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    Home » Meat Recipes » Steak Salad

    Steak Salad

    Last updated: Jan 12, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    This delicious and filling steak salad is made with well-seasoned, sautéed sirloin and a classic vinaigrette of olive oil and vinegar.

    Ready in just 30 minutes, it's the perfect lunch. Quick, easy, and very tasty!

    Steak salad served on a white plate with a fork.

    Main-course salads are one of my favorite meals, especially during the summer. They are easy to make, and they don't require heating up the oven, which is always a big plus, especially when it's hot outside. ☀️

    In my version of a warm steak salad, rather than cook the cut of meat whole and then slice it, I do it a little differently. I cube a sirloin steak, season it well, then briefly saute it in olive oil. The combination of crisp vegetables, a tangy vinaigrette, and warm, flavorful beef is wonderful.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty main-dish salad. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • For the vinaigrette: Red wine vinegar, garlic, mustard, salt and pepper, and olive oil. Note that I use kosher salt. If using fine salt, you should reduce the amount you use, or the salad could end up too salty.
    • For the salad: Mixed salad greens and cherry tomatoes. You can replace the salad greens with spinach leaves and the cherry tomatoes with sliced Roma tomatoes if you wish.
    • For cooking the steak cubes: Salt and pepper, spices (paprika, garlic powder, onion powder, dried thyme), olive oil, and cubed sirloin or tenderloin.

    Instructions

    Making this steak salad is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Make the dressing. I quickly blend a classic vinaigrette.
    • Prepare the vegetables. Then I prep the salad vegetables and arrange them on a pretty serving platter.
    • Cook the steak. Cube the steak and coat it in a blend of spices, then quickly saute it in olive oil, trying not to overcook it so that it doesn't become tough.
    • Assemble the salad. To assemble, I arrange the warm steak cubes on top of the vegetables, then drizzle the vinaigrette on top. That's it!
    A six-photo collage showing the steps for making a steak salad.

    Expert tip

    We're using sirloin here, and when cut into pieces and sauteed, it can become tough. So take care to saute it briefly and keep it medium-rare. If you want to cook it to medium, it's best to use tenderloin rather than sirloin.

    Frequently asked questions

    What cut of beef is best in a salad?

    You have quite a few options actually. I like to use sirloin because it's lean and flavorful. I feel that fatty pieces of meat don't work well in a salad.

    However, sirloin can be a bit tough, especially when cubed and sauteed. Personally, I don't mind it. But if you do, you can tenderize it overnight in a vinegar-based marinade prior to sauteing.

    Or, if you don't mind splurging, choose a more tender cut such as tenderloin. It's lean and very tender, but not as flavorful as sirloin.

    You could also use a New York strip, although I would cut off the fat cap for this recipe. And ribeye is flavorful and tender, and although it's fatty, the lean parts are wonderful in this salad.

    So as you can see, you have quite a few options when it comes to what cut of beef to use. Still, I almost always use sirloin.

    What dressing should I use?

    I like to use a classic vinaigrette, keeping the classic ratio of 3 parts oil to 1 part vinegar, and adding Dijon mustard, garlic, salt, and pepper.

    But you can use any dressing that you like, homemade or store-bought. Good options include blue cheese dressing and ranch dressing.

    How many calories are in a steak salad?

    This would greatly vary depending on the ingredients used. A serving of this recipe, which is one-fourth of the entire recipe, has about 370 calories.

    When calculating the nutrition info, I take into account that quite a lot of the oil used for cooking the steak is left in the pan after you remove the cooked steak.

    Variations

    I like to keep it simple and let the steak be the star of the show. So apart from the meat itself, my salad consists of mixed greens and cherry tomatoes.

    By all means, use whatever vegetables you like! Thinly sliced red onions would be a good addition, as would sliced bell peppers, or any other salad vegetable, really.

    Another good option is to use baby spinach leaves instead of salad greens. If you go this route, forgo the vinaigrette. Instead, drizzle the pan juices from cooking the steak on the spinach. The warm pan juices will wilt the spinach leaves just enough to make them perfectly cooked.

    Serving suggestions

    You don't really need to serve anything with this salad. It's a complete meal.

    But if you want something on the side, and you want it to be low-carb, you can try cheese muffins, cheese biscuits, or keto focaccia.

    Storing leftovers

    You obviously can't keep the dressed salad greens, as they will wilt. But you can keep the cooked steak in the fridge, in an airtight container, for up to 4 days.

    Reheat the leftovers very gently, covered, in the microwave on 50% power.

    Steak salad with lettuce and tomatoes served on a white plate.

    Related recipes

    • Perfect Ribeye Steaks
    • Steak Stir-Fry
    • Steak and Eggs
    • Reverse Sear Steak

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Steak Salad.
    4.99 from 86 votes
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    Easy Steak Salad

    This delicious steak salad is made with well-seasoned, sautéed sirloin and a classic vinaigrette of olive oil and vinegar.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 370kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    Vinaigrette:

    • 1 tablespoon red wine vinegar
    • 1 garlic clove minced
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • 3 tablespoons extra-virgin olive oil

    Salad:

    • 4 cups mixed salad greens
    • ½ cup cherry tomatoes halved

    Steak:

    • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine salt
    • ½ teaspoon black pepper
    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon dried thyme
    • 2 tablespoons olive oil
    • 1 lb. sirloin steak cubed into 2-inch cubes*

    INSTRUCTIONS

    Prepare the vinaigrette:

    • In a small bowl, whisk together the vinegar, garlic, Dijon mustard, salt, and pepper. Add the olive oil in a slow, steady stream, whisking constantly until the dressing is emulsified. Set aside.

    Prepare the salad:

    • Arrange the mixed greens and the tomatoes on a large serving platter. Set aside.

    Cook the steak:

    • In a large bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Add the steak cubes and toss to coat.
    • In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak cubes. Cook until done to your liking. I suggest cooking for 2 minutes per side for medium. Don’t overcook, or the steak will be dry and chewy.
    • Remove the cooked steak cubes from the skillet and arrange them on top of the salad. Whisk the vinaigrette one more time and drizzle it on top. Serve immediately.

    WATCH THE VIDEO:

    NOTES

    *Sirloin is very flavorful, but it can be a bit tough. You can tenderize it overnight in a vinegar-based marinade prior to sauteing. Or choose a more tender cut such as tenderloin. 
    The CDC recommends cooking meat, poultry, and eggs thoroughly.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 370kcal | Carbohydrates: 5g | Protein: 35g | Fat: 23g | Saturated Fat: 5g | Sodium: 472mg | Fiber: 2g | Sugar: 1g
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    More Low-Carb Meat Recipes

    • Perfect New York Strip Steak
    • Crispy Pork Jowl
    • Pork Stir-Fry
    • Cheese-Stuffed Meatballs

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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