This chopped salad is a colorful mix of fresh veggies and juicy grilled steak, making it a perfect meal for any day. It’s healthy, tasty, and super easy to make!
Honestly, the combo of steak and all those crunchy veggies is simply delightful. I love loading my plate high with it. Who could resist? 😄
Making this salad is a breeze! Just grill the steak, chop your favorite veggies, toss everything together, and you have a yummy dinner in no time. Enjoy it by itself or with some nice bread!
Key Ingredients & Substitutions
Steak: Flank steak or sirloin works well for this salad. If you’re looking for a leaner option, consider using chicken breast or grilled tofu for a vegetarian version.
Mixed Salad Greens: Romaine and spinach add great flavor. You can swap in kale or arugula if you prefer a bit more bite. Just make sure to wash and dry them well!
Cherry Tomatoes: These bring sweetness and color. If they’re out of season, use diced bell peppers or even sun-dried tomatoes for a different twist.
Cheese: I love using cheddar and feta for a mix of creaminess and tang. If you’re avoiding dairy, try nutritional yeast for a cheesy flavor without the milk.
Boiled Eggs: Eggs add protein and richness. For a vegan option, you could add chickpeas or white beans to keep the protein up.
How Do I Grill the Perfect Steak for My Salad?
Grilling steak seems tricky, but with a few simple steps, you’ll nail it! Start by letting the steak come to room temperature for even cooking. Season generously with salt and pepper, and heat your grill or grill pan to medium-high.
- Grill for 4-5 minutes on each side for medium-rare, but check with a meat thermometer for doneness — 135°F for medium-rare.
- Let the steak rest for 5 minutes after grilling. This lets the juices redistribute, making every slice tender.
- Slice against the grain for maximum tenderness and top your salad generously!
Chopped Salad With Grilled Steak
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or sirloin steak
- Salt and pepper, to taste
- 6 cups mixed salad greens (e.g., romaine, spinach)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 avocado, sliced
- 1 cup corn (fresh or canned)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup crumbled feta cheese
- 3 boiled eggs, chopped
- 1/4 cup fresh herbs (parsley, cilantro, or chives), chopped
For the Dressing:
- 1/2 cup plain yogurt or sour cream
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp honey
- Salt and pepper, to taste
- Optional: chopped fresh herbs (like dill or parsley)
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and cooking, plus a little time to let the steak rest. In total, plan for around 30 minutes to put this delicious chopped salad together!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by seasoning your steak with salt and pepper on both sides. Preheat your grill or a grill pan over medium-high heat and place the steak on it. Grill for about 4-5 minutes on each side for medium-rare, or cook to your liking. Once done, take it off the heat and let it rest for about 5 minutes before slicing. This helps keep the juices in the meat!
2. Make the Dressing:
While the steak is resting, grab a bowl and whisk together the yogurt (or sour cream), mayonnaise, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. If you’d like, add some chopped fresh herbs for extra flavor. Set the dressing aside as it will bring the salad together.
3. Assemble the Salad:
In a large salad bowl or platter, start with the mixed greens as your base. Then, layer in the halved cherry tomatoes, diced red onion, corn, avocado slices, shredded cheese, and crumbled feta cheese. The colorful layers make everything look fresh and appetizing!
4. Add the Eggs:
Now sprinkle the chopped boiled eggs over the top of the salad. They add a nice protein boost and a lovely texture!
5. Slice the Steak:
Take your rested steak and slice it thinly against the grain. This means cutting it perpendicular to the long fibers in the meat—that way it’s super tender! Arrange the slices on top of your salad.
6. Drizzle with Dressing:
Finally, pour your prepared dressing over the salad and gently toss everything together to combine. Be careful not to squish the ingredients!
7. Serve:
Enjoy your chopped salad immediately while the steak is warm, or chill it in the fridge for a refreshing meal later. Either way, you’re in for a treat with this fresh, vibrant dish!
Can I Use a Different Cut of Steak?
Absolutely! While flank or sirloin steak works best, you can use other cuts like ribeye or porterhouse for more flavor. Just adjust the cooking time based on the thickness of the steak to achieve your preferred doneness.
What Can I Substitute for the Yogurt in the Dressing?
If you don’t have yogurt or prefer a non-dairy option, you can use dairy-free sour cream or even unsweetened coconut yogurt for a similar consistency. Just keep in mind that it may alter the flavor slightly, so taste as you go!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the greens from wilting. When ready to eat, just drizzle on the dressing and toss!
Can I Make This Salad Vegetarian?
Yes! Simply omit the steak and add more protein-rich ingredients like chickpeas, black beans, or grilled tofu. You can also increase the amount of cheese or add nuts and seeds for extra crunch!
