Simple and easy, this steak salad comes together quickly. Aside from the steak, you can even assemble this salad in advance.
This steak salad packs in a lot of nutritionally-rich veggies. Leafy greens and raw vegetables are good sources of natural fiber. The avocado is a key player given its beneficial fat–this fat will help keep you fuller. Avocados are also a great source of magnesium and potassium.
Hey, did you catch our Greek Salad Bowl recipe? It’s also a weeknight winner.
Feel free to use a different cut of steak. Our personal favorite is the ribeye, but skirt or flank are also good substitutes. Also feel free to experiment with the lettuce blends. While mixed greens has a somewhat tangy flavor profile, romaine is also excellent.
Let’s get to making a steak salad.
1 1/2 lb ribeye (or steak of choice)
4 Tbsp olive oil, divided
salt and pepper to taste
2 Tbsp lime juice
1 (10-oz) pkg chopped mixed greens
1 cup refrigerated salsa
2 avocados, sliced
1/2 red onion, thinly sliced
2 roma tomatoes, thinly sliced
3/4 cup crumbled feta cheese (optional)
- Preheat grill or grill pan to medium-high heat. Rub steak with 2 Tbsp oil; sprinkle with salt and pepper.
- Grill or pan fry steak to desired doneness. If using a meat thermometer, the internal temperature should reach 145 degrees. Allow steak to rest for 10 minutes before slicing across the grain.
- Divide lettuce among six bowls. Whisk together 2 Tbsp oil and lime juice. Drizzle over each bowl.
- Top with steak, salsa, avocado, red onion, tomatoes, and feta cheese (if using).