Steak Salad

This steak salad is a complete and satisfying meal that’s full of flavor and texture. It features tender, seasoned flank steak served over a bed of fresh greens and vegetables, all brought together with a zesty, creamy avocado dressing.

Ready in about 35 minutes, this recipe is great for a weeknight dinner. It’s a wonderful way to enjoy a hearty salad that eats like a main course, balancing rich protein with crisp, fresh ingredients.

Why will you love Steak Salad?

It’s a balanced meal. You get protein from the steak and beans, healthy fats from the avocado, and plenty of vitamins from the fresh vegetables.

The steak cooks fast. Searing the flank steak takes less than 10 minutes, making it a quick main component for your meal.

The homemade dressing is simple. Making your own avocado-cilantro dressing in a food processor is quick and results in a fresh, vibrant flavor.

Steak Salad Ingredients

• Flank Steak: If you can’t find flank steak, skirt steak or sirloin are good alternatives. Be sure to adjust the cooking time based on the thickness of the cut.

• Cotija Cheese: Feta is a great substitute if you can’t find Cotija. It provides a similar salty, crumbly texture.

• Agave: Honey works just as well to add a touch of sweetness to balance the lime juice in the dressing.

• Pumpkin Seeds: Toasted sunflower seeds or slivered almonds can be used instead for a different kind of crunchy topping.

Exact quantities are in the recipe card below.

How to Make Steak Salad

Step 1: Make the Creamy Dressing

Start by preparing the dressing so the flavors can meld. Combine all dressing ingredients, except for the oil, in a food processor and blend until smooth. Then, with the machine running, slowly drizzle in the oil to create a creamy emulsion. Place the finished dressing in the fridge to keep it cool.

Step 2: Cook the Steak

Season the flank steak with a simple rub of spices, lime, and oil. Sear it in a hot skillet for about 4 to 5 minutes on each side for a nice crust and a medium-rare center. The most important step is to let the steak rest on a cutting board for 10 minutes after cooking to ensure it stays juicy.

Step 3: Assemble the Salad

While the steak is resting, build your salad. Arrange the greens and all the chopped vegetables on a large platter. Once rested, slice the steak against the grain and place it on top of the salad. Garnish with cheese and seeds, and serve with the dressing.

What to Serve with Steak Salad

This salad is a complete meal on its own. If you’d like an extra side, you could serve it with warm cornbread.

Helpful Tricks for Steak Salad

For food safety, cook steak to a minimum internal temperature of 145°F (63°C) for medium-rare, followed by a 3-minute rest. Use a meat thermometer for accuracy.

The dressing can be made up to 2 days in advance. Store it in an airtight container with plastic wrap pressed against the surface to prevent browning.

To save time, you can chop the vegetables (except for the avocado) a day ahead and store them in an airtight container in the fridge.

How to Store and Freeze Steak Salad

Store leftover components separately for best results. Keep the steak, dressing, and salad greens in separate airtight containers in the refrigerator for up to 2 days. The assembled salad does not store well and is best eaten fresh.

Steak Salad Recipe FAQs

Can I use a different cut of steak?

Yes, sirloin or skirt steak are both excellent choices for this salad. You may need to adjust the cooking time depending on the thickness of your steak to reach your desired doneness.

Can I make this salad ahead of time?

You can prepare the components in advance. The dressing can be made and stored for up to 2 days. You can also cook the steak ahead of time and slice it cold. Chop all vegetables except the avocado and store them in the fridge. Assemble everything just before you plan to serve.

How do I keep my avocado dressing from turning brown?

The acid from the lime juice helps, but to further prevent browning, press a piece of plastic wrap directly onto the surface of the dressing before sealing the container. This minimizes contact with air, which causes oxidation.

Steak Salad

Tender seared steak over crisp greens with black beans, corn, and a creamy avocado-cilantro dressing.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

For the Creamy Avocado Dressing

• 1 large avocado pitted and peeled
• 1 cup fresh cilantro leaves and tender stems, 25 g
• 1/4 cup lime juice 60 ml
• 1/4 cup water 60 ml
• 2 cloves garlic peeled
• 1 green onion trimmed
• 1 tbsp roasted pumpkin seeds
• 1 tsp agave or honey
• 1 tsp salt
• 1/2 cup avocado or olive oil 120 ml

For the Steak and Salad

• 1 lb flank steak 450 g
• 1 tbsp avocado or olive oil
• 1 tsp lime zest
• 1 tsp lime juice
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 hearts of romaine chopped
• 2 cups arugula 60 g
• 1/2 cup red bell pepper thinly sliced, 75 g
• 1/2 cup cherry tomatoes halved, 75 g
• 1/4 cup red onion thinly sliced, 40 g
• 1/4 cup canned black beans rinsed and drained, 45 g
• 1/4 cup corn kernels frozen or canned, 40 g
• 1 avocado sliced
• 2 tbsp crumbled Cotija cheese 15 g
• 2 tbsp roasted pumpkin seeds 15 g
• 1/4 cup tortilla strips for garnish, 15 g

Instructions

 

• First, make the dressing. In a food processor or blender, combine the avocado, cilantro, lime juice, water, garlic, green onion, pumpkin seeds, agave, and salt. Process until smooth.
• With the processor running on low, slowly stream in the oil until the dressing is creamy and emulsified. Transfer to a jar and chill in the refrigerator while you prepare the salad.
• Pat the flank steak dry with paper towels. In a shallow dish, rub the steak all over with oil, lime zest, lime juice, salt, cumin, and paprika.
• Heat a large cast-iron skillet or grill pan over medium-high heat. Once hot, add the steak and cook for 4-5 minutes per side for medium-rare.
• Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
• While the steak rests, assemble the salad. On a large platter or in a big bowl, combine the chopped romaine, arugula, bell pepper, cherry tomatoes, red onion, black beans, corn, and sliced avocado.
• Slice the rested steak thinly against the grain.
• Arrange the steak slices over the salad. Garnish with Cotija cheese, pumpkin seeds, and tortilla strips. Serve immediately with the chilled dressing on the side.

Notes

For food safety, cook steak to a minimum internal temperature of 145°F (63°C) for medium-rare, followed by a 3-minute rest. Use a meat thermometer for accuracy.

The dressing can be made up to 2 days in advance. Store it in an airtight container with plastic wrap pressed against the surface to prevent browning.

To save time, you can chop the vegetables (except for the avocado) a day ahead and store them in an airtight container in the fridge.

Keyword Beef, dinner, Salad, steak, steak salad