Satisfying Summer Steak Salad

This hearty Chopped Salad with Grilled Steak combines crisp romaine, seasonal vegetables, and perfectly grilled steak with a creamy lemon herb tahini dressing that elevates an ordinary salad to a memorable meal. It has become my go-to dinner option during warm summer months when something satisfying yet refreshing is needed.

I first created this recipe during a particularly hot summer when turning on the oven seemed unbearable. The combination of cool, crunchy vegetables with warm, tender steak became an instant hit with my family, and now we enjoy it year-round with seasonal adjustments.

Ingredients

• Filet or sirloin steaks: Provide the perfect protein base and grill beautifully without becoming tough
• Steak seasoning: Adds complex flavor without extra effort. Montreal seasoning offers the perfect balance of salt, pepper, and herbs
• Romaine lettuce: Creates the crisp foundation that holds up well to the dressing and warm steak
• Hard boiled eggs: Contribute additional protein and a creamy texture contrast
• Cherry tomatoes: Bring bright acidity and natural sweetness that balances the rich steak
• Avocado: Adds healthy fats and a buttery texture that makes the salad more satisfying
• Lemon Herb Tahini Dressing: Ties everything together with a creamy, tangy profile that complements the steak

Step-by-Step Instructions

Prepare the dressing:

Whisk together all dressing ingredients until smooth and creamy. The consistency should coat the back of a spoon but still be pourable. If too thick, add a splash of water. This can be made up to three days ahead and stored refrigerated.

Season the steak:

Coat both sides of the steak generously with Montreal seasoning, garlic powder and salt. Allow to sit at room temperature for 10 minutes before grilling to ensure even cooking and maximum flavor absorption.

Grill the steak:

Heat your grill or grill pan to medium high heat. Place seasoned steak on clean, oiled grates and cook undisturbed for 4 to 5 minutes. Flip once and cook an additional 4 to 5 minutes for medium doneness. Watch for good sear marks and a slight firmness when pressed.

Rest the meat:

Transfer the cooked steak to a cutting board and let rest for a full 5 minutes. This crucial step allows juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. Resist the temptation to cut immediately.

Slice the steak:

Using a sharp knife, cut the rested steak against the grain into thin strips. This breaks up the muscle fibers and results in more tender bites. Aim for slices about 1/4 inch thick.

Assemble the salad:

In a large bowl or serving platter, arrange the chopped romaine as the base. Layer on the chopped eggs, cherry tomatoes, corn, shallots, and avocado in sections for visual appeal. Place the sliced steak on top with a slight overlap for presentation.

Dress and serve:

Drizzle the prepared dressing over the entire salad just before serving. Garnish with fresh thyme or basil leaves for color and aroma. Serve immediately while the steak is still slightly warm.

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The tahini dressing is truly what makes this salad special in my home. I discovered its magic while experimenting with alternatives to traditional ranch, and its nutty depth pairs perfectly with the savory steak. My husband, who typically avoids salads, asks for seconds when this dressing is involved.

Make-Ahead Options

This salad components can be prepped in advance for easy assembly. Hard boil eggs up to three days before and keep refrigerated in their shells for maximum freshness. Chop romaine and store with a paper towel in an airtight container to absorb excess moisture. The dressing will keep for up to a week refrigerated, though you may need to rewhisk it if separation occurs. I often prep everything on Sunday for quick weeknight assembly.

Ingredient Substitutions

If steak is not your preference, this salad works beautifully with grilled chicken breast, salmon, or even tofu for a vegetarian option. Simply adjust cooking times accordingly. The romaine can be swapped for any sturdy green like kale or butter lettuce. For a dairy free option, feta or blue cheese crumbles make an excellent addition in place of the tahini dressing. During corn season, I always use fresh corn cut straight from the cob for unbeatable sweetness and crunch.

Serving Suggestions

This salad shines as a complete meal on its own, but pairs wonderfully with a crusty baguette or warm pita for soaking up extra dressing. For entertaining, serve it family style on a large platter with components arranged in sections, allowing guests to build their own bowls. A chilled crisp white wine like Sauvignon Blanc or a light beer complements the flavors beautifully. For a more substantial spread, add a simple soup starter like chilled gazpacho in summer or warm butternut bisque in cooler months.

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Frequently Asked Questions About the Recipe

→ What's the best cut of steak to use for this salad?

Filet or sirloin steaks work exceptionally well in this salad as they're tender cuts that grill quickly and slice beautifully. However, you could also use flank steak, ribeye, or New York strip depending on your preference and budget.

→ Can I prepare any components ahead of time?

Absolutely! Hard-boiled eggs and the dressing can be prepared 1-2 days in advance and stored in the refrigerator. You can also chop most vegetables earlier in the day and store them in airtight containers until assembly time.

→ How do I know when my steak is cooked to the right temperature?

For medium-rare (recommended), cook until the internal temperature reaches 135°F, for medium aim for 145°F, and for well-done 160°F. Using a meat thermometer is the most reliable method, but you can also check by touch - medium-rare feels like the base of your thumb when touching thumb and index finger together.

→ Can I make this salad vegetarian?

Yes! Simply omit the steak and add grilled portobello mushrooms, marinated tofu, or additional avocado for protein. You could also add roasted chickpeas for extra texture and protein.

→ What can I substitute for the Lemon Herb Tahini Dressing?

A simple balsamic vinaigrette, ranch, or blue cheese dressing would work wonderfully. For a lighter option, try a simple olive oil and lemon juice combination with fresh herbs.

→ How should I store leftovers?

Store the components separately if possible. Keep dressed salad separate from unused dressing, and store any leftover steak in its own container. Consume within 1-2 days for best quality, reheating the steak gently if desired.