When you combine tender, flavorful steak and fresh, crisp salad greens, you’re in for a treat. Made with either strip steak or ribeye, this classic steak salad recipe is simple to make, full of flavor and loaded with nutrition.
If you’re a fan of hearty and satisfying meals that combine the best of both worlds – tender, succulent steak and fresh, crisp salad greens – then you’re in for a treat.
This is one of the best steak salad recipes because it’s simple to make and packed with flavor. Good food doesn’t have to be complicated, and this is a prime example of that fact.
Also in this blog post, we’ll talk about the best cut of steak to use for salad, and how to make the most amazing red wine vinaigrette dressing.
The Best Steak for Steak Salad
When it comes to a steak salad, the star of the show is undoubtedly the steak itself. For this salad, we like to use a grilled or pan-fried ribeye steak or strip steak because they are very flavorful cuts. If you have leftover steak from a restaurant or grilled steak, feel free to use that too.
A strip steak goes by many different names: New York Strip Steak, Kansas City Strip or Top Sirloin Steak, just to name a few. This is a tender steak that comes from the area just behind the ribs. It has a beefy flavor, but not as strong as a ribeye.
A ribeye steak is the most flavorful, well-marbled cut of beef. It comes from the center of the cow in the rib section. A ribeye steak is a boneless steak, and a rib steak is bone-in (it’s also known as a bone-in ribeye).
Ingredients for Steak Salad
Steak salad is a classic recipe for good reason. It’s simple to make with basic ingredients.
- 1 pound steak (Ribeye or Strip Steak), grilled or pan-fried
- Mixed salad greens (we like a mixture of romaine lettuce, spinach, and arugula)
- Cherry tomatoes
- Red onion, thinly sliced
- Crumbled Blue Cheese or Gorgonzola
Ingredients for Homemade Red Wine Vinaigrette
The secret that elevates this salad is the homemade red wine vinaigrette. You could use store-bought, but you’ll likely have these ingredients in your pantry:
- Red Wine Vinegar
- Olive Oil
- Lemon Juice
- Freshly ground black pepper
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. Gradually blend in olive oil. No blender? You can add ingredients to a jar and shake gently until thoroughly mixed.
How to Pan-Sear a Steak on Stovetop
If you have leftover steak on hand, this is a perfect recipe to use it with. If not, pan-searing is one of the easiest and best ways to cook a steak. Here’s how to pan-sear on your stovetop:
- Pat the Strip or Ribeye Steak dry with a paper towel
- Season the steak generously with kosher salt and freshly ground black pepper.
- Heat a heavy pan (ideally cast-iron skillet or stainless steel) over medium-high heat until it’s very hot. I recommend turning on your exhaust fan when you begin heating the pan.
- Add 1 tbsp vegetable oil into the pan. Heat until oil begins to shimmer
- Place steak in the pan. The oil should sizzle. Be very careful with this step because you don’t want the oil to splatter in your direction.
- Sear the steak for 3-4 minutes on each side for medium-rare. Adjust the time accordingly to your preferred doneness. Be sure to leave the steaks alone while they’re cooking so that they can develop a golden crust. Do NOT flip them repeatedly!
- Transfer steak to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.
Hot or Cold Steak for Steak Salad?
Whether you serve steak hot or cold with salad is a matter of preference. We usually prefer it cold, but hot is great too. It’s entirely up to you. If using a warm steak, keep in mind that the lettuce will wilt quickly if the meat is hot.
Assembling the Steak Salad
In a large bowl, combine the romaine lettuce, spinach, baby arugula, red onion, cherry tomatoes and half of the cheese. Toss the salad with enough vinaigrette salad dressing to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a large platter.
Arrange the sliced steak atop the salad and sprinkle with remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
- 1 pound steak (Ribeye Steak or New York Strip steak), pan-fried or grilled Steak can be chilled or hot. We prefer chilled
- 3-4 cups Mixed Salad Greens (we like a mixture of 1/2 head romaine lettuce cut into bite-size pieces, 3 cups spinach, and 1/2 cup arugula)
- 1/2 red onion thinly sliced into rings
- 12 cherry tomatoes halved
- 4 ounces Gorgonzola or Blue Cheese crumbled
- Salt and fresh ground black pepper
Red Wine Vinaigrette
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 3 tbsp lemon juice
- 2 tsp honey
- 2 tsp salt
- freshly ground black pepper
Red Wine Vineaigrette Instructions:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. Gradually blend in olive oil. No blender? You can add ingredients to a jar and shake gently until thoroughly mixed.
Salad Assembly Instructions:
- In a large bowl, combine the mixed greens (spinach, baby arugula, romaine lettuce, or your favorite salad greens), red onion, cherry tomatoes and half of the cheese.
- Toss the salad with enough vinaigrette salad dressing to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a large platter.
- Next, arrange the cold, sliced steak atop the salad and sprinkle with remaining cheese.
- Drizzle more vinaigrette over the steak slices and serve.
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ONE MORE THING!
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Here are a few other links you may like:
- Bacon Wrapped Filet Mignon
- 7 Steps to Grilling Steak to Perfection
- Easy Carne Asada Street Tacos
- Prime Rib Roast with Garlic Herb Butter
- How to choose the best cut of steak (Top 4 cuts)
- What everybody ought to know about beef cuts
- Homemade dry rub (the secret 8:3:1:1 ratio)
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