This chopped salad is a burst of colors and flavors! With fresh veggies, crunchy toppings, and juicy grilled steak, it’s packed with good vibes and good taste!
I love how quick it is to make—perfect for busy days! Just chop, grill, and toss together. Plus, it’s a great way to enjoy healthy eating without feeling deprived!
Key Ingredients & Substitutions
Steak: Sirloin or flank steak works best due to their tenderness. If you prefer, you can substitute with chicken breast or even grilled tofu for a great vegetarian option. Just remember to season well!
Romaine Lettuce: Chopped romaine gives the salad a nice crunch. If you want something different, try mixed greens, spinach, or iceberg lettuce. Each will add its own flair!
Cherry Tomatoes: I love the sweetness of grape or cherry tomatoes. You can swap these for diced bell peppers or cucumber slices for a refreshing twist, especially in summer.
Avocado: Avocado adds creaminess, but if it’s not ripe or you’re avoiding it, try diced mango or a spoonful of hummus for a similar texture and richness.
Cheese: Feta or goat cheese are tasty options. Need a substitution? Try shredded cheddar or mozzarella for a milder flavor. Nutritional yeast can work too for a dairy-free alternative!
How Do You Grill the Perfect Steak for a Salad?
Grilling steak might seem daunting, but it boils down to a few simple steps. Here’s how to do it right:
- Preheat your grill or grill pan to medium-high. This is crucial for getting a nice sear!
- Brush the steak with olive oil and sprinkle salt and pepper evenly. Don’t skip seasoning; it enhances the flavor.
- Cook your steak for about 4-5 minutes on each side for medium-rare (internal temp of 130-135°F). Use a meat thermometer for accuracy!
- Let the steak rest for at least 5 minutes after cooking. This allows the juices to redistribute, keeping it tender.
- Slice against the grain when you’re ready to add it to your salad. This makes each piece easier to chew.
Follow these tips, and you’ll have perfectly grilled steak that elevates your chopped salad!
Easy Chopped Salad with Juicy Grilled Steak
Ingredients You’ll Need:
For the Salad:
- 12 oz steak (such as sirloin or flank steak)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 cup grape or cherry tomatoes, halved (mixed colors if possible)
- 1/2 cup chopped red onion
- 1/2 cup corn kernels (fresh or thawed from frozen)
- 1 avocado, sliced
- 2 hard-boiled eggs, chopped
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup ranch or creamy herb dressing (store-bought or homemade)
How Much Time Will You Need?
This delicious chopped salad takes about 10 minutes of prep time and around 10-15 minutes of cooking time on the grill, making the total time approximately 25-30 minutes. Quick and easy, perfect for a satisfying meal any day!
Step-by-Step Instructions:
1. Preheat and Prepare the Grill:
Start by preheating your grill or grill pan to medium-high heat. This ensures a nice sear on the steak, locking in the flavors. While it heats up, it’s time to season your steak!
2. Season the Steak:
Brush the steak with olive oil on both sides to help the seasoning stick. Then, sprinkle salt and freshly ground black pepper generously on both sides. Don’t be shy—it really enhances the flavor!
3. Grill the Steak:
Place the seasoned steak on the grill. Cook for about 4-5 minutes on one side. Then flip the steak and grill for another 4-5 minutes for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer for perfect results (130-135°F for medium-rare).
4. Rest the Steak:
Once the steak is done to your liking, remove it from the grill and let it rest for about 5 minutes. Resting the steak is important as it allows the juices to redistribute, making it juicy when you slice into it!
5. Prepare the Salad:
While your steak is resting, grab a large serving dish or bowl. Combine the chopped romaine, halved tomatoes, chopped red onion, corn kernels, chopped hard-boiled eggs, and crumbled cheese. Toss gently to mix everything together nicely.
6. Add the Avocado and Steak:
Slice the avocado and arrange it beautifully on top of the salad. After that, slice the rested steak against the grain into strips and place it over the salad, showcasing that juicy goodness!
7. Dress and Serve:
Drizzle your choice of ranch or creamy herb dressing evenly over the salad for that creamy element. You can either toss the salad gently to mix it or serve it composed, which looks nicer if you’re entertaining!
8. Enjoy!
Once everything is assembled, serve immediately and dig into your vibrant, juicy chopped salad. Enjoy the perfect balance of hearty steak and fresh, crunchy veggies!
This salad is not just easy to make; it’s also satisfying and full of flavors. Enjoy your delightful meal!
FAQ for Easy Chopped Salad with Juicy Grilled Steak
Can I Use Chicken Instead of Steak?
Absolutely! You can substitute the steak with grilled chicken breast for a lighter option. Just season it similarly and grill until fully cooked through, about 6-7 minutes per side, depending on thickness.
How Do I Store Leftover Salad?
If you have leftovers, store the salad components separately in airtight containers. The grilled steak can be kept in the fridge for up to 3 days, while the veggies should ideally be eaten within 1-2 days to maintain freshness.
Can I Make This Salad Ahead of Time?
Yes, you can! Prep the salad ingredients and store them in the fridge (except for the dressing and avocado) to keep everything fresh. Just add the dressing right before serving to keep the lettuce crunchy.
What Other Dressings Can I Use?
Feel free to experiment with different dressings! A balsamic vinaigrette, lemon tahini dressing, or even a honey mustard can work beautifully in this salad, depending on your flavor preference.
