Best Steak Salad Recipe

2 servings


15 minutes

active time

20 minutes

total time


10 ounce grilling steak (boneless prime rib)

½ teaspoon EACH: salt and pepper

1 teaspoon avocado oil

4 ounces arugula

1 cup cherry tomatoes (cut in half)

½ English cucumber (diced)

½ avocado (sliced)

¼ cup thinly sliced red onions

½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar

2 tablespoons olive oil

A pinch of salt and pepper


season the steak

Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.

cook the steak

Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.

make the dressing

While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.


Thinly slice the steak across the grain and serve it over the salad.


Serving Size

1 serving = ½ of the rec


568 kcal

Total Fat

44 g

Saturated Fat

12 g

Unsaturated Fat

30 g

Trans Fat



86 mg


727 mg

Total Carbohydrate

14 g

Dietary Fiber

6 g

Total Sugars

5 g


33 g

2 servings


15 minutes

active time

20 minutes

total time
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