Steak Salad Recipe with juicy grilled steak, crisp greens, and a lemon cilantro dressing that you’ll want to drizzle on everything!
Author’s Notes
Steak Salad So Good, I Had to Copy It
There’s a salad and sandwich shop near my house that my family and I are obsessed with…mostly for the sweet potato fries (we never skip those).
But honestly? Their tri-tip steak salad totally steals the show. It’s my go-to every time, and I knew I had to figure out how to make it at home so I could have it in my life even more!
This salad is packed with fresh veggies, tender steak, and an incredible lemon-cilantro vinaigrette that ties it all together. I’ve made it more times than I can count, and I think you’re going to love it too.
Steak Cuts and Cooking Tips
I like using flat iron steak for this salad because it’s tender and full of flavor, but flank, skirt, or even New York Strip also work well. Just aim for a cut that’s about 1 inch thick and has some good marbling.
A good steak doesn’t need much more than a drizzle of oil and a good sprinkling of salt and pepper! But don’t skimp on the S&P; it’s going to bring out all the flavor in the beef.
Let your steak sit at room temp for 20 minutes before grilling. This helps it cook more evenly.
Steak doneness guide:
| Doneness | Temp |
|---|---|
| Rare | 120 to 125°F |
| Medium Rare | 130 to 135°F |
| Medium | 140°F |
| Medium Well | 150°F |
| Well Done | 160 to 170°F |
Always let steak rest for 5 minutes before slicing. This helps keep it juicy.
Storage
Make-Ahead and Storage Tips:
Steak Salad is best eaten fresh as it doesn’t store well. Once mixed, the dressing wilts the greens and softens the almonds, and the steak loses its flavor and texture. Halve the recipe to avoid leftovers.
For prep-ahead:
- Store prepped ingredients separately in the fridge for this Steak Salad.
- Grill steaks and combine with other ingredients just before serving.
The dressing can be made a day ahead and kept in a covered jar. Shake well before using.
More Salad Recipes
- Strawberry Poppyseed Salad
- Chicken Spinach Salad
- Italian Chopped Salad
- Pasta Salad
- Beet and Goat Cheese Salad
Steak Salad Recipe
Equipment
Ingredients
- Canola oil for greasing grill grates
- 1 pound steak I like flat iron best here!
- Salt and pepper
- Olive oil
- 8 cups chopped romaine lettuce about 2 heads
- 1 cup halved cherry tomatoes
- 3/4 cup chopped roasted red pepper
- 5 thinly sliced green onions
- 1/3 cup dried tart cherries or dried cranberries
- 1/3 cup sliced almonds
- 1/3 cup feta cheese
- 1/3 cup olive oil
- 2 tablespoons water
- 1 cup loosely packed cilantro
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- 1 teaspoon honey
- 2 tablespoons red wine vinegar
Instructions
Steak
- Heat grill to high (400–450°F). Once hot, clean the grates with a wire brush. Roll up a few paper towels, soak them in canola oil, and use tongs to rub the grates generously. Remove the steaks from the fridge, drizzle with about 1 tbsp olive oil, and season all over with 1 tsp salt & 1/2 tsp pepper.
- Place the steaks on the grill and cook for 3–4 minutes. Flip with tongs and grill another 3–5 minutes for medium-rare, or until the internal temperature reaches 130°F (see note 2). Transfer to a plate or cutting board and loosely tent with foil for 5 minutes to let the juices settle. Slice very thinly against the grain.
Dressing
- Combine all dressing ingredients in a small blender jar. Add salt and pepper to taste (I add 1/4 teaspoon each). Blend until cilantro is broken down. Taste and adjust dressing to personal preference (more honey, more salt/pepper, etc.). Place in the fridge until ready to use.
Salad
- Chop lettuce into bite-sized pieces. Wash and thoroughly dry the lettuce. Halve the cherry tomatoes, chop the roasted red pepper, and thinly slice the green onions.
- When ready to serve, toss the lettuce, green onions, and tomatoes with half the dressing. Stir in the dried cherries, sliced and toasted almonds, and feta cheese. Add thinly sliced steak on top and drizzle with the remaining dressing (add dressing to desired preference; I like all the dressing on this salad, but you may like less).
Recipe Notes
- Rare: 120–125°F
- Medium-Rare: 135°F (about 4–5 minutes on one side and another 3–5 minutes on the other)
- Medium: 140°F (about 5–7 minutes on one side and another 3–5 minutes on the other)
- Medium-Well: 150°F (about 8–10 minutes on one side and another 3–5 minutes on the other)
- Well-Done: 160–175°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe states see notes on roasted
Red pepper don’t see the notes.
Thanks so much Pam, I just fixed that!
Loved this salad. We cut it in half and served without the feta (forgot to buy some) is the calorie total per serving or total for the whole salad? Thanks.
I’m so glad you enjoyed! Calories are per serving! Thanks Morgan! 🙂
This is super delicious and easy.
This salad looks absolutely gorgeous! Just the dish to get me back on track after the holidays.
Yum this is very healthy and delicious! Perfect for my New Year’s goals
I’ve been craving healthier stuff lately. Despite my best efforts, I still ate a whole lotta bad stuff over Xmas.