This easy Steak Salad recipe is filled with crisp veggies, crunchy chickpeas, perfectly cooked steak, and a creamy green goddess dressing that pulls it all together. It’s quick, flavorful, and exactly the kind of recipe you need for a weeknight dinner!

The BEST Homemade Steak Salad Recipe

The last time I was in Austin, Texas I grabbed lunch at Local Foods and had quite literally one of the best salads I’ve ever had in my life. It was their Chopped Green Salad and it had some of my favorite salad toppings, the best dressing, and was just so good. I took a few bites and knew instantly it was one of those salads I was going to want to recreate at home and this steak salad recipe is my very delicious attempt at a copycat.

While not the exact same, my version is filled crisp veggies, my favorite toppings, lots of fresh herbs, perfectly cooked steak and I made a creamy green goddess dressing to pull everything perfectly. The result is a perfectly balanced salad with just the right amount of texture and flavor. You’re going to love this recipe!

Watch How to Make This Recipe

Recipe Ingredients

Steak: you’ll need a one-pound boneless ribeye steak for this recipe. Ribeye is my preferred cut but sirloin, flank, strip, flat iron, and New York strip steak will also work. Choose whatever you like best!

Lettuce: this recipe calls for 10 to 12 cups of chopped little gem or romaine lettuce.

Toppings: we’re using castelvetrano olives, feta cheese, avocado, crispy chickpeas (store-bought is fine or make your own), radish, English cucumbers, pumpkin seeds, and sliced green onion.

Fresh Herbs: fresh basil and mint add so much flavor to the salad.

Green Goddess Dressing: my homemade green goddess dressing is so creamy and delicious and adds just the right amount of flavor to this salad.

Ingredient Substitutions

Steak – not a fan of steak? Use chicken, fish (I love salmon!), or shrimp instead. Or, omit the meat altogether and serve this salad as a side dish with your favorite main course.
Lettuce – feel free to switch up the greens and go with a blend of your favorites like spring mix, spinach, arugula, or even chopped kale if you like.
Cheese – salty feta works so well in this salad but a sharp cheddar would also be incredible. You can also use a plant-based cheese or omit it completely.
Pumpkin Seeds – feel free to swap the pumpkin seeds with chopped walnuts, almonds, or pecans if that’s what you prefer. Candied nuts would also be delicious and add a bit of sweetness.
Dressing – replace the green goddess dressing with any store-bought or homemade dressing you like best or make another one of myhomemade dressings like a healthy jalapeño ranch dressing, Caesar dressing, or blue cheese dressing.

Helpful Kitchen Tools

How to Make This Salad: Step-by-Step Instructions

Step One: Remove the steak from the fridge 30 to 45 minutes before you’re ready to cook.

Step Two: Add all the dressing ingredients to a blender or food processor, and blend until smooth. Store the dressing in the fridge until you’re ready to serve.

Step Three: Add the chopped lettuce to a large mixing bowl. Toss with a few spoonfuls of dressing until lightly dressed. Then, top the salad with olives, feta, avocado, chickpeas, radish, cucumber, pumpkin seeds, green onion, and fresh herbs.

Step Four: Next, pat the steak dry with paper towels, and liberally season the steaks all over with salt and pepper. Use your fingers to press the seasoning into the meat.

Step Five: Heat a large cast iron skillet over medium-high heat. Once hot, add the avocado oil, and heat until shimmering. Then, add the steak to the pan, and cook for 4 to 5 minutes or until it’s deep brown with a nice crust. Flip the steak, and continue to cook for an additional 3 to 5 minutes or until you reach your desired doneness. Remove the steak from the skillet, let it rest for 10 minutes, and slice against the grain.

Step Six: Top the salad with the sliced steak, and serve with additional dressing. Enjoy!

Serving Suggestions

I love to serve this steak salad recipe as a complete meal with a side of crusty bread or crispy baked potato wedges.

How to Store

Store leftover salad dressing in an airtight container or jar in the fridge for up to 1 week. Then, transfer any leftover steak salad to an airtight container, and store it in the fridge for 1 to 2 days. If possible, I recommend leaving off the toppings until just before serving to prevent them from becoming soggy.

steak salad in bowl with fork and salad dressing

More Delicious Salad Recipes

Looking for more? Read this post for more delicious salad recipes!

I hope you give this Steak Salad Recipe a try! It’s quick, flavorful, and so easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Steak Salad with Green Goddess Dressing

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Author: Ashlea Carver
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

This easy Steak Salad recipe is so good has crips veggies, crunchy chickpeas, perfectly cooked steak, and a creamy green goddess dressing that pulls it all together. It’s quick, flavorful, and exactly the kind of recipe you need for a weeknight dinner!

Ingredients

Scale

1 pound boneless ribeye steak
salt and pepper
10–12 cups chopped little gem or romaine lettuce
1/2 cup castelvetrano olives, halved
4 oz feta cheese, crumbled
1 large avocado, diced
1 cup crispy chickpeas (store bought is fine)
1/2 cup thinly sliced radish
1/2 cup English cucumber, sliced into half moons
1/3 cup pumpkin seeds
1/4 cup thinly sliced green onion
fresh basil and mint, for garnish

Green Goddess Dressing

1/2 cup parsley
1/4 cup basil
1/4 cup tarragon
1/4 cup dill
1/4 cup mint
2 green onions
1 cup whole milk greek yogurt
zest and juice of 1 lemon
1 teaspoon dijon mustard
1 teaspoon honey
2 cloves garlic
1/2 tablespoon Worcestershire sauce
1/4 cup olive oil
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Instructions

Prep the steak: Remove the steak from the fridge 30-45 minutes before you’re ready to cook.
Make the Green Goddess Dressing: Add all of the ingredients to a blender or food processor and blend until smooth. Set aside in the fridge.
Make Salad: Add the chopped lettuce to large mixing bowl. Toss with a few spoonfuls of dressing until lightly dressed. Top the salad with all of the olives, feta, avocado, chickpeas, radish, cucumber, pumpkin seeds, green onion, and fresh herbs.
Cook the steak: Pat the steak dry with paper towels and then liberally season the steaks all over with salt and pepper. Use your fingers to press the salt and pepper into the steaks.
Heat a large cast iron skillet over medium-high heat. Once hot add the avocado oil. Once the oil is hot and shimmering, add the steak to the pan. Cook the steak for 4-5 minutes until a deep brown and crusty. Flip the steak and continue to cook for an additional 3-5 minutes. (The length of time will vary depending on the temperature you prefer to enjoy your steak.*) Once the steak hits your preferred internal temperature, remove from the skillet and let rest for 10 minutes before slicing the steak against the grain.
Top the salad with the sliced steak and serve with additional dressing.

Notes

Use an instant-read digital meat thermometer to check the temperature of the steaks at their thickest point. If you prefer medium rare cook the steaks until 125 degrees. If you prefer medium remove the steaks once they reach 135 degrees..The steak will continue to cook once you remove it from the pan and allow it to rest.