If you’re the type of person who wants a little bit of everything in every bite, this Chopped Steak Salad is for you! It’s fresh, packed with texture, and finished in a hot honey lemon dressing that ties everything together.
Tender steak, crumbled queso fresco, and veggies like crisp cucumbers, juicy tomatoes, charred corn are all diced into bite-sized pieces, so every scoop is loaded with flavor.
Quick Look: Chopped Steak Salad
- Prep Time: 20 minutes, Cook Time: 10 minutes
- Total Time: 30 minutes
- Method: Grilling or searing
- Main Ingredients: Steak, sun dried tomatoes, lemon, hot honey
- Flavor Profile: Bold, savory, fresh, bright
- Ideal For: Summer dinners, busy weeknights, meal prep
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Ingredient Notes
- Steak: NY strip is my go-to because it stays juicy and tender. If you use something like flank or skirt steak, I’d recommend marinating it first (use the same marinade as carne asada or chimichurri skirt steak).
- Cucumbers, cherry tomatoes, red onions: This time of year, these veggies bring freshness and balance.
- Charred corn: You can either grill corn on the cob, or saute kernels in a skillet.
- Sun dried tomatoes: You won’t believe how flavorful this ingredient is. It’s my secret ingredient to sneak in incredible flavor in my chopped steak salad.
- Avocado: I pretty much add avocado to everything at this point!
- Queso fresco: It adds a nice, mild, creamy texture.
- Fresh herbs: A mix of fresh Italian parsley and basil adds freshness and a pop of color.
- Hot honey lemon dressing: Hot honey, garlic, dijon mustard, olive oil, lemon juice and the zest.
- Salt, pepper, garlic powder, olive oil for the steak
Substitutions and Variations
- Cheese: Feta, goat cheese, shaved parmesan, cotija or fresh mozzarella pearls all work well in this salad.
- Veggies: Bell peppers, radishes, grilled zucchini, pickled red onions.
- Add greens: Arugula, baby spinach, mixed greens.
- Dressing variations: Try my Lemon Basil Vinaigrette or my easy chimichurri sauce.
- Protein: Not feeling steak tonight? Try this chopped salad with my marinated grilled shrimp or diced grilled lemon marinated chicken!
- Want to use ground beef? Try my Ground Beef Taco Salad!
How to Make Chopped Steak Salad
- Season. Pat the steak dry and season generously on both sides with salt, pepper and garlic powder.
- Cook steak. Heat oil in a cast iron skillet (or use a grill) over medium-high heat. Cook the steak 3-4 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board, let it rest 10 for minutes, then dice.
- Combine. In a large serving bowl, combine the chopped steak, all the veggies, sun-dried tomatoes, fresh herbs and queso fresco.
- Make the hot honey lemon dressing. In a small bowl, whisk together dressing ingredients (see recipe card). Season to taste.
- Toss and serve. Drizzle with dressing and toss gently to coat. Finish your steak salad with an extra squeeze of lemon juice!
Tips for Success
- Bring steak to room temperature. Let it sit out about 20 minutes beforehand so it cooks more evenly.
- Season well. Generously rub your steak with olive oil and seasoning (I use salt, pepper, garlic powder). Feel free to use your favorite spices
- Use a hot pan or grill. Make sure it is preheated to medium-high heat to get that amazing crust. This means more flavor!
- Use an instant read thermometer to get the perfect cook on your steak.
- Let it rest. Always let the cooked steak rest for 10 minutes before cutting. The juices will redistribute so it stays extra juicy and tender.
Steak Temperature Guide
- Rare (120-125°F): Red center, tender with minimal cooking throughout. 2-3 minutes per side.
- Medium-rare (130-135°F): 3-4 minutes per side. Warm red center with a juicy texture. This is the sweet spot for this chopped steak salad!
- Medium (135-145°F): Warm pink center with a firmer bite but still juicy. Grill 4–5 minutes per side.
Recipe FAQs
Do I need to marinate the steak?
If you’re using a cut like a NY strip, then it’s not necessary. You can just season it really well. But if you’re using a leaner cut like flank or skirt steak, do marinade it – you can use the marinade from my skirt steak tacos recipe.
Should chopped steak salad be served warm or cold?
Either way is fine. I prefer the warm steak with cool veggies.
What dressing goes best with steak salad?
In this recipe, I use my hot honey lemon dressing. Other great ones are this creamy balsamic dressing, lemon basil vinaigrette, or chimichurri.
Make Ahead and Storage
Prep ahead: Cook and chop the steak, chop all veggies (except the avocado), and prep the dressing ahead. Store everything in separate or divided airtight containers in the fridge the day before. When ready to serve, toss and serce.
Store leftovers in an airtight container for up to 1 day in airtight containers and combine just before serving. I wouldn’t recommend reheating, but you can let it sit at room temperature for 15-20 minutes so it’s not so cold.
