Every bite of this Steak Salad is so satisfying with crisp cucumber, creamy avocado, sweet crisp corn, and a bit of jalapeño, all drizzled with a vibrant honey-lime dressing. You’ll love this high-protein salad recipe that’s satisfying enough for dinner, with a light, fresh taste.
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Steak Salad Video
My entire family loved this chopped Steak Salad from the first time I made it, and now it’s on our regular rotation.
Easy Steak Salad Recipe
This steak salad went viral online, and it was truly love at first bite – clean, vibrant, and protein-packed. It was inspired by the Jalapeño Honey Lime Steak Salad by Rachel Johnstone, and its flavor profile reminds me so much of my popular Chicken Avocado Salad and my reader favorite Cucumber Avocado Salad.
This is one of my favorite ways to eat juicy steak since it’s filling and flavorful, but also perfectly paired with fresh vegetables. It’s both satisfying and light, so it’s a great summer dinner recipe!
Ingredients for Steak Salad
Best when summer veggies are in season, this steak salad recipe is packed with fresh flavor.
- Steak – any cut such as ribeye (New York strip steak), top sirloin, flank steak, or flat iron steak will work nicely here.
- Cucumber – English cucumbers or small garden cucumbers have a tender and thin skin, so no need to peel, but you can swap any type of cucumber.
- Corn – Use Boiled Corn, Microwaved Corn, or Grilled Corn on the cob.
- Avocado – diced just before assembling
- Jalapeño – remove the seeds and membranes and finely chop
- Cilantro – wash, dry with paper towels, and chop
- Green onion – chop the white and green portions
- Honey-lime dressing ingredients – this is simple and excellent with extra virgin olive oil, lime juice, honey (to balance sweetness), garlic, salt, and pepper.
Can I Substitute the Steak?
Make this salad your own! Swap the steak with another protein for a versatile dinner option:
- Pork – Pork Carnitas or Pulled Pork
- Chicken – Shredded rotisserie chicken or leftover Baked Chicken Breast
- Shrimp – Shrimp Scampi, or Grilled Shrimp
- Salmon – Baked Salmon, Pan-seared Salmon, Air Fryer Salmon, or Grilled Salmon
- Vegetarian/Vegan salad – swap steak with Chickpeas or black beans (drained and rinsed)
How to Make Steak Salad
- Cook the Steak – Grill or Pan-sear steak to desired doneness (see the cooking chart below), and then tent with foil to let it rest for 10 minutes. Cut into 1″-2″ pieces.
Steak Doneness Chart
The thickness and initial temperature of your steak can affect the cooking time. Cook the steak until the internal temperature on a thermometer reaches your desired doneness. Note: These are the temperatures for pulling the steaks off the grill; they will continue to cook as they rest.
- 130°F to 135°F for medium-rare
- 140°F to 145°F for medium
- 145°F to 150°F for medium-well
- Mix the honey-lime dressing ingredients by whisking or shaking in a mason jar.
- Chop the remaining salad ingredients and place in a large serving bowl with the sliced steak.
- Dress the salad – Just before serving, drizzle the dressing over the salad and toss to combine.
Make Ahead Steak Salad
Steak salad is best dressed and mixed just before serving, but you can prep many of the ingredients ahead and then toss just before serving.
- Steak – store leftover steak in an airtight container in the fridge for 2-3 days. If you can, store the steak whole and then chop just before serving.
- Dressing – mix the dressing 2-3 days ahead and store in the fridge in an airtight container. When ready to use, remove it from the fridge for 10 minutes, and then shake before using.
- Vegetables – chop corn, jalapeno, cucumber, and green onion 1 day ahead and then store in a zip-top bag in the fridge up to 24 hours ahead.
- Cilantro and Avocado – cilantro tastes better fresh, and the avocado will brown if cut too early, so cut just before serving.
Storing Leftover Salad
While this steak salad is at its best freshly mixed, cover leftovers within 2 hours, and refrigerate for 24 hours for the best texture. The avocado will brown, and the veggies will soften, but it will taste great.
What to Serve with Steak Salad
Servein a large bowl or over a bed of peppery arugula. This steak salad pairs well with crusty carbs and warm side dishes, so try these favorites:
- Sourdough Bread
- Garlic Bread
- Crunchy Taco Shells
- Air Fryer Sweet Potato Fries
- Focaccia Bread
- Air Fryer French Fries
- Air Fryer Baked Potato
This easy Steak Salad is a fresh, filling, high-protein dinner you’ll feel great about serving to your friends and family. Make this recipe to enjoy the tastes of summer!
Steak Salad with Honey Lime Dressing
Ingredients
For the Steak Salad:
- 1 lb steak*
- coarse salt and freshly cracked black pepper
- 1 tsp olive oil, to saute the steak
- 1/2 English cucumber or 2 small garden cucumbers, sliced
- 1 cup corn kernels, from 1 cob of corn
- 2 avocados, diced
- 1 jalapeño, seeded and finely chopped
- 1/2 cup cilantro, chopped
- 1/4 cup green onion, chopped
For the Dressing:
- 4 Tbsp extra virgin olive oil
- 2 tsp honey
- 3 Tbsp lime juice, from 1 1/2 to 2 limes
- 1 small garlic clove, finely grated
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- Cook the Steak: Remove the steaks from the refrigerator 20 to 30 minutes before grilling or pan-searing them. Heat a cast iron skillet or grill over medium-high heat. Season steak with salt and pepper. Drizzle the skillet or brush the grill lightly with olive oil, and add the steak to the hot skillet and sear for 4 to 5 minutes, until the first side is browned. Flip and cook for another 4 to 8 minutes, or until the steaks are cooked to your desired doneness. (See notes for temperatures to look for on your instant-read thermometer.) Tent with foil and rest 10 minutes before slicing into bite-sized pieces. Set steak aside to cool.
- Mix – In a measuring cup or mason jar, combine your dressing ingredients and whisk to combine, or cover tightly with a lid and shake to combine.
- Chop – Cut up your remaining steak salad ingredients; cucumbers, avocado, cut corn form the cob, finely chop jalapeño, and chop up your herbs — cilantro and green onion. Add them to a large salad bowl. Add your cooled diced steak.
- Dress the Salad – Re-whisk your dressing if it has separated and drizzle all of it over your salad. Taste the salad and add more salt and lime juice to taste if desired. Enjoy right away
Notes
How to Prep Make-ahead Steak Salad
The salad is best served just after mixing. To prep ahead, Mix the dressing (refrigerate for up to 3 days), chop the jalapeño, cucumber and green onion (store in the fridge with the corn for up to 1 day), and finally, cook the steak in step 1 and store it in an airtight container in the fridge for up to 3 days. When ready to serve, chop the cilantro and avocado and mix it all together.Store Leftover Steak Salad
Cover the leftover steak salad and store in an airtight container in the fridge for 24 hours.Steak Doneness Chart
Cook the steak to your preferred doneness:- For Medium-Rare: Cook to 130-135°F
- For Medium: Cook to 140-145°F
- For Medium-Well: Cook to 145-150°F
