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This sliced steak salad combines robust protein, crunchy veggies, and a tangy lemon tahini sauce to make a filling meal that'll satisfy your appetite and give you great nutrition. You'll love how the tender steak strips, garden-fresh vegetables, and smooth dressing come together in a well-rounded main course salad that works no matter the season.
I made this salad for a backyard cookout where salad wasn't expected to steal the show. After being asked for the recipe three times, it turned into my go-to dish when friends come over. There's something about hot steak next to cool, crisp veggies that makes every mouthful exciting.
Ingredients
- Filet or sirloin steaks: Soft cuts that grill quickly and stay moist
- Montreal Steak Seasoning: Gives the perfect mix of salt, pepper, and garlic for your beef
- Garlic powder: Adds depth to the flavor without being too strong
- Romaine lettuce: Makes a crunchy foundation that can handle warm meat
- Hard boiled eggs: Brings more protein and softness alongside the steak
- Cherry tomatoes: Adds little pops of tang that cut through the rich meat
- Corn kernels: Brings slight sweetness and a different texture
- Shallots: Gentler than red onion but still gives that needed oniony kick
- Avocado: Adds a buttery feel that brings everything together
- Lemon Herb Tahini Dressing: The smooth, nutty sauce that connects all parts
Step-by-Step Instructions
- Prepare the dressing:
- Mix your Lemon Herb Tahini Dressing or grab some from the store. You can make it up to three days before and keep it in the fridge. Just let it warm up a bit before using so it pours better and tastes stronger.
- Season the steaks:
- Cover both sides of your steaks with plenty of Montreal Steak Seasoning, garlic powder, and salt. Let them sit out for 15 minutes before cooking so they'll cook evenly and turn out super tender.
- Grill to perfection:
- Get your grill nice and hot, making sure the grates are clean with a touch of oil. Put your steaks on and don't move them for 4 to 5 minutes until you see those nice marks. Flip just once and cook another 4 to 5 minutes for medium. Want it pinker? Cook about a minute less on each side.
- Rest the meat:
- Put your cooked steaks on a board and don't touch them for at least 5 minutes. This super important step lets all the juicy goodness spread through the meat before you cut it, so every bite is packed with flavor.
- Slice the steak:
- With a sharp knife, cut across the grain into thin pieces about 1/4 inch thick. Cutting this way breaks up the muscle fibers and makes each bite easier to chew.
- Assemble the salad:
- In a big bowl or on a nice platter, spread out your chopped romaine for the bottom layer. Add your sliced cherry tomatoes, corn, chopped shallots, and egg pieces. Top with avocado slices and steak strips in a way that looks good.
- Finish and serve:
- Pour your Lemon Herb Tahini Dressing over everything, add some fresh thyme or basil on top, and serve right away while you've got that awesome contrast of warm steak and cool veggies.
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The tahini dressing really makes this more than just another steak salad. I found this combo at a little Mediterranean place and spent forever getting my version just right at home. The nutty richness of tahini works so well with the bold steak flavor while still letting the fresh veggies shine through.
Make Ahead Tips
This salad is perfect for planning ahead or having friends over. You can get most things ready up to two days before and put it all together at the last minute. Cook and chill your eggs, chop all your veggies, and mix up the dressing ahead of time. For the best taste, cook your steak fresh before serving, though leftover steak works in a pinch too. Just keep everything in separate containers in the fridge until you're ready to put it all together.
Vegetable Variations
What's great about this salad is how flexible it is. While I've listed certain veggies, feel free to use whatever's in your fridge or looks good at the store. Try adding some cucumber for extra crunch, toss in some roasted red peppers for sweetness, or add marinated artichoke hearts for a tangy kick. During summer, cut corn straight off the cob for amazing sweetness. In winter, try adding roasted sweet potatoes or squash to match the season.
Protein Alternatives
While steak makes this a filling main dish, you can swap in other proteins based on what you like or have around. Grilled chicken breast, salmon, or even seared tofu work great with the same seasonings. If you want to go meat-free, try grilled portobello mushrooms cut into strips and add more eggs and avocado to keep it satisfying with plenty of protein and good fats.
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This salad brings together basic ingredients in a fancy way, giving you amazing textures and flavors perfect for any meal.
Frequently Asked Questions
- → What steak cut should I use?
Tender steak cuts like sirloin or filet are perfect for this salad, as they grill well. You can also try a ribeye, flank, or New York strip for a different taste and texture.
- → Is it possible to prep the dressing early?
Absolutely! You can make the dressing ahead of time and store it in a sealed container in the fridge for up to 5 days. Just give it a quick shake or stir before using.
- → What’s the best way to prep this in advance?
Slice your cooked steak, chop the veggies, and make the dressing in advance. Keep everything in separate containers in the fridge. Add avocado and drizzle on the dressing just before serving.
- → Anything I can swap for tahini dressing?
If you’re out of tahini, you could use ranch, balsamic, a touch of olive oil with lemon juice, or even a creamy Greek yogurt-based sauce for a protein boost.
- → Is this dish gluten-free?
It’s naturally gluten-free as long as you double-check labels on your seasoning and tahini dressing. Some products may have hidden gluten, so read carefully if you’re sensitive.
- → Any side dishes that complement this salad?
This salad’s filling on its own, but pairing it with crusty bread, a light soup, or even roasted veggies can make it a more complete meal. A scoop of quinoa works nicely too for extra texture.