Make this extra hearty steak salad for your next meal. Deliciously marinated skirt steak cooked to perfection. Then paired with tons of filling toppings like tomatoes, cucumbers, onions, avocados, and blue cheese crumbles. Finished with a dreamy maple balsamic vinaigrette. Whip this salad up as a full meal or appetizer!
Friends! How are you?! I sure do hope y’all are living your best summer lives and all. I’m extra excited about some upcoming travel plans. You know, I love me a good lil vacation. Different to that I have been knee deep in my recipe creation bag. I don’t know what it is but I am obsessed with big ass salads these days, ha! Every time I’m at the farmers market it’s like ya girl is a kid in the candy store, I love seeing all that goodness!
My go-to market finds include all the fresh fruit, lettuce, tomatoes, onions, greens, sourdough bread, local honey, and kettle corn popcorn to name a few. As soon as I get home, I wash everything and do a little recipe planning so that nothing goes to waste. This new steak salad has been in our rotation for some weeks now and it’s #saladgoals…wait, are we still saying things like that? Ha. Okay, let’s talk about it!
Steak Salad with Maple Balsamic Vinaigrette
There is nothing quite like the ease and simplicity of a delicious salad- argue with me if you want to. The cooking is often minimal, the customizations are endless, and they come together in a pinch! This steak salad is so hearty and loaded with filling toppings. Additionally, the maple balsamic vinaigrette is giving this salad the extra depth to send it over the tasty edge even more. This steak salad is everything!
Here’s What You’ll Need To Make This Salad
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Steak: like duhhh, this one is a no brainer- I love using *skirt steak* for my steak salad but you can also use flank steak, boneless prime rib, flat iron steak, filet mignon, etc…any boneless steak works.
- Greens: I heart romaine lettuce for that signature crunch in my salad. However, other subs include spring mix, peppery arugula, butter lettuce, spinach, etc. Also, you can do a mix of your faves!
- Avocado: full of healthy fats and more- make sure it’s nice and ripe.
- Red onion: texture, flavor, and a nice bit of color.
- Cucumber: adds some refreshing coolness, more green color, and a nice crisp crunch.
- Tomatoes: because how can you make a salad without ’em- grape/cherry tomatoes will do!
- Blue cheese: listen, steak and blue cheese go together so freakin’ nicely like omgggg…but feel free to finish your salad with other cheese crumbles like feta, goat cheese, and queso fresco.
- Radish: this crunchy root vegetable is one of my faves!
How To Make A Steak Salad
(Note: please see the recipe card directly below for the complete written instructions.)
Making this steak salad could not be easier than two snaps…well, you get it, ha!
- Marinate the steak. We want that steak to pop and deliver delicious flavor, yes?! So, marinating the steak for at least an hour will ensure that the spices penetrate and infuse big + bold flavor in the steak. This recipe calls for salt/pepper, garlic powder, worcestershire, and fresh lime juice. Steak doesn’t need a million different spices and these used do exactly what needs to be done.
- Prep the vinaigrette. Place all of the maple balsamic vinaigrette ingredients into a glass jar and shake to combine. Then set it aside while you move on with cooking the steak.
- Cook the steak. You can cook up the steak via your outdoor grill or cook indoors in a cast iron pan (for best results!) >>> I’ve included steps for both methods in the recipe card below.
- Assemble the steak salad. Put everything together on a large platter or inside a salad bowl.
All Things Steak- Cooking and Prepping
In order for this steak salad to be the very best for you, I wanted to drop a few tidbits. We all know that steak on a grill is literal perfection, swoon. However, steak can be made indoors on the stovetop with just the same wow factor, too. With only a few things to keep in mind, this steak salad will be your fave.
When making steak indoors it’s important to use a cast iron skillet (do not argue with me here). These types of skillets retain heat very well. As soon as the steak enters that oil-slicked screaming hot pan, a lovely crispy sear will form on the surface. This is exactly what we want and a cast iron skillet will give it to you!
Furthermore, once your steak is done cooking, it is important that you allow the steak to rest before slicing into it. Yuh, just like us humans gotta chill to recalibrate ourselves, so does steak. Resting the steak (for at least 10 minutes) allows for the juices to settle within the steak instead of running out once you slice it. Therefore, the steak stays juicy since it’s locked in, yasss! Next, once you are ready to slice into it, slice the steak against the grain for an easier cut. Steak cuts like skirt steak and flank steak have grains of fiber running down the middle and you’ll need to cut in the opposite direction of those muscle fibers.
Other Bomb Recipes To Make ASAP
- One-Pot Creamy Beef Pasta
- Instant Pot Pork Carnitas
- Chicken with Caper Cream Sauce
- Easy Philly Cheesesteaks
- Birria Quesatacos with Consomé
- Salmon Cakes with Quick Aioli
- Creamy Rasta Pasta
- Easy Skillet Lasagna
Y’all, I truly adore this steak salad for so many reasons. It’s so good and loaded with heaps of flava. The textural components are there- it has crunchy and crispy vibes from the onions, cucumber, and radish. It has the heartiness from the star of the show: juicy steak! Also, it has a touch of a creamy tang from the blue cheese crumbles. It’s like all of the flavors are in harmony here and I love to see it…and taste it, ha!
