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Chopped Steak Salad

This Chopped Steak Salad perfectly balances hearty and fresh, making it a standout meal for any occasion. Juicy, tender steak is paired with a vibrant mix of crisp lettuce, ripe cherry tomatoes, crunchy cucumbers, and creamy avocado, to name a few. This salad is a refreshing yet satisfying dish that hits all the right notes.

Chopped Steak Salad-2

Tips & Tricks

  • Use any combination and amount of vegetables you like.
  • Rib-eye will have the most flavor because it is fattier, and sirloin and filet are lean and tender.  You can also use any protein instead of steak.
  • Red leaf, butter lettuce, romaine, and green leaf are my go-to salads for a chopped salad. However, feel free to save time by using a salad mix.
Chopped Steak Salad-1
Print Recipe

Chopped Steak Salad

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: steak salad
Servings: 4 people
Calories:

Ingredients

  • 2 lbs. sirloin steak rib-eye, filet, NY-Strip, chopped in 1-inch pieces
  • 3 tablespoons Savory Cajun Seasoning or favorite all-purpose seasoning
  • 1 ½ teaspoon kosher salt if using Savory Cajun Seasoning
  • 2 tablespoons avocado oil
  • 2 heads of chopped red leaf lettuce washed, dried, chopped
  • ½ teaspoon black pepper
  • 2 roma tomatoes chopped
  • 1 medium red onion chopped
  • 1 medium cucumber chopped
  • 4 boiled eggs chopped
  • ½ cup shredded cheese
  • salad dressing of choice

Instructions

  • In a large bowl, combine steak, seasoning, salt and oil, stir until each piece is evenly coated.
  • Heat a large skillet over medium heat, once hot, add steak in a single layer, cook for 1 minute, if you like steak rare, flip each piece over and cook for 30 seconds longer. For cooked steak, cover and cook for 5 minutes, shaking the pan aggressively, while holding the lid securely. Use a knife to cut a piece to check if it’s done.
  • To serve, add lettuce, salt, pepper, eggs, tomatoes, red onion, cucumber, steak and cheese to a plate or bowl and drizzle ¼ cup of dressing over.

Notes

Tips & Tricks:

  • Use any combination and amount of vegetables you like.
  • Rib-eye will have the most flavor because it is fattier, and sirloin and filet are lean and tender.  You can also use any protein instead of steak.
  • Red leaf, butter lettuce, romaine, and green leaf are my go-to salads for a chopped salad. However, feel free to save time by using a salad mix.

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