This steak salad combines juicy seared steak with crisp cucumber, cherry tomatoes, avocado, and roasted corn, finished with a light olive oil vinaigrette. It's a fresh, protein-packed meal that comes together quickly for weeknight dinners or meal prep.
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In a large mixing bowl, combine the diced cucumber, chopped cilantro, halved tomatoes, chopped parsley, pickled red onion, diced avocado, roasted corn, and microgreens.
For the dressing, drizzle with extra virgin olive oil and red wine vinegar.
Add the grated garlic, dried oregano, salt, black pepper, and crushed red pepper flakes.
Add the cooked and cubed steak to the bowl.
Toss everything together until well combined.
Serve immediately and enjoy.
Store leftover salad components separately in airtight containers for up to 3 days; keep dressing and steak chilled. Assemble fresh to order for best texture.
Tender, quick-cooking cuts like ribeye, strip steak, or sirloin work best. Cook to medium-rare for optimal tenderness, then slice against the grain before adding to the salad.
Prep vegetables and cook the steak separately up to 4 hours ahead. Assemble just before serving to keep greens crisp and avoid wilting.
Try grilled corn, canned corn (drained), black beans, chickpeas, or crispy croutons for texture variation.
Slice red onion and submerge in equal parts vinegar and water with salt and sugar. Let sit 30 minutes to 2 hours before using.
No, the steak is central to this dish. For vegetarian options, replace steak with grilled tofu, tempeh, or chickpeas and add extra cheese for protein.
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