American · Lunch · Dinner
Steak Salad
Juicy grilled sirloin sliced thin and fanned over crisp greens, cherry tomatoes, cucumber and red onion, finished with a tangy Dijon-balsamic vinaigrette. A hearty, protein-packed salad that eats like a full meal.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Calories come from: Carbs 17% · Fat 41% · Protein 42%
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Ingredients
For 4 servings- 1 lb (2 steaks, about 2.5 cm thick)450 gSirloin steak, trimmed of visible fat
- 2 tbsp, divided27 gExtra virgin olive oil
- 3/4 tsp, divided5 gSalt
- 1 tspBlack pepper, ground
- 1/2 tspGarlic powder
- 8 cups200 gMixed salad greens
- 2 cups60 gBaby spinach
- 1 1/2 cups225 gCherry tomatoes, halved
- 1 medium200 gCucumber, sliced
- 1/2 small50 gRed onion, thinly sliced
- 2 tbsp32 gBalsamic vinegar
- 1 tsp5 gDijon mustard
- 1 tsp7 gHoney
- 1 small cloveFresh garlic, minced
- 1/2 medium75 gAvocado, sliced (optional)
Steps
- 1
Take the steak out of the fridge about 15 minutes before cooking and pat it dry with paper towels.
- 2
Rub the steak with 1 tsp of the olive oil, then season both sides with 1/2 tsp salt, the black pepper and the garlic powder.
- 3
Preheat a grill or grill pan over high heat until very hot.
- 4
Grill the steak 4-5 minutes per side for medium-rare (57 °C / 135 °F) or to at least 63 °C / 145 °F for medium, checking with a thermometer in the thickest part.
- 5
Move the steak to a board and let it rest for 5 minutes.
- 6
While the steak rests, whisk the remaining olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic and remaining 1/4 tsp salt in a small bowl.
- 7
Toss the salad greens, spinach, cherry tomatoes, cucumber and red onion with most of the dressing in a large bowl.
- 8
Slice the steak thinly against the grain.
- 9
Divide the salad between four plates, top with the sliced steak and avocado if using, and drizzle with the remaining dressing.
Swaps, storage and make-ahead
Swaps
- Use flank steak or skirt steak instead of sirloin if it is easier to find, slicing it thinly against the grain.
- Swap the honey for maple syrup to keep the dressing free of honey.
- For a vegetarian version, replace the steak with grilled firm tofu or rinsed canned chickpeas seasoned with the same spice rub.
- Use a shop-bought balsamic vinaigrette in place of the homemade dressing, choosing one labelled gluten-free if you need it.
Storage
Refrigerate leftover steak and dressed salad separately in airtight containers within 2 hours and eat within 3 to 4 days, though dressed greens and cut avocado are best eaten fresh and wilt quickly. Enjoy the steak cold or reheat it until steaming hot, and do not freeze the salad.
Make ahead
Whisk the dressing up to 3 days ahead and keep it covered in the fridge, and wash and dry the greens and slice the cucumber and onion a day ahead. Grill the steak and slice the avocado just before serving for the best texture.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MustardSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (317 g) | Per 100 g | |
|---|---|---|
| Calories | 261 kcal | 82 kcal |
| Protein | 27.2 g | 8.6 g |
| Carbohydrates | 11.2 g | 3.5 g |
| of which sugars | 6.1 g | 1.9 g |
| Fiber | 2.4 g | 0.8 g |
| Fat | 11.8 g | 3.7 g |
| of which saturated | 2.7 g | 0.9 g |
| Sodium | 552 mg | 174 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
