Steak Salad

The ultimate Steak Salad! This salad is fresh, flavorful, and insanely satisfying… packed with fresh vegetables, roasted potatoes, blue cheese, and green olives. Drizzle it with our homemade vodka vinaigrette or any of your favorites!

So I recently ordered a steak salad at a restaurant. And I have to say… it wasn’t my favorite. In fact, it was downright disappointing. Which is sad, because I really had a taste for a steak salad. So I did what any salad loving person would do… and decided to make my own! And I’m SO GLAD I did.

This Steak Salad is everything I would want it to be – fresh, flavorful, and so incredibly satisfying. It starts with green leaf lettuce and is topped with seared steak, roasted baby potatoes, blue cheese, green olives, grape tomatoes, red onion, and homemade vinaigrette.

It’s the perfect balance of crunchy, creamy, salty, and savory, with just a hint of sweetness from the tomatoes. It’s a salad that eats like a meal… and one I can see myself eating all year round!

Of course, as with any salad, the possibilities are endless. Add roasted veggies, swap out the blue cheese, skip the potatoes, or feel free to customize it any way you see fit.

But promise me this. The next time you’re craving an AMAZING salad, you’ll skip the restaurant and make this one instead!

what you’ll need for this recipe

Lettuce – I used 8 ounces of green leaf lettuce, which provides a crisp, crunchy, vibrant base for this salad. I chose green leaf because it’s more tender than romaine but not as soft as butter lettuce. Feel free to use any type of greens you like.

Steak – I added 1 pound of skirt steak, cooked using my Seared Skirt Steak recipe. Use any type of steak you enjoy.

Potatoes – I added roasted potatoes for extra heartiness and flavor, and because steak & potatoes is a no brainer. I used mini potatoes, but feel free to use any size potatoes cut into pieces.

Blue cheese – Blue cheese adds creaminess and a huge pop of flavor to this salad. I used 5 ounces crumbled blue cheese. Substitute gorgonzola, feta, shaved Parmesan, or any of your favorites.

Green olives – Green olives add texture and a delicious salty kick. I used 3/4 cup of pimento stuffed manzanilla olives, but any of your favorites will work well.

Tomatoes – Tomatoes add freshness and touch of sweetness to the salad. I added 1 cup of halved grape tomatoes.

Red onion – Sliced red onion adds delicious flavor and crunch. I used 1/4 cup thinly sliced red onion. Substitute green onion or grilled onions if you’d prefer.

Vinaigrette – For the dressing, I used my homemade vodka vinaigrette. Substitute Italian, balsamic, blue cheese, ranch, or any of your favorites.

how to make steak salad

Roast the potatoes. Arrange the potatoes on a rimmed baking sheet; drizzle with olive oil and sprinkle with salt & pepper. Roast at 400° for 15-20 minutes or until fork tender. For more specific instructions, follow my Roasted Potatoes recipe.

Cook the steak. Cook the steak to desired temperature. I followed my Seared Skirt Steak recipe, but feel free to grill it or use any type of preparation you’d like.

Prep the ingredients. Slice the steak and onions and chop the tomatoes to desired size.

Assemble the salad. Arrange the lettuce in a large salad bowl. Top with steak, potatoes, blue cheese, olives, tomatoes, and red onion. Drizzle with dressing as desired.