Steak Salad Recipe

Rinse and spin or pat dry the mixed artisan greens. Place in a large bowl and refrigerate until ready to assemble.

Wash the grape tomatoes, halve them lengthwise and set aside.

Peel, pit and slice the avocado into thin wedges or cubes. To keep from browning, toss lightly with a squeeze of lime if not serving immediately.

Peel the red onion and slice very thinly. Separate into rings or thin strips and soak in cold water for 5 minutes if you want milder onion flavor; drain well.

If using fresh corn: brush the ears lightly with 1 tsp olive oil and roast over a hot grill or in a cast-iron skillet over medium-high heat until lightly charred, 6–8 minutes, turning occasionally. When cool, cut the kernels off the cob. If using frozen: sauté kernels in a skillet with 1 tsp olive oil over medium-high heat until golden, about 4–6 minutes. Drain any excess oil and cool slightly.

Crumble the feta and goat cheese and combine; keep refrigerated until assembly.

Bring the steak to room temperature for 20–30 minutes. Pat dry with paper towels.

Rub both sides of the steak with 1 tablespoon olive oil, then season evenly with kosher salt, black pepper and garlic powder.

Heat a heavy skillet (cast iron preferred) or grill over high heat until smoking hot. Add the steak and sear without moving for 3–4 minutes, until a deep brown crust forms. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for thinner or thicker cuts and desired doneness.

Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes to allow juices to redistribute.

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

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons red wine vinegar, 1 tablespoon fresh lime juice, 1 teaspoon Dijon mustard, ½ teaspoon honey, ½ teaspoon red pepper flakes, 1 minced garlic clove, ½ teaspoon salt and ¼ teaspoon black pepper.

Whisk vigorously or shake in a lidded jar until fully emulsified and slightly thickened. Taste and adjust seasoning: add more honey if too sharp, more red pepper flakes for heat, or a pinch more salt if needed.

Place the mixed greens in a large serving bowl or divide among plates.

Scatter the halved grape tomatoes, roasted corn, and sliced red onion over the greens.

Arrange the avocado slices over the salad and sprinkle the combined feta and goat cheese evenly.

Top with the sliced steak pieces.

Drizzle the spicy vinaigrette over the salads (start with about 2–3 tablespoons total for the whole salad, more as desired) and toss gently to coat, or serve the dressing on the side.

Garnish with chopped cilantro or parsley if using, and serve with lemon or lime wedges for extra brightness.