Loaded Steak Salad is a popular and nutritious main course salad that is often enjoyed as a light and healthy lunch or dinner. The combination of lean and tender flank steak with crisp romaine greens, fresh vegetables, and tangy balsamic dressing delivers an explosion of satisfying flavors and textures in every bite.
What’s in Flank Steak Salad?
Get ready to fall in love with the crunchy and creamy textures of Steak Salad. Perfectly cooked flank steak over crispy Romaine, cherry tomatoes, ripe avocados, tangy red onions, summer corn, and Greek feta is complemented by the most delicious balsamic dressing.
- Steak: Flank steak is a versatile, flavorful, and budget-friendly cut of lean meat. Because it has less fat than other cuts of beef, the marinade adds tenderness.
- Olive Oil: Olive oil is a staple ingredient in the Mediterranean diet that belongs in everyone’s kitchen for its health benefits and all-around usefulness. Extra-virgin olive oil, with its lower acidity and strong, fruity flavor, is perfect for the marinade and the salad dressing.
- Vinegar: The incredibly long 12-year aging process for balsamic vinegar gives the rich, dark, and slightly syrupy vinegar its characteristic sweet and tangy flavor.
- Soy Sauce: Soy sauce, made from fermented soybeans, wheat, salt, and water, adds depth of flavor and a distinct savory taste to any Asian-inspired food recipe.
- Garlic: Pungent, distinctive garlic, well-loved worldwide for its pungent, distinctive flavor, adds flavor depth to any dish.
- Spices: Red pepper flakes, salt, and pepper are all the spices this salad needs for a well-balanced and memorable flavor.
- Honey: There are many different types of honey to try in your salad dressings, including clover, orange blossom, and wildflower honey. I prefer using local honey from my farmer’s market whenever possible.
- Mustard: Dijon mustard, which is low in fat and calories, adds unique flavor and tanginess to a wide variety of dishes, especially salad dressings.
- Corn: Fresh corn on the cob is a summertime favorite that adds the perfect flavor and color accent to this salad.
- Lettuce: Healthy and nutritious romaine lettuce, with its long, crisp leaves and sweet, slightly bitter flavor, provides the best crunch to complement all the other fresh ingredients in this salad.
- Tomatoes: Cherry tomatoes, especially when sun-ripened, are typically sweeter, juicier, and less acidic than larger tomato varieties. They come in a range of colors, including red, yellow, and green, and are perfect for summer salads.
- Avocado: When buying avocados, look for ones that are firm but yield slightly to gentle pressure, as overripe avocados will be soft, mushy, and often bitter. Store avocados at room temperature until they are fully ripe, and then refrigerate them to extend their shelf life.
- Onion: The red onions in this recipe are typically less pungent than white onions. They have a crisp and crunchy texture, and their vibrant color adds a pop of color to any dish.
- Cheese: Crumbly, tangy feta cheese is a low-fat and healthy cheese that adds texture and flavor without overpowering the salad.
Of all the ingredients in this recipe, make sure your avocados are perfectly ripe! A good creamy avocado without any hint of mushiness or bitterness will make or break this salad.
Variations on Ingredients/What else can I add
Without the flank steak, this salad becomes a perfectly delicious vegetarian recipe. You could also replace the meat with grilled salmon, shrimp, or marinated tofu (if you are vegan).
The best steak for this salad, in my opinion, is flank steak. It’s a great all-purpose cut! You can also use New York strip steak or sirloin.
Yes! Marinating the steak allows the flavors to penetrate deeply, leading to a tastier, more tender cut of meat. I recommend at least 2 hours, but you can marinate it overnight if you prefer.
You sure can! I used a grill pan as an easy indoor option, but an outdoor grill also works for this recipe!
This salad is super versatile! Try it with ranch, Italian, sweet and spicy, or honey mustard dressing!
You sure can! I love romaine because it is crisp and holds up to the dressing. Iceberg lettuce is also a great crisp lettuce with a mild flavor. A spring mix would also work well, adding a bit of variation in texture and flavor.
I do not recommend freezing salad! However, you can freeze the cooked steak for up to 3 months! Let thaw overnight in the refrigerator before reheating.
How to Store and Reheat Grilled Steak Salad
I recommend preparing steak salads as you eat them for the best taste. Store leftover steak, salad, and dressing in separate airtight containers in the refrigerator until ready to assemble. The steak will keep well for up to 5 days, while the greens and vegetables will keep weel for 3-5 days. The dressing will keep for up to 2 weeks.
Assemble the salads when just before serving. The steak can be added cold or hot to the salads. If serving hot, reheat the steak in the microwave or in a frying pan set over medium-low heat until warmed through.
What to Serve with Southwest Steak Salad
This salad makes a completely healthy meal on its own but would go nicely with some homemade breadsticks or my Pull Apart Cheese Bread. For an extra festive complement to this already colorful meal, serve steak salad with Sweet Tea Sangria (Moscato Sangria Recipe).
Steak Salad Recipe
Ingredients
For the Steak
- 1 pound flank steak
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic finely chopped
- 1 teaspoon crushed red pepper flakes
For the Dressing
- ¼ cup balsamic vinegar
- 2 teaspoons honey
- 1 clove garlic minced
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon Italian seasoning store-bought or homemade
- Freshly ground black pepper to taste
- 6 tablespoons olive oil (¼ cup + 2 tablespoons)
For the Salad
- 2 ears corn shucked
- 4 cups shredded romaine lettuce
- 1 cup halved cherry tomatoes
- 2 large avocados sliced
- ½ red onion thinly sliced
- ½ cup crumbled feta cheese
Instructions
For the Steak
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Whisk the olive oil, balsamic, soy sauce, garlic, and red pepper flakes together.¼ cup olive oil, ¼ cup balsamic vinegar, 1 tablespoon low-sodium soy sauce, 2 cloves garlic, 1 teaspoon crushed red pepper flakes
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Place the flank steak in a Ziplock bag and pour the marinade over the meat. Toss to coat and mariate in the fridge for 2 hours.1 pound flank steak
For the Dressing
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While the steak marinades, make the dressing. Whisk together the vinegar, honey, garlic, dijon salt, Italian seasoning, and pepper. Slowly pour in the olive oil while whisking. Continue to whisk until combined. Set aside.¼ cup balsamic vinegar, 2 teaspoons honey, 1 clove garlic, 2 teaspoons Dijon mustard, ½ teaspoon kosher salt, ½ teaspoon Italian seasoning, Freshly ground black pepper, 6 tablespoons olive oil
For Assembly
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Heat a grill pan over medium-high heat. Cook the steak for 3-4 minutes per side or to your desired doneness.
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Set it aside on a cutting board to rest for 10 minutes.
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While the steak rests, grill the corn on all sides until charred. Once it is cool enough to handle, cut off the cob.2 ears corn
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Once rested, slice the steak into strips.
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Assemble the salad by arranging the romaine, tomatoes, avocado, corn, onion, and steak on a platter or individual serving plates. Drizzle with dressing and top with feta. Enjoy!4 cups shredded romaine lettuce, 1 cup halved cherry tomatoes, 2 large avocados, ½ red onion, ½ cup crumbled feta cheese
Video
Notes
- Feel free to swap out the flank steak for NY strip or sirloin.
- Feel free to switch up the dressing or toppings for this salad to suit your tastes.
- For a gluten-free salad, swap the soy sauce for tamari or coconut aminos.
- Let the steak come to room temperature before cooking.
- Let the steak rest for at least 10 minutes before slicing to lock in the juices.
- Slice the steak across the grain for the most tender steak.
- Steak Temperature Guide
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
Nutrition
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