The maple balsamic vinaigrette on this steak salad takes the flavors to a whole different level. You see, a good vinaigrette needs a touch of sweetness to balance out all of the other flavors. A lot of vinaigrette recipes call for honey but I find pure maple syrup to give this vinaigrette a better oomph.
Steak Salad Toppings And Beyond
The number one thing that makes this steak salad sing is that you can fully customize this baby!
- fresh fruit: chopped mango, peach slices, sliced strawberries, mandarin oranges, etc.
- vegetables: chopped bell peppers, corn, carrots, and mushrooms.
- nuts: if you like nuts in your salads, go for some walnuts, pecans, or almonds.
- other great additions: hard boiled eggs, seeds, beans, crispy tortilla strips, and croutons.
How To Assemble A Salad
Personally, this one is all rooted in whatever floats your boat. There is no one method when it comes to assembling your steak salad. Although, I love to serve up my salad on a large platter! I find it to be much more visually appealing and an overall better aesthetic as everything can be seen to the naked eye. For example, if you assemble the salad in a large bowl not everything will be on display. Whenever I get the chance to entertain, I love for folks to see all the goods that are in the salad. However, you do you!
Serving and Storing Tips + Tricks
- Serving. I recommend assembling the salad literally right before you plan to serve it. This way the salad will not get soggy and the avocado won’t brown too quickly. You can surely prep and make ahead most of the ingredients but keep the items separate until ready to serve. Then combine everything and eat!
- For the vinaigrette. This can be prepped ahead of time as well. But keep in mind to drizzle onto the steak salad moments before serving. I also recommend not using it all at once unless you are serving the entire salad at one time- this will prevent that dreaded salad sogginess. I’d really hate that for you.
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UNTIL NEXT TIME…LOVE AND BUTTER,
Make this extra hearty steak salad for your next meal. Deliciously marinated skirt steak cooked to perfection. Then paired with tons of filling toppings like tomatoes, cucumbers, onions, avocados, and blue cheese crumbles. Finished with a dreamy maple balsamic vinaigrette!
- 1 – 1 1/2 lbs skirt steak (or flank steak)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 tablespoon worcestershire
- juice of 1 lime
- olive oil, for grilling/cooking steak
- 2 lbs (about 8–10 cups) romaine lettuce hearts, roughly chopped
- 1 large ripe avocado, cut in half, pitted, and sliced
- 1/2 cup sliced red onion
- 1 cup mini cucumbers, chopped
- 1 cup grape tomatoes, halved
- 1/3 cup blue cheese crumbles
- 1/4 cup thinly sliced radish
For the maple balsamic vinaigrette
- 1/2 cup good-quality extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon dijon mustard
- 2 garlic cloves, finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Marinate the steak: First, you may need to cut your steak in half to handle it better. Season the steak with salt/pepper- to taste, along with the garlic powder. Then transfer the steak into a ziplock bag or container and toss in the worcestershire and lime juice. Massage everything into the steak to combine and then transfer it into the fridge to marinate for at least 1 hour.
- Prep the vinaigrette: In a glass jar, combine the olive oil, balsamic vinegar, maple syrup, dijon mustard, minced garlic, dried oregano, and salt/pepper together. Cover the jar with a lid and shake vigorously to fully combine- then set the vinaigrette aside while you cook the steak.
- If using an outdoor grill– heat the grill over medium-high heat and brush with oil. Remove the steak from the marinade and place it onto the grill. Allow the steak to cook for about 4-5 minutes on each side- timing may depend on the size of your steak. I cook my steak medium but cook until your desired level of doneness. Then remove the steak from the grill and set it aside onto a cutting board to rest for at least 10 minutes. Then slice the steak against the grain and prepare to assemble the salad.
- If using an indoor cast iron pan– in a 10-inch or larger cast iron skillet over medium-high heat, warm up 2 tablespoons of olive oil. Once the oil is shimmering hot, add in the steak, cooking in batches if you need to. Cook the steak for about 3-5 minutes on each side- timing may vary depending on the size of your steak. I cook my steak medium but cook until your desired level of doneness. Then remove the steak from the pan and set it aside onto a cutting board to rest for at least 10 minutes. Then slice the steak against the grain and prepare to assemble the salad.
- Assemble the salad: Using a large platter or salad bowl; combine the lettuce, avocado, red onion, cucumbers, tomatoes, blue cheese crumbles, and radish. Toss the salad together, top with the cooked steak, and drizzle the maple balsamic vinaigrette over the salad. Note: I like to use the vinaigrette sparingly so as to not drench the salad all at one time when serving. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Category: Appetizers, Snacks
- Cuisine: American
Keywords: steak, salad, balsamic, vinaigrette, healthy, tomatoes, avocado, blue cheese