Steak Salad Recipe

5 from 6 votes

This irresistible Steak Salad layers Romaine with grilled steak, cherry tomatoes, dried cherries, almonds, roasted red pepper, green onions, and feta, all drizzled in a bright cilantro-lemon vinaigrette.

Prep Time25

Cook Time10

Total Time35

Course: Dinner, Salad

Cuisine: American

Keyword: steak salad

Servings: servings

Author: Chelsea Lords

Cost: $13.62

Equipment

Ingredients

Canola oil for greasing grill grates

Steak

1 pound steak I like flat iron best here!
Salt and pepper
Olive oil

Salad

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

Dressing

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).

Video

Notes

Note 1: The grilling time will vary depending on your grill, the thickness of the steak, and the temperature. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)

Desired doneness temperature guide:

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.

Storage: All ingredients are best when combined right before eating. The salad doesn’t sit or store well. If you don’t plan on eating it all or are making in advance, toss small amounts of the salad with the dressing and store separately.

Nutrition