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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Steak Salad with Creamy Ranch Dressing

Topped with homemade croutons and juicy slices of spice-rubbed steak, this salad is macho enough to satisfy the most dedicated meat-eaters.

Cooking Light APRIL 2005

  • Yield: 4 servings (serving size: 3 cups salad and about 3 ounces meat)


  • Steak:
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (1-pound) boneless sirloin steak, trimmed (about 1/2 inch thick)
  • Cooking spray
  • Salad:
  • 4 (1-ounce) slices sourdough bread
  • 1 garlic clove, halved
  • 2 cups grape tomatoes
  • 1 cup halved and sliced cucumber
  • 1 cup sliced red onion
  • 1 (16-ounce) bag classic iceberg salad mix (such as Dole's)
  • 1/2 cup fat-free ranch dressing


Heat a nonstick grill pan over medium-high heat.

Preheat broiler.

To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 20%
  • Fat: 7.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.2g
  • Carbohydrate: 37g
  • Fiber: 4.8g
  • Cholesterol: 67mg
  • Iron: 3.6mg
  • Sodium: 733mg
  • Calcium: 73mg

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Steak Salad with Creamy Ranch Dressing recipe