This colorful chopped salad is a fantastic mix of fresh veggies topped with juicy grilled steak. It’s not just tasty, but also super easy to throw together!
I love how the steak adds that perfect kick to the crunchy veggies. It’s a great way to enjoy healthy eating without feeling like you’re on a diet! 🥗
Key Ingredients & Substitutions
Romaine Lettuce: This leafy green adds a nice crunch to your salad. If you’re looking for a swap, try kale or baby spinach for something different.
Cherry Tomatoes: A mix of red and yellow looks great and tastes sweet. If you don’t have cherry tomatoes, any diced tomato will work, or even bell pepper for crunch!
Steak: Flank or skirt steak is ideal for grilling and slicing. If you want a leaner option, chicken breast or a portobello mushroom can be fantastic substitutes.
Cheese: Feta or goat cheese gives a tangy twist. For a dairy-free option, use avocado or omit cheese entirely. Nutritional yeast can also add a cheesy flavor!
Ranch Dressing: Homemade ranch is great, but store-bought works well, too. If you’re avoiding dairy, try a tahini dressing or vinaigrette for a fresh taste.
How Do You Grill Steak to Perfection?
Grilling steak can be tricky, but with some attention, it can be juicy and delicious. Start by preheating your grill or pan to medium-high heat. Here are key steps to follow:
- Brush the steak with olive oil, then season it generously with salt, pepper, garlic powder, and oregano for flavor.
- Place the steak on the grill, cooking for about 4-5 minutes on each side for medium-rare. Adjust cooking time based on thickness and preference.
- After grilling, let the steak rest for 5 minutes before slicing. Resting helps keep the juices in, making each bite tender and flavorful!
Following these steps will help you achieve a perfectly grilled steak that complements your salad beautifully!
Easy Chopped Salad with Juicy Grilled Steak
Ingredients You’ll Need:
For the Salad:
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved (mix of red and yellow for color)
- 1/2 cup red onion, diced
- 1/2 cup fresh corn kernels (fresh or thawed if frozen)
- 2 hard-boiled eggs, chopped
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese or goat cheese
- 1 small cucumber, thinly sliced (optional)
For the Steak:
- 10-12 oz flank or skirt steak (or your favorite grilling steak)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano (optional)
For the Dressing:
- 1/2 cup ranch dressing (store-bought or homemade)
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- 1 tbsp chopped fresh chives (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prep and about 10 minutes to grill the steak. After everything is ready, you can dig in immediately—total meal time is roughly 25-30 minutes!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by preheating your grill or grill pan to medium-high heat. While it heats up, brush the steak with olive oil and generously season it with salt, pepper, garlic powder, and oregano. This will give your steak fantastic flavor!
2. Grill the Steak:
Place the seasoned steak on the grill. Grill it for about 4-5 minutes on each side for medium-rare. If you like it cooked differently, adjust the time as needed based on the steak’s thickness and your preference. Once done, remove it from the grill and let it rest for 5 minutes before slicing it thinly against the grain—this makes it more tender.
3. Make the Dressing:
While the steak is resting, prepare the dressing. In a small bowl, mix together the ranch dressing with the chopped parsley and chives. Add a pinch of salt and pepper to taste, then set it aside.
4. Assemble the Salad:
In a large serving bowl or platter, combine the chopped romaine lettuce, halved cherry tomatoes, diced red onion, corn, chopped hard-boiled eggs, and cucumber slices if you’re using them. Toss to mix well, then sprinkle half of the crumbled cheese on top.
5. Add the Steak:
Arrange the sliced steak decoratively on top of the salad.
6. Finish with Avocado and Cheese:
Add the sliced avocado over the top and sprinkle the remaining cheese on the salad.
7. Drizzle with Dressing:
Generously drizzle the ranch herb dressing over the entire salad. This adds creaminess and flavor to every bite!
8. Serve:
Give the salad a light toss if you’d like to mix the dressing in, or serve it as a beautiful layered presentation. Enjoy your fresh, nourishing salad while the steak is still juicy and warm! It’s perfect for a delightful, filling meal!
Dig in and enjoy the blend of vibrant flavors! 😊
FAQ
Can I Use a Different Type of Steak for This Salad?
Absolutely! While flank or skirt steak is recommended for its tenderness, you can substitute with ribeye, sirloin, or even chicken breast if you prefer. Just be sure to adjust cooking times accordingly based on the thickness of the meat.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, keep the avocado and dressing separate to maintain freshness. It’s best to enjoy the salad freshly assembled when possible, but it can still be delicious the next day!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, skip the steak and eggs. You can substitute the steak with grilled tofu or tempeh for protein. Replace the ranch dressing with a dairy-free dressing or vinaigrette, and use vegan cheese or nutritional yeast for that cheesy flavor.
What Are Some Other Toppings I Can Add?
Feel free to customize your salad! Consider adding nuts (like almonds or walnuts), seeds (like pumpkin or sunflower), or other veggies like bell peppers, radishes, or carrots. You can also throw in some fresh herbs like cilantro or basil for an extra kick of flavor!
