Steak Salad Recipe with juicy grilled steak, crisp greens, and a lemon cilantro dressing that youโll want to drizzle on everything!
Authorโs Note
Steak Salad So Good, I Had to Copy It
Thereโs a salad and sandwich shop near my house that my family and I are obsessed withโฆmostly for the sweet potato fries (we never skip those).
But honestly? Their tri-tip steak salad totally steals the show. Itโs 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. Iโve made it more times than I can count, and I think youโre going to love it too.
Steak Cuts and Cooking Tips
I like using flat iron steak for this salad because itโs tender and full of flavor, but flank, skirt, or even New York Strip also work well. Just aim for a cut thatโs about 1 inch thick and has some good marbling.
A good steak doesnโt need much more than a drizzle of oil and a good sprinkling of salt and pepper! But donโt skimp on the S&P; itโs 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 125ยฐF |
| Medium Rare | 130 to 135ยฐF |
| Medium | 140ยฐF |
| Medium Well | 150ยฐF |
| Well Done | 160 to 170ยฐF |
Always let steak rest for 5 minutes before slicing. This helps keep it juicy.
Storage
This Steak Salad Recipe is best fresh. Once mixed, the dressing wilts the greens, softens the almonds, and the steak loses texture. Halve the recipe to avoid leftovers.
For prep ahead, store ingredients separately in the fridge and assemble just before serving. The dressing can be made 1 day ahead and kept in a jar; shake before using.
More Delicious Salad Recipes:
Steak Salad Recipe
Video
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
Instructionsย
Steak
- Heat grill to high (400โ450ยฐF). 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 3โ4 minutes. Flip with tongs and grill another 3โ5 minutes for medium-rare, or until the internal temperature reaches 130ยฐF (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: 120โ125ยฐF
- Medium-Rare: 135ยฐF (about 4โ5 minutes on one side and another 3โ5 minutes on the other)
- Medium: 140ยฐF (about 5โ7 minutes on one side and another 3โ5 minutes on the other)
- Medium-Well: 150ยฐF (about 8โ10 minutes on one side and another 3โ5 minutes on the other)
- Well-Done: 160โ175ยฐF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this salad and so does everyone I share it with! The dressing seems to have been updated? Is it possible to get a link to the one that is made with lime, and lime zest maybe even Dijon mustard I believe it had. I preferred that dressing! Thank you!
So glad to hear that, thanks Lauren!!
1 large lemon: Using a zester, zest to get 2 teaspoons lemon zest. Squeeze to get 3 tablespoons lemon juice.
1โ2 large limes: Squeeze to get 2 and 1/2 tablespoons lime juice.
1 teaspoon onion powder
1 and 1/2 tablespoons white wine vinegar
1/2 tablespoon honey
1 cup lightly packed cilantro: Chop off the large stems (tiny ones are fine) and lightly pack into a measuring cup.
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Instructions:
Combine all ingredients except the olive oil in a small blender. Add salt and pepper to taste (I add 1/4 teaspoon of each). Blend until the cilantro is broken down. Add olive oil and pulse until emulsifiedโdonโt over-blend. Taste and adjust to preference (more honey, salt, etc.). Chill until ready to use.
Recipe states see notes on roasted
Red pepper donโt 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.
Iโm so glad you enjoyed! Calories are per serving! Thanks Morgan! ๐
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 Yearโs goals
Iโve been craving healthier stuff lately. Despite my best efforts, I still ate a whole lotta bad stuff over Xmas.