Steak salad is my favorite steak dinner, summer edit ~ ribbons of juicy steak, crisp greens, and a genius 2-ingredient A.1. dressing that pulls it all together.
Steak salad is my idea of a perfect summer dinner: juicy steak, crisp greens, sweet cherry tomatoes, quick fried onion strings, and shavings of buttery Manchego cheese. It’s hearty but still fresh, which is exactly the point.
⭐️ The secret is my signature 2-ingredient A.1. dressing. It’s tangy, savory, and a little sweet ~ it gives that instant steakhouse vibe!
What kind of steak to buy for steak salad
You don’t need an expensive steak for a good steak salad ~ just a beefy, quick-cooking cut that’s tender enough to slice thin.
- Top sirloin ~ my pick. It’s lean, flavorful, affordable, and slices beautifully for salad.
- Flank steak ~ great beefy flavor, but be sure to slice it thinly across the grain.
- Skirt steak ~ bold flavor and quick cooking, but it can be chewy if overcooked.
- Flat iron steak ~ tender and juicy, a great choice if you see it.
- NY strip ~ more of a splurge, but delicious if you want a richer steak salad.
For best results, cook the steak rare to medium-rare, let it rest, and slice it thinly against the grain.
The right greens for steak salad
You’ll want to use fairly sturdy greens for a steak salad. Stay away from very delicate lettuce like spring mix which will wilt quickly under the weight and warmth of the steak.
- Arugula ~ peppery and sharp, especially good with beef and A1 vinaigrette.
- Romaine ~ great if you want extra crunch.
The A.1. dressing
It might be my favorite part of this steak salad! It’s a simple (but genius) blend of A.1. steak sauce, olive oil, and a touch of salt.
Lightly toss the greens with some of the dressing first, then top with the steak, cheese, and fried onions, with more dressing on the side for serving.
A.1. is one of those old-school sauces with more going on than you might think: tomato, vinegar, a little fruitiness, garlic, onion, and spices. That complex tangy-salty-sweet mix is exactly why it works so well as a vinaigrette base ~ it already has the steakhouse vibe built in.
The quick sear ~ oven finish steak method
- Rub your steak with oil and season with sea salt.
- Sear in a hot pan (cast iron is ideal) for 2 minutes each side for a deep brown crust.
- Finish in a 400F oven.
- I recommend medium rare steak for steak salad. Pull it from the heat at about 125-130F (it will rise to 135F after resting.)
- Depending on the thickness of your steak and whether you finish it in the hot skillet or on a baking sheet, this can take anywhere from 5 to 12 minutes, so a thermometer is your best friend.
Avoid this common mistake!
Don’t slice your steak straight from the oven, the juices will run all over your cutting board. Let it rest for 5-10 minutes: those juices will redistribute throughout the meat. Tip: add any accumulated juices to the dressing for extra flavor!
Thinly slicing steak against the grain
After your steak has rested for 5-10 minutes, it’s time to slice. Take a look at the steak and find the grain ~ the lines running through the meat. Slice thinly at a right angle to that grain. This shortens the muscle fibers and keeps the steak melt in your mouth tender, which is just what you want for a steak salad.
How to make steak salad ahead
The salad should be assembled and dressed right before serving, but most of the components can be prepped ahead:
- THE STEAK: Although I love to serve the steak warm on the cool salad, if you need to you can cook the steak earlier and serve chilled. Thinly slice just before adding to the salad.
- THE DRESSING can be made up to a few days ahead.
- THE ONION STRINGS: Fry the onions early in the day, they’ll stay nice and crisp at room temperature.
- THE GREENS: Wash and dry your greens and store in the refrigerator.
➡ Note: slice the tomatoes just before serving, do not refrigerate them.
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Steak Salad
Equipment
- cast iron skillet
- instant read thermometer
- immersion blender (optional)
Ingredients
A.1. dressing
- 6 Tbsp olive oil
- 3 Tbsp A.1. Steak Sauce
- pinch salt
Steak
- 3/4 lb top sirloin steak
- olive oil
Salad
- 4 ounces sturdy washed greens, like arugula or romaine
- 12 cherry tomatoes, halved or quartered
- 1/4 red onion, thinly slivered
Garnish, optional
- fried onion strings , see recipe here
- Manchego cheese shavings
Instructions
- Preheat the oven to 400F. Take the steak out of the refrigerator while you make the dressing.
- Whisk together the olive oil and A.1. Steak Sauce. Season with a pinch of salt and taste. Add a little more A.1. if you’d like a tangier dressing. For a smooth, creamy emulsion, blend the dressing in a small jar with an immersion blender. Set aside.
- Heat a cast iron skillet over medium-high heat until hot. Rub the steak with olive oil and season both sides with salt. Sear for 2 minutes per side. Be brave and don’t move the steak while it sears. If the pan starts smoking heavily or the steak is getting too dark, lower the heat slightly.
- Transfer the pan to the oven and bake for 5–8 minutes, or until the center reads 125–130F for medium rare. If your pan is not oven safe, transfer the steak to a foil-lined baking sheet. Remove to a board and let rest, loosely tented with foil, for 5–10 minutes.
- Pile the greens in a wide shallow salad bowl, or individual bowls. Add the cherry tomatoes and slivered onion. Toss gently with just enough dressing to lightly coat the greens.
- Thinly slice the steak against the grain. Lay it in loose ribbons across the top of the salad. Drizzle with more dressing, scatter the Manchego shavings over the top, and season with fresh cracked black pepper if desired.
- Serve the salad immediately, with more dressing on the side.
Notes
Nutrition
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