Chopped Steak Salad

5 from 1 vote

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.

Prep Time20

Cook Time10

Total Time30

Course: Main Course, Salad

Cuisine: American

Servings: people

Calories: 899kcal

Author: Tania

Equipment

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.

Steak Temperature Guide

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)

Substitutions and Variations

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