I can never resist this steak salad piled high with juicy grilled New York strip, creamy avocado, tangy goat cheese, crisp veggies, and that herby vinaigrette that ties it all together.
I’m obsessed with this steak salad because it eats like a full-on dinner, not some sad little bowl I’ll be hungry after. The New York strip steak brings that juicy, charred, deeply savory bite I crave, while avocado keeps every forkful rich and creamy without weighing it down.
And the crunch, the tang, the herby zip from the dressing. So good.
I love how it feels fresh but still seriously satisfying, like I got the best parts of a steakhouse plate and a big salad in one messy, colorful pile. But honestly?
I’d make it just for the steak alone.
Ingredients
- New York strip makes it hearty, juicy, and way more dinner than side salad.
- Kosher salt and black pepper keep the steak bold without getting fussy.
- Olive oil helps the steak get that nice grilled edge.
- Mixed greens bring freshness, crunch, and that “okay, I’m healthy” feeling.
- Cherry tomatoes add sweet little pops that balance the rich steak.
- Cucumber and bell pepper keep every bite crisp and cool.
- Red onion adds sharpness, but not too much if you slice it thin.
- Avocado makes it creamy, filling, and honestly kind of irresistible.
- Goat cheese brings tangy richness that melts into the warm steak.
- Radishes add extra crunch if you’re into that peppery bite.
- Fresh herbs make the whole bowl taste brighter and less boring.
- Basically, the dressing is zippy, garlicky, and pulls everything together.
- Plus toasted nuts or crusty bread make it feel restaurant-level at home.
Ingredient Quantities
- 1 lb New York strip steak (about 16 ounces)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon olive oil for grilling
- 6 cups mixed salad greens (spring mix, arugula, or romaine)
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced
- 1 small red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 2 ripe avocados, sliced or cubed
- 4 ounces goat cheese, crumbled
- 4 radishes, thinly sliced (optional for crunch)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh oregano
- 3 tablespoons extra virgin olive oil for dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper to taste for the dressing
- Optional: 1/4 cup toasted walnuts or pecans for extra crunch
- Optional: crusty bread or croutons for serving
How to Make this
1. Remove steak from the refrigerator 30 minutes before cooking and pat dry; season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
2. Heat a grill or heavy skillet over medium high heat and brush steak with 1 tablespoon olive oil; cook 4 to 5 minutes per side for medium rare or to your preferred doneness, then transfer to a cutting board and let rest 5 to 10 minutes.
3. While the steak rests, make the herby vinaigrette: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh oregano, and salt and pepper to taste.
4. Prepare the salad base by placing 6 cups mixed salad greens in a large bowl or on a serving platter; add 1 cup halved cherry tomatoes, 1 large sliced cucumber, 1 small thinly sliced red bell pepper, 1/2 small thinly sliced red onion, and 4 thinly sliced radishes if using.
5. Slice the rested steak thinly against the grain into bite sized strips.
6. Toss the salad greens and vegetables lightly with enough vinaigrette to coat, reserving a little dressing for finishing.
7. Arrange the sliced steak over the dressed greens, then top with 2 ripe avocados sliced or cubed and 4 ounces crumbled goat cheese.
8. Sprinkle 1/4 cup toasted walnuts or pecans over the salad if using, and finish with the remaining vinaigrette, additional salt and pepper to taste, and a few extra chopped herbs if desired.
9. Serve immediately with crusty bread or croutons on the side if desired.
Equipment Needed
1. Grill or heavy skillet (cast iron preferred)
2. Tongs or sturdy spatula
3. Cutting board for resting and slicing the steak
4. Sharp chef s knife
5. Instant read meat thermometer
6. Large salad bowl or serving platter
7. Medium mixing bowl and whisk for the vinaigrette
8. Measuring spoons and a tablespoon for oil and dressings
FAQ
Steak Salad Recipe Substitutions and Variations
- 1 lb New York strip steak:
- Ribeye for more marbling and richer flavor
- Sirloin for a leaner, more wallet friendly option
- Flank or skirt steak, thinly sliced across the grain after resting
- Grilled portobello mushrooms for a vegetarian alternative
- 4 ounces goat cheese:
- Feta for a saltier, crumbly alternative
- Blue cheese for a stronger, tangy punch
- Fresh ricotta for a milder, creamier texture
- Shaved Parmesan for a nutty, savory finish
- 2 tablespoons red wine vinegar:
- Sherry vinegar for a slightly sweeter, nutty flavor
- Balsamic vinegar for a deeper, sweeter profile
- White wine vinegar for a lighter, brighter acidity
- Apple cider vinegar for a fruitier, tangy note
- 2 ripe avocados:
- Sliced mango for a sweet, tropical contrast
- Steamed edamame for a protein rich, textural swap
- Creamy hummus dollops for similar creaminess without the avocado
- Peel and thinly sliced jicama for crunch and freshness
Pro Tips
1. Let the steak come to room temperature and pat it very dry before seasoning. That makes for a better crust and more even cooking, so you get a flavorful sear without overcooking the interior.
