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GET IT NOWThis Steak Salad Recipe Reminds Me Of An Italian Cafe
This steak salad is so simple, it’s almost surprising how much I fell in love with it. I got the inspiration from a dish I had in Italy called tagliatata di manzo, and it was so fun to put my spin on it. Here’s what makes it special:
- Juicy, tender steak is the star – If you’ve been here a hot minute, you know I have a thing for a perfect sirloin steak. This recipe is no exception. I’ll show you how to cook it just right, with grill or stovetop options so you can enjoy it year round.
- The best, simplest salad base – Many beef steak salad recipes have a long ingredient list, but keeping it simple actually made this one taste like it’s straight out of an Italian cafe. The peppery greens, sweet tomatoes, thin shaved parmesan, and tangy balsamic play so well together.
- Quick and easy to make – You can have a complete meal on the table in just 15 minutes. Doesn’t get any faster!
- Fresh, light meal – Unlike most steak dishes, like steak and eggs or steak and potatoes, my steak salad recipe is light and bright instead of heavy and hearty. It’s perfect for a healthy lunch or light dinner!
If you love a great steak and want to turn it into a fast, fresh meal, this steak salad is perfect. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my steak salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Steak – The best steak for salad is ribeye or sirloin, but I’ve also used skirt steak, sirloin tip steak, petite sirloin, or flank steak for more affordable options. If you want to go all out for a special occasion, choose a filet mignon or New York strip steak. I recommend 1 to 1.5 inch thick steaks over thinner ones, as they’re less prone to overcooking.
- Arugula – Also known as rocket. Feel free to swap in your favorite greens. Romaine lettuce or spinach are great.
- Cherry Tomatoes – These are my fave in steak salad. Grape tomatoes or chopped Romas work, too. I also tossed in roasted cherry tomatoes once and they were even sweeter!
- Parmesan Cheese – I prefer the texture of shaved parmesan here, but shredded is good, too. You can also choose a crumbled cheese, such as goat, feta, or blue cheese. If you like some crunch, whip up my cheese crisps and crumble on top.
- Oil & Vinegar – I simply drizzled the greens with olive oil and balsamic vinegar instead of making a separate steak salad dressing. Feel free to make an actual dressing, like ranch, green goddess, or Italian dressing. You’ll also need more oil for cooking the steak if you use the stovetop method.
- Sea Salt & Black Pepper – I season my steaks simply with salt and pepper most often. If you want to get fancy, add my steak seasoning, standalone spices such as garlic powder, or use my steak marinade recipe.
How To Make Steak Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep and season the steak. Preheat the grill or heat oil in a cast iron skillet (for the stovetop method). Pat the steaks dry with paper towels. Season both sides with salt and pepper.
- Cook the steak on the grill or on the stove. I have cook times for different doneness levels on the recipe card below, but see my tips below for best results. Let the steak rest on a cutting board, then slice against the grain.
- Assemble the steak salad. In a large bowl or on a platter, drizzle the arugula with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Top the greens with cherry tomatoes, the sliced steak, and shaved parmesan cheese. I like a squeeze of fresh lemon juice right before serving!
My Recipe Tips
- If you’re cooking the steak on the stove, I recommend a cast iron skillet. It retains heat better than other materials, giving you a better sear and keeping the inside juicy. You can also grill the steak outside, or use an indoor grill.
- For the juiciest steak, use a meat thermometer. I use a probe thermometer for grilling (it beeps when ready, so no need to check on it!) and this instant-read thermometer for stovetop cooking (easier to use when I’ll need to flip often). I recommend an internal temperature of medium-rare to medium, which is 130-140 degrees F before resting.
- Don’t have a thermometer at all? Check the time charts I have in my posts for grilled steak (if grilling) or ribeye steak (if using the stovetop, this is a good estimate even if you’re cooking a different cut).
- Feel free to whisk the dressing ingredients first. I just added the oil, vinegar, salt, and balsamic right to the salad, the way they did in Italy, but you can mix them first. This way the dressing will emulsify into a balsamic vinaigrette.
- Want to add some crunch? Thinly sliced red onions, slivered almonds, or sunflower seeds compliment these flavors nicely.
- Want to make it more hearty? Add some sliced easy peel boiled eggs, canned corn kernels, or diced avocado. You can also just serve this steak salad with a hearty side, like my lemon potatoes, roasted cauliflower soup, or pizza bowls.
Steak Salad (Easy 15-Min Recipe)
My steak salad recipe is a fresh, Italian inspired meal in 15 minutes! Make it with arugula, tomatoes, parmesan, olive oil, and balsamic.
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Ingredients
Tap underlined ingredients to see the ones I use.
Steaks:
Steak Salad:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Steaks – Grill Method:
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Preheat the grill on High for at least 15 minutes, until it reaches 500 degrees F (260 degrees F).
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Meanwhile, pat the steaks dry with paper towels. Season both sides with salt and pepper.
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Place the steaks on the grill. Close the lid and sear for 2 minutes. Flip the steaks over, close the lid again, and sear for 2 more minutes.
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Reduce heat to medium-low. Continue to grill steaks with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 3 without needing additional time at reduced heat.
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Remove the steaks from the grill, tent with foil, and rest for 10 minutes.
Steaks – Stovetop Method:
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Preheat the oil in a cast iron skillet on the stovetop over medium-high heat, until screaming hot.
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Meanwhile, pat the steaks dry with paper towels. Season both sides with salt and pepper.
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Add the steaks. Cook, flipping every 30 seconds but not moving around in between, until done to your liking. Steaks will take 3-4 minutes for rare, 5-6 minutes for medium rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. The final internal temperature should be 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done.
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Remove the steaks from the pan, tent with foil, and rest for 10 minutes.
Salad Assembly:
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In a large bowl or on a platter, toss arugula in olive oil, balsamic vinegar, salt, and pepper.
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Add the cherry tomatoes and shaved parmesan.
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Slice the steaks against the grain and place over the salad.
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Serve the steak salad with a squeeze of lemon juice if you like.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 cups
- Tips: Check out my recipe tips above to help you cook your steak perfectly, the best way to assemble the steak salad, and my favorite variations.
- Storage: Like most green salads, my steak salad is best fresh. If you want to prep ahead, keep the veggies, meat, and dressing each in a separate airtight container in the refrigerator for up to 3-4 days. Once combined, the salad will last no more than 1 day, as it gets soggy fast.
- Note on serving size: This amount is ideal for a meal. If you want to serve this steak salad as a starter, 1 cup (half the macros shown) would be enough.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Steak Salad
5 Comments
Elizabeth S
0I seriously cannot stop eating this. The flavors, textures, and that simple dressing is to die for! Will be making this at least once a week. YUM!
Vladka
0This steak salad is simply an excellent delicacy and great for a summer barbecue.
Lindsey
0As always your salads are fantastic! Easy to follow directions and great flavor
Claire
0I made this as a light lunch for my partner and I, I was hoping for leftovers to put in a box fo lunch tomorrow! Sadly not!! We finished the lot, it was so good!
I loved the dressing on the salad, it was simple but tasted great with the beef.
Hubby (who isn’t salad fan) said it was delicious and that we should have it again.
Giangi Townsend
0I love the combination of the steak and salad and my family enjoyed it as well. I love my steak rare and my husband not, your instructions were perfect for him when he BBQ so he could prepare my steak as I wanted. Thank you.