Grilled Steak Salad

This Chopped Salad with Grilled Steak brings together amazing contrasts in both feel and taste. Juicy, well-cooked steak sits on a rainbow mix of crunchy romaine, soft boiled eggs, ripe tomatoes, and smooth avocado. Every mouthful gives you a delightful mix of protein and garden-fresh veggies, all pulled together with a tangy, smooth dressing that turns it into a fancy-looking meal you'd expect at a restaurant. The salad hits just the right spot between filling and light – hearty enough for dinner but still fresh and bright for eating outside on those warm summer nights.

I came up with this salad one hot summer night when I needed something filling yet cool for dinner. Now we make it whenever we eat outside on the patio, especially when we want something that tastes a bit fancy but doesn't leave us too full. All the different textures and flavors keep every bite interesting, and the grilled steak turns what could've been just a side salad into something that makes even big eaters happy.

Key Ingredients and Shopping Advice

• Steak: Pick whatever cut you enjoy most or fits your budget. Sirloin gives great taste without costing too much, while tenderloin is super soft and tender. Try to find meat with little white lines of fat running through it for the most juice.
• Romaine Lettuce: Makes the perfect crunchy base for this salad. Look for heads with bright, strong leaves without any brown spots. The yellow inner leaves taste sweetest and crunch the best.
• Hard-Boiled Eggs: Add extra protein and richness. For the best results, cook them until the yolks are just done but still a bit soft, about 8 minutes after water starts bubbling.
• Shallots: Give a gentler, more interesting flavor than regular onions. Get firm ones with no soft parts or sprouts.

Using good stuff really makes a difference in a simple dish like this. When I switched to eggs from local farms and tomatoes picked in season, the salad tasted way better. And getting a nice piece of steak changes everything, turning an ordinary salad into something people remember.

Step-by-Step Cooking Guide

Step 1: Cook Your Steak Right

First, let your steak sit out until it reaches room temp, then dry it with paper towels and sprinkle both sides with Montreal steak seasoning, garlic powder, and salt. Get your grill hot to about 450°F, put the steak on clean grates, and cook about 4-5 minutes each side for medium, but adjust based on thickness and how you like it done.

Step 2: Let It Rest Properly

Move the cooked steak to a cutting board and don't touch it for at least 5 minutes, with foil loosely covering it to keep warm without making it soggy. This waiting part keeps all the juicy flavor inside the meat instead of running out when you cut it, giving you tastier, juicier steak.

Step 3: Build Your Salad Base

While waiting on the steak, cut romaine into small, bite-sized chunks with a sharp knife, wash it well, and dry it completely so dressing sticks properly. Put the cut lettuce in a big bowl or spread it on a serving plate as your foundation, making a flat bed that will hold everything else.

Step 4: Get All Toppings Ready

Cut boiled eggs into four pieces each, chop tomatoes to match the size of other ingredients, and slice shallots very thin to spread their taste throughout. Add corn if you want, either grilled for extra flavor or raw for more sweetness, and wait until just before serving to cut up the avocado so it doesn't turn brown.

Step 5: Put It All Together

Pour your favorite dressing over the prepared salad, then lay the thinly sliced steak across the top in a pretty pattern. Finish with some cheese sprinkled on top (feta or blue cheese work great), some fresh herbs like chives or parsley for color and taste, and a little extra dressing drizzled over everything to make it look nice.

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The first time I made this salad, I learned something important about how to cut things. I originally chopped the veggies too big, which made it hard to get a bit of everything in one forkful. Now I make sure to cut everything roughly the same size, so you get that perfect blend of flavors and textures with every bite.

Ways to Serve

You can present this flexible salad different ways depending on what's happening. For regular family meals, just put it in a big wooden bowl and let everyone grab what they want. For fancier gatherings, try putting it on individual plates with the steak arranged nicely on top and dressing drizzled in a pattern. Add some hot, crusty bread on the side to make a complete meal that'll satisfy even really hungry people.

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Prep-Ahead Options

While this salad tastes best when put together right before eating, you can get several parts ready ahead of time to make dinner prep faster. Hard-boiled eggs can be cooked up to three days early and kept in their shells in the fridge. The dressing can be made up to a week ahead and stored in a closed container in the fridge (let it warm up a bit before using for better flavor and pouring). You can even chop the romaine and get the tomatoes and shallots ready the morning of your meal - just keep them in separate containers in the fridge.

Different Versions to Try

After making this salad tons of times, I've come up with several changes that keep it exciting. For a Greek-style twist, throw in some kalamata olives, cucumber, and use feta cheese with a lemon and oregano dressing. For a Mexican-inspired version, add black beans, grilled corn, and avocado with a cilantro-lime dressing. In fall, I love mixing in roasted sweet potatoes, dried cranberries, and sugar-coated pecans for a seasonal change that's just as satisfying.

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This Chopped Salad with Grilled Steak has turned into my go-to summer dish – one that my friends and family now ask for whenever they visit during hot weather. There's just something really satisfying about the combo of perfectly grilled steak and fresh, crunchy veggies that makes this salad fancy enough for company but simple enough for everyday meals. It shows that great food doesn't need to be complicated to impress people.

Frequently Asked Questions

→ Can I pick a different steak cut for this?

Of course! Filet or sirloin works, but any steak you like will do. Ribeye adds flavor with more fat, and flank or skirt steak is great when sliced thin. New York strip is another tasty option. Just keep in mind cooking times—the thinner the cut, the faster it cooks. Medium rare or medium is best for tender pieces.

→ What can I use instead of Lemon Herb Tahini Dressing?

No tahini? No problem! Try ranch for creamy vibes or balsamic vinaigrette for a sweet touch. Blue cheese dressing is great with steak, or you can go fresh with a green goddess option. Even olive oil and lemon juice with some seasoning makes a good quick fix. Pick any store-bought dressing you like!

→ Can I prep this salad for lunches?

Totally! Just keep everything separate until it’s time to eat. Grill the steak, slice it, and store it safely. Boil the eggs and leave them whole. Precut the veggies (skip the avocado until serving) and keep in containers. Dressings go in small jars. When you’re ready, throw it all together, and it’ll stay fresh for a few days.

→ Is there a meat-free version of this dish?

Yes, easy swap here! Grilled halloumi cheese is firm and grill-friendly, or marinated portobello mushrooms add a savory flavor. You could also grill tofu cubes or tempeh. For crunch and protein, try roasted chickpeas or even cooked lentils. If you're vegetarian but eat eggs, keep the hard-boiled ones.

→ Got tips for evenly chopping everything?

Sure thing! Use a sharp knife and sturdy board. Stack lettuce leaves, roll them, and then slice. An egg slicer works great for eggs. Food processors with a pulse setting can help cut everything to the same size. Aim for small chunks (around 1/2 inch), so every piece fits perfectly on a fork!

→ How do I make this salad more filling?

Add some extras to make it heartier! Grains like quinoa or farro are great, as are beans or chickpeas. Double the steak or toss in some grilled shrimp or chicken for extra protein. Throw in more avocado, nuts like almonds, or seeds like pumpkin for texture. A sprinkle of cheese (like blue or feta) works, or serve it with warm bread!