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Steak Chopped Salad

A fresh, whole foods chopped salad you'll want to make again and again!
Course: Beef, Main Dish
Servings: 4 as a main course


For the steak:

  • 1 lb. sirloin steak
  • 2 cloves garlic, minced
  • 3 Tbsp. lemon juice
  • 1/3 c. olive oil
  • 1/2 tsp. black pepper

For the salad:

  • 2 c. red cabbage, chopped into strips
  • 6 c. romaine lettuce, chopped into strips
  • 3/4 c. jarred roasted red peppers, diced
  • 3/4 c. crumbled feta cheese
  • 1 15-oz. can cannelini beans, rinsed and drained

For the dressing:

  • 1/3 c. olive oil
  • 3 Tbsp. lemon juice
  • 3 Tbsp. red wine vinegar
  • 1 1/2 tsp. Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • generous pinch salt and pepper


Make the steak:

  • Combine garlic, lemon juice, olive oil, and pepper in a gallon freezer bag. Add steak to the bag and let marinate in the refrigerator 30 minutes-2 hours.
  • Bring steak to room temperature by removing from refrigerator 15-30 minutes prior to cooking. Remove from marinade and pat dry. Set an oven rack 4-5 inches from broiler heating element and preheat broiler to high.
  • Heat a small skillet over high heat. Add steak and sear 2-3 minutes per side, using tongs to flip in between. Place skillet in oven under broiler and broil on each side 2-3 minutes, again using tongs to flip.
  • Carefully tent aluminum foil over skillet and let steak rest while you prepare the rest of the salad.

Make the salad:

  • In a large bowl, toss chopped red cabbage, chopped romaine, red peppers, feta, and cannellini beans.

Make the dressing:

  • In a 1-cup measuring cup, combine all ingredients. Using an immersion blender, mix until emulsified.

Put it all together:

  • Slice steak into cubes, cutting against the grain, and add to salad. Serve with dressing on the side.


Loosely inspired by Real Simple.