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This sliced steak chopped salad mixes savory protein with crunchy veggies and tangy lemon tahini sauce to create a well-rounded meal that covers all your food cravings. The mix of warm, juicy meat cuts, garden-fresh veggies, and smooth dressing makes a well-balanced dinner plate that works perfectly no matter the season.
I whipped this salad up for a backyard get-together where salad wasn't expected to steal the show. After handing out the recipe to three different friends, it became my go-to dish when hosting casual meals. There's something about hot steak next to cool, crisp veggies that makes every forkful exciting.
Ingredients
- Sirloin or filet steaks: Soft, quick-cooking cuts that stay moist and flavorful
- Montreal Steak Seasoning: Gives you the perfect mix of salt, pepper, and garlic for your beef
- Garlic powder: Adds depth without taking over the meat's taste
- Romaine lettuce: Makes a sturdy, crunchy base that holds up to hot steak
- Hard boiled eggs: Brings more protein and soft texture alongside the meat
- Cherry tomatoes: Adds little pops of tang that cut through the rich steak
- Corn kernels: Brings slight sweetness and a different bite
- Shallots: Softer than red onion but still adds that needed flavor kick
- Avocado: Adds buttery smoothness that pulls everything together
- Lemon Herb Tahini Dressing: A nutty, creamy sauce that connects all the parts
Step-by-Step Instructions
- Prepare the dressing:
- Mix your Lemon Herb Tahini Dressing or grab a bottle from the store. You can make it up to three days early and keep it in the fridge. Just let it warm up a bit before pouring it on so it spreads 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 hang out at room temp 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 bars are clean with a light oil coat. Put your steaks on and don't move them for 4 to 5 minutes until you see good grill lines. 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:
- Move your steaks to a cutting board and leave them alone for at least 5 minutes. This key step lets all the juices spread back through the meat before you cut it, making sure every bite is packed with flavor and moisture.
- Slice the steak:
- With a sharp knife, cut across the lines in the meat to make thin strips about 1/4 inch thick. Cutting this way makes each bite softer by breaking up those tough muscle strings.
- Assemble the salad:
- In a big bowl or flat serving dish, spread out the chopped romaine first. Add layers of sliced cherry tomatoes, corn, chopped shallots, and egg pieces. Top it off with avocado slices and those strips of steak to make it look amazing.
- Finish and serve:
- Pour the Lemon Herb Tahini Dressing over everything, sprinkle with fresh thyme or basil, and bring it straight to the table while you've still got that great hot-cold thing going on.
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The tahini sauce really transforms this from a basic steak salad into something you'll remember. I tasted this combo at a little Mediterranean place and spent forever getting my home version just right. The rich, nutty flavor in tahini makes a dressing that can stand up to strong-tasting steak while still working with all those fresh veggies.
Make Ahead Tips
This salad shines for both meal prep and when company's coming. Most parts can be fixed up to two days early and thrown together right before eating. You can cook and chill the eggs, chop all your veggies, and mix up the dressing ahead of time. For best results, cook the steak right before serving, though leftovers work 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 crunchy cucumber, sweet roasted peppers, or tangy marinated artichokes. In summer, cut corn straight from the cob for amazing sweetness. When it's cold out, toss in some roasted sweet potatoes or squash to make it more seasonal.
Protein Alternatives
Steak makes this a filling main dish, but you can easily swap in other proteins based on what you like or have around. Grilled chicken, salmon, or even firm tofu work great with the same seasonings. If you don't eat meat, try grilled portobello mushrooms cut into strips and add more eggs and avocado to keep it satisfying and full of healthy fats.
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This salad brings together simple ingredients in a fancy way, giving you the perfect mix of textures and tastes for any meal.
Frequently Asked Questions
- → What cut of steak works best for this salad?
Tender filet or sirloin cuts are ideal for this bowl as they grill up nice and juicy. But don't worry if you can't find those - flank steak, ribeye, or NY strip work great too depending on what you've got or what looks good at the store.
- → Can I make the Lemon Herb Tahini Dressing in advance?
Absolutely! You can whip up the Lemon Herb Tahini Dressing up to 5 days ahead and keep it in a sealed container in your fridge. It actually tastes even better after the flavors have had time to get friendly. Just give it a quick mix before pouring it on.
- → How can I meal prep this salad?
For easy weekday meals, get everything ready but keep it separate: cook and slice your steak, chop all your veggies, and mix up the dressing. Put each thing in its own container in the fridge. When hunger strikes, quickly throw everything together, adding the avocado and dressing right at the end so everything stays fresh and crisp.
- → What can I substitute for the tahini dressing?
No tahini on hand? No problem! Try a balsamic mix, ranch, blue cheese, or just some olive oil with a squeeze of lemon. A dressing made from Greek yogurt works great too and adds extra protein to your meal.
- → Is this salad gluten-free?
This salad doesn't contain gluten naturally, but you'll want to check your steak seasoning and tahini dressing packages. Some ready-made products might sneak in gluten ingredients, so take a quick look at the labels if you can't have gluten.
- → What sides pair well with this salad?
This bowl stands on its own as a full meal, but you can add some crusty bread, cheesy garlic toast, or a small cup of soup if you're extra hungry. When serving friends, try adding some oven-roasted veggies or a scoop of fluffy quinoa or rice on the side.