Steak Salad Recipe

I’m sharing my Steak and Avocado Salad made with perfectly grilled New York strip, plenty of vegetables, creamy goat cheese, and a herby vinaigrette that hides a tiny trick you won’t want to miss.

I love a salad that doubles as dinner and a little thrill, and this one does just that. The star is a New York strip steak sliced thin over greens with creamy avocado, and every bite kinda contradicts what you expect from a salad.

I call it my Steak And Avocado Salad when i brag to friends, and it even saves the week as Leftover Steak Recipes when I’m running out of time. It’s bright, a little messy, and somehow feels restaurant worthy while being totally doable at home.

You’ll want to taste one forkful before deciding anything else.

Ingredients

• New York strip gives rich protein and iron, seared crust adds savory beefy flavor
• Avocado brings heart healthy fats, fiber and a mild buttery sweetness to salads
• Mixed salad greens add lots of fiber, vitamins and a fresh bitter peppery crunch
• Goat cheese is tangy and creamy, adds protein and a bright slightly sour note
• Cherry tomatoes burst with sweetness and acidity, juicy pops that balance richness
• Olive oil supplies monounsaturated fats and a glossy mouthfeel with mild peppery flavor
• Red wine vinegar brightens with lively acidity, cuts richness and lifts flavors
• Garlic gives sharp savory bite and aromatic depth when minced or lightly crushed

Ingredient Quantities

• 1 1/2 lb (700 g) New York strip steak
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 6 cups mixed salad greens
• 1 pint cherry tomatoes (about 12 oz)
• 1 medium cucumber
• 1 small red onion
• 1 red bell pepper
• 1 ripe avocado
• 4 oz (115 g) goat cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh chives
• 3 tbsp extra virgin olive oil (for dressing)
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove
• 1 tsp honey
• 1/4 tsp kosher salt (for dressing)
• 1/8 tsp freshly ground black pepper (for dressing)

How to Make this

1. Take the New York strip out of the fridge 30 minutes before cooking so it comes closer to room temp, pat it dry with paper towels, rub with 1 tbsp olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

2. Preheat a grill or heavy skillet over high heat and brush or wipe the grates/pan with the remaining 1 tbsp olive oil so the steak won’t stick. Cook the steak about 4 to 6 minutes per side for medium rare, longer if it’s thick or you like it more done, use an instant read thermometer if you got one (about 125 to 130 F for medium rare, 135 F for medium).

3. Transfer steak to a cutting board and tent loosely with foil, rest 8 to 10 minutes so the juices redistribute, don’t skip this or it’ll be dry.

4. While the steak rests make the herby vinaigrette: finely mince the garlic clove, then whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper until smooth. Taste and tweak if you want it brighter or sweeter.

5. Prep the salad veggies: halve the cherry tomatoes, slice the cucumber into rounds or half moons, thinly slice the red onion, dice the red bell pepper, pit and slice the avocado, crumble the 4 oz goat cheese, and chop the 2 tbsp parsley and 2 tbsp chives.

6. In a large bowl combine 6 cups mixed salad greens, tomatoes, cucumber, red onion and red bell pepper. Toss with about half the vinaigrette so the greens are lightly coated, you can always add more later.

7. Slice the rested steak thin across the grain, arrange the slices over the dressed greens and veggies, the thin slices make the steak feel more tender.

8. Scatter avocado slices and crumbled goat cheese over the salad, sprinkle the chopped parsley and chives on top, then drizzle the remaining vinaigrette over everything for extra flavor.

9. Give the salad a final little toss on the plate or serve as is, taste for seasoning and add a pinch more salt or pepper if needed, serve immediately while the steak is still warm.

Equipment Needed

1. Heavy skillet (cast iron) or outdoor grill, preheat it until very hot
2. Tongs for flipping the steak
3. Instant-read thermometer (super helpful to hit the right temp)
4. Cutting board and a sheet of aluminum foil to tent the steak
5. Chef’s knife for slicing and veg prep
6. Paper towels and a clean kitchen towel for drying and wiping the pan
7. Small bowl plus a whisk or fork for the vinaigrette
8. Large salad bowl and salad servers or serving plates

FAQ

Steak Salad Recipe Substitutions and Variations

• New York strip steak: substitute flank or skirt steak for the same beefy flavor, just slice thin across the grain; ribeye if you want richer, fattier bites, or top sirloin for a leaner cheaper option.
• Goat cheese: swap with feta for similar tangy salt, ricotta salata for a milder crumbly texture, blue cheese if you like bold punch, or shaved Parmesan for a nutty finish.
• Avocado: dont have one? try sliced ripe mango for a sweet creamy pop, a soft boiled egg for extra richness and protein, hummus or mashed chickpeas for a creamy vegan choice, or sliced ripe pear for a gentle sweet note.
• Red wine vinegar: replace with balsamic for sweeter depth, sherry vinegar for a nuttier acid, apple cider vinegar for a fruitier milder tang, or fresh lemon juice for bright citrus lift.

