40 Great Steak Salads
Hearty, satisfying, and delicious, these amazing salad recipes bump your average green salad up a notch with some great sizzling steak flavor.
Steak Salad with Butternut Squash and Cranberries
A summer classic leans into fall with roasted butternut squash, tart-sweet dried cranberries, and fresh rosemary. Find peeled, diced fresh butternut squash in the produce section. You can sub crumbled goat cheese or feta for the blue cheese and walnuts or pecans for the hazelnuts.
Pan-Seared Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter
Ladies and gentleman, meet your new favorite single-skillet supper. When done right, a pan-seared hanger steak is one of the most delicious cuts of beef you’ll ever eat; it’s incredibly flavorful, tender, juicy, and best of all, relatively inexpensive. If it’s a new cut to you, trust us, it’s definitely one worth exploring. Perfectly pan searing a steak is one of those essential kitchen skills that every home cook should master (don’t worry, it’s easy) in order to whip up an impressive, company-worth meal at the last minute or simply to treat yourself and/or your family to a special meal—any night of the week. And a simple-to-make compound butter dresses hanger steak up to appear far more sophisticated than its price tag might suggest. In fact, keeping a compound butter like this versatile Lemon-Herb variation on hand is an easy and awesome way to dress up any number otherwise average meals throughout the week. This recipe will leave you with plenty leftover, simply wrap it up and pop it in the freezer for later use. One final note on the compound better: Don’t fear the anchovy. Anchovy paste (if you’d prefer, you can also use a couple of oil-packed anchovy fillets, mashed well with a fork, in place of the paste) will not infuse the butter with a fishy flavor; rather, it will provide an added element of richly subtle savoriness. Of course, you can always leave the anchovy out… but we’d highly encourage giving it a try. Using the tasty drippings left in your pan to sauté a quick veggie side dish is another delicious pro move that makes this one-pan meal perfect for even a hectic weeknight. A mix of Brussels sprouts, potatoes, and onions makes for a comforting side dish that balances out the richness of the meat and butter. Any leftover steak can (and should) be used to make an epic next-day steak sandwich or salad. Make this dish once, and we can almost guarantee that butter-basted seared steak + a quick, same-skillet veggie sauté will become a dinner game plan you’ll come back to again and again. If you want to try the same technique with a different cut of steak, we’d suggest our Pan Seared Strip Steak with Mushrooms, Asparagus, and Vanilla-Cabernet Butter. And you can find more helpful technique tips for achieving a perfect sear on your steaks right here.
California Steak Salad
This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.
Steak Salad Niçoise
The average New York strip is no less than a half-pound on the plate, and typically serves one. That's practically a day's worth of protein, plus a hefty 12 grams of sat fat--before the addition of buttered potatoes and beans. In this recipe, we take a single 8-ounce steak, thinly slice it, and use it to flavor 4 entrée-sized salads, each filled with more than 2 cups of veggies.
Flank Steak Panzanella Salad
This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.
The Cheeseburger Salad
Classic burger elements become a fast, fun salad--a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top.
Balsamic Hanger Steak with Greens and Parmesan
Cure your hanger with this juicy, balsamic steak salad with greens and parmesan.
Ranch Steak Bruschetta Salad
We're not above reaching for a bottle of supermarket ranch dressing, if we can jazz it up with horseradish. The incredible spices layered throughout this steak salad call for a spicy, sweet wine to match.
Steak Salad with Tomato and Blue Cheese
Fast-cooking and flavorful, skirt steak is made for weeknight dinners. The steak starts out quite large; cutting it into three pieces before grilling helps it cook even more quickly.
Warm Chicory Steak Salad with Agrodolce Dressing
An Italian sweet-and-sour sauce made with vinegar, honey, and raisins--agrodolce, literally "sour/sweet"--softens the bitterness of radicchio and escarole. Serve this salad right away, while it's crisp.
Beef, Broccolini, and Bread Salad with Salsa Verde
Robust, briny, and herbaceous, Italian-style salsa verde usually gets spooned over vegetables and meats at the table, but it works beautifully as a marinade too.
Black Bean Quinoa Salad with Chipotle Steak
We love the chipotle-rubbed sirloin, but this salad is a wonderful use for any leftover steak.
Tuscan Steak Salad
A steak dinner for two feels date-night special, but this meal couldn't be easier. One 8-ounce strip steak is just enough for two; if you care for different levels of doneness, cut the steak in half before grilling.
