Steak Salad Ideas

Many different types of steaks are used for Steak Salad. If you were to order a steak salad at a steakhouse, you would probably get a salad with ribye, filet, or other high quality steak served fresh off the grill. But the so-called bistro steaks would work equally well, cooked to medium-rare. Flank and skirt steaks to name two. Balsamic Vinaigrette and Blue Cheese are popular dressings.

When cooking at home, many cooks grill their steak outdoors and serve it warm on top of the salad greens, but leftover steak from last night's dinner also works. A classic diner salad, Salad Julienne, also called Chef Salad Supreme, uses cold julienned beef, ham, turkey, American or cheddar cheese, and hard boiled eggs.

If grilling outdoors, grilling your vegetables will add extra flavor. Spring green onions, slices of sweet onion, corn on the cob, asparagus, green beans, red peppers, portobella mushrooms, etc.

Steakhouse Salad with Ribeye and Blue Cheese

Steakhouses often add green beans to their salads.

romaine lettuce
mixed spring salad greens
fresh green beans, blanched but still crisp
beef ribeye steaks, grilled outdoors and cut 1-inch thick
grape or cherry tomatoes, halved
blue cheese, crumbled
Balsamic Vinaigrette

 

Steakhouse Filet Salad with Croutons

This is a classic combination of steak, crumbled bacon, tomatoes, sliced red onion, and croutons, served with Bleu Cheese dressing.

Salad greens drizzled  with Italian dressing
filet strips
Bleu Cheese crumbles
crumbled bacon
red onions
tomatoes
croutons
creamy Bleu Cheese dressing

Filet Wedge Salad - Grilled beef filet atop crisp wedge of Iceberg lettuce, Blue cheese dressing, grape tomatoes, red onions, bacon & Blue cheese crumbles, drizzled with a sweet balsamic glaze (Outback Steakhouse)

Steakhouse Salad with Pepperoncinis and Caesar Dressing

romaine lettuce, coarsely chopped
red onion, thinly sliced
pepperoncinis, thinly sliced
goat cheese, feta, or blue cheese
leftover steak, cooked and sliced
Caesar salad dressing

Mexican Grilled Flank Steak Salad with Honey Lime Dressing

grilled flank steak
mixed baby greens
cherry tomatoes, sliced in half
grilled corn on the cob, cut from the cob
grilled sweet onion, such as Walla Walla
avocado, sliced

Honey Lime Dressing
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
1 garlic clove, pressed or minced
pinch red pepper flakes
⅛ teaspoon kosher salt (or to taste)
⅛ teaspoon pepper (or to taste)

Warm Fajita Steak Salad

This salad, inspired by favorite fajitas, skips the tortillas and instead layers slices of juicy, cumin-rubbed flank steak along with charred peppers and onions over a bed of crunchy, chopped romaine and red cabbage. It's finished off with a chili-lime vinaigrette for a tangy kick and a little bit of heat.

For the dressing:
1/2 cup olive oil
1/3 cup freshly squeezed lime juice (from 2 to 3 limes)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
Pinch of cayenne pepper

For the salad:
1 pound flank steak
1/2 teaspoon ground cumin, seasoning for steak
1/2 teaspoon sweet paprika, seasoning for steak
1 1/2 tablespoons olive oil, for grilling the onion and peppers
1/2 medium yellow onion, thinly sliced and grilled
2 medium red or orange bell peppers, thinly sliced and grilled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 medium romaine lettuce heart (about 8 ounces), chopped
2 cups shredded red cabbage (from 1/4 small head of cabbage)
2 cups grape or cherry tomatoes, halved
1 medium avocado, sliced

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