10 Healthy & Satisfying Steak Salads
When we say “salad,” do you picture a sad, boring bowl that you’ll munch forever but will still leave you unsatisfied? Forget that. Salad can be hearty and loaded with varying textures and flavors, and it can leave you sated and happy—especially if it’s got a well-cooked steak on top. Here are 10 healthy and satisfying steak salads, all of which bring the flavor.
1. Caprese Steak Salad from The Girl Who Ate Everything
What happens when you take an already perfect combination like tomatoes, mozzarella, and balsamic and you add steak to the mix? This tasty salad, sure to go into your summer rotation in a big way.
2. Steak Salad with Miso Vinaigrette from Simply Recipes
Miso, that luscious fermented paste often made from soybeans, does so much more than serve as a base for soup. Here it adds body and tons of flavor to vinaigrette, drizzled on a crunchy salad topped with spice-rubbed skirt steak. The result is a 35-minute meal that’s loaded with flavor and good nutrition and feels like a treat.
3. Steak Salad with Shallot Vinaigrette from Bon Appetit
Not only is this a perfect steak salad, the recipe is also a comprehensive tutorial on how to cook a perfect steak and how to make a perfect salad. One point it makes that we agree with wholeheartedly: Salad ingredients should be seasoned, regardless of what’s in the dressing. Let’s normalize salting our salad ingredients.
4. Thai Steak Lettuce Cups from The Modern Proper
So, ok, technically this isn’t a salad. But it’s steak and vegetables and dressing, so let’s just go with it. Marinate quick-cooking flank steak in a combo of tamari, fish sauce, lime juice, garlic and chili paste, give it a quick sear in a hot pan (or on the grill), and serve with butter lettuce leaves for wrapping, julienned carrots and peppers, and fresh herbs like mint and cilantro (and Thai basil, if it’s available). Better than takeout, and faster, too.
5. Southwestern Steak Salad from Barefeet in the Kitchen
This recipe had us at chipotle vinaigrette. If you have time, marinate the meat in some of the dressing for 30 to 60 minutes for extra flavor. We might sprinkle this with some shredded cheddar or jack cheese, too.
6. Grilled Steak Salad with Fish Sauce Vinaigrette from Food52
Two especially interesting things about this recipe: It utilizes a post-grill marinating technique we haven’t seen before, and it features a dressing based on fish sauce, one of our most favorite secret weapons. Add in crunchy snap peas and radishes, fresh herbs, a sesame seed garnish, and we expect to be making this one all summer. Two tiny caveats: We recommend avocado oil instead of vegetable oil, and coconut sugar instead of traditional brown sugar.
7. Strawberry Steak Salad with Homemade Balsamic Dressing from Peas & Crayons
Here’s an unexpected pairing that actually makes total sense when you think about it: Steak and balsamic go great together, and strawberries and balsamic go great together. Why not put it all into one salad? The result is a mix of sweet, savory and tangy—and it looks beautiful, too. We might sprinkle some toasted, salted sunflower seeds on top for a bit of crunch.
8. Keto Flank Steak Salad with Blue Cheese from Delightfully Low Carb
If you’re keto, you know the struggle to reach the high-fat, moderate-protein macro ratio is real. This salad will help you along, and deliciously so. It’s relatively low in protein for a dish that bills itself as “steak salad,” but still very satisfying with the fat-rich dressing, and vegetables for bulk. We’d double the dressing recipe and use it the next day for dipping veggies.
9. Balsamic Steak Gorgonzola Salad with Grilled Corn from Aberdeen’s Kitchen
It doesn’t get much more summery than this steak and corn salad with cherry tomatoes and gorgonzola cheese. During peak corn season, skip the grill and cut the sweet corn straight off the cob.
10. Steak Salad with Deviled Eggs from Jam Jar Kitchen
If you’re looking for a steak salad that can feed (and impress) a crowd, look no further than this Texas steakhouse-inspired platter that can be served for breakfast, lunch, or dinner.