The gworls are eating steak salad all summer long and I get totally understand why–It’s hearty without feeling heavy, fresh but still satisfying, and honestly… it feels like the kind of meal you’d order at a restaurant but can easily make at home.
This is one of those recipes I crave when I want something quick, balanced, and full of flavor. You’re getting that perfectly seared ribeye, juicy, well-seasoned, and cooked just right, paired with crisp, refreshing vegetables that give every bite texture and brightness. It’s protein-packed, veggie-forward, and exactly the kind of meal that makes you feel like you’re taking care of yourself without sacrificing flavor.
What I love most is how simple it is. No complicated steps, no overthinking. Just good ingredients, cooked well, and a fresh dressing that pulls everything together. The combination of cucumber, bell pepper, radish, and tomatoes gives you that crunch and freshness, while the steak brings richness and depth. And that dressing? It’s light, zippy, and herb-forward with just enough acidity from the balsamic and lemon juice to balance everything out.
It’s also super versatile. You can serve it as a main for lunch or dinner, or even as a hosting dish when you want something elevated but low effort. It plates beautifully, feels intentional, and always gets compliments.
If you’re in your “I want to eat better but still enjoy my food” season, this is exactly the kind of meal to keep in rotation. It’s giving summer, it’s giving balance, and it’s giving something you’ll actually crave again.
Steak Salad
Equipment
- 1 Skillet
Ingredients
For the steak:
- 2 ribeye steaks
- Olive oil
- 1 tsp Montreal steak seasoning per steak
- 1 tsp Smoked paprika per steak
- Kosher salt to taste
- Neutral oil, for the pan
For the salad:
- 1 cucumber, diced
- 1 bell pepper (any color or multiple colors), diced
- A handful of radishes, thinly sliced
- 1 medium tomato, chopped
For the dressing:
- 1 bundle of fresh cilantro, chopped
- 1 tbsp minced garlic
- 1/4 cup good olive oil, more to taste
- 1 tbsp balsamic vinegar
- Juice of 1/2 lemon
- Salt, to taste
- White pepper, to taste
Instructions
- Pat the ribeye steaks dry and drizzle lightly with olive oil. Season generously with Montreal steak seasoning, smoked paprika, and kosher salt, pressing the seasoning into the meat.
- Heat a pan over medium-high heat and add a little neutral oil. Once hot, add the steaks and cook for about 3–4 minutes per side, depending on thickness and desired doneness. Remove from the pan and let rest for at least 5–10 minutes before dicing into bite-sized pieces.
- While the steak rests, prepare your vegetables. Dice the cucumber and bell pepper, thinly slice the radishes, and chop the tomatoes. Add everything to a large bowl.
- In a blender or food processor, combine the cilantro, garlic, olive oil, balsamic vinegar, lemon juice, salt, and white pepper. Blend until smooth and well combined.
- Add the diced steak to the bowl with the vegetables. Drizzle the dressing over top and toss gently until everything is well coated.
- Serve immediately and enjoy
Nutrition information is automatically calculated, so should only be used as an approximation.
