale
- 10 oz ribeye steak
- 1/2 tsp salt
- Black pepper to taste
- 1 tbsp vegetable or grapeseed oil
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- Pinch black pepper
- Pinch garlic powder
- 1/4 tsp honey (optional)
- 1/4 tsp oregano
- 4 oz mixed greens or romaine
- 1/2 small red onion, thinly sliced
- 1/2 cup cucumbers, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 2 tbsp blue cheese or feta (optional)
Instructions
- In a bowl, whisk together all dressing ingredients and set aside.
- Let the steak sit at room temperature for 30 minutes. Pat dry and season with salt.
- Heat oil in a skillet over high heat. Cook steak about 3 minutes per side.
- Remove and rest for 5 to 10 minutes, then slice thinly against the grain.
- In a large bowl, combine greens, vegetables, and avocado.
- Add sliced steak on top.
- Drizzle with dressing and toss gently before serving.
Notes
Letting the steak rest keeps it juicy. Use high heat for a good sear. Slice against the grain for tenderness. Store dressing separately for meal prep. Adjust cooking time based on steak thickness.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg