Chopped Salad with Grilled Steak

This chopped salad with grilled steak brings together protein, fresh vegetables, and a zesty lemon herb tahini dressing for a complete meal that satisfies both your hunger and nutritional needs. The combination of juicy steak strips, crisp vegetables, and creamy dressing creates a balanced main dish salad that works any time of year.

I first served this salad at a summer gathering where nobody expected a salad to be the star. Three recipe requests later, it became my signature dish for casual entertaining. The combination of warm steak with cool, crisp vegetables creates that perfect temperature contrast that makes every bite interesting.

Ingredients

• Filet or sirloin steaks: Tender cuts that cook quickly and remain juicy
• Montreal Steak Seasoning: Provides perfect balance of salt, pepper, and garlic for the meat
• Garlic powder: Enhances the savory flavor profile without overwhelming
• Romaine lettuce: Offers the perfect crisp base that stands up to warm steak
• Hard boiled eggs: Adds extra protein and creaminess to complement the steak
• Cherry tomatoes: Provides bursts of acidity that balance the rich steak
• Corn kernels: Adds a touch of sweetness and textural contrast
• Shallots: Milder than red onion but still provides essential allium flavor
• Avocado: Creates creaminess that ties all ingredients together
• Lemon Herb Tahini Dressing: The nutty, creamy dressing that unifies all components

Step-by-Step Instructions

Prepare the dressing:

Whisk together your preferred Lemon Herb Tahini Dressing or use store bought. The dressing can be made up to three days ahead and refrigerated in an airtight container. Allow it to come to room temperature before serving for better texture and flavor distribution.

Season the steaks:

Generously coat both sides of your steaks with Montreal Steak Seasoning, garlic powder, and salt. Let them sit at room temperature for 15 minutes before grilling to ensure even cooking and maximum tenderness.

Grill to perfection:

Heat your grill to medium high heat, ensuring the grates are clean and lightly oiled. Place steaks on the hot grill and cook undisturbed for 4 to 5 minutes until nice grill marks form. Flip once and cook an additional 4 to 5 minutes for medium doneness. For medium rare, reduce cooking time by about 1 minute per side.

Rest the meat:

Transfer the grilled steaks to a cutting board and let them rest for at least 5 minutes. This critical step allows juices to redistribute throughout the meat before slicing, ensuring maximum flavor and juiciness in every bite.

Slice the steak:

Using a sharp knife, cut the steak against the grain into thin strips about 1/4 inch thick. Cutting against the grain shortens the muscle fibers, making each bite more tender.

Assemble the salad:

In a large bowl or on a serving platter, arrange the chopped romaine as the base. Layer on the sliced cherry tomatoes, corn kernels, chopped shallots, and hard boiled eggs. Arrange the sliced avocado and steak strips on top for visual appeal.

Finish and serve:

Drizzle the Lemon Herb Tahini Dressing over the top, garnish with fresh thyme or basil leaves, and serve immediately while the contrast between warm steak and cool vegetables is at its peak.

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The tahini dressing is what truly elevates this from an ordinary steak salad to something memorable. I discovered this combination at a Mediterranean restaurant and spent weeks perfecting my version at home. The nutty richness of tahini creates a dressing that stands up to the bold flavor of steak while complementing the fresh vegetables.

Make Ahead Tips

This salad works beautifully for meal prep or entertaining. You can prepare most components up to two days ahead and assemble just before serving. Cook and refrigerate the hard boiled eggs, chop the vegetables, and make the dressing in advance. For best results, grill the steak fresh before serving, though leftover steak works well too. Store all components separately in airtight containers until ready to assemble.

Vegetable Variations

One of the beauties of this salad is its flexibility. While the recipe specifies certain vegetables, feel free to use what you have on hand or what looks freshest at the market. Try adding cucumber for extra crunch, roasted bell peppers for sweetness, or marinated artichoke hearts for tangy depth. In summer, substitute fresh corn cut directly from the cob for an exceptionally sweet flavor. Winter variations could include roasted sweet potato or butternut squash for seasonal appeal.

Protein Alternatives

While steak makes this a hearty main dish salad, you can easily substitute other proteins based on preference or availability. Grilled chicken breast, salmon fillets, or even seared tofu work wonderfully with the same seasoning approach. For a vegetarian version, use grilled portobello mushrooms sliced into strips and increase the quantity of eggs and avocado for satisfying protein and healthy fats.

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This salad combines simplicity with elegance, offering a perfect blend of textures and flavors for any occasion.

Frequently Asked Questions

→ What cut of steak works best for this salad?

Filet or sirloin steaks are recommended for this salad as they're tender cuts that grill beautifully. However, you could substitute with flank steak, ribeye, or New York strip based on your preference or what's available.

→ Can I make the Lemon Herb Tahini Dressing in advance?

Yes! The Lemon Herb Tahini Dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together better. Just give it a good stir or shake before using.

→ How can I meal prep this salad?

For meal prep, prepare all components separately: grill and slice the steak, chop the vegetables, and make the dressing. Store everything in separate containers in the refrigerator. When ready to eat, quickly assemble the salad, adding the avocado and dressing just before serving to maintain freshness.

→ What can I substitute for the tahini dressing?

If you don't have tahini dressing, you could use a balsamic vinaigrette, ranch, blue cheese, or a simple olive oil and lemon juice combination. A Greek yogurt-based dressing would also provide a creamy alternative with added protein.

→ Is this salad gluten-free?

This salad is naturally gluten-free as long as you check the labels on your steak seasoning and tahini dressing ingredients. Some pre-made seasonings and dressings may contain gluten-derived ingredients, so it's always best to verify if you have gluten sensitivities.

→ What sides pair well with this salad?

This salad works as a complete meal on its own, but you could serve it with crusty bread, garlic bread, or a light soup for a more substantial meal. For a dinner party, consider pairing it with roasted vegetables or a small portion of quinoa or rice.