Steak Salad Recipe

Marinate

Pat the steak dry with paper towels. In a shallow dish, combine 1 tbs olive oil, 2 minced garlic cloves, 1 tbs soy sauce (or Worcestershire), 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Rub the mixture over both sides of the steak and let rest at room temperature for 15–30 minutes (or refrigerate up to 2 hours and bring to room temperature before cooking).

Cook

Heat a heavy skillet or grill over medium-high heat until very hot. Add a thin film of oil if using a skillet. Sear the steak 3–5 minutes per side for medium-rare (internal temp ~ 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. Use tongs to flip once; do not press the steak.

Rest & slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to redistribute juices. Slice thinly across the grain into 1/4-inch slices and keep warm.

While the steak rests, assemble the salad. In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup cucumber half-moons, 1/4 cup thinly sliced red onion, and 1 sliced avocado. Toss gently to mix so avocado stays intact.

Scatter 1/2 cup crumbled feta or goat cheese and 1/2 cup toasted chopped walnuts or pecans over the assembled salad. If nuts are not toasted, toast in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant and lightly browned; cool before adding.

In a small jar or bowl combine 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning as needed (add a squeeze of the optional lemon for brightness).

Dress the salad just before serving: pour about 2–3 tbs of dressing over the salad greens and vegetables and toss gently to coat. Reserve extra dressing for guests to add more if desired.

Arrange dressed salad on a large platter or divide among 4 plates. Fan the sliced steak over the top of each portion. Sprinkle any remaining cheese and nuts, then garnish with 2 tbsp chopped fresh herbs. Add an extra grind of black pepper and a small squeeze of lemon if using.

Serve immediately while the steak is warm so the greens remain crisp and the steak juices mingle with the dressing.