The Best Steak Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with grilled steak, fresh vegetables, corn, avocado, pickled red onions, and blue cheese, dressed in red wine vinaigrette. Bold flavors and satisfying portions. A summer dinner that repeats well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.25 pounds steak (New York strip, sirloin, ribeye, flank or skirt steak)
- ¼ teaspoon garlic powder
- salt and pepper (to taste)
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 pinch fine sea salt
- 6 ounces baby arugula and/or mixed greens (6-8 cups)
- ½ English cucumber (or 2 Persian cucumbers, sliced)
- 1 cup grilled or canned corn
- 1 cup cherry tomatoes (halved)
- 1 avocado (pitted, peeled and sliced)
- ⅓ cup pickled red onions (or thinly sliced red onion)
- ⅓ cup crumbled blue cheese (can sub feta or goat cheese)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 618mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1035mg
- Calcium
- 166mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.