There’s something about steak that makes any meal feel like you’ve tried … even when you didn’t.
And this salad? It’s the kind of dish that makes you feel like you have your life together. It’s fresh, filling, full of protein, and easy enough to throw together on a Tuesday when you’ve answered too many emails, forgotten to sign the school form, and are about three minutes away from pouring cereal into a wine glass and calling it dinner.
This is part of my Lazy Girl High Protein + High Fiber recipe series — quick meals that lean on kitchen staples, taste like they took effort, and leave you satisfied instead of sluggish. And while I can’t promise this salad will solve all your problems, I can promise it’s better than another DoorDash regret or staring into your fridge hoping inspiration will appear behind the almond milk.
Each month in 2025, I’m adding two new recipes to this Lazy Girl series. For June, both recipes have chips to add some crunch. My Southwest Shrimp Kale Salad has tortilla chips (if you are lucky enough to live in Nashville, go to Turnip Truck and buy their locally made Santo Nino de Atocha chips. They are the best chips EVER), and this Summer Steak Salad is topped with some kettle sea salt potato chips.
My go-to staples for this recipe
If you happen to have these on hand, you’ll only need to pick up an avocado and your favorite steak to whip up this meal!
- A bag of mixed greens
- Red onion (pickled, if I’ve had my act together in the days prior)
- Cherry tomatoes
- Baby bell peppers
- Cucumbers (I prefer Persian)
- A chunk of good cheese (blue or goat)
- Dijon mustard
- Balsamic vinegar
- Olive oil
- Honey
- Hard-boiled eggs
- And yes, kettle chips — crumbled across the top for crunch, because sometimes life just needs a little salty joy.
Here’s your recipe. Make it for lunch, dinner, or those nights when you want something delicious without a 12-step prep list or the judgment of a recipe that assumes you own a mandoline slicer (but, if you don’t have one, buy this one. You’ll love it!).
Steak Salad with Creamy Balsamic Dressing
Ingredients
For the Steak:
- 8 oz steak of choice (I recommend filet, skirt, or sirloin) You'll be cooking this to your preference. I use avocado oil, butter, salt, and pepper.
For the Salad:
- 6 cups mixed greens (spring mix, spinach, arugula)
- 1 cup halved cherry tomatoes
- 2 Persian cucumbers sliced
- 4 baby bell peppers sliced
- 1/4 red onion, thinly sliced thinly sliced or sub with pickled red onions
- 1/2 avocado remove peel and slice
- 1/4 cup crumbled blue cheese or goat cheese
- 2 hard-boiled eggs cut into quarters, optional
- 1/2 cup crumbled kettle-fried potato chips
For the Dressing:
- 2 tbsp plain Greek yogurt
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp dijon mustard
- Pinch of salt
- Pinch of black pepper
Instructions
Steak:
- Bring the steak to room temp by leaving it out for 45 minutes. Once this is done, pat dry, rub with salt and pepper, and cook your favorite way. For me, I cook filets (1.5 to 2 inches thick) and I heat a cast iron skillet with avocado oil to high heat, and I sear one side of the filet for exactly two minutes and then the other side for one minute. I then place the skillet into a pre-heated 400-degree oven, with a pat of butter on top of each steak, for six minutes. Remove and spoon the juices in the skillet on top of the steak. Let rest for five minutes on a plate. Slice.
Salad:
- While the steak is searing for the first two minutes, start arranging the salad. On two large plates or a serving platter, layer the mixed greens, tomatoes, cucumber, bell pepper, red onion, avocado, cheese, and optional boiled eggs.
Dressing:
- In a small bowl or jar, whisk together the Greek yogurt, balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until smooth and creamy.
- Your salad and dressing should be ready to go during the same time it takes to cook the steak, or at least be finished by the time the steak has rested for five minutes.
Finalize salad:
- Slice your steak and place it across the salad. Drizzle dressing on top and then finish with potato chips. You can add a small bit of additional salt and pepper if desired.
Nutrition
To see another salad topped with chips, this time tortilla chips, check out my Southwest Shrimp Kale Salad; it’s delicious!
As an Amazon Associate, we earn from qualifying purchases.
**********
Start your day with a smile – add StyleBlueprint to your inbox! Sign up for emails here.
