Steak Salad with Balsamic Vinaigrette

5 from 10 votes

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.

Prep Time10

Cook Time15

Resting Time10

Total Time35

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

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

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