Steak Salad Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking so it warms slightly and cooks more evenly.

Pat the steak dry with paper towels. Rub 1 tablespoon olive oil evenly over both sides.

Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder. Press seasoning into the meat.

Heat a heavy skillet (cast iron preferred) or grill over high heat until very hot, about 5 minutes. Add a small drizzle of oil or wipe the pan with oil to prevent sticking.

Place the steak in the hot pan and sear without moving for 3–4 minutes to develop a crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time +/- 1–2 minutes for desired doneness.

If using a thicker cut or you want medium, reduce heat to medium and continue cooking 2–4 more minutes, or transfer to a 400°F (200°C) oven for a few minutes. Use an instant-read thermometer to confirm doneness.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Slice the steak thinly across the grain into bite-sized strips.

While the steak rests, prepare the vegetables: halve the cherry tomatoes, thinly slice the cucumber and red onion, and slice the avocado just before assembly to prevent browning.

Place 6 cups mixed salad greens into a large bowl or divide among plates. Scatter the halved cherry tomatoes, sliced cucumber, and red onion over the greens. Nestle the avocado slices on top.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a little more vinegar or lemon for brightness or a pinch more honey if too tart.

Drizzle about half the dressing over the prepared greens and toss gently to coat. You can reserve the rest of the dressing to serve family-style.

Arrange the sliced steak over the dressed greens. Spoon any resting juices from the cutting board over the steak for extra flavor.

Scatter 1/4 cup crumbled feta or goat cheese, 2 tablespoons toasted nuts, and 1 tablespoon chopped fresh parsley or cilantro over the salad.

Drizzle remaining dressing as desired and finish with a light grind of black pepper. Serve immediately so the greens remain crisp and the steak warm.