This Steak Salad recipe is hearty but fresh, with crisp romaine, peppery arugula, and thinly sliced apple adding balance to savory steak and tangy blue cheese. A drizzle of balsamic vinaigrette ties everything together with just the right touch of sweetness.
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I try to include a main dish salad on the menu once a week. It’s a great way to load up on veggies and protein and take a break from carb-heavy meals.
Protein-loaded salads like my Grilled Chicken Caesar Salad, Taco Salad with Catalina Dressing, and this Steak Salad go over in a big way in my house. The hearty ingredients are what make these salads feel like dinner.
Table of Contents
Recipe Highlights
Savory sirloin is balanced with sweet apple, crunchy radishes, creamy avocado, tangy blue cheese, and toasted walnuts. These ingredients call for a flavor-packed dressing, and my Honey Balsamic Vinaigrette is the perfect choice.
- Hearty enough for dinner.
- Great balance of textures (crunchy, creamy, tender).
- Sweet + savory contrast.
- Easy to prep ahead.
- Doable any night of the week but pretty enough to serve to guests.
Ingredients and Substitutions
- Steak: Sirloin steak is an excellent choice for this salad because it’s lean, flavorful, and slices beautifully. See below for more cuts that work.
- Greens: I like to combine chopped romaine heart (for crunch) with peppery baby arugula. Sub baby spinach or spring mix for the arugula if you’d like.
- Apple: A crisp, sweet variety like Honeycrisp or Fuji works best. Slice it into thin matchsticks for easy bites and toss with a little lemon juice to prevent browning. See the recipe card for matchstick slicing instructions.
- Grape tomatoes: The elongated shape and firm texture of grape tomatoes make them easy to cut in half for easier eating. Sub a mix of red and yellow cherry tomatoes for even more color.
- Blue cheese crumbles: Adds a bold, creamy contrast to the fresh ingredients. If you prefer a milder flavor, you can substitute gorgonzola, feta, or goat cheese.
- Walnuts: Lightly toasting the walnuts enhances their flavor and adds a nice crunch. It only takes a few minutes and is worth the extra step.
- Balsamic vinaigrette: A slightly sweet vinaigrette pairs perfectly with the savory steak and tangy blue cheese. My Honey Balsamic Vinaigrette ties all the flavors together. Browse all of my homemade dressing recipes for more options.
What Cut of Steak to Use
Top sirloin is my top choice for this salad. It’s lean, flavorful, and slices beautifully, making it perfect for layering over greens.
If you’d like to switch it up, flank steak (aka skirt steak) or boneless ribeye are also great options. Flank steak has a more pronounced beefy flavor, while ribeye is richer and more marbled.
No matter which cut you choose, cook it to medium-rare (130 to 135 degrees F) or medium (140 to 145 degrees F), then slice it thinly against the grain for the best texture.
I like to use a quick stovetop-to-oven method in a cast iron skillet for cooking sirloin, which makes this recipe work any time of year. See my post on How to Cook Sirloin Steak for step-by-step instructions and perfect results. In the summer, the grill is a great option too.
How to Make Steak Salad
- Combine the chopped romaine and arugula in a large salad bowl or platter.
- Arrange the sliced steak over the greens.
- Add the avocado, apple matchsticks, and radishes in sections around the steak.
- Top with the tomatoes, red onion, blue cheese, and walnuts, then drizzle with balsamic vinaigrette just before serving.
Make-Ahead Tips
- Cook the steak in advance: The steak can be cooked up to a day ahead, then sliced and refrigerated. Let it sit at room temperature for about 15 to 20 minutes before serving.
- Make the vinaigrette: The dressing can be made several days in advance and stored in a mason jar in the fridge. Just let it sit out while you prep the salad to take the chill off, then give it a good shake before serving.
- Prep the apple: Slice the apple and toss it with lemon juice to prevent browning. It can be refrigerated for a few hours before assembling.
- Prep the components: The greens, vegetables, and toppings can all be prepped ahead and stored separately in the refrigerator.
- Wait to assemble: For the best texture, assemble the salad just before serving and add the dressing at the end.
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Steak Salad Recipe with Apple and Blue Cheese
Ingredients
- 1 small artisan romaine heart, well chopped
- 2 generous handfuls arugula
- 6 to 8 grape tomatoes, halved
- 3 radishes, thinly sliced
- Red onion, very thinly sliced, to taste
- ½ medium red apple, unpeeled, cut into thin matchsticks (directions below)
- 1 teaspoon lemon juice, to keep the apple from browning
- 1 large avocado, sliced
- 1 pound top sirloin steak, cooked and sliced against the grain
- ¼ to ⅓ cup toasted chopped walnuts
- ¼ to ⅓ cup crumbled blue cheese
- ½ cup Honey Balsamic Vinaigrette
Instructions
- Toss the chopped romaine and arugula in a large serving bowl or on a large platter. Top with the grape tomatoes, radishes, red onion, apple, and avocado.
- Arrange the sliced sirloin steak over the salad. Sprinkle with toasted walnuts and crumbled blue cheese.
- Drizzle with Honey Balsamic Vinaigrette just before serving. Toss lightly, or leave untossed and serve the dressing on the side.
Notes
- Stand the unpeeled apple upright and slice off the four “cheeks” around the core – top-to-bottom cuts that give you flat, seedless pieces.
- Lay each piece flat and slice it into thin planks. Stack a few planks and cut them into thin matchsticks.
- Place the matchsticks in a small bowl and toss with lemon juice to prevent browning. Refrigerate if not assembling the salad immediately. Can refrigerate for up to an hour or two.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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