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Steak Salad

I love a delicious steak salad.  I feel like I’m eating healthy because “it’s a salad.”  But it’s hearty, so I’m not hungry when dinner is finished because I “only had a salad. ” IMG_0166

Whenever I make what I consider to be a fancy salad I almost always use the same store bought dressing, Brianna’s Home Style Creamy Balsamic.  It is delicious and I feel like it goes with everything.

This is so easy to throw together.  Just buy your dressing and toppings.  I use bags of pre-washed greens and all I really have to do is just quickly grill a steak.  If you will remember from a previous post, it is very easy to grill the perfect steak; if you need a refresher, click here.

I really feel like a steak salad needs lots of  arugula.  If you don’t want to use only arugula, blend it with some romaine and/or spinach.  Whatever you like will work but arugula will give your salad some pep.

I can already tell you, I should have used blue cheese instead of Parmigiano-Reggiano as pictured below.  The parmesan was very good but the tang and creaminess of the blue cheese would have made this salad significantly better in my opinion.  In fact, I added some after only a few bites and it was significantly better.

Steak Salad

Serves 2-3 as a Main Course


5 oz of Lettuce (1 container of Arugula, Spinach, Italian Blend or a combo of the three)
1/2 a pint of Grape Tomatoes, halved
8 oz Steak (a Strip works great), grilled to your desired temperature then sliced
Shaved Parmigiano-Reggiano* or crumbled Blue Cheese
Creamy Balsamic Dressing

Arrange lettuce on a platter
Sprinkle tomatoes on top of the lettuce
Next, arrange the strips of steak on the salad
Top with cheese and dressing.

Let everyone serve themselves from this one beautiful platter. Don’t forget some delicious crusty rolls and you have a complete meal.  Enjoy!

You could add any number of toppings to this.  Carmelized onions would be great and maybe some walnuts.  Let me know if you find your perfect combination!

*Tip– To get beautiful shavings of Parmesan, use a vegetable peeler.

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