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A healthy, filling steak salad that works great as a main dish for lunch or dinner. This recipe makes it easy to stick to your diet with simple step-by-step instructions and can even be prepared ahead of time!
I have made a lot of salads over the years, and this steak salad is the one that genuinely never feels like a salad. Grilled sirloin, creamy avocado, sweet corn, juicy tomatoes, sharp blue cheese and a homemade balsamic dressing layered over romaine and arugula, it is a full meal that happens to come in a bowl. This is the recipe I make when I want a restaurant worthy meal without leaving home.
Why You Will Love This Recipe
- Well Rounded. This recipe uses lean protein and numerous vegetables to create a healthy, low-carb meal that is actually filling.
- Customizable. The vegetables and even the steak can easily be substituted for other choices you find preferable. Bell pepper, black beans, jalapeños, and grilled chicken are just a few of the many choices that would also work with this recipe.
- Great for meal planning. This is an excellent recipe choice for meal planners. Prep the vegetables and steak ahead of time then just grab your salad out of the refrigerator as you leave for work.
Steak Salad Ingredients
Here is a quick overview of what you will need for this healthy steak salad recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Sirloin steak: You can use flank steak, New York strip, or even prime rib
- Marinade: avocado oil (olive oil will also work), balsamic vinegar, Worcestershire sauce, salt, and pepper
- Dijon mustard: creates a sharp, tangy dressing flavor
- Vegetables: romaine lettuce, baby arugula, cherry tomatoes, corn (we used thawed frozen corn, but you can also use canned or even fresh grilled corn), avocado, and red onion
- Bleu cheese: helps create a unique, delicious flavor and texture to the salad
How to Make a Steak Salad
- Marinate: In a large ziplock bag or bowl, combine the marinade ingredients and add the steak. refrigerator for at least 6-8 hours for the best flavor and texture.
- Cook: Heat your grill to medium-high, then place the steak on the grill. Grill for 5 minutes, then flip and grill for another 1-2 minutes, or until cooked to your liking. Alternatively, you can use this Air Fryer Steak if you’d like to cook the steak inside with minimal fuss.
- Make the dressing: To make the salad dressing combine all dressing ingredients in a bowl or mason jar and stir until combined.
- Assemble: Layer the greens, corn, red onion, tomatoes, and avocado. Slice your steak into ½-inch strips and add it to the salad along with crumbled bleu cheese. drizzle the salad with dressing to taste and toss to coat!
Storage and Reheating Instructions
- Reheating: If the salad has been assembled I do not recommend reheating the steak. This salad is great eaten cold.
- Refrigerator Storage: You can store leftovers in an airtight container for up to 3 days in the refrigerator.
Steak Salad FAQ
Is this recipe gluten free?
Yes, this recipe is gluten free if prepared as described.
Can I make this recipe ahead of time?
Yes, but do not add the dressing until you’re prepared to eat the meal.
Can I use a different cut of meat?
Yes, any lean cut steak will work.
Favorite Dinner Recipes
- Crockpot Chicken Tacos: only 6 ingredients!
- Fajita Veggies: great as a side or pair with rice and beans for a nutritious plant based dinner.
- Sausage in air fryer -This easy Air Fryer Sausage and Veggies recipe only requires 5 minutes of prep time and 10 minutes of cooking time. Even better, it is low-carb and keto friendly with less than 6 net carbs per serving!
- Air Fryer Steak Tips– Only two ingredients and come together in under five minutes! This is the perfect easy keto lunch or dinner!
- Chicken Tenderloins in air fryer: really easy and perfect for salad, wraps and more.
Steak Salad
A healthy, filling steak salad that works great as a main dish for lunch or dinner. This recipe makes it easy to stick to your diet with simple step-by-step instructions and can even be prepared ahead of time!
Ingredients
For the Steak
- 2 petite sirloin steaks
- ¼ cup avocado oil
- ¼ cup balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1 ½ tsp salt
- 1 tsp black pepper
For the Dressing
- ¼ cup avocado oil
- 2 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey or sugar free maple syrup if low carb
- ½ tsp salt
- ¼ tsp black pepper
For the Salad
- 4 cups romaine lettuce, chopped
- 2 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 large avocado, sliced
- ½ red onion, sliced
- ½ cup crumbled bleu cheese
Instructions
- In a large ziplock bag or bowl, combine all steak ingredients together. Add the steak, then marinate the steak in the refrigerator for at least 6-8 hours for the best flavor and texture.
- Heat your grill to medium-high, then place the steak on the grill. Grill for 5 minutes, then flip and grill for another 1-2 minutes, or until cooked to your liking. Remove from the grill and set aside to rest.
- Meanwhile, combine all dressing ingredients in a bowl or mason jar and stir until combined.
- Slice your steak into ½ inch strips, then assemble your salads with the remaining ingredients. Drizzle with dressing and serve!
Notes
- You can use flank steak, new york strip, even prime rib for this recipe.
- The dressing is sweet and tangy, and pairs perfectly with the steak and other ingredients!
- I used frozen corn that was thawed out, but you can also use canned or even fresh grilled corn!
- Store leftovers for up to 3 days in the refrigerator.
- The steak is honestly so delicious on it’s own, it would make for really good quesadillas, nachos, steak sandwiches, steak and eggs, etc.
- I used my Traeger grills set at 450 for this recipe, it yielded a medium-done steak. You can also use a grill pan or a simple skillet to the cook the steak.
Nutrition
Serving: 0.5 of recipeCalories: 610kcalCarbohydrates: 35gProtein: 39gFat: 32gCholesterol: 81mgSodium: 1320mgFiber: 9.9gSugar: 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
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