Steak Salad Recipe

bowl of mixed greens, steak, tomatoes, pickled onions, cucumbe, pepitas, queso fresco and avocado ranch dressing

This grilled steak salad is loaded with juicy steak, fresh veggies, and bold flavor. A hearty, restaurant-style salad that’s perfect for an easy dinner.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Salad

Cuisine: American

Servings: servings

Calories: 651kcal

Author: Ruth Truett

Equipment

Ingredients

The Steak

1-1¼ lb steak I used ribeye
all-purpose seasoning enough to season steak to your liking

The Avocado Ranch Dressing

1 avocado, cut into chunks
½ cup sour cream
½ cup mayo
¼-½ cup buttermilk
2 teaspoon dried dill weed
2 teaspoon granulated garlic
2 teaspoon granulated onion
2 teaspoon kosher salt
1 teaspoon fresh ground pepper
juice of 1 lime
2-3 tablespoon fresh parsley, dill, and chives optional

The Salad

4-6 cups mixed lettuce greens
½ cup tomatoes, diced
½ cup cucumbers, diced
½ cup pickled onions
½ cup Queso Fresco, crumbled
¼ pepitas or pumpkin seeds

Instructions

Cook The Steak

Pat the steak dry with paper towels and season generously on both sides. Let it rest at room temperature for 30–45 minutes to promote even cooking.
Heat a grill or cast iron skillet over medium-high heat. Once hot, cook the steak for about 3–4 minutes per side for medium-rare, depending on thickness.
Pull the steak around 120–125°F — it will continue cooking as it rests.
Rest for 10 minutes, then slice against the grain for the most tender bite.

The Avocado Ranch Dressing

Add all ingredients to a food processor and blend until smooth and creamy.
Taste and adjust seasoning with salt and pepper as needed.

Assemble The Salad

Arrange the salad ingredients in a large bowl or platter. Top with sliced steak and drizzle generously with avocado ranch.
Serve immediately and enjoy.

Notes

Prefer a thinner dressing? Simply whisk in a little extra buttermilk until it reaches your desired consistency.

Nutrition

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