Steak Salad with Arugula, Avocado & Feta (Better Than Any Steakhouse Salad)
A great steak salad should never feel like a compromise. When done properly, it’s bold, satisfying, and balanced enough to stand on its own as a full meal. This version combines perfectly seared steak, peppery arugula, creamy avocado, juicy cherry tomatoes, and salty feta, finished with a clean vinaigrette that enhances the meat instead of overpowering it.
This is the kind of salad that works just as well for a summer dinner, a healthy steak salad lunch, or a restaurant-style meal at home. It’s naturally high in protein, satisfying without being heavy, and flexible enough to adapt to what you have on hand.
If you enjoy bold, well-seasoned beef dishes, you’ll also appreciate classics like steak au poivre or a rich ribeye steak Bordelaise when you want something more indulgent.
Choosing the Best Steak for a Steak Salad
The cut of beef matters more in a salad than in most other dishes. The steak needs strong flavor, quick cooking, and the ability to stay tender when sliced thin.
Best options
- Flank steak (bavette)
- Hanger steak
- Striploin (New York strip)
These cuts deliver bold beef flavor and slice beautifully when rested properly. Avoid very thick or heavily marbled cuts; they dominate the salad instead of integrating into it.
If you enjoy beef served cold or at room temperature, dishes like steak sandwich recipes or flank steak with Roquefort sauce rely on the same slicing principles.
Why This Steak Salad Works
- Arugula brings natural bitterness that balances the beef
- Avocado adds richness without heaviness
- Feta provides salt and acidity
- Tomatoes bring juiciness and freshness
- Steak is served warm or barely lukewarm, never hot
- Dressing is added in stages, not dumped on top
Each element plays a specific role, making this a true steakhouse-quality salad rather than a bowl of greens with meat on top.
Steak Salad Ingredients
Steak
- 14 oz flank steak, hanger steak, or striploin
- Kosher salt
- Freshly cracked black pepper
- Neutral oil (canola or vegetable)
Salad
- 4 cups arugula
- 1 ½ cups cherry tomatoes, halved
- 2 avocados, diced
- 1 cup feta cheese, crumbled
- ¼ cup toasted pine nuts or sunflower seeds (optional)
Vinaigrette
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
How to Make Steak Salad (Step-by-Step)
1. Bring the Steak to Room Temperature
Remove the steak from the refrigerator 30 minutes before cooking. This ensures even cooking and a juicier interior.
2. Cook the Steak Properly
Heat a cast-iron or heavy skillet over medium-high heat. Add a small amount of neutral oil.
Season the steak generously with salt and pepper. Sear for:
- 3–4 minutes per side for medium-rare
- Do not move the steak while it cooks
Transfer to a plate, loosely tent with foil, and rest 8–10 minutes. Resting is non-negotiable.
3. Make the Vinaigrette
Whisk together olive oil, vinegar, Dijon mustard, and honey until emulsified. Season lightly with salt and pepper.
This vinaigrette is intentionally restrained so it complements the steak instead of masking it.
4. Build the Salad Base
In a large bowl, combine arugula, cherry tomatoes, avocado, feta, and toasted seeds if using. Drizzle with two-thirds of the vinaigrette and gently toss.
5. Slice the Steak
Slice the rested steak thinly against the grain. This is the single most important step for tenderness.
6. Assemble and Serve
Arrange the steak slices over the salad. Drizzle with the remaining vinaigrette and finish with freshly cracked black pepper.
Serve immediately.
Texture & Flavor Adjustments
- Too rich: add a squeeze of lemon or extra vinegar
- Too bitter: add a small pinch of honey
- Too dry: add a spoonful of olive oil
- Want more crunch: add homemade croutons or nuts
Salads like classic Caesar salad use the same balancing principles.
Substitutions
- Arugula: mixed baby greens or spinach
- Feta: goat cheese or shaved Parmesan
- Avocado: ripe pear (excellent in summer)
- Vinegar: sherry vinegar or apple cider vinegar
For herb-forward beef pairings, a steak salad variation inspired by chimichurri sauce works beautifully.
Storage & Make-Ahead Tips
- Steak can be cooked up to 24 hours in advance
- Store salad components separately
- Assemble just before serving
- Once dressed, the salad should be eaten immediately
FAQ
Can I use leftover steak?
Yes. Bring it to room temperature and slice thinly against the grain.
Why does my steak feel tough in a salad?
Either it wasn’t rested, or it wasn’t sliced against the grain.
Is this salad enough for dinner?
Absolutely. It’s balanced, high-protein, and filling.
Can I grill the steak instead?
Yes. Grill over high heat and rest properly before slicing.
What to Serve with Steak Salad (Suggested Posts)
- Steak sandwich recipe
- Flank steak with Roquefort sauce
- Pommes Parisiennes
- Homemade ranch dressing
- Homemade hollandaise sauce
- Ultra crispy fish and chips
- Creamy chicken zucchini gratin
- Creamy mushroom sauce for steak
- Homemade Big Mac sauce
- Homemade Caesar dressing
Steak Salad with Arugula, Avocado & Feta (Better Than Any Steakhouse Salad)
Ingredients
Steak
- 14 oz flank steak hanger steak, or striploin
- Kosher salt
- Freshly cracked black pepper
- Neutral oil canola or vegetable
Salad
- 4 cups arugula
- 1 ½ cups cherry tomatoes halved
- 2 avocados diced
- 1 cup feta cheese crumbled
- ¼ cup toasted pine nuts or sunflower seeds optional
Vinaigrette
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Cook steak, rest 8–10 minutes.
- Whisk vinaigrette.
- Toss salad with ⅔ dressing.
- Slice steak against the grain.
- Assemble and serve immediately.
Notes
Substitutions
- Arugula: mixed baby greens or spinach
- Feta: goat cheese or shaved Parmesan
- Avocado: ripe pear (excellent in summer)
- Vinegar: sherry vinegar or apple cider vinegar
Storage & Make-Ahead Tips
- Steak can be cooked up to 24 hours in advance
- Store salad components separately
- Assemble just before serving
- Once dressed, the salad should be eaten immediately
FAQ
Can I use leftover steak?Yes. Bring it to room temperature and slice thinly against the grain. Why does my steak feel tough in a salad?
Either it wasn’t rested, or it wasn’t sliced against the grain. Is this salad enough for dinner?
Absolutely. It’s balanced, high-protein, and filling. Can I grill the steak instead?
Yes. Grill over high heat and rest properly before slicing.
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