Steak Salad Recipe

Marinate the steak

Combine 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp kosher salt and 1 tsp black pepper in a shallow dish or zip-top bag. Add the steak and turn to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 4 hours. If refrigerated, remove 30 minutes before cooking to come to room temperature.

Cook the steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Pat the steak dry with paper towels, then sear 3–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C) depending on thickness. For thicker cuts, reduce heat to medium after searing and continue cooking until desired doneness. Avoid overcrowding the pan.

Rest and slice

Transfer steak to a cutting board and loosely tent with foil. Rest 5–10 minutes to allow juices to redistribute. Slice thinly against the grain into strips about 1/4 inch thick.

While the steak rests, assemble the salad: place 6 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and the thinly sliced small red onion. Gently toss to combine.

Halve and pit the avocado, slice and add to the salad just before dressing to prevent browning.

In a small jar or bowl, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fresh lemon juice, 1 tsp salt and 1 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (more vinegar or lemon for brightness, more honey for sweetness).

Drizzle about two-thirds of the dressing over the salad and toss gently to coat evenly. Arrange sliced steak on top of the tossed greens.

Scatter the chopped toasted walnuts and 1 oz crumbled blue cheese over the salad. Add remaining dressing to taste if needed.

Serve immediately while steak is warm. Offer extra salt and pepper at the table.