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Steak Salad with Honey Lime Dressing
Easy Steak Salad uses pan-seared, grilled, or leftover steak for a satisfying, high-protein dinner recipe that highlights summer's fresh veggies! Toss it all with a homemade honey-lime dressing to tie it all together. You'll make this recipe over and over again.This salad makes 4 dinner servings or 5-6 side salad servings.
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
*use your favorite cut of steak, or use cubed leftover steak. Swap the steak with your favorite protein, including chopped chicken, salmon, turkey, pulled pork, shrimp or vegetarian options like black beans or chickpeas
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
Nutrition Facts
Steak Salad with Honey Lime Dressing
Amount per Serving
Calories
581
% Daily Value*
Fat
46
g
71
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
29
g
Cholesterol
69
mg
23
%
Sodium
444
mg
19
%
Potassium
957
mg
27
%
Carbohydrates
21
g
7
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
26
g
52
%
Vitamin A
463
IU
9
%
Vitamin C
21
mg
25
%
Calcium
38
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.