Fresh summer salad with juicy steak

A perfect harmony of textures and flavors awaits in this Chopped Salad with Grilled Steak. Tender slices of perfectly seasoned steak rest atop a colorful medley of crisp romaine, creamy hard-boiled eggs, juicy tomatoes, and buttery avocado. Each bite delivers a satisfying combination of protein and fresh vegetables, all brought together with a bright, creamy dressing that ties everything into a cohesive, restaurant-quality meal. This salad strikes the ideal balance between hearty and refreshing – substantial enough for dinner yet still light and vibrant for warm summer evenings enjoyed outdoors.

I first created this salad on a warm summer evening when I wanted something substantial yet refreshing for dinner. It has since become our go-to meal for dining al fresco on the deck, especially when we're craving something that feels indulgent but won't leave us feeling weighed down. The combination of textures and flavors makes every bite interesting, while the grilled steak transforms what could be a simple side salad into a meal that satisfies even the heartiest appetites.

Essential Ingredients and Selection Tips

• Steak: Choose your favorite cut based on preference and budget. Sirloin offers great flavor at a reasonable price point, while tenderloin (filet) provides unmatched tenderness. Look for good marbling for the juiciest results.
• Romaine Lettuce: Provides the perfect crisp foundation for this salad. Select heads with fresh, firm leaves and no browning at the edges. The inner heart leaves offer the sweetest flavor and best crunch.
• Hard-Boiled Eggs: Add protein and richness. For perfect results, cook just until the yolks are set but still creamy, about 8 minutes after the water comes to a boil.
• Shallots: Offer a milder, more complex flavor than regular onions. Choose firm bulbs with no soft spots or sprouting.

The quality of your ingredients truly matters in a simple dish like this. When I started using local, farm-fresh eggs and in-season tomatoes, the salad's flavor improved dramatically. Similarly, investing in a good cut of steak elevates the entire dish from basic to memorable.

Detailed Cooking Instructions

Step 1: Prepare the Perfect Steak

Begin by bringing your steak to room temperature, then pat dry with paper towels and season generously on both sides with Montreal steak seasoning, garlic powder, and salt. Preheat your grill to medium-high heat (about 450°F), place the steak on clean grates, and cook for 4-5 minutes per side for medium doneness, adjusting time based on thickness and your preferred level of doneness.

Step 2: Master the Resting Period

Transfer the cooked steak to a cutting board and let it rest undisturbed for at least 5 minutes, tented loosely with foil to retain heat without becoming soggy. This crucial step allows the juices to redistribute throughout the meat rather than running out when cut, resulting in a juicier, more flavorful steak.

Step 3: Create the Salad Base

While the steak rests, chop the romaine lettuce into bite-sized pieces using a sharp knife for clean cuts, washing and thoroughly drying to ensure the dressing adheres properly. Place the chopped lettuce in a large bowl or arrange on a serving platter as the foundation, creating an even bed that will support all other ingredients.

Step 4: Prepare and Arrange Toppings

Slice hard-boiled eggs into quarters, cut tomatoes into uniform pieces similar in size to other ingredients, and thinly slice shallots to distribute their flavor throughout. Add corn if using, either grilled for added flavor or raw for maximum sweetness, and just before serving, cut the avocado into cubes or slices to prevent browning.

Step 5: Finish and Serve

Drizzle your chosen dressing over the assembled salad, then top with the thinly sliced steak, arranging it decoratively across the bed of ingredients. Finish with a sprinkle of cheese (feta or blue cheese work particularly well), fresh herbs like chives or parsley for color and flavor, and a final light drizzle of dressing for presentation.

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My first attempt at this salad taught me the importance of ingredient preparation. I initially cut the vegetables too large, which made it difficult to get a bit of everything in each forkful. Now I make sure everything is chopped to roughly the same size, creating that perfect medley of flavors and textures in every bite.

Serving Inspiration

This versatile salad can be presented in multiple ways depending on the occasion. For casual family dinners, serve it family-style in a large wooden salad bowl, allowing everyone to help themselves. For more elegant entertaining, consider individual plating with the steak artfully arranged on top of each portion and the dressing drizzled decoratively. Add warm, crusty bread on the side for a complete meal that satisfies even the heartiest appetites.

