Steak Salad

Name: Steak Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tablespoon red wine vinegar; 1 garlic clove (minced); 1 teaspoon Dijon mustard; 1/4 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 3 tablespoons olive oil (extra-virgin ); 4 cups mixed salad greens; ½ cup cherry tomatoes (halved); 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon of any other 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 pound top sirloin steak (cubed into 2-inch pieces)

Last updated: Nov 11, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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

Ready in just 30 minutes, this filling salad is the perfect lunch. It is quick, easy, and flavorful!

Steak salad served on a white plate with a fork.

Main-course salads are perfect for lunch or a light dinner. I often enjoy Thai chicken salad, turkey salad, keto taco salad, and chicken Cobb salad.

This steak salad is especially good because it's so satiating. To make it, I cube a top sirloin steak, season it, and then briefly saute it in olive oil. The combination of crisp vegetables, a tangy vinaigrette, and warm, flavorful beef is lovely.

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Ingredients
Variations
Steak Salad Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Steak Recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make this 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.

The ingredients needed to make a steak salad dressing.

For the salad: Mixed salad greens and cherry tomatoes. Since this is a simple salad with few ingredients, ensuring each component - including these vegetables - is as fresh as possible is important.

For cooking the steak: Salt and pepper, spices (paprika, garlic powder, onion powder, dried thyme), olive oil, and top sirloin steak.

The ingredients used for the meat component of a steak salad.

Variations

Sometimes, I replace the salad greens with baby spinach leaves. For a crunchy salad, shredded iceberg lettuce is an excellent option.
The cherry tomatoes can be substituted with sliced Roma tomatoes.
In addition to the spices listed in the recipe card, I sometimes add a pinch of cumin. I enjoy the earthy flavor it adds.
Thinly sliced red onions are a good addition that I tried and liked.
If you don't mind the cost, you can use tenderloin instead of sirloin. It's more tender, but it's also more expensive.
Sometimes, I cook the steak in ghee instead of olive oil. It adds richness and a lovely nutty flavor.

Steak Salad Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Make the dressing and prepare the vegetables. Quickly blend a classic vinaigrette. Prep the salad vegetables and arrange them on a serving platter.

Mixed greens and cherry tomatoes on a white platter.

Season the steak. Cube the steak and coat it in a blend of spices.

Cook the steak. Saute the steak in olive oil, trying not to overcook it so it doesn't become tough.

The steak cubes are ready in the skillet.

Assemble the salad. To assemble, arrange the warm steak cubes on top of the vegetables, then drizzle the vinaigrette on top. Serve immediately.

Expert Tips

Make sure to use top sirloin, which is relatively tender, and not bottom sirloin, which is a tough cut not suitable for sauteing.
Top sirloin is an affordable and flavorful cut. But when cut into pieces and sauteed, it can become tough, especially if overcooked. So take care to saute the steak briefly and keep it medium-rare. If you want to cook it to medium, it's best to choose tenderloin instead of sirloin.

Recipe FAQs

What cut of beef is best in a salad?

There are several options. I like to use top sirloin because it's lean and flavorful. Fatty steaks such as picanha steak or ribeye steak don't work well in a salad.

However, sirloin - even top sirloin - can become a bit chewy, especially when cubed and sauteed. I don't mind it. But if you do, you can tenderize it overnight in a vinegar-based marinade.

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 steak, as long as you cut off the fat cap and only use the lean part in this recipe.

What dressing should I use in this salad?

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

Other excellent options include blue cheese dressing, ranch dressing, and diluted tahini sauce.

How many calories are in a steak salad?

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

When calculating the nutrition info, I consider that a fair amount of the oil used for cooking the steak is left in the pan, so not all is consumed.

Should I slice cherry tomatoes?

Yes. Whole cherry tomatoes slide off the fork and are difficult to eat unless you slice them.

Serving Suggestions

This main dish salad is a complete meal. If you want to serve it with something on the side, you can serve it with cheese muffins, cheese biscuits, keto focaccia, or buttered slices of almond flour bread.

Storing Leftovers

You won't be able to keep the dressed salad greens; 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 gently, covered, in the microwave at 50% power. Or enjoy them cold like you would cold cuts! I like to make a plate with cold steak cubes, cheese cubes, fresh-cut veggies with ranch dressing, and homemade quick pickles.