Steak Salad Recipe

I’m sharing my Steak and Avocado Salad featuring grilled New York strip, heaps of crisp veggies, creamy avocado, crumbled goat cheese, and a bright herby vinaigrette.

I’ve been obsessed with this Steak And Avocado Salad lately, maybe because it looks way too good for how easy it is. I use a New York strip steak, sliced thin and piled with soft avocado that almost melts on the tongue.

The contrast of smoky meat and creamy avocado keeps pulling me back, like every bite promises something new. I swear there is a tiny trick that makes it sing but I can’t pin it down, and every time I serve it someone declares it their new favorite, so yeah I keep making it.

Ingredients

• New York strip steak: Rich in protein and iron, gives savory meaty flavor and satisfying chew.
• Mixed salad greens: Low calorie, high fiber, full of vitamins A and K, adds fresh leafy crunch.
• Avocado: Creamy source of monounsaturated fats, vitamin E, makes the salad richer.
• Cherry tomatoes: Sweet and tangy, vitamin C rich, brightens flavors and adds juicy pop.
• Goat cheese: Tangy, crumbly, adds creamy saltiness and a bit of protein.
• Extra virgin olive oil: Healthy monounsaturated fats, antioxidant rich, smooth mouthfeel in dressing.
• Red wine vinegar: Acidic, sharp bite that balances fat and adds bright sour notes.
• Shallot and garlic: Pungent aromatics, small calorie hit, boost savory depth in vinaigrette.

Ingredient Quantities

• 1 lb New York strip steak, trimmed
• 1 tbsp olive oil
• Kosher salt and freshly ground black pepper, to taste
• 6 cups mixed salad greens, loosely packed
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, sliced
• 1 small red onion, thinly sliced
• 1 ripe avocado, sliced a little soft is fine
• 4 oz goat cheese, crumbled
• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives or basil, chopped
• 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper for dressing

How to Make this

1. Take the steak out of the fridge 30 minutes before cooking so it comes to room temp, rub with 1 tbsp olive oil and season both sides generously with kosher salt and freshly ground black pepper.

2. Preheat a grill or heavy skillet to high heat until very hot, wipe excess oil off the steak so it sears instead of smokes, then cook the New York strip about 4-5 minutes per side for medium rare, 6-7 for medium, or until an instant read thermometer hits 130 F for medium rare; lower heat a bit if it’s charring too fast.

3. Transfer the steak to a cutting board and let it rest 6-10 minutes so the juices redistribute, this is key for juicy slices.

4. While the steak rests, make the herby vinaigrette: in a bowl whisk together 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, minced small shallot, minced garlic clove, 2 tbsp chopped parsley, 1 tbsp chopped chives or basil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; taste and adjust acidity or sweetness if needed.

5. Prepare the salad veg: loosely pack 6 cups mixed salad greens, halve 1 pint cherry tomatoes, slice 1 medium cucumber, thinly slice 1 small red onion, and slice 1 ripe avocado just before assembling so it doesn’t brown.

6. Lightly toss the mixed greens, tomatoes, cucumber and red onion with about two thirds of the vinaigrette so the leaves are coated but not soggy, keep some dressing aside for finishing.

7. Thinly slice the rested steak against the grain, aim for 1/4 inch slices so each bite is tender; if you slice too thick it feels chewy.

8. Pile the dressed greens on a platter or individual plates, arrange steak slices on top, tuck avocado slices around and sprinkle 4 oz crumbled goat cheese over everything.

9. Drizzle the remaining vinaigrette over the steak and avocado, finish with a crack of black pepper and a pinch more flaky kosher salt if desired, serve right away while steak is still a little warm.

Equipment Needed

1. Grill or heavy skillet, cast iron works best for a good sear
2. Tongs and a spatula for flipping and moving the steak
3. Instant read thermometer to check doneness
4. Cutting board for resting and slicing the steak
5. Sharp chef knife for thin, against-the-grain slices
6. Mixing bowl and whisk (or fork) for the vinaigrette
7. Measuring cups and spoons (you’ll need a 1/3 cup and teaspoons)
8. Large serving platter or individual salad bowls for assembling and serving

FAQ

Steak Salad Recipe Substitutions and Variations

• New York strip steak: swap with skirt or flank steak (slice thin against the grain), top sirloin for a cheaper cut, or boneless ribeye if you want more marbling and richness.
• Goat cheese: use feta for a similar tang, ricotta for milder creaminess, or crumbled blue cheese if you prefer a stronger flavor.
• Red wine vinegar (in the dressing): replace with apple cider vinegar, balsamic vinegar, or fresh lemon juice; for a creamier dressing try plain yogurt mixed with lemon and a bit of olive oil.
• Avocado: trade for sliced ripe mango for a sweet creamy note, a soft boiled egg for richness, or a few spoonfuls of hummus to add cream without extra fat.

Pro Tips

1) Let the steak sit at room temp a bit before cooking so it cooks more even, pat it very dry and season early. A dry, slightly warm steak gives a way better sear and less steaming, and if smoke is a problem use a neutral oil like grapeseed for the sear then use the extra virgin olive oil in the dressing.

2) Use an instant read thermometer and pull the steak a few degrees below your target temp because it will keep rising while it rests. Rest it on a cutting board for at least 6 minutes, tent loosely with foil if you want, but dont press on it or you’ll squeeze out the juices.

3) Make the vinaigrette ahead and let it sit 10 to 15 minutes so the shallot and garlic mellow and the herbs infuse. Whisk the mustard with the vinegar first then slowly add the oil to get a better emulsion, tastes smoother and clings to the greens better.

4) Slice the steak thin and against the grain for the best tenderness, and if you want cleaner slices chill the meat in the fridge for 3 to 5 minutes after resting. Assemble last minute, add avocado right before serving and save a little dressing to drizzle over the warm steak so the flavors pop.