What is good on steak salad?

A truly satisfying steak salad combines flavorful meat with a vibrant mix of textures and tastes. Grilled vegetables, like corn or asparagus, pair beautifully with juicy cherry tomatoes and creamy avocado. Fresh fruits like strawberries or figs add a touch of sweetness. Don’t forget herbs—parsley, chives, or basil all brighten the bowl. And for crunch? Homemade croutons or toasted seeds are unbeatable.

What is the best steak for salads?

Flank steak stands out as one of the best cuts for salad due to its rich beefy flavor and lean profile. When marinated and sliced thinly against the grain, it’s both tender and juicy. Other great options include skirt steak, flat iron, or sirloin. Just be sure to avoid thick, fatty cuts like ribeye, which can overwhelm the other salad elements.

What is a good dressing for a steak salad?

The boldness of steak pairs well with creamy, tangy dressings. Our homemade blue cheese dressing is a classic—rich, herby, and full of umami. Other great options include balsamic vinaigrette, chimichurri, or a garlic yogurt sauce. Each provides a contrasting layer that enhances the steak’s flavor without overpowering it.

What salad should I serve with steak?

If you're serving steak as the main dish and want a complementary side salad, go for something light and zesty. Arugula with lemon vinaigrette, a crisp wedge salad with ranch, or even a simple spinach and apple combo all pair beautifully. But if steak is going in the salad—as in this recipe—then it becomes the star, and the base should be hearty enough to match its depth.

Steak Salad Recipe with Blue Cheese & Grilled Corn

Description

Steak salad packed with grilled corn, avocado, and blue cheese dressing. Fresh, bold, and protein-rich.

Ingredients

For the Steak:
- 1 lb flank steak, marinated in a balsamic-based marinade of your choice (without wine)
For the Salad:
- 1 large head romaine lettuce, chopped
- 2 ears of corn, husked
- 1/2 English cucumber, halved and sliced
- 1 cup sliced strawberries
- 1 cup cherry tomatoes, halved
- 1 avocado, chopped or sliced
- 1/4 red onion, thinly sliced
For the Blue Cheese Dressing:
- 1/2 cup mayonnaise (can use low-fat)
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup blue cheese crumbles
- 1 tablespoon lemon juice
- 2 tablespoons each fresh chopped parsley and chives (or 2 teaspoons each dried)
- 1/2 teaspoon each dried dill, garlic powder, onion powder
- 1/4 teaspoon each salt and pepper
- 1/4 cup milk (adjust for consistency)
For the Croutons:
- 1/2 loaf day-old French bread, cubed
- 1/4 cup olive oil
- 1/2 teaspoon each dried basil, dried parsley, garlic powder
- 1/4 teaspoon each dried thyme, dried oregano, salt, and pepper

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Instructions

Prepare the Dressing: In a bowl or jar, whisk together all dressing ingredients. Adjust with milk for desired thickness. Chill in the fridge for at least 1 hour.
Make the Croutons: Preheat oven to 400°F. Toss cubed bread with olive oil and seasoning. Spread on a lined baking sheet. Bake for 12-15 minutes or until golden and crispy.
Grill the Corn: Brush corn with olive oil and season with salt and pepper. Grill over high heat, turning every 2-3 minutes, until lightly charred on all sides (about 10-12 minutes). Let cool, then cut kernels off the cob.
Grill the Steak: Grill marinated steak over medium-high heat to your preferred doneness. Let rest for 5 minutes, then slice thinly against the grain.
Assemble the Salad: In a large bowl, layer chopped lettuce, grilled corn, cucumber, strawberries, tomatoes, avocado, and red onion. Top with grilled steak slices. Drizzle with blue cheese dressing and garnish with croutons before serving.