This Steak Salad is loaded with texture, color, and bold flavor. Juicy grilled steak sits on a bed of fresh greens with sweet strawberries, crunchy peppers, tangy feta, and buttery pistachios. Toasted garlic breadcrumbs add a golden, savory crunch, and it’s all finished with creamy balsamic dressing. It’s light but satisfying, perfect for a weeknight dinner or warm-weather lunch.
If you have any leftover steak, consider making some Steak Street Tacos! These tacos are super simple, yet full of flavor. Such an easy weeknight meal, too!
Looking for more steak recipes? Try my Picanha Steak Recipe. This recipe is great for summer and has a delicious chimichurri and corn salsa.
Steak not your thing? No problem! Try my Chicken Caesar Pasta Salad Recipe. It’s hearty enough to serve as a main dish but light enough for a summer lunch. Plus, it comes together in under 30 minutes.
Table of Contents
Why You’ll Love This Recipe
- Hearty Yet Fresh: Protein-packed and full of vibrant veggies.
- Sweet & Savory: Strawberries and feta bring the perfect balance.
- So Much Texture: Creamy, crunchy, juicy—this salad has it all.
- Simple but Elevated: Just a few easy steps for a restaurant-quality meal.
Ingredients & Substitutions
- Steak: Use your favorite cut—ribeye, NY strip, sirloin, or flank all work well. Flank steak is leaner and needs to be sliced very thin against the grain for tenderness. Ribeye or new york strip steak offers more marbling and a juicier bite.
- Olive Oil: Helps the seasoning stick and aids in browning. Use avocado oil or another high-heat oil if preferred.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Fresh Cracked Black Pepper: Adds heat and depth. Pre-ground pepper works, but freshly cracked has the best flavor.
- Panko Breadcrumbs: These Japanese-style breadcrumbs are extra light and crispy. You can substitute crushed croutons or regular breadcrumbs in a pinch.
- Salted Butter: Adds richness to the toasted breadcrumbs. If using unsalted butter, add a pinch of salt.
- Granulated Garlic: Infuses the breadcrumbs with garlicky flavor. Garlic powder can be used instead.
- Greens: A mix of spring mix, arugula, and/or spinach gives great texture and flavor. Use whatever fresh or favorite greens you have on hand—just make sure they’re washed and dried well.
- Strawberries: Fresh, ripe strawberries add a juicy, sweet contrast. Swap with blueberries, blackberries, or even thinly sliced apples or pears for a seasonal variation.
- Mini Sweet Peppers: These add color, crunch, and mild sweetness. Substitute with thinly sliced bell peppers or even shredded carrots for a similar texture.
- Red Onion: Brings sharpness and bite. Soak in cold water for 5–10 minutes to mellow the flavor. Shallots or green onions work too.
- Feta Cheese: Crumbly and salty, it balances the sweetness of the fruit. Swap with goat cheese, blue cheese, or even shaved parmesan.
- Roasted & Salted Pistachios: Add crunch and nutty flavor. Use toasted pecans, walnuts, almonds, or sunflower seeds if preferred.
- Creamy Balsamic Dressing: Store-bought or homemade dressing works! If using store-bought, choose a high-quality version with minimal added sugar. You can also sub with honey mustard, lemon vinaigrette, or ranch for a twist.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Steak Salad with Balsamic Vinaigrette
Quick Overview
- Grill steak.
- Toast panko.
- Layer greens, fruit, veggies, cheese, and nuts.
- Top with steak, breadcrumbs, and creamy balsamic.
- Serve and enjoy!
Step by Step Instructions
Quick Tip From Bri
Use a meat thermometer—125-130°F for medium-rare, 135-140°F for medium.
- Season the Steak: Pat the steak dry with a paper towel. Rub it all over with olive oil. Sprinkle both sides with salt and a generous amount of black pepper. Let rest at room temperature.
- Toast the Breadcrumbs: While the steak rests, melt the butter in a small skillet over medium heat. Add the panko and garlic. Stir often and toast for 3–5 minutes, or until golden brown. Set aside to cool.
- Grill the Steak: Heat a grill or grill pan over medium-high heat. Once hot, place the steak on the grill. Cook for about 4–5 minutes per side, or until it reaches your desired doneness.
- Let the Steak Rest: Transfer to a plate and let it rest for 5-10 minutes before slicing.
- Assemble the Salad: In a large mixing bowl or on a big platter, layer the greens, sliced strawberries, sweet peppers, red onion, crumbled feta, and chopped pistachios. Slice the rested steak thinly against the grain. Place on top of the salad. Sprinkle the toasted garlic breadcrumbs over the salad. Drizzle with creamy balsamic dressing just before serving.
Recipe Serving Suggestions
Pair this salad with some yummy, warm bread for a complete meal! These are some of my personal favorites from the blog:
- Cheddar Chive Muffins: These muffins are buttery, cheesy, moist, flavorful, and addictive (so you’ll want to make extra!).
- Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
- Bacon & Cheddar Cheese Muffins: These bacon cheddar mini muffins are addicting and so easy to make.
