This steak salad recipe is hearty yet fresh, with crunchy romaine, tangy arugula, and thinly sliced apples to balance out the flavorful steak and tangy blue cheese. A drizzle of balsamic vinaigrette adds a touch of sweetness to the dish.
I try to have a main dish salad on my menu once a week. It’s a great way to get plenty of vegetables and protein and take a break from carbohydrate-heavy meals.
Protein-rich salads are big hits in our house, like the grilled chicken Caesar salad, taco salad with catalina dressing, and this steak salad. A salad made with hearty ingredients can feel like dinner.
Recipe highlights
Flavorful sirloin is balanced with sweet apple, crunchy radish, creamy avocado, tangy blue cheese, and roasted walnuts. These ingredients call for a flavorful dressing, and my Honey Balsamic Vinaigrette is the perfect choice.
Enough volume for dinner. Great balance of textures (crunchy, creamy, soft). The contrast between sweet and delicious. Easy to prepare in advance. It is always available but beautiful enough to serve to guests.
Ingredients and Substitutes
Steak: Sirloin steak is the perfect choice for this salad because it’s lean, flavorful, and slices beautifully. See below for other cuts that work. Vegetables: I like to pair chopped romaine hearts (for crunch) with zesty baby arugula. Spring mix for sub-baby spinach or arugula, if desired. Apples: Refreshing, sweet varieties like Honeycrisp and Fuji are best. Slice into thin matchsticks for easy chewing and add a little lemon juice to prevent discoloration. See recipe card for instructions on slicing matchsticks. Grape tomatoes: Characterized by their elongated shape and firm texture, they are easy to cut in half and eat. Mixing red and yellow cherry tomatoes will make the color even more vibrant. Blue Cheese Crumble: Adds a bold, creamy contrast to fresh ingredients. If you prefer a milder flavor, you can substitute gorgonzola, feta, or goat cheese. Walnuts: Lightly toasting walnuts enhances their flavor and adds a nice crunch. It only takes a few minutes, so it’s worth the extra step. Balsamic Vinaigrette: A slightly sweet vinaigrette pairs perfectly with flavorful steak and tangy blue cheese. My Honey Balsamic Vinaigrette brings all the flavors together. See all of my homemade dressing recipes for more options.
Which part of the steak should you use?
Top sirloin is the best choice for this salad. It’s lean, flavorful, and slices beautifully, making it perfect for layering on top of vegetables.
If you want to change things up, flank steak (also known as skirt steak) or boneless ribeye are also great options. Flank steak has a more pronounced beef flavor, while ribeye is richer and more marbled.
Whichever cut you choose, be sure to cook it medium-rare (130 to 135 degrees Fahrenheit) or medium-rare (140 to 145 degrees Fahrenheit) and slice thinly against the grain for the best texture.
I like to use a cast iron skillet for an easy stove-to-oven method when cooking sirloin, and this recipe works any time of the year. Check out my post on how to make sirloin steak for detailed instructions and perfect results. Grilling is also recommended in the summer.
How to make steak salad
Combine chopped romaine and arugula in a large salad bowl or platter. Arrange the steak slices on top of the vegetables. Add the avocado, apple matchsticks, and radishes in portions around the steak. Top with tomatoes, red onion, blue cheese, and walnuts and drizzle with balsamic vinaigrette just before serving.
Anticipation tips
Pre-cook the steak: Steak can be cooked, sliced and refrigerated up to a day in advance. Let stand at room temperature for about 15-20 minutes before serving. Make the vinaigrette: Make the dressing a few days in advance and store it in the refrigerator in a mason jar. Leave it alone to remove the coldness while preparing the salad, and shake well before eating. Prepare the apples: Slice the apples and toss with lemon juice to prevent browning. Can be refrigerated for several hours before assembling. Prepare the components: All vegetables, greens, and toppings can be prepared ahead of time and stored separately in the refrigerator. Wait to assemble: For the best texture, assemble the salad just before serving and add the dressing at the end.
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Arrange the chopped romaine and arugula in a large bowl or platter. Top with grape tomatoes, radishes, red onions, apples, and avocado.
Arrange the sliced sirloin steaks on top of the salad. Sprinkle with roasted walnuts and crumbled blue cheese.
Drizzle with honey-balsamic vinaigrette just before serving. Toss lightly or serve without dressing with dressing.
Stand the apple, still peeled, upright and cut the four “cheeks” around the core from top to bottom to create a flat, seedless section. Lay each piece flat and slice into thin plates. Stack several boards and cut them into thin matchstick shapes. Place the matchsticks in a small bowl and add lemon juice to prevent discoloration. Refrigerate the salad if you are not assembling it right away. It can be refrigerated for up to 1 to 2 hours.
Steak: Whatever cut you choose, cook it medium-rare (130 to 135 degrees F) or medium (140 to 145 degrees F), and slice it thinly against the grain for the best texture. Steak can be cooked, sliced and refrigerated up to a day in advance. Let stand at room temperature for about 15-20 minutes before serving.
Salad Dressing: Make the vinaigrette a few days in advance and store it in a mason jar in the refrigerator. Leave it alone to remove the coldness while preparing the salad, and shake well before eating.
Prepare the components: All vegetables, greens, and toppings can be prepared ahead of time and stored separately in the refrigerator.
Wait to assemble: For the best texture, assemble the salad just before serving and add the dressing at the end.
calorie: 540kcal | carbohydrates: 16g | protein: 32g | fat: 40g | Saturated fat: 7g | Polyunsaturated fats: 5g | Monounsaturated fats: 10g | cholesterol: 73mg | sodium: 511mg | potassium: 949mg | fiber: 6g | sugar: 9g | Vitamin A: 3181IU | Vitamin C: 15mg | calcium: 127mg | iron: 4mg
Nutritional information is automatically calculated using common ingredients and is an estimate and not guaranteed. For more accurate results, check the labels of your household ingredients.
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