Go Back
–+ servings
Sliced medium-rare steak salad over arugula with a rich umami-bomb balsamic glaze finish.

Perfect Steakhouse Steak Salad With Umami Vinaigrette

Rebecca Blumer
A restaurant-quality steak salad featuring a high-heat seared New York Strip, crisp seasonal greens, and a bold, umami-packed dressing. This high-protein meal perfectly balances charred beef with fresh, crunchy vegetables.
No ratings yet
Print Recipe Pin Recipe
Prep Time 19 minutes
Cook Time 4 minutes
Resting time 7 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 645 kcal

Equipment

  • Outdoor Grill or Cast Iron Skillet
  • Meat Thermometer
  • Large Salad Bowl or Platter
  • Tongs

Ingredients
 

The Steak

  • 2 12-14 ounce New York Strip Steaks
  • 3 finely minced garlic cloves
  • 4 tablespoons olive oil

The Salad

  • 3 to 4 cups large dice romaine lettuce
  • 3 to 4 cups spring mix
  • 3 to 4 cups baby spinach
  • 1 cup cherry tomatoes halved
  • 0.5 thinly sliced cucumber
  • 1 thinly sliced fresno peppers
  • 1 peeled cored sliced avocado
  • 3 to 4 thinly sliced radishes
  • 0.5 to 0.75 cup crumbled blue cheese
  • 1 tablespoon thinly sliced chives
  • 2 teaspoons finely minced fresh thyme
  • kosher salt to taste
  • freshly cracked pepper to taste
  • red wine vinaigrette

Instructions
 

Preheat and Flavor the Steak

  • Heat your grill to high, between 450°F and 550°F, ensuring it reaches a roaring heat for a proper dark crust.
  • Rub the New York Strip steaks with minced garlic and olive oil on every surface until lightly glossy and fragrant.

Prep the Salad Base

  • While the grill heats, chop and slice the romaine, spring mix, spinach, and other vegetables. Keep the greens crisp and cold.
  • Season both sides of the steaks generously with kosher salt and freshly cracked pepper immediately before they go on the grill to avoid pulling out moisture.

High-Heat Sear and Rest

  • Place the steaks on the grill and cook for 1 minute with the lid closed. Flip and repeat three more times for a total of 4 minutes of cooking time to reach medium-rare.
  • Remove the steaks from the heat and let them rest for 5 to 7 minutes. This keeps the juices inside the meat rather than soaking the greens.

Assemble and Finish

  • Mound the greens on a platter and scatter the tomatoes, cucumbers, peppers, avocado, radishes, and herbs over the top. Season the vegetables lightly with salt and pepper.
  • Slice the steak against the grain, fan the slices over the salad, and finish with crumbled blue cheese and red wine vinaigrette. Serve immediately.

Notes

Slicing Technique: Always slice the steak against the grain. On a strip steak, the muscle fibers usually run lengthwise, so turn the steak and cut across those lines for the most tender bite.
Temperature Control: For the perfect medium-rare, pull the steak off the grill when it reaches an internal temperature of 130°F (54°C). The temperature will rise to about 135°F as it rests.
Texture Secret: If you are making this ahead of time, keep the steak, vegetables, and dressing in separate containers. Dress only at the last second to prevent the delicate spinach and spring mix from wilting.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 645kcalCarbohydrates: 12gProtein: 48gFat: 46gSaturated Fat: 18gCholesterol: 115mgSodium: 820mgPotassium: 950mgFiber: 6gSugar: 4gVitamin A: 1650IUVitamin C: 32mgCalcium: 175mgIron: 5.5mg
Keyword high protein, keto, New York Strip, steak salad
Tried this recipe?Let us know how it was!