This hearty and fresh steak salad is the perfect balance of protein, greens, and flavor. Crisp veggies, juicy steak, and creamy balsamic dressing come together for a satisfying meal that feels both nourishing and indulgent. Topped with shaved Parmesan for that final touch of savory goodness.
The recipe:
Optional: to marinate the Steak
In a medium bowl, whisk together soy sauce, Worcestershire, red wine, lemon juice, garlic, pepper, and parsley until well combined.
Place your steak (1.5–2 lbs, like ribeye, flank, or NY strip) in a large resealable bag or shallow dish. Pour marinade over the steak, making sure it’s fully coated.
Seal or cover, then refrigerate overnight (~8–24 hours).
About 30 minutes before cooking, remove steak from the marinade and let it come to room temperature. Pat dry with paper towels for a better sear. Discard the marinade.
Make the dressing:
In a small bowl, whisk together all dressing ingredients until smooth.
For the Salad:
Pat steak dry and season generously with salt, pepper, and a drizzle of olive oil.
Heat a grill or skillet over medium-high heat. Cook steak 4–5 minutes per side for medium-rare, or to your preferred doneness.
Let rest for 5–10 minutes, then slice thinly against the grain.
Wash and chop romaine, arugula, and spinach.
Slice cucumber, halve tomatoes, thinly slice red onion, and cut avocado just before serving to prevent browning.
In a large bowl or serving platter, layer the greens, followed by veggies and avocado. Arrange sliced steak over the top.
Drizzle with creamy balsamic dressing or serve on the side. Top with grated Parmesan and enjoy! xx
Steak Salad with Creamy Balsamic Dressing
Ingredients
For the Creamy Balsamic Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon balsamic vinegar
- 2 cloves garlic pressed or finely minced
- 1/2 teaspoon freshly ground black pepper
- Juice of 1/2 lemon
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1/2 teaspoon dried herbs like parsley, rosemary, or Italian seasoning
For the Salad
- 2 cups Romaine lettuce chopped
- 2 cups arugula
- 2 cups baby spinach
- 1.5 cup cucumber sliced
- 1.5 cup cherry tomatoes halved
- 1 cup red onion thinly sliced
- 1 avocado finely sliced
- 1.5–2 lbs grilled steak flank, sirloin, or ribeye, cooked to your liking and sliced thinly
- 1 cup grated Parmesan
Optional Overnight Steak Marinade that Lane did! (for 1.5–2 lbs steak)
- ½ cup soy sauce
- 2½ tablespoons Worcestershire sauce
- ¾ cup red wine Cabernet Sauvignon or Merlot work great, we used a 2 buck chuck from TJs!
- Juice of 2 lemons
- 4 –6 cloves garlic minced (or 1½ teaspoons garlic paste)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried parsley
Instructions
Optional: to marinate the Steak
- In a medium bowl, whisk together soy sauce, Worcestershire, red wine, lemon juice, garlic, pepper, and parsley until well combined.
- Place your steak (1.5–2 lbs, like ribeye, flank, or NY strip) in a large resealable bag or shallow dish. Pour marinade over the steak, making sure it’s fully coated.
- Seal or cover, then refrigerate overnight (~8–24 hours).
- About 30 minutes before cooking, remove steak from the marinade and let it come to room temperature. Pat dry with paper towels for a better sear. Discard the marinade.
Make the dressing:
- In a small bowl, whisk together all dressing ingredients until smooth.
For the Salad:
- Pat steak dry and season generously with salt, pepper, and a drizzle of olive oil.
- Heat a grill or skillet over medium-high heat. Cook steak 4–5 minutes per side for medium-rare, or to your preferred doneness.
- Let rest for 5–10 minutes, then slice thinly against the grain.
- Wash and chop romaine, arugula, and spinach.
- Slice cucumber, halve tomatoes, thinly slice red onion, and cut avocado just before serving to prevent browning.
- In a large bowl or serving platter, layer the greens, followed by veggies and avocado. Arrange sliced steak over the top.
- Drizzle with creamy balsamic dressing or serve on the side. Top with grated Parmesan and enjoy! xx
