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Isha Joe

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.
Print Recipe
Servings: 4 servings as a main course
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ib 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, cut from 1 cooked 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:

Method
 

  1. 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, 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 reach your desired doneness (see notes for temperature chart). Tent with foil and rest 10 minutes before slicing into bite-sized pieces. Set steak aside to cool.
  2. 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.
  3. Chop – Cut up your remaining steak salad ingredients: cucumbers, avocado, cut corn from the cob, finely chop jalapeño, and chop up your herbs — cilantro and green onion. Add them to a large serving bowl. Add your cooled diced steak.
  4. 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

Protein Options: use your favorite cut of steak, or use cubed leftover steak. Swap the steak for your favorite protein, including chopped chicken, salmon, turkey, pulled pork, shrimp or vegetarian options like black beans or chickpeas
Make-Ahead Steak Salad: The salad is best served just after mixing. Store dressing separately in the refrigerator for up to 3 days. You can also store chopped jalapeño, cucumber, corn, and green onion in the fridge up to 1 day, and store whole cooked steak in the refrigerator for up to 3 days. When ready to serve, chop the steak, cilantro, and avocado and mix it all together.
Storing 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 desired temperature doneness on an instant-read thermometer. These are final resting temperatures:
  • For Medium-Rare: Cook to 130-135°F
  • For Medium: Cook to 140-145°F
  • For Medium-Well: Cook to 145-150°F