Best Salad with Steak
This skirt steak salad is my go-to for date nights or a celebratory Friday dinner after a long week. Crisp and refreshing while being hearty and filling, it has it all and is a recipe both my husband and I love. Crunchy romaine and fresh veggies combine and are given a boost of tangy flavor with a creamy yogurt dressing. Then, we add pepita seeds for a bit of crunch, and top the salad with tender, juicy steak.
This Steak and Salad Makes the Perfect Dinner
This steak cobb salad tastes just like your favorite restaurant salad but comes together quickly from the comfort of your home.
It’s even great for hosting a meal! Just cook the steak ahead of time, and prepare the dressing in advance. Then, all you have to do is combine the ingredients, and dinner is served! It doesn’t get easier than that.
Trust me. I don’t call this the best salad with steak for nothing! It’s so tasty you may never go back to steakhouse versions again.
Jump to:
- This Steak and Salad Makes the Perfect Dinner
- Steak Salad Recipe Ingredients
- How to Make the Perfect Steak Salad
- Steak Salad Recipe Variations
- Tips for cooking the steak
- How to Serve the Best Steak Salad
- Storing Steak and Salad
- Best Steak Salad Recipe FAQs
- For more salad recipes, check out my:
- More Popular The Fit Peach Recipes
- Recipe
- Reviews
Steak Salad Recipe Ingredients
- Steak - Sirloin steak works best, but you can also use ribeye, strip, flank, or tenderloin.
- Oil - I like to use avocado oil or olive oil, but you can use any oil you like best. Just keep in mind that you may want to adjust the heat down to medium as most oils have a lower boiling point than avocado oil.
- Dressing - I use my Greek yogurt dressing, but any store-bought or homemade dressing will taste great.
- Veggies - Romaine lettuce forms the base of this salad. Then, I add corn and red onion for extra flavor and texture.
- Avocado - The creaminess of the avocado slices pairs perfectly with the crispness of the rest of the ingredients. Plus, they add a boost of healthy fats for a well-rounded recipe
- Pepitas - These add a nice crunch and healthy fats to keep you full. Feel free to substitute any other nut or seed such as almonds, pecans, or sunflower seeds to suit your allergy needs.
How to Make the Perfect Steak Salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Season the steak. Use paper towels to pat the steak dry. Then, season both sides generously with salt, and set it aside.
Step 2: Cook the steak. Heat the oil in a large skillet over medium-high heat. Once the oil starts shimmering, add the steak, and cook until it forms a sear on the outside.
Flip the steak over, and continue to cook until it is seared and cooked to your liking. Transfer the meat to a cutting board, and allow it to rest for 5 minutes before slicing into strips.
Step 3: Prepare the dressing. Combine all the ingredients for the dressing in a jar while the steak cooks.
Step 4: Assemble the salad. Add the romaine to a large bowl along with the corn, red onion, avocado, and pepitas. Toss to combine. Then, pour the dressing on top, and toss again to distribute.
Serve the salad on plates with the steak on top. Enjoy!
Steak Salad Recipe Variations
- Switch up the dressing with a honey mustard dressing
- Add a hard boiled egg to the salad for more protein
- Add more crunchy with chopped pecans or slivered almonds
- Roast some chickpeas with olive oil and salt to sprinkle on top
Tips for cooking the steak
- Bring the steak as close to room temperature as possible. This ensures it cooks evenly. I like to let mine rest on the counter for an hour before cooking.
- Season it well with salt, this is what brings out the flavors once cooked!
- Don’t put the steak on the skillet until the oil is hot and simmering. This initial placement creates a nice sear to the steak so it needs to be hot.
- Try not to move the steak around once it’s on the skillet. Again, this helps it achieve a nice sear.
- Let it rest before cutting. This is probably the most common mistake. The steak will continue to cook and soak up juices as it rests. I give mine at least 5 minutes before cutting into it.
How to Serve the Best Steak Salad
Serve the tossed salad in a bowl or plate, and top it with a few strips of steak. It’s plenty filling on its own. However, if you want to add a side, try pairing it with crusty bread or a bowl of classic butternut squash soup.
Storing Steak and Salad
If you’re planning on having leftovers, store the salad and dressing separately in airtight containers. The dressing will keep in the fridge for up to 2 weeks. Add a splash of water if needed to help loosen it up. The salad is best enjoyed within 3 days as the lettuce will soften.
Store the steak in a separate airtight container in the fridge for up to a week. The steak is great served cold on top of a salad. Or, you can warm it up in the microwave with a damp salad over top in 8-second intervals.
Best Steak Salad Recipe FAQs
Lean cuts of steak are typically best for salads. I prefer to use sirloin, but ribeye, flank, strip, or tenderloin are also popular cuts.
Creamy dressings and vinaigrette dressings go best with salad recipes like this skirt steak salad.
I prefer to serve this steak cobb salad with warm steak. However, it’s just as delicious when the steak is cold, too!
For more salad recipes, check out my:
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Recipe
The Best Steak Salad
Equipment
- 1 Large Cast Iron Skillet
- 1 Small Mixing Bowl
Ingredients
For the steak
- 2 lb Sirloin - 2 1 lb steaks work best, you can also use ribeye, strip, flank, or tenderloin
- 1 teaspoon sea salt
- 2 tablespoon avocado oil - or olive oil*
For the salad
- 1 batch greek yogurt dressing
- 6 cups romaine lettuce - loosely chopped
- ½ cup corn - rinsed and drained
- ⅓ cup red onion - diced
- 1 avocado - cubed
- ¼ cup pepitas
Instructions
- Pat the steak dry with a paper towel and then season the steak generously on both sides with salt, set aside.2 lb Sirloin, 1 teaspoon sea salt
- Heat a large cast iron skillet, or another deep skillet, over medium high heat with avocado oil. Once the oil starts simmering, add the steak to the pan and cook for 3 - 4 minutes until it forms a good sear on the outside. Flip the steak over and cook for another 1 - 2 minutes until the other side is seared well and the internal temperature is to your liking (125 F for rare, 135 F for medium rare, and 145 F for medium, keep in mind the steak will continue to cook while it rests). Transfer the steak to a cutting board and allow it to rest for 5 minutes.2 tablespoon avocado oil
- While the steak is resting, prepare the greek yogurt dressing.1 batch greek yogurt dressing
- Assemble the salad by adding the romaine lettuce to a large bowl along with the corn, red onion, avocado, and pepitas. Toss well to combine. Pour the dressing over top and toss again to distribute the dressing well.6 cups romaine lettuce, ½ cup corn, ⅓ cup red onion, 1 avocado, ¼ cup pepitas
- Cut the steak into strips and serve the salad on plates with the steak on top and enjoy!
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