Healthy Steak Salad Recipe

I just made what I swear is the Best Steak Salad and now my boring weeknight dinner is restaurant-level on a plate.

I adore this bowl of Best Steak Salad because it’s loud, green, and refuses boring. I’m obsessed with the char and the snap of pepper on a good cut, and how the avocado cools things down.

It’s my go-to when I want a proper meal that still feels light. Easy Steak Salad?

Yes, please. I love that each forkful hits meat, greens, tomato, and that sharp twang from red onion.

Makes me actually want salad for dinner. No guilt, just juicy steak, creamy avocado, crunchy bits.

I’ll keep making it until I stop craving it every single week, no lie.

Ingredients

• Skirt or flank steak: hearty protein, juicy and satisfying.
• Mixed greens: light base, adds vitamins and leafy texture.
• Cherry tomatoes: pops of sweetness and bright color.
• Cucumber: cool crunch, keeps it fresh and hydrating.
• Red onion: sharp bite, cuts through the richness.
• Avocado: creamy richness that feels indulgent but healthy.
• Feta or goat cheese: salty tang, a little decadent.
• Olive oil (dressing): smooth mouthfeel and good-for-you fats.
• Balsamic vinegar: a tangy lift, a tiny sweet note.
• Dijon mustard: adds zip and ties the dressing together.
• Garlic: punchy aroma, makes the dressing more interesting.
• Honey or maple: optional sweetness, balances the acidity.
• Kosher salt and black pepper: basic seasoning, essential flavor boost.
• Olive oil (cooking): helps sear steak and brown nicely.
• Fresh herbs: bright herbal lift, makes it feel homemade.
• Toasted nuts or seeds: crunchy finish, extra texture and protein.

Ingredient Quantities

• 1 lb skirt or flank steak, trimmed (about 450 g)
• 6 cups mixed salad greens (spinach, arugula, romaine), loosely packed
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, sliced
• 1/2 small red onion, thinly sliced
• 1 ripe avocado, sliced or cubed
• 1/3 cup crumbled feta or goat cheese
• 2 tbsp olive oil for dressing
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp honey or maple syrup (optional, for a touch of sweetness)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1 tbsp olive oil for cooking the steak
• Fresh herbs like 1 tbsp chopped parsley or cilantro (optional)
• 1/4 cup toasted nuts or seeds, like almonds or pumpkin seeds (optional for crunch)

How to Make this

1. Take the steak out of the fridge 20 to 30 minutes before cooking so it comes closer to room temp, pat it dry, rub with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper; this helps it sear better.

2. While the steak rests, whisk together the dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 clove minced garlic, 1/2 tsp honey or maple syrup (if using), and a pinch of salt and pepper; taste and adjust — you want a bright, balanced vinaigrette.

3. Heat a heavy skillet or grill pan over medium high heat until very hot. If using a cast iron, let it get smoking hot for a nice crust.

4. Sear the steak 3 to 5 minutes per side for medium rare depending on thickness, less for thin flank/skirt, more for thicker pieces; use an instant read thermometer if you have one: aim for about 125 to 130 F for medium rare, 135 F for medium. Don’t overcrowd the pan.

5. Transfer the steak to a cutting board and let it rest 5 to 10 minutes so juices redistribute. Slice thinly against the grain for tender bites.

6. Meanwhile assemble the salad: toss 6 cups mixed greens, 1 cup halved cherry tomatoes, 1 sliced cucumber, 1/2 small thinly sliced red onion, and the avocado cut into slices or cubes. Add 1/3 cup crumbled feta or goat cheese.

7. Drizzle most of the vinaigrette over the salad and toss gently to coat. Save a little dressing to finish after you add the steak so it doesnt get soggy.

8. Arrange the sliced steak over the salad, sprinkle 1 tbsp chopped fresh herbs like parsley or cilantro if using, and scatter 1/4 cup toasted nuts or seeds for crunch. Taste and add more salt or pepper if needed.

9. Finish with the remaining dressing and serve right away so the greens stay crisp and the steak is still slightly warm.

Equipment Needed

1. Heavy skillet or grill pan (cast iron is best for a crust)
2. Sharp chef knife and a cutting board
3. Instant-read meat thermometer (super helpful)
4. Tongs for flipping the steak
5. Mixing bowl and a whisk or fork for the vinaigrette
6. Large salad bowl and salad serving spoon or tongs
7. Measuring spoons and a small measuring cup or spoon for oil/vinegar
8. Paper towels and a plate or tray to rest the steak on

FAQ

Healthy Steak Salad Recipe Substitutions and Variations

• 1 lb skirt or flank steak: try sirloin, hanger steak, or for a vegetarian swap use grilled portobello caps or firm tofu instead.
• 6 cups mixed salad greens: substitute baby kale, shredded romaine, or a mix of arugula and radicchio if you want more bite.
• 1/3 cup crumbled feta or goat cheese: use shaved Parmesan, crumbled blue cheese, or a vegan feta alternative.
• 1 tbsp balsamic vinegar (in dressing): swap with red wine vinegar, fresh lemon juice, or apple cider vinegar for a brighter flavor.

Pro Tips

1) Let the steak warm up longer if your kitchen is cold, like 30 to 40 minutes. Cold meat shocks the pan and you won’t get that good crust, and drying it with paper towels right before searing helps even more.

2) Use an instant read thermometer, not guesswork. Pull at 125 to 130 F for medium rare because it will climb a few degrees while resting. If the steak is thin cut it faster, if it’s thicker give it a minute or two more. Slice against the grain into thin strips right after resting, thicker slices make it chewier.

3) Toss the greens with most but not all the dressing. Coat them lightly so they stay crisp, then add a little extra on top when you plate so the warm steak wakes the flavors up. If your dressing tastes flat, a tiny pinch of salt or a squeeze of lemon will brighten it instantly.

4) Add texture and contrast: quickly toast nuts or seeds in a dry pan until they smell toasty, and salt them right away. If you like a creamy pop, fold the avocado into a little lemon juice before adding so it doesn’t turn gray.