Here’s the thing: looking for salad recipes can be a little tricky. That’s why I’ve developed my own criteria to guarantee that every recipe I recreate is an absolute winner!
Number 1, they shouldn’t contain unnecessary ingredients like added fats, fried garnishes, or artificial seasonings.
Number 2, there should be A LOT of texture.
Number 3, they have to be really tasty and full of flavor — none of those bland and boring salads that are filled with just leafy greens.
One recipe that checks all the boxes is the steak salad. In this post, I’ll give you the lowdown on everything you need to know when making this recipe at home.
Choosing the Meat
Good quality steak can make all the difference, and for me, that’s all about finding the balance between lean and fatty.
I usually go for cuts that are on the thicker side (like ribeye) because they are juicier and more tender.
But, if you’re leaning more towards thinner cuts (say, for example, skirt steak or flank steak), you can totally switch it up.
Now, if you’re still on the fence about which one to choose, here’s a super quick breakdown of steak cuts you can use as a guide:
- Ribeye: This cut is great because it has an amazing marbling of fat that creates such rich flavors when cooked.
- Sirloin: Compared to the ribeye, sirloin is much leaner and a little bit milder in flavor. Because of this, the other elements of your salad can stand out.
- Flank Steak: If lean meat is what you’re looking for, it doesn’t get leaner than flank steak. The only downside is that it may be a little tough to chew.
- Strip Steak: On the flip side, strip steak has more fat than flank steak, meaning, it’s softer and much easier to chew (which is a bonus in my book!)
- Skirt Steak: This cut has a lot of connective tissues. So, it absorbs the seasonings very well to make every bite flavorful.
Each option has its advantages. It’s up to you to decide which one fits your preferences.
Choosing the Toppings
As I say with any salad recipe, you can 100% customize your dish any way you please. But if you ask me, these are the toppings I like to include in my steak salad:
- Salad greens (like arugula, baby greens, and spinach)
- Avocado
- Tomatoes
- Red onion
- Corn
- Roasted pepitas
- Feta or goat cheese (for a stronger flavor, you can also use crumbled blue cheese)
- Carrot
- Minced garlic cloves
If you find that some of the ingredients are not to your liking, you can skip them or find a more suitable alternative. It’s ultimately up to you.
Finishing off With the Right Dressing
To me, the salad dressing is a make-or-break. You can have all the right toppings, but if your sauce doesn’t complement the rest of the ingredients, it can ruin the entire dish.
And since I don’t ever want that to happen to you, here are the top 3 dressings that pair perfectly with a steak salad.
1. Balsamic Vinaigrette
There’s no way you can go wrong with a balsamic vinaigrette. It’s a classic for a reason, and it’s great for this dish because the acidity of the vinegar brings out the richness of the steak to a tee.
2. Rich Blue Cheese Dressing
Not a big fan of balsamic vinegar? Not to worry, this blue cheese dressing is another great option. It’s creamy and loaded with flavor…what’s not to love?
3. Sweet and Tangy Raspberry Vinaigrette
While I like the lightness of the balsamic vinaigrette and the richness of the blue cheese dressing, sometimes I crave something more fruity.
That’s where this vinaigrette comes in handy. It’s refreshing, sweet, and tangy, great for a casual meal or a more sophisticated dining experience.
A Salad Recipe You Won’t Get Enough Of
Once you figure out what steak cut, toppings, and dressing to use, you can easily whip up a yummy and mouthwatering steak salad at home.
Just a fair warning, though: this recipe is incredibly addictive. So, prepare to stock up on your meats, veggies, and fruits.
Zesty Ribeye Steak Salad
This zesty Ribeye Steak Salad has got every ingredient from all food groups, making it a well-balanced meal perfect for a hearty lunch or a light dinner.
Ingredients
To prepare the Steak:
- 1½ pounds of ribeye steak
- ½ teaspoon of salt and pepper, each
- 1 to 2 tablespoons of melted butter (for the grates)
For the toppings:
- 1 pack of store-bought mixed greens
- 1 cup of diced tomatoes (or quarters of cherry tomatoes)
- ½ cup of corn kernels (either fresh or in a can)
- ½ to 1 whole avocado (sliced, cubed, or mashed)
- ¼ cup of red onions (thinly sliced)
- ⅓ cup of feta cheese
- 1 garlic clove (minced)
To make raspberry salad dressing:
- 6 ounces of fresh or thawed raspberries
- ½ cup of oil (I prefer extra-virgin olive oil)
- 3 tablespoons of red wine vinegar
- 1 tablespoon of lemon juice
- 1 to 2 tablespoons of honey (depending on how sweet your berries are)
- ¼ teaspoon of garlic powder
- ½ teaspoon of salt (to taste)
- Freshly ground black pepper
Instructions
- Turn on your grill to the highest setting while you season your ribeye steak with a generous sprinkle of salt and pepper.
- As your grill is heating, prepare your toppings. Toss your salad ingredients in a big bowl until they’re fully combined.
- Put your salad mixture to the side as you get your dressing ready.
- Add your dressing ingredients into a blender or food processor and pulse until you get the perfect consistency. Food a smooth texture, leave the appliance running for at least a minute.
- Pour your dressing into a mason jar and let it sit for a few minutes. Meanwhile, brush your grill grates with your melted butter before placing your steak on top.
- Grill your ribeye steak for about 14 minutes in total or 5-7 minutes on each side. You can change the cooking time based on how you like your steak cooked, from rare to well-done.
- After it's cooked, cut your steak into small pieces or strips and mix them into the bowl with the other ingredients.
- Lastly, pour your homemade raspberry dressing over the top, and it's ready to serve! You can eat it now or save it for later by putting it in the fridge.
Notes
Image credit to @countingon_kaycie.
Featured image credit to @mollsmealsandmixies.
