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Recipe

Wholesome Steak Salad Recipe

Juicy, pan-seared steak, crisp greens, and a punchy red wine vinaigrette with all the classic steakhouse energy, but in a bowl you actually want to eat on a weeknight.

Author By Matt Campbell
4.8
A real photograph of a sliced medium-rare steak salad on a large platter with mixed greens, cherry tomatoes, cucumber, red onion, and a small jar of vinaigrette on a wooden table in natural light
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This is my idea of a classic steakhouse-style steak salad, the kind that tastes like it came from a grill house but behaves like a smart weeknight dinner. We’re talking properly seasoned steak, a sharp little vinaigrette, and greens that stay crisp because we dress them on purpose, not by accident.

The trick is simple: sear the steak hard, rest it longer than your impatient brain wants, then slice it thin across the grain. That gives you tender bites even with an accessible cut like sirloin. Finish with a bright red wine dressing and a few steakhouse staples like tomato, red onion, and a sprinkle of crumbled blue cheese if you’re into that.

It’s wholesome, yes, but still has crisp edges, cozy satisfaction, and enough flavor to make you pause mid-bite and go, “Okay, wow.”

A real photograph of a cast iron skillet with a browned steak resting on a cutting board next to a bowl of salad greens and sliced vegetables in a home kitchen

Why It Works

  • Big flavor, not fussy. A classic red wine vinaigrette brings steakhouse tang without a long ingredient list.
  • Better texture. Resting the steak keeps the juices in the meat, not on your cutting board.
  • Wholesome balance. Protein, veggies, and a little fat for satisfaction, with easy options to add carbs if you want.
  • Meal prep friendly. Keep components separate and you get crisp salad for days.

Pairs Well With

Storage Tips

Best rule: store everything separately so the greens stay crisp.

How to refrigerate

  • Steak: Cool, then store in an airtight container for up to 3 to 4 days.
  • Salad components (greens and veggies): Store very dry in a container lined with a paper towel for up to 3 days. Delicate greens like spring mix and arugula may wilt sooner, and romaine holds up the best. If you can, keep tomatoes separate since they can soften the greens.
  • Vinaigrette: Jar it and refrigerate up to 7 days. It may solidify a bit. Let it sit at room temperature for 10 minutes, then shake like you mean it.

Best way to eat leftovers

Cold steak is great here, but if you prefer it warm, take the chill off in a skillet for 30 to 60 seconds per side. Then build the salad and dress right before eating.

Common Questions

What cut of steak works best for steak salad?

Sirloin is a classic choice: beefy, affordable, and quick to cook. Ribeye is the splurge pick for maximum tenderness and richness. Flank steak also works well if you slice it very thin across the grain.

How do I keep steak salad from getting soggy?

Dry your greens well, keep the dressing separate, and dress the salad right before serving. If you’re packing lunch, put the dressing in a small container and the steak in its own container.

Can I grill the steak instead of pan-searing?

Absolutely. Grill over high heat to medium-rare or medium, then rest. The smoky char tastes amazing with the red wine vinaigrette.

What is the best internal temperature for steak in salad?

For tender slices, aim for 130°F to 135°F for medium-rare, or 140°F to 145°F for medium, measured at the thickest part. Pull it about 5°F early since it will carry over while resting.

Is blue cheese traditional?

In steakhouse-style salads, yes. But you can swap feta, shaved Parmesan, or skip cheese entirely and it’s still totally legit.

Will my greens really last 3 days?

Usually, yes, if they’re very dry and stored with a paper towel. That said, delicate greens like arugula or spring mix can wilt sooner. Romaine holds up the best.

I started making steak salads when I realized I wanted steakhouse flavor on a regular-person schedule. I’d cook a steak for dinner, then stare at the leftovers like, “Okay, what now?” This salad became my answer. Sear the steak hard, keep the greens crisp, and hit it with a vinaigrette that actually tastes like something. It feels a little fancy, but it’s basically just smart assembly and good seasoning, which is my favorite kind of cooking.