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Make-Ahead Strategies

While this salad is best assembled just before eating, several components can be prepared in advance to streamline dinner prep. Hard-boiled eggs can be cooked up to three days ahead and stored in their shells in the refrigerator. The dressing can be made up to a week in advance and kept in a sealed container in the refrigerator (bring to room temperature before using for the best flavor and consistency). You can even chop the romaine and prep the tomatoes and shallots the morning of serving - just store them separately in the refrigerator.

Creative Variations

After making this salad countless times, I've developed several variations that keep it exciting. For a Mediterranean twist, add kalamata olives, cucumber, and use feta cheese with a lemon-oregano dressing. For a southwestern version, incorporate black beans, grilled corn, and avocado with a cilantro-lime dressing. During autumn, I love adding roasted sweet potatoes, dried cranberries, and candied pecans for a seasonal adaptation that's equally satisfying.

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This Chopped Salad with Grilled Steak has become my signature summer dish – one that friends and family now request whenever they visit during warm weather months. There's something undeniably satisfying about the combination of perfectly grilled steak and fresh, crisp vegetables that makes this salad special enough for entertaining yet simple enough for everyday enjoyment. It's the kind of versatile recipe that proves a great meal doesn't need to be complicated to be impressive.

Frequently Asked Questions

→ Can I use a different cut of steak for this salad?

Absolutely! While the recipe calls for filet or sirloin, you can use any steak cut you prefer or have on hand. Ribeye will give you a more marbled, flavorful result, while flank or skirt steak work well when sliced thinly against the grain. New York strip is another excellent option. Just adjust cooking times accordingly, as thinner cuts will cook more quickly than thicker ones. The key is to not overcook the steak - a little pink in the middle will give you the most tender results for your salad.

→ What can I substitute for the Lemon Herb Tahini Dressing?

If you don't have tahini dressing on hand, there are several alternatives that work well with this salad. Ranch dressing provides a creamy, herb-forward option. A simple balsamic vinaigrette offers tangy sweetness. Blue cheese dressing pairs wonderfully with steak for a steakhouse-inspired flavor. Green goddess dressing gives a fresh, herbal profile. You could also use a simple olive oil and lemon juice mixture seasoned with salt, pepper, and fresh herbs. For a shortcut, any good quality store-bought dressing you enjoy will work fine.

→ How can I meal prep this salad for lunches?

This salad works great for meal prep with a few adjustments. Prepare components separately and assemble just before eating: 1) Grill and slice the steak, then store in an airtight container, 2) Hard-boil the eggs and keep them whole until ready to use, 3) Chop all vegetables except avocado and store in another container with a paper towel to absorb moisture, 4) Keep the dressing separate in a small container, 5) Wait to slice the avocado until ready to eat. When it's time for lunch, simply assemble all components and dress the salad. This way, it will stay fresh for 3-4 days in the refrigerator.

→ Is there a vegetarian option for this recipe?

Yes, you can easily make this a vegetarian salad by replacing the steak with a plant-based protein. Grilled halloumi cheese makes an excellent substitute with its meaty texture and ability to hold up on the grill. Marinated and grilled portobello mushrooms offer a satisfying umami flavor. Grilled tofu or tempeh, when well-seasoned, provide substantial protein. Roasted chickpeas add protein and crunch. You could also add quinoa for a complete protein source. Keep the hard-boiled eggs if you eat them, or remove for a fully plant-based version.

→ What's the best way to chop all the ingredients evenly?

For evenly chopped ingredients, a few techniques help: 1) Use a sharp chef's knife and a stable cutting board, 2) For lettuce, stack several leaves, roll them tightly, then slice into thin ribbons before chopping crosswise, 3) A slap chopper or food processor with a pulse function works well for quickly chopping ingredients to a uniform size, 4) For eggs, an egg slicer used in multiple directions creates even pieces, 5) Chop all ingredients to roughly the same size (about 1/2-inch pieces) for the best eating experience. Consistent sizing ensures you get a bit of everything in each bite.

→ How can I make this salad more filling?

To make this salad even more substantial, try adding: 1) Cooked grains like quinoa, farro, or brown rice for complex carbohydrates, 2) Beans or chickpeas for additional protein and fiber, 3) More steak or a second protein like grilled chicken or shrimp, 4) Extra avocado for healthy fats that help with satiety, 5) Nuts or seeds like walnuts, almonds, or pumpkin seeds for crunch and nutrition, 6) Cheese such as feta, blue cheese, or cheddar for flavor and protein. You could also serve it with a side of crusty bread or a small cup of soup for a complete meal.