This easy chopped salad is packed with colorful veggies and topped with juicy grilled steak that will make your taste buds happy! It’s fresh, tasty, and perfect for a quick meal.
Honestly, I can’t resist that tender steak on top. Mixing everything in one bowl is such a time-saver too! Perfect for busy nights when you want something yummy without a fuss!
Key Ingredients & Substitutions
Flank steak or sirloin steak: These cuts are tender and flavorful. If you’re looking for a budget-friendly option, try using skirt steak or even chicken breast instead.
Romaine lettuce: Romaine provides great crunch. You could swap this for mixed greens or spinach, but your salad will have a different texture.
Corn kernels: Fresh corn is sweet and delicious, but frozen or canned corn work just as well. If you prefer, black beans can be a tasty alternative.
Hard-boiled eggs: They add protein and richness. If you like, you can use chickpeas instead for a different flavor and crunch.
Feta or queso fresco: These cheeses give a salty touch to the salad. If you’re looking for a dairy-free option, try nutritional yeast or skip the cheese altogether.
How to Grill Steak Perfectly?
Grilling steak can be tricky, but with the right tips, you can get it just right. Here’s how to do it:
- Make sure the grill is very hot before placing the steak on it. This creates a nice sear.
- Don’t move the steak around. Let it sit for 4-5 minutes per side to develop a good crust.
- Use a meat thermometer. For medium rare, look for a temperature of 130-135°F (54-57°C).
- Let the steak rest for 5-10 minutes after grilling. This keeps it juicy when you slice it.
With these tips, you’ll have juicy grilled steak every time and a salad that shines!
Easy Chopped Salad with Juicy Grilled Steak
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or sirloin steak
- 1 tablespoon olive oil (for steak)
- Salt and pepper to taste
- 6 cups chopped romaine lettuce
- 1 cup grape or cherry tomatoes, halved (mix of red and yellow if desired)
- 1/2 cup chopped red onion
- 1 cup corn kernels (fresh, canned drained, or frozen thawed)
- 2 hard-boiled eggs, chopped
- 1 avocado, sliced
- 1/2 cup crumbled feta or queso fresco cheese
- 1/4 cup cucumber, thinly sliced (optional)
- Fresh herbs (such as parsley or cilantro), finely chopped (optional)
For the Dressing:
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice or apple cider vinegar
- 1 garlic clove, minced
- 1 tablespoon fresh or dried parsley
- Salt and pepper to taste
- Water or milk to thin dressing as needed
How Much Time Will You Need?
This salad will take about 15-20 minutes to prepare and cook, making it perfect for a quick and healthy weeknight meal. You’ll have a delicious dish ready in no time!
Step-by-Step Instructions:
1. Prepare the Steak:
First, heat your grill or grill pan over medium-high heat. While it’s heating, rub the steak with olive oil and season well with salt and pepper on both sides. When the grill is ready, place the steak on it and grill for about 4-5 minutes on each side for medium rare. Cook longer if you prefer your steak more done. Once cooked to your liking, take it off the grill and let it rest for about 5-10 minutes before slicing thinly against the grain.
2. Make the Dressing:
While the steak rests, let’s whip up the dressing! In a small bowl, combine the Greek yogurt (or sour cream), mayonnaise, lemon juice (or vinegar), minced garlic, and parsley. Season with salt and pepper. If you want a thinner dressing, just add a splash of water or milk and whisk until smooth and creamy.
3. Prepare the Salad:
Now it’s time for the stars of the show! In a large serving platter or bowl, start layering the ingredients: chopped romaine lettuce, halved tomatoes, chopped red onion, corn, chopped hard-boiled eggs, sliced avocado, cucumber (if using), and crumbled feta cheese. Make it colorful!
4. Assemble and Serve:
Top your beautifully assembled salad with slices of that juicy grilled steak. Drizzle the creamy dressing evenly over the top, and finish with fresh herbs if you like. You can either toss everything together before serving or serve it as is for a more fancy look.
Enjoy this vibrant, hearty salad with juicy grilled steak and creamy dressing—it’s perfect for a nutritious weeknight dinner or casual entertaining!
FAQ for Easy Chopped Salad with Juicy Grilled Steak
Can I Use Chicken Instead of Steak?
Absolutely! Chicken breast is a great substitute. Grill it for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C) for a delicious alternative.
How Can I Make This Salad Vegetarian?
For a vegetarian version, skip the steak and add more protein by including chickpeas, black beans, or tofu. You can also enhance flavor and texture by adding roasted vegetables.
Can I Make The Dressing Ahead of Time?
Yes, you can! The dressing can be made up to a week in advance and stored in an airtight container in the fridge. Just give it a good stir before using, as it may thicken up in the fridge.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to avoid the salad becoming soggy. Toss everything together just before serving!