Thai Roast Beef Salad
We love these perfectly cooked slices of beef served over top of a hearty bed of romaine lettuce.
Grilled Beef and Spring Onion Salad
Use a grill or grill pan to cook the beef just right before serving over top of a bed of spring greens, sunflower sprouts, and onions.
Rib-Eye Steakhouse Salad
For the steak lover, this salad really delivers with hearty sliced steak and large portobello mushrooms.
Grilled Steak and Nopales Salad
Nopales pads are ideal for this citrusy salad because they can be grilled, but you can also use pieces and sauté them (see Instructions for sautéing, below).
Thai Beef Salad
Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving.
Spicy Basil-Beef Salad
If regular Italian--or Genovese--basil is all you can find, it'll work fine. However, it's worth searching out a few varieties, such as purple, Thai, or lemon basil. Using a mix of varieties improves the salad by adding visual interest and nuanced flavors. If you can't find hanger steak, substitute flank instead.
Beef, Watercress, and Peach Salad with Lime Vinaigrette
Apple, peach, and cucumber slices keep this salad light and fresh.
Skillet Steak and Wilted Kale
Sprinkle this restaurant-style steak salad with crumbled blue cheese for even more flavor.
Spicy Beef and Tofu Salad
Browned tofu adds some extra texture and flavor to this otherwise meat-lover's salad.
Chopped Salad with Steak
Chill plates one hour before serving to help keep the salad cold after serving.
Grilled Steak and Vegetable Salad with Chipotle Chimichurri Dressing
Using both fresh and smoked jalapeños (chipotles) give this version of chimichurri, the Argentine steak sauce, lots of flavor without being wildly spicy.
Garlicky Steak Salad with Chickpeas and Artichokes
No need to be alarmed about all the garlic--the orange juice and soy sauce mellow it out.
Steak Salad with Nectarines, Radicchio, and Blue Cheese
Petite sirloin filets are healthfully lean, and they're also surprisingly full-flavored and meltingly tender--making them an ideal choice for this easy steak salad.
Seared Steak with Tomato and Blue Cheese Salad
For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley.
Charred Steak Salad with Spicy Dressing
This salad is a warm mixture of perfectly cooked steak and a bed of veggies topped with a perfectly spiced dressing.
Steak Salad with Eggplant, Peppers and Onion
The addition of eggplant adds a hearty layer to this already hearty salad that clocks in at under 350 calories per serving.
Steak and Potato Salad
Steak and Potato Salad is perfect for the meat-and-potatoes crew. The salad is hearty enough to satisfy and filled with healthy vegetables.
Steak, Pear, and Watercress Salad
This gorgeous salad makes for a fresh, light spring dinner; serve with crusty bread. You can substitute arugula for the watercress; it has a similar peppery flavor.
Grilled Asian Flank Steak with Mango Salad
Grilled Asian Flank Steak with Mango Salad delivers a wonderful combination of flavors, and this one-dish meal is on the table in just 40 minutes.
Grilled Steak Salad with Walnut Dressing
Add a side of fresh blueberries, strawberries, or mango to round out the dish.
Ancho-Marinated Skirt Steak with Warm Black Bean Salad
The meatiness of cool-weather Syrah loves the deep beefy flavor of skirt steak and the texture of black beans. Add lots of black pepper, smoke from the grill, and roasted and dried chiles, and the dark, herbal wine practically pops.
Hot Flank Steak Salad with Chinese Black Bean Dressing
A lively, colorful dish for a warm weeknight. You can grill the steak and prepare the dressing ahead of time to make things easier.
Ginger Beef Salad
This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
Fiery Beef and Rice Noodle Salad
Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak.
Get ready for the most epically delicious taco night of your life. The stars? Our classic, flavor-packed carne asada marinade and a hunk of skirt steak. While we went with skirt steak to soak up the vibrant flavors of this multipurpose marinade, you can use whatever cut of steak you prefer (flank, sirloin, etc.) for your carne asada tacos. After you’ve allowed your beef to marinate for at least 4 hours (and up to 12) and grill it to your desired degree of doneness, you’re ready to eat. You can enjoy the steak sliced over rice, in a salad, or with your favorite side dishes—or go with our favorite route, and serve it as seen here in charred corn tortillas with a variety of toppings, like sliced avocados, crumbled queso fresco, sliced radishes, minced onion, lime wedges, and fresh cilantro.