Expert Tips
- Let the Steak Rest: Resting the steak helps seal in juices for a tender, flavorful bite.
- Use Room Temperature Meat: Pull the steak out of the fridge 15–20 minutes early. It cooks more evenly that way.
- Make it Ahead: Toast the breadcrumbs and prep the veggies in advance. Grill the steak fresh when ready to serve.
Most Common Mistakes
- Overdressing the Salad: Creamy balsamic is rich and flavorful, so drizzle it lightly just before serving. Too much can weigh down the salad and overpower the fresh ingredients.
- Slicing the Steak the Wrong Way: Always cut the steak against the grain for the most tender bite. Cutting with the grain can make the steak chewy.
- Not Seasoning Generously: Steak needs a good amount of salt and pepper to bring out its full flavor. Don’t be shy when seasoning both sides.
Additions & Variations
- Add Avocado: For extra creaminess, add sliced or diced avocado on top. It pairs perfectly with the strawberries and feta.
- Use Grilled Corn: Fresh grilled corn kernels add a sweet, smoky pop. Perfect for summer!
- Swap the Protein: Not in the mood for steak? Try grilled chicken, salmon, or shrimp instead. Still super flavorful.
- Make it a Grain Bowl: Add a scoop of cooked quinoa, farro, or couscous to bulk it up and turn this into a hearty grain salad.
- Add a Kick: Toss in some pickled red onions or sliced jalapeños for a tangy, spicy edge.
- Try a Different Dressing: Balsamic is classic, but a honey mustard vinaigrette or lemon herb dressing would also be delicious.
More Main Dish Recipes
30 Minute Meals
Easy Homemade Ground Beef Soft Tacos
30 Minute Meals
Homemade Chicken Caesar Pasta Salad Recipe
30 Minute Meals
Easy Pineapple Teriyaki Chicken Recipe
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Steak Salad with Balsamic Vinaigrette
This Steak Salad is loaded with texture, color, and bold flavor. Juicy grilled steak sits on a bed of fresh greens with sweet strawberries, crunchy peppers, tangy feta, and buttery pistachios. Toasted garlic breadcrumbs add a golden, savory crunch, and it’s all finished with creamy balsamic dressing. It’s light but satisfying, perfect for a weeknight dinner or warm-weather lunch.
Ingredients
- 1 pound steak
- 1 Tablespoon olive oil
- 1 1/2 teaspoons Morton kosher salt
- fresh cracked black pepper
- 1/2 cup panko breadcrumbs
- 2 Tablespoons salted butter
- 1/4 teaspoon granulated garlic
- 8-10 cups washed & dried greens
- 1 cup sliced strawberries
- 2-3 mini sweet peppers, sliced
- 1/4 finely chopped red onion, thinly sliced
- 4 ounces feta cheese, crumbled
- 1/4 cup roughly chopped roasted & salted pistachios
- good quality store-bought or homemade creamy balsamic dressing
Instructions
- Season the Steak: Pat the steak dry with a paper towel. Rub it all over with olive oil. Sprinkle both sides with salt and a generous amount of black pepper. Let rest at room temperature.1 pound steak, 1 Tablespoon olive oil, 1 1/2 teaspoons Morton kosher salt, fresh cracked black pepper
- Toast the Breadcrumbs: While the steak rests, melt the butter in a small skillet over medium heat. Add the panko and garlic. Stir often and toast for 3–5 minutes, or until golden brown. Set aside to cool.1/2 cup panko breadcrumbs, 2 Tablespoons salted butter, 1/4 teaspoon granulated garlic
- Grill the Steak: Heat a grill or grill pan over medium-high heat. Once hot, place the steak on the grill. Cook for about 4–5 minutes per side, or until it reaches your desired doneness.
- Let the Steak Rest: Transfer to a plate and let it rest for 5-10 minutes before slicing.
- Assemble the Salad: In a large mixing bowl or on a big platter, layer the greens, sliced strawberries, sweet peppers, red onion, crumbled feta, and chopped pistachios. Slice the rested steak thinly against the grain. Place on top of the salad. Sprinkle the toasted garlic breadcrumbs over the salad. Drizzle with creamy balsamic dressing just before serving.8-10 cups washed & dried greens, 1 cup sliced strawberries, 2-3 mini sweet peppers,, 1/4 finely chopped red onion,, 4 ounces feta cheese,, 1/4 cup roughly chopped roasted & salted pistachios, good quality store-bought or homemade creamy balsamic dressing
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Let the Steak Rest: Resting the steak helps seal in juices for a tender, flavorful bite.
- Use Room Temperature Meat: Pull the steak out of the fridge 15–20 minutes early. It cooks more evenly that way.
- Slice Against the Grain: Always cut the steak against the grain of the meat for the most tender bite. Cutting with the grain can make the steak chewy.
- Make it Ahead: Toast the breadcrumbs and prep the veggies in advance. Grill the steak fresh when ready to serve.
Nutrition
Calories: 496kcal | Carbohydrates: 16g | Protein: 31g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1376mg | Fiber: 2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
