A delicious tri-tip steak OR chicken salad with cherry tomatoes, dried cherries, toasted almonds, red pepper, and a delicious healthy cilantro-avocado dressing.

Steak Salad Recipe

Prep Time 25 minutes
Total Time 25 minutes
Servings 6 -8
Author Chelsea


Steak or Chicken

  • 1 pound tri-tip steak or 1 pound boneless skinless chicken breast
  • Freshly cracked pepper and seasoned salt
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1/2 tablespoon white sugar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon onion powder


  • 6-8 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1 large red bell pepper chopped
  • 4-5 green onions chopped (optional)
  • 1/3 cup dried cherries or dried cranberries infused with cherry juice
  • 1/3 cup sliced and toasted almonds
  • 1/3 cup feta cheese


To marinate and then cook the steak or chicken

  1. Rub and knead cracked pepper and seasoned salt into the steak or chicken.
  2. In a small bowl, whisk together the soy sauce, olive oil, sugar, minced garlic, and onion powder.
  3. Place the steak or chicken in a plastic sealable bag and pour the marinade over. Rub the marinade through the bag into the meat.
  4. Place in the fridge for at least 2-3 hours (the longer you marinate, the better the meat tastes (and the moister tri-tip steak will be)! I like to do it for 6-8 hours). Flip the marinating meat on the other side halfway through the marinading period.
  5. Grill or cook the steak or chicken on a grill or over the stovetop. I use this chart to judge exactly how long to grill the steak for according to our desired doneness:


  1. Wash and thoroughly dry the lettuce. Chop all the lettuce into smaller pieces. Halve the cherry tomatoes. Chop the red bell pepper (remove stem and seeds). Chop the green onions.
  2. When ready to serve, toss the lettuce and tomatoes with the dressing. Stir in the dried cherries, sliced and toasted almonds (see above recipe for how to quickly toast almonds), chopped green onions, and feta cheese. All ingredients best combined right before eating. The salad doesn't sit or store well. (If you don't plan on eating it all OR making in advance, toss small amounts of the salad with the dressing and store separately)
  3. Dressing recipe below this recipe.