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Best-Ever Steak Salad Recipe
Y'all! This Best-Ever Steak Salad recipe definitely lives up to its name! I'm pretty sure I could eat this one on repeat – isn't it gorgeous?
One bite of this delicious steak salad and I was thinking this could easily be a restaurant dish. But the best part? I made it at home and cleanup was a breeze!
When I first read through the recipe, I was't quite sure about grilling the lettuce and avocados. Ohmygoodness – let me tell you, don't skip that step! Your taste buds are going to thank you.
The steak does need to come to room temperature before grilling – but I promise you that it is worth the wait. If you don't have a grill (or if it is still a little too cold outside) you can also pan-sear your steak inside on the stovetop.
Ingredients for the Best-Ever Steak Salad Recipe
•Skirt or flat iron steak
•Salt and pepper
•Romaine lettuce
•Red onion
•Avocados
•Cherry tomatoes
•Olive oil
• Bleu cheese dressing (you can also use ranch, if you prefer)
•Bleu cheese (Feta is good, too!)
Here's how to make the Best-Ever Steak Salad
1. Remove meat from refrigerator 1 hour before grilling to reach room temperature. Heat grill on high for 10 minutes. Pat meat dry with paper towels and generously salt and pepper.
2. Place meat on hot grill without moving for 4 minutes. Turn meat over and cook for 3-4 more minutes; remove. Rest meat under tented foil 10 minutes.
3. Brush lettuce, avocados, and onion rings with olive oil. Season with salt and pepper. Reduce heat to medium-low and place vegetables on grill, oiled side down.
4. Brush opposite sides of lettuce and onions with oil and sprinkle with salt and pepper to taste. Once veggies begin to char, turn lettuce and onions over and remove avocados. Continue cooking until the other side chars a little.
5. While warm, roughly chop lettuce, slice avocados, and separate onion rings.
6. Arrange lettuce, onions, avocados, tomatoes, and sliced steak on platter.
7. Drizzle dressing over top and sprinkle with bleu cheese.
Best-Ever Steak Salad
Ingredients
- 2 lb skirt or flat iron steak
- salt and pepper
- 3 Romaine lettuce hearts - cut in half, lengthwise
- 1 red onion - cut into 1-in rings, keep intact
- 3 avocados - cut in half
- 1 cup cherry tomatoes - cut in half
- 3 Tbsps olive oil
- bleu cheese dressing
- 4 oz bleu cheese - crumbled (for garnish)
Instructions
- Remove meat from refrigerator 1 hour before grilling to reach room temperature. Heat grill on high for 10 minutes. Pat meat dry with paper towels and generously salt and pepper.
- Place meat on hot grill without moving for 4 minutes. Turn meat over and cook for 3-4 more minutes; remove. Rest meat under tented foil 10 minutes.
- Brush lettuce, avocados, and onion rings with olive oil. Season with salt and pepper. Reduce heat to medium-low and place vegetables on grill, oiled side down.
- Brush opposite sides of lettuce and onions with oil and sprinkle with salt and pepper, to taste. Once veggies begin to char, turn lettuce and onions over and remove avocados. Continue cooking until the other side chars a little.
- While warm, roughly chop lettuce, slice avocados, and separate onion rings.
- Arrange lettuce, onions, avocados, tomatoes, and sliced steak on platter.
- Drizzle dressing over top and sprinkle with bleu cheese.
- You can also find the recipe for the Best Ever Steak Salad in our One Pot Menu Plan Box! It includes 72 simple recipes (with minimal cleanup!), 12 weekly menu plans, and reusable dry erase grocery lists, all neatly packed in one convenient box.
If you love classic recipe binders, you'll love our One Pot Kit! It includes the One Pot Menu Plan and our Blue Recipe Binder, which is perfect for organizing your one-pot recipes (or family favorites!) and allows you to see the pictures of each finished recipe easily.
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