Easy Steak Salad Recipe
This vibrant steak salad pairs juicy, seared flank steak with crisp greens, creamy avocado, and a tangy balsamic vinaigrette. It’s fast, fresh, and perfect for dinner.
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Servings:
Ingredients
Main Ingredients
- 3 tbsp olive oil for the vinaigrette
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp minced garlic
- 1 tbsp lemon juice fresh
- 1 tsp kosher salt
- 0.75 tsp black pepper freshly ground
- 0.5 tsp smoked paprika
- 1 tbsp olive oil for the pan
- 1 lb flank steak patted dry
- 6 cup mixed salad greens
- 1.5 cup cherry tomatoes halved
- 1 cup cucumber thinly sliced
- 0.5 cup red onion thinly sliced
- 1 cup avocado diced
- 0.5 cup blue cheese crumbled
- 1 cup croutons
- 0.25 cup fresh parsley chopped
Instructions
Preparation Steps
- Whisk 3 tbsp olive oil, balsamic, Dijon, honey, garlic, lemon juice, paprika, salt, and pepper until glossy.
- Coat the steak with 2 tbsp of the vinaigrette. Let it stand 10 minutes; reserve the rest for dressing.
- Heat a large skillet over medium-high. Add 1 tbsp olive oil and swirl to coat.
- Sear steak 3–4 minutes per side for medium-rare. Transfer to a board and rest 5 minutes.
- Slice steak thinly against the grain.
- Combine greens, tomatoes, cucumber, red onion, avocado, and parsley in a large bowl.
- Drizzle with remaining vinaigrette and toss gently to coat. Adjust salt and pepper if needed.
- Top with sliced steak, then scatter blue cheese and croutons. Serve right away.
Notes
Variation: Swap blue cheese for feta, or add grilled corn for sweetness. Grill option: Cook the steak over high heat 3–4 minutes per side. Make-ahead: Keep dressing separate and toss just before serving; store leftovers without steak up to 1 day.
This recipe is an original creation inspired by classic Easy Steak Salad Recipe flavors. All ingredient ratios and instructions are independently developed.