Steak Salad with Balsamic Vinaigrette
This steak salad is fresh, hearty, and packed with bold summer flavors. Juicy steak, crisp greens, pickled red onions, and homemade balsamic vinaigrette come together for an easy high-protein meal that’s perfect for warm evenings, cookouts, or casual dinners.
Equipment
- Grill Pan or Skillet
Ingredients
For the Steak
- 10 oz steak (rib eye, striploin or picanha) , 1-inch thick
- kosher salt and freshly ground black pepper
- 1 clove garlic
For the Salad
- 6 cups green salad (baby gem lettuce, arugula, etc.)
- 1 small cucumber , sliced
- 1/4 cup cherry tomatoes , halved
- 1/2 avocado , peeled, pitted and diced
- 1/4 cup pickled red onions
- 1/4 cup feta cheese , crumbled
For the Balsamic Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp dijon mustard
- sea salt and freshly ground black pepper
Instructions
- Make the dressing. Combine the olive oil, balsamic vinegar, honey, and mustard in a small bowl, then season with salt and pepper. Whisk the ingredients together until emulsified.
- Season the steak. First of all, bring the steak to room temperature. Please don't skip this step! Heat a grill pan or skillet over medium-high heat. Pat the steak dry with a paper towel, then generously season both sides with salt and pepper.
- Sear the steak. Add the steak to the grill or skillet and cook for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on a meat thermometer, for medium-rare. Then, pack the steak in aluminium foil and let it rest for 5 minutes before thinly slicing against the grain.
- Assemble the salad. On a large platter, arrange the greens and top with the sliced steak, tomatoes, cucumbers, avocado, pickled red onions, and feta cheese. Drizzle with the balsamic vinaigrette before serving.
Notes
Make sure your steak is at room temperature - If your steak is straight from the fridge, it will cook unevenly. The outside will be cooked, while the inside is still chilled and raw. You don't want that in any case.
Use a thermometer - I use a probe thermometer for grilling and an instant-read thermometer for stovetop cooking. I always recommend an internal temperature of medium-rare to medium, which is 130-140°F before resting.
Season your steak early - Season your steak around 30 minutes before cooking to give the salt enough time to penetrate the meat and enhance the flavor. This also helps create a better crust on the outside while keeping the inside juicy and tender.
Slice against the grain - Always slice the steak against the grain for the most tender bite and easier chewing. Let the steak rest before cutting so the juices stay inside the meat instead of running out onto the cutting board.