Steak Salad

Steak Salad Recipe with juicy grilled steak, crisp greens, and a lemon cilantro dressing that you’ll want to drizzle on everything!

Author’s Note

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

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 satisfying Salad Recipes:

Healthy

Tomato Cucumber Salad Recipe

Salads

Italian Salad Recipe

Salads

Roasted Veggie Salad (Panzanella)

Salads

Chicken Spinach Salad

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

Method

1. 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.
2. 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). move 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.
3. 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. check the seasoning and adjust dressing to personal preference (more honey, more salt/pepper, etc.). Place in the fridge until ready to use.
4. 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.
5. When ready to serve, toss the lettuce, green onions, and tomatoes with half the dressing. mix 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).