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Grilled Steak Avocado Salad

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Grilled Steak Avocado Salad

Description

This Grilled Steak Avocado Salad is packed with bold flavors, fresh vegetables, and perfectly juicy steak. Tender slices of seasoned grilled steak are served over crisp lettuce with creamy avocado, sweet cherry tomatoes, and crunchy onions, then finished with a simple homemade garlic Dijon dressing. It’s a healthy, protein-rich meal that’s perfect for lunch or dinner, low in carbs, naturally gluten-free, and incredibly satisfying. Every bite combines smoky steak, creamy avocado, and fresh vegetables with a tangy dressing that brings everything together beautifully.

Ingredients

For the Steak

  • 1½ lbs (680g) flank steak, ribeye, or sirloin
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp chili powder (optional)

For the Salad

  • 6 cups green leaf lettuce, washed and chopped
  • 2 ripe avocados, sliced
  • 1 cup cherry tomatoes, halved
  • ½ medium white onion, sliced into rings
  • Fresh parsley or cilantro, chopped (optional)

For the Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 2 garlic cloves, minced
  • Salt and black pepper to taste

Instructions

Step 1: Marinate the Steak

Pat the steak dry using paper towels.

Rub both sides with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, oregano, and chili powder. Massage the seasonings into the meat.

Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 8 hours for deeper flavor.

Step 2: Grill the Steak

Preheat a grill or cast-iron skillet over medium-high heat.

Cook the steak for:

  • 4–5 minutes per side for medium-rare
  • 5–6 minutes per side for medium
  • 6–7 minutes per side for medium-well

The internal temperature should reach:

  • 130–135°F (54–57°C) for medium-rare
  • 140–145°F (60–63°C) for medium

Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.

Step 3: Prepare the Dressing

In a small bowl whisk together:

  • Olive oil
  • Lemon juice
  • Dijon mustard
  • Honey
  • Minced garlic
  • Salt
  • Black pepper

Whisk until smooth and slightly creamy.

Step 4: Assemble the Salad

In a large serving bowl, add:

  • Chopped lettuce
  • Cherry tomatoes
  • Onion rings
  • Avocado slices

Arrange the sliced steak over the top.

Drizzle generously with the homemade dressing.

Garnish with chopped parsley or cilantro and a little freshly cracked black pepper.

Serve immediately.

Tips

  • Always let the steak rest before slicing to keep it juicy.
  • Slice against the grain for the most tender bites.
  • Add crumbled feta or blue cheese for extra richness.
  • For extra crunch, top with toasted almonds, pecans, or pumpkin seeds.
  • Grill the avocado for 1–2 minutes for a smoky flavor.
  • Chill the salad ingredients before assembling for maximum freshness.

Storage

  • Store steak and salad separately in airtight containers.
  • Steak will keep for up to 3 days in the refrigerator.
  • Salad vegetables stay fresh for 2 days without dressing.
  • Add avocado just before serving to prevent browning.
  • Do not freeze assembled salad.

Frequently Asked Questions

Can I use another cut of beef?

Yes! Ribeye, New York strip, sirloin, flank steak, or skirt steak all work well.

Can I make it ahead?

Yes. Prepare the steak and dressing in advance, then assemble the salad just before serving.

Can I cook the steak indoors?

Absolutely. A cast-iron skillet or grill pan creates an excellent crust.

Is this recipe keto-friendly?

Yes. Simply omit the honey from the dressing for a keto version.

Servings

4 servings

Nutrition (Approximate Per Serving)

  • Calories: 485
  • Protein: 35g
  • Carbohydrates: 11g
  • Fiber: 6g
  • Sugar: 4g
  • Fat: 34g
  • Saturated Fat: 9g
  • Cholesterol: 78mg
  • Sodium: 520mg

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