Healthy Steak Salad Recipe

I’m sharing my Rib Eye Steak Salad, where tender slices of steak mingle with crisp greens, a tangy dressing, and an unexpected pop of roasted shallots.

I never thought salad could steal the show until I met flank or skirt steak and a ripe avocado in one bowl. The meat’s bold, slightly smoky flavor plays against the avocado’s buttery coolness, and somehow it makes a simple dinner feel like a small adventure.

I keep telling people this is my Best Salad With Steak, but really its the kind of thing you taste and then cant stop wondering how something so honest could be so addictive. Not fancy, sometimes messy, totally worth it, and you might end up eating the whole bowl in secret.

Ingredients

• Steak: Lean protein, iron rich, adds savory depth and keeps you full.
• Mixed salad greens: Low calorie, fiber rich, lots of vitamins.

  crunchy, mixes well.

• Cherry tomatoes: Bright acidity, vitamin C, natural sweetness and juicy bursts.
• Avocado: Creamy healthy fats, potassium, makes salad more filling and smooth.
• Walnuts or almonds: Crunch, plant protein, omega 3s in walnuts, adds texture and bite.
• Extra virgin olive oil: Monounsaturated fats, heart healthy, gives rich mouthfeel and flavor.
• Balsamic vinegar: Tangy sweet, concentrated acidity, balances richness, adds glazed sweetness.
• Feta or goat cheese: Salty, crumbly, adds protein and tang, small dose goes far.
• Lemon juice: Bright citrus note, adds freshness and lifts flavors.
• Garlic and Dijon mustard: Garlic punch and mustard bind dressing, savory zip, little heat.

Ingredient Quantities

• 1 lb flank or skirt steak, trimmed (450 g)
• 6 cups mixed salad greens (about 180 g)
• 1 cup cherry tomatoes (150 g)
• 1 medium cucumber (about 200 g)
• 1/2 red onion (about 75 g)
• 1 ripe avocado (about 150 g)
• 1/4 cup crumbled feta or goat cheese (30 g)
• 1/4 cup walnuts or almonds (30 g)
• 3 tbsp extra virgin olive oil (45 ml)
• 2 tbsp balsamic vinegar (30 ml)
• 1 tbsp fresh lemon juice (15 ml)
• 1 tsp dijon mustard (5 ml)
• 1 small garlic clove (about 3 g)
• 1 tsp kosher salt (5 g)
• 1/2 tsp freshly ground black pepper (1 g)
• 1 tsp honey or maple syrup, optional (5 ml)
• 2 tbsp fresh parsley or cilantro, optional (about 8 g)

How to Make this

1. Make the dressing: in a jar or bowl whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp fresh lemon juice, 1 tsp dijon mustard, the small garlic clove minced, 1 tsp honey or maple syrup if you want a touch sweet, 1 tsp kosher salt and 1/2 tsp black pepper; taste and adjust.

2. Put about 2 tbsp of that dressing over the 1 lb flank or skirt steak, rub it in, let the steak sit at room temp for 10 to 20 minutes while you do the prep.

3. Toast the 1/4 cup walnuts or almonds in a dry skillet over medium heat until fragrant and lightly browned, 2 to 3 minutes, shake the pan so they don’t burn, then set aside.

4. Prep the salad: wash and spin dry 6 cups mixed salad greens; halve 1 cup cherry tomatoes, slice 1 medium cucumber, thinly slice 1/2 red onion, peel and slice 1 ripe avocado last so it doesn’t brown, chop 2 tbsp parsley or cilantro if using.

5. Heat a heavy skillet or grill until very hot, pat the steak dry, season a little more with salt and pepper if needed, then cook the steak about 3 to 5 minutes per side for a medium rare result depending on thickness, or cook to your preferred doneness.

6. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes so the juices redistribute.

7. While the steak rests, crumble 1/4 cup feta or goat cheese and toss the mixed greens with the remaining dressing so the leaves are lightly coated.

8. Slice the rested steak thinly across the grain into bite sized strips, this is the trick to tender bites.

9. Build the bowl: pile dressed greens in a bowl, arrange cucumber, tomatoes, red onion, avocado, sprinkle toasted nuts and crumbled cheese, scatter the steak slices on top, finish with the chopped parsley or cilantro, a grind of black pepper and a little extra drizzle of dressing or steak juices if you like. Serve right away.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for chopping veg and slicing the rested steak
2. Measuring spoons plus a 1/4 cup measure or small measuring cup, for the dressing and nuts
3. Small jar or bowl and a whisk or fork, to mix the dressing
4. Heavy skillet or cast iron pan or grill pan, to sear the steak very hot
5. Tongs or a sturdy spatula, for flipping the steak and handling hot nuts
6. Small dry skillet (or the same hot pan), just for toasting the walnuts or almonds
7. Salad spinner or colander and a clean kitchen towel, to wash and dry the greens
8. Large bowl for tossing the salad and a platter or cutting board to rest and slice the steak

FAQ

Healthy Steak Salad Recipe Substitutions and Variations

• Steak:
  • Sirloin or flat iron steak (similar beef flavor, a bit more tender)
  • Grilled chicken breast (lean, cooks faster)
  • Firm tofu, pressed and grilled (great plant based swap)
  • Tempeh, marinated and seared (meaty texture, lots of protein)
• Mixed salad greens:
  • Baby spinach (milder, extra iron)
  • Arugula (peppery kick, pairs well with steak)
  • Romaine (crisp, holds up to dressing)
  • Thinly sliced kale, massaged with a little lemon or oil (heartier leaf)
• Feta or goat cheese:
  • Crumbled queso fresco or ricotta salata (similar crumbly texture)
  • Shaved Parmesan or Pecorino (saltier, goes well with balsamic)
  • Reduced fat feta or plain Greek yogurt dollop (lighter option)
  • Toasted pumpkin seeds or nutritional yeast (dairy free, adds umami)
• Walnuts or almonds:
  • Pecans (buttery, slightly sweeter)
  • Pistachios (bright color and flavor)
  • Toasted sunflower or pepita seeds (nut free alternative)
  • Toasted sesame seeds (subtle nutty crunch)

Pro Tips

– Use a probe thermometer and aim a few degrees lower than your target doneness since the steak will keep cooking off heat. It’s way more reliable than timing, especially if your steak is thicker or thinner than you expect.

– For a killer crust, make sure the surface is bone dry and the pan or grill is screaming hot, then sear without fiddling with the meat. Move it only once so you get that brown, flavorful crust and not a steamed piece of meat.

– Keep the salad bright by holding back some dressing and adding it at the last second, and stop avocado browning by squeezing a little lemon juice on the slices or leaving the pit in halves until plating. Little timing tricks like that keep textures and colors fresh.

– Toast and roughly chop your nuts after toasting so they scatter better and give crunch in every bite, and toss them with a pinch of salt or a drizzle of honey while still warm to bring out more flavor. You can also spoon a bit of warm steak juices over the finished bowl for a richer, more connected flavor.