This Steak Salad with Creamy Balsamic Vinaigrette is a bold, satisfying dish that blends the richness of pan-seared rib-eye steak with the freshness of arugula, avocado, and juicy tomatoes. Topped with a tangy homemade vinaigrette and optional blue cheese, it strikes the perfect balance between hearty and refreshing. Whether you’re making it for lunch or dinner, this salad is both elegant and easy to pull together.

Full Recipe:

Ingredients

For the Steak:

• 10 oz boneless prime rib steak

• ½ tsp salt

• ½ tsp pepper

• 2 tsp avocado oil

For the Salad:

• 4 oz arugula

• 1 cup cherry tomatoes, halved

• ½ English cucumber, diced

• ½ avocado, sliced

• ¼ cup red onion, thinly sliced

• ¼ cup crumbled blue cheese (optional)

For the Creamy Balsamic Dressing:

• ½ tbsp grainy mustard

• ½ tbsp Dijon mustard

• ½ tbsp balsamic vinegar

• 2 tbsp olive oil

• Pinch of salt and pepper

• Up to 1 tbsp water (to thin, if needed)

Directions

1. Cook the Steak
Remove steak from the fridge and season with salt and pepper.
Heat a cast-iron pan over medium-high until smoking.
Oil the steak (not the pan), then sear for 2 minutes per side until deeply browned.
Let rest while preparing salad.

2. Make the Dressing
Whisk together mustards, balsamic vinegar, olive oil, and season with salt and pepper.
Add water gradually to achieve a pourable consistency.

3. Assemble the Salad
In a large bowl, combine arugula, cherry tomatoes, cucumber, avocado, red onion, and blue cheese if using.
Pour dressing over and toss to coat.

4. Slice & Serve
Slice the rested steak thinly against the grain.
Top salad with steak slices and serve immediately.

Nutrients

Per serving (½ recipe):

• Calories: 568

• Protein: 33g

• Fat: 44g (Saturated: 12g)

• Carbohydrates: 14g

• Fiber: 6g

• Sugar: 5g

• Sodium: 727mg

• Vitamin C: 34mg

• Iron: 4mg

A Perfect Marriage of Hearty and Fresh

This salad thrives on contrast. The steak provides savory richness, a satisfying chew, and a dose of protein that turns an ordinary salad into a complete meal. Meanwhile, the arugula contributes a peppery bite, countered by the sweetness of cherry tomatoes and the cool crunch of cucumber. Avocado adds creaminess that pairs beautifully with the blue cheese crumbles (if using), creating pockets of richness that balance the acidity of the vinaigrette.

Every forkful delivers a mix of textures and tastes—tender steak, crisp greens, juicy vegetables, and creamy accents—that keeps the dish interesting from the first bite to the last.

The Ideal Cut for Flavor and Texture

Using a boneless prime rib steak ensures this salad feels indulgent while remaining approachable. Rib-eye is prized for its marbling and tenderness, which make it ideal for quick searing and slicing. A cast-iron skillet helps achieve a deeply caramelized crust that locks in flavor and juice. After a brief rest, slicing the steak against the grain ensures each piece is tender and easy to chew, making it perfect for topping a delicate bed of greens.

For those wanting to experiment, other steak cuts like New York strip, sirloin, or flank steak also work well. Just adjust cooking time and resting based on thickness and doneness preference.

A Dressing That Makes the Salad Shine

The creamy balsamic vinaigrette is what elevates this dish from good to great. It combines tangy balsamic vinegar with the bite of Dijon and grainy mustard, creating a depth of flavor that cuts through the richness of the steak and avocado. Olive oil adds body, while a splash of water lightens the texture without diluting the bold taste.

Unlike store-bought dressings, this one is quick to make, customizable to your preference, and free of preservatives. It’s versatile enough to use on other salads, grilled vegetables, or even as a marinade for meats.

Customizations and Additions

This steak salad is highly adaptable, allowing you to personalize it based on what’s in your fridge or your flavor preferences. Consider:

• Swapping arugula for baby spinach, mixed greens, or kale

• Adding grilled corn, roasted red peppers, or marinated mushrooms for variety

• Using goat cheese or feta in place of blue cheese

• Drizzling with hot honey or adding sliced jalapeños for a spicy kick

• Topping with crunchy elements like toasted nuts, seeds, or crispy shallots

The salad is also a great way to repurpose leftover steak—just reheat gently and slice thinly before serving.

Meal Prep and Serving Tips

While best served fresh, you can prep elements in advance to streamline your meal. The dressing can be made up to 5 days ahead and stored in the fridge. Vegetables can be prepped and kept separately in containers. If you’re making the salad for guests, cook the steak just before serving to preserve its juiciness and warmth.

To plate, build a base of greens and vegetables, drizzle with dressing, then top with steak slices and optional garnishes. For a composed look, arrange ingredients in layers; for a more rustic vibe, toss everything together and serve family-style.

Health and Nutritional Balance

This salad hits several nutritional marks—high in protein, rich in healthy fats, and filled with fiber and vitamins. Arugula, tomatoes, and cucumbers provide hydration, antioxidants, and micronutrients, while avocado and olive oil contribute heart-healthy fats. The steak adds iron and B vitamins, making the salad not only satisfying but nourishing.

With around 568 calories per serving, it’s substantial enough to be a main course without feeling overly heavy. If you’re looking to reduce calories or fat, consider trimming some of the steak fat, using less cheese, or swapping in a lighter vinaigrette base like Greek yogurt.

Perfect for Any Occasion

Whether served for lunch, dinner, or as a starter for a special occasion, this steak salad feels polished without being fussy. It’s great for date nights, al fresco dinners, or impressing guests without spending hours in the kitchen. The elegant combination of warm steak and cool, fresh greens also makes it a popular choice for transitional seasons when you crave both comfort and lightness.

It pairs beautifully with a glass of red wine—such as a Cabernet Sauvignon or Pinot Noir—or a crisp iced tea with lemon. Add a slice of crusty bread or a small baked potato for a more filling spread.

Conclusion

Steak Salad with Creamy Balsamic Vinaigrette is the perfect dish for when you want a meal that’s equal parts hearty and refreshing. With seared steak, vibrant vegetables, and a tangy, homemade dressing, it delivers balanced flavors and satisfying textures in every bite. Quick enough for a weeknight but elegant enough for guests, this salad is a reliable go-to for flavor, nutrition, and style. Whether you’re a salad skeptic or a steak enthusiast, one bite is all it takes to turn this into a new favorite.