What to Serve with Steak Salad
- Bread: Warm crusty bread or a slice of rosemary focaccia for soaking up the extra dressing. Trust me, you won’t want to leave anything behind!
- Potatoes! These baked potato wedges or simple herb roasted potatoes for a heartier meal.
- Soup! Try my chopped steak salad with my popular tomato basil bisque or this gorgeous summer-inspired summer corn gazpacho.
- Extra veggies: Toss in some grilled vegetables for an extra serving of goodness!
More Summer Salads for Dinner
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Chopped Steak Salad
This fresh Chopped Steak Salad is packed with flavor, texture, tender steak, and crisp veggies, all tossed in a hot honey lemon dressing. It's very easy to make and a really delicious summer dinner, but also great year round.
Servings 3 people
Calories 899kcal
Ingredients
For the steak:
- 1 to 1.5 pounds NY strip steak - or similar
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- Olive oil
For the rest of the salad:
- 1 cup diced cucumbers
- 1 cup corn kernels - charred on a skillet
- 1 cup cherry tomatoes, halved
- ⅓ cup sun-dried tomatoes, small-diced - preferably packed in oil
- 2 tablespoons red onions, finely diced
- ⅓ cup fresh Italian parsley, finely chopped - packed
- 6 leaves fresh basil, thinly sliced
- ¾ cup crumbled queso fresco - or feta, see notes
- 1 large avocado, ripe - diced
Hot honey lemon dressing:
- ⅓ cup extra virgin olive oil
- Zest of 1 medium lemon
- Juice of 1 lemon - plus more for serving
- 1 medium clove garlic, grated - I use a microplane zester
- 1 teaspoon dijon mustard
- 1 tablespoon hot honey - plus more to taste
Instructions
- Season steak: Pat the steak dry. Season generously with salt, pepper, and garlic powder. Tip: Prior to seasoning, let the steak sit on the counter for 20 minutes so it’s not so cold, this will help with even cooking.
- Cook steak: Heat a drizzle of oil in a large cast iron skillet over medium-high heat (can also cook on outdoor grill). Cook the steak to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness. For medium, try 4-5 minutes. Use a thermometer (see temperature guide below).
- Let steak rest then dice. Transfer the steak to a cutting board and let rest for 10 minutes. Then, dice into bite-sized cubes.
- Make the dressing: In a small bowl or jar, whisk together all the hot honey lemon dressing ingredients. Shake until evenly combined and emulsified.
- Assemble salad: In a large serving bowl, combine the diced steak, cucumbers, charred corn, cherry tomatoes, sun-dried tomatoes, red onions, parsley, basil, queso fresco, and avocado.
- Drizzle with the prepared hot honey lemon dressing and toss until evenly coated. Serve with an extra squeeze of lemon juice on top. Enjoy!
Video
Notes
- Feel free to double the recipe!
- Best cut of steak: I use NY Strip for naturally tender steak without needing a marinade. You can also use flank or skirt steak, but I’d recommend marinating first (use the marinade in my carne asada recipe)
- Sun-dried tomatoes are my secret ingredient! They provide a concentrated, savory depth that elevates the steak salad.
- For a more even cook, let the beef sit for 20 minutes before cooking so it’s not so cold.
- Make sure your pan or grill is preheated to medium-high so you get a really nice crust on the outside.
- Let the steak rest before dicing for 10 minutes so the juices redistribute, which makes it tender and juicy.
- Make ahead: Chop the cooked steak, chop the veggies, and mix the dressing 1 day early. Store everything in separate containers in the fridge. Wait to cut the avocado until serving.
- Leftovers: Store for up to 1 day. To serve, don’t reheat; let it sit out for 15-20 minutes to bring it closer to room temperature.
- Rare: 120-125°F (2-3 mins per side)
- Medium-rare (recommended): 130-135°F (3-4 mins per side)
- Medium: 135-145°F (4-5 mins per side)
- Proteins: Grilled shrimp, lemon-marinated chicken, or even leftover steak will work.
- Cheeses: Feta, cotija, goat cheese, shaved parmesan, or fresh mozzarella pearls.
- Veggies: Bell peppers, radishes, grilled zucchini, or pickled red onions.
- Greens: Toss with arugula, baby spinach, or mixed greens.
- More dressings: Lemon basil vinaigrette, chipotle ranch, creamy balsamic, or chimichurri.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 899kcal | Carbohydrates: 28g | Protein: 41g | Fat: 71g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 1262mg | Potassium: 1337mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1406IU | Vitamin C: 43mg | Calcium: 252mg | Iron: 4mg
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Patricia says
Great summer dinner! My husband marinated the steaks with a lemon and olive oil marinade and the steak turned out very tender. I thought the marinated steak complemented the dressing very well. Thank you for another great recipe Tania!