Pro Tips

– Get the pan or grill screaming hot before the steak hits it, you want that deep crust fast so the inside stays pink. Use an instant-read thermometer and pull the steak a few degrees below your target temp because it will keep cooking while it rests.

– Rest the steak loosely tented at least 8 minutes, dont skip this or the juices will run out when you cut it. Slice thin across the grain with a very sharp knife so every bite feels tender.

– Dress the greens lightly at first, acid wilts lettuce fast so start with half the vinaigrette and add more at the table, that way the salad wont get soggy. To make the dressing silky whisk the mustard into the vinegar then slowly stream in the oil, a teaspoon of warm water helps it emulsify if needed.

– Prep the avocado last so it stays green, or toss slices with a little lemon or splash of red wine vinegar to slow browning. Let the goat cheese warm up for a few minutes at room temp so it crumbles easier and tastes brighter, save a bit to sprinkle on top for texture contrast.

Steak Salad Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Steak and Avocado Salad made with perfectly grilled New York strip, plenty of vegetables, creamy goat cheese, and a herby vinaigrette that hides a tiny trick you won’t want to miss.

Pin

Servings

4

servings

Calories

793

kcal

Equipment: 1. Heavy skillet (cast iron) or outdoor grill, preheat it until very hot
2. Tongs for flipping the steak
3. Instant-read thermometer (super helpful to hit the right temp)
4. Cutting board and a sheet of aluminum foil to tent the steak
5. Chef’s knife for slicing and veg prep
6. Paper towels and a clean kitchen towel for drying and wiping the pan
7. Small bowl plus a whisk or fork for the vinaigrette
8. Large salad bowl and salad servers or serving plates

Ingredients

• 1 1/2 lb (700 g) New York strip steak

• 2 tbsp olive oil, divided

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 6 cups mixed salad greens

• 1 pint cherry tomatoes (about 12 oz)

• 1 medium cucumber

• 1 small red onion

• 1 red bell pepper

• 1 ripe avocado

• 4 oz (115 g) goat cheese

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh chives

• 3 tbsp extra virgin olive oil (for dressing)

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 small garlic clove

• 1 tsp honey

• 1/4 tsp kosher salt (for dressing)

• 1/8 tsp freshly ground black pepper (for dressing)

Directions

• Take the New York strip out of the fridge 30 minutes before cooking so it comes closer to room temp, pat it dry with paper towels, rub with 1 tbsp olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
• Preheat a grill or heavy skillet over high heat and brush or wipe the grates/pan with the remaining 1 tbsp olive oil so the steak won’t stick. Cook the steak about 4 to 6 minutes per side for medium rare, longer if it’s thick or you like it more done, use an instant read thermometer if you got one (about 125 to 130 F for medium rare, 135 F for medium).
• Transfer steak to a cutting board and tent loosely with foil, rest 8 to 10 minutes so the juices redistribute, don’t skip this or it’ll be dry.
• While the steak rests make the herby vinaigrette: finely mince the garlic clove, then whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper until smooth. Taste and tweak if you want it brighter or sweeter.
• Prep the salad veggies: halve the cherry tomatoes, slice the cucumber into rounds or half moons, thinly slice the red onion, dice the red bell pepper, pit and slice the avocado, crumble the 4 oz goat cheese, and chop the 2 tbsp parsley and 2 tbsp chives.
• In a large bowl combine 6 cups mixed salad greens, tomatoes, cucumber, red onion and red bell pepper. Toss with about half the vinaigrette so the greens are lightly coated, you can always add more later.
• Slice the rested steak thin across the grain, arrange the slices over the dressed greens and veggies, the thin slices make the steak feel more tender.
• Scatter avocado slices and crumbled goat cheese over the salad, sprinkle the chopped parsley and chives on top, then drizzle the remaining vinaigrette over everything for extra flavor.
• Give the salad a final little toss on the plate or serve as is, taste for seasoning and add a pinch more salt or pepper if needed, serve immediately while the steak is still warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 505g
• Total number of serves: 4
• Calories: 793kcal
• Fat: 63g
• Saturated Fat: 20g
• Trans Fat: 0.1g
• Polyunsaturated: 4.3g
• Monounsaturated: 38g
• Cholesterol: 149mg
• Sodium: 872mg
• Potassium: 1329mg
• Carbohydrates: 16g
• Fiber: 7g
• Sugar: 6g
• Protein: 54g
• Vitamin A: 2200IU
• Vitamin C: 67mg
• Calcium: 133mg
• Iron: 6mg