This steak salad is super healthy and satisfying! Tender and juicy steak rests atop a simple salad loaded with fresh ingredients. This steak salad is then topped off with a quick and easy homemade creamy balsamic dressing!
What Makes This Salad So Good
- It’s healthy, yet hearty! Fresh veggies such as arugula, cherry tomatoes, and avocado pack in a ton of nutritional benefits. Meanwhile, protein-rich steak will keep you full until your next meal!
- It’s quick and easy to make! This recipe comes together in just 15 minutes. You’ll have a perfectly cooked steak, an assembled salad, and a homemade balsamic dressing in virtually no time at all!
- The flank steak is seared to buttery, tender perfection! A pinch of salt and black pepper is all you need for a simple, yet delicious steak.
Flank Steak – Flank steak is a lean and versatile cut of meat. By quickly searing this steak for just a few minutes per side, we ensure it remains super tender. For even more tender meat, make sure you slice it against the grain before adding to your salad!
Arugula – This peppery leaf is loaded with fresh flavor and nutrients! Arugula is a dark leafy green that’s super low in calories, yet high in vitamins and minerals. It has an almost spicy, black pepper taste and acts as the perfect healthy base to this steak salad recipe.
Balsamic Vinegar – Balsamic vinegar is a staple in my kitchen, and should be in yours too! It makes a great marinade, and an even better salad dressing. I don’t recommend replacing the balsamic vinegar in this recipe for another type of vinegar. It’s perfectly tangy with a touch of natural sweetness. Additionally, a bit of honey emphasizes the slight sweetness in the creamy balsamic dressing.
- Great creative with this steak salad! Add any and all veggies you’d like, and any additional seasonings you prefer. Customization is encouraged when it comes to this super simple recipe.
- Cook the steak to your preferred temperature! I personally love a crispy on the outside, yet still pink on the inside steak. However, if you enjoy a more well-done steak in this salad, then leave it in the skillet for a few minutes longer.
- If you own a cast iron pan, I highly recommend you use it in this recipe! Cast iron does an incredible job at circulating heat, therefore ensuring your steak cooks evenly and perfectly. However, if you don’t have cast iron, any heavy-bottomed skillet will work!
More Hearty Salad Recipes You’ll Love
- The Best Spinach Salad with Apples, Cranberries, and Maple Vinaigrette
- Chef Salad
- Paleo Chinese Chicken Salad (Whole30)
- Salmon Salad
- Keto Broccoli Salad
- Chickpea Salad (Mediterranean Style)
For the Salad
- 6 cups arugula
- 1 cup cherry tomatoes halved
- ½ cup cucumber sliced
- ¼ cup red onion sliced
- 1 avocado sliced
- Large skillet
- Large bowl
- Pat steak dry with a paper towel and evenly season both sides with salt and pepper.
- Drizzle steak with avocado oil and transfer to a preheated heavy-bottomed skillet over high heat. Cook until surface is brown, about 4-5 minutes then flip and cook for another 4-5 minutes on the other side. This yields medium-rare steak.
- Transfer steak to a cutting board and leave to rest while you prepare the rest of your salad.
- Add all salad ingredients to a large bowl or platter.
- Add all creamy balsamic dressing ingredients to a bowl and whisk well to combine.
- Slice steak against the grain into about ¼-inch thick pieces then place over salad and drizzle with dressing.
- Make it Keto: Use Lakanto Maple-Flavored Syrup in place of the honey.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.