2. Rest the steak at least 5 to 10 minutes after cooking, loosely tented with foil. Resting lets the juices redistribute so your slices stay juicy rather than bleeding all over the salad.
3. Slice thinly and always against the grain. Cutting across the muscle fibers gives tender bites that are easy to eat with greens, and thinner slices let the steak marry with the dressing and veggies.
4. Emulsify the vinaigrette by whisking the mustard and lemon with the acid first, then slowly whisking in the oil. That creates a smoother, clingier dressing so it coats the greens and steak instead of pooling on the plate.
5. Add delicate elements at the last minute. Toss the greens with most of the dressing, then top with avocado, goat cheese, and toasted nuts. Toast the nuts until golden and let them cool, then break them into irregular pieces for texture.
Steak Salad Recipe
I can never resist this steak salad piled high with juicy grilled New York strip, creamy avocado, tangy goat cheese, crisp veggies, and that herby vinaigrette that ties it all together.
4
servings
653
kcal
Equipment: 1. Grill or heavy skillet (cast iron preferred)
2. Tongs or sturdy spatula
3. Cutting board for resting and slicing the steak
4. Sharp chef s knife
5. Instant read meat thermometer
6. Large salad bowl or serving platter
7. Medium mixing bowl and whisk for the vinaigrette
8. Measuring spoons and a tablespoon for oil and dressings
Ingredients
-
1 lb New York strip steak (about 16 ounces)
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper, plus more to taste
-
1 tablespoon olive oil for grilling
-
6 cups mixed salad greens (spring mix, arugula, or romaine)
-
1 cup cherry tomatoes, halved
-
1 large cucumber, sliced
-
1 small red bell pepper, thinly sliced
-
1/2 small red onion, thinly sliced
-
2 ripe avocados, sliced or cubed
-
4 ounces goat cheese, crumbled
-
4 radishes, thinly sliced (optional for crunch)
-
2 tablespoons chopped fresh parsley
-
2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh oregano
-
3 tablespoons extra virgin olive oil for dressing
-
2 tablespoons red wine vinegar
-
1 tablespoon fresh lemon juice
-
1 teaspoon Dijon mustard
-
1 teaspoon honey or maple syrup
-
1 small garlic clove, minced
-
Salt and pepper to taste for the dressing
-
Optional: 1/4 cup toasted walnuts or pecans for extra crunch
-
Optional: crusty bread or croutons for serving
Directions
- Remove steak from the refrigerator 30 minutes before cooking and pat dry; season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Heat a grill or heavy skillet over medium high heat and brush steak with 1 tablespoon olive oil; cook 4 to 5 minutes per side for medium rare or to your preferred doneness, then transfer to a cutting board and let rest 5 to 10 minutes.
- While the steak rests, make the herby vinaigrette: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh oregano, and salt and pepper to taste.
- Prepare the salad base by placing 6 cups mixed salad greens in a large bowl or on a serving platter; add 1 cup halved cherry tomatoes, 1 large sliced cucumber, 1 small thinly sliced red bell pepper, 1/2 small thinly sliced red onion, and 4 thinly sliced radishes if using.
- Slice the rested steak thinly against the grain into bite sized strips.
- Toss the salad greens and vegetables lightly with enough vinaigrette to coat, reserving a little dressing for finishing.
- Arrange the sliced steak over the dressed greens, then top with 2 ripe avocados sliced or cubed and 4 ounces crumbled goat cheese.
- Sprinkle 1/4 cup toasted walnuts or pecans over the salad if using, and finish with the remaining vinaigrette, additional salt and pepper to taste, and a few extra chopped herbs if desired.
- Serve immediately with crusty bread or croutons on the side if desired.
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: 418g
- Total number of serves: 4
- Calories: 653kcal
- Fat: 48g
- Saturated Fat: 14g
- Trans Fat: 0.1g
- Polyunsaturated: 3.8g
- Monounsaturated: 27.5g
- Cholesterol: 130mg
- Sodium: 730mg
- Potassium: 840mg
- Carbohydrates: 15g
- Fiber: 7g
- Sugar: 7g
- Protein: 53g
- Vitamin A: 2500IU
- Vitamin C: 30mg
- Calcium: 75mg
- Iron: 4.5mg