There’s something so satisfying about a steak salad—when I see one on a restaurant menu, I almost always have to order it. It’s that perfect combination of fresh, vibrant ingredients with a substantial protein that makes it delicious any time of year, but especially when warm weather arrives. Enter: this Farmers Market Steak Salad that’s my absolutely favorite dinner right now.
This gorgeous dish is bursting with color, loaded with crisp, crunchy veggies, garlicky bites of steak, and drizzled with an addictive shallot vinaigrette that ties it all together. It’s the kind of meal that feels special enough for a dinner party but somehow easy enough for a weeknight.
What Makