Steak Salad

5 from 4 votes

This steakhouse Steak Salad is so good, topped with blue cheese, avocados, tangy pickled onions, and a quick homemade balsamic dressing!

Course Entree

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Marinade Time 20

Total Time 40

Servings servings

Calories 749kcal

Author Yumna Jawad

Equipment

Ingredients

2 garlic cloves minced
½ cup olive oil divided
1 tablespoon chopped fresh rosemary
1 small shallot minced
1 lemon juiced and divided
½ teaspoon salt plus more to taste
½ teaspoon pepper plus more to taste
1 ½ pounds New York Strip steak
2 tablespoons balsamic vinegar
½ tablespoon honey
1 teaspoon Dijon mustard
1 5 ounce container green leaf lettuce (or lettuce of choice), roughly chopped
1 cup cherry tomatoes halved
1 avocado sliced
½ cup crumbled blue cheese
½ cup pickled red onions

Instructions

In a shallow medium bowl, whisk together garlic, ¼ cup olive oil, rosemary, shallot, half of the lemon juice, salt and pepper. Add the steak, toss to coat and let marinate at room temperature for 20 minutes.
Preheat a cast iron skillet over high heat for two minutes then add the steak . Cook for 4 minutes undisturbed, then flip and cook for an additional 4 to 5 minutes depending on your desired doneness. If you want a medium-cooked steak, you are looking for an internal temperature of 140˚F. When the steak is cooked to your liking, remove from heat and tent with foil. Let rest for 10 minutes.
While the steak rests, whisk balsamic vinegar, honey, Dijon and remaining olive oil and lemon juice in a small bowl until emulsified. To assemble, arrange lettuce on a large platter. Top with tomatoes, avocado, blue cheese and pickled onions. Slice the steak across the grain and set on top of the salad. Drizzle with balsamic vinaigrette and serve.

Notes

Storage: When dressed, steak salad will last for a few hours in the fridge. For longer storage, store individual salad components such as cooked steak, greens, veggies, pickled onions, and vinaigrette separately in airtight containers for up to 4 days.

Tips:

Allow the steak to marinate at room temperature. This will help it to cook evenly and help get that sear once you add it to the hot skillet.

Cook steak to your preferred doneness. Generally, cook for 2 minutes on each side for a rare steak, 3-4 minutes for medium-rare, and 4-6 minutes for medium well. But the most accurate way to know when your steak is done is to use an instant-read meat thermometer.

Rest the steak and slice properly. After cooking, tent the steak with foil and let it rest for a few minutes for the juices to redistribute back into the meat. When ready, cut the steak against the grain into thin, bite-sized pieces to keep the meat tender.

Serve immediately. For best results, drizzle the dressing over the salad just before serving to maintain a crispy texture and fresh flavor. If you are making this ahead of time, hold off on adding pickled red onions, steak, and vinaigrette until you are ready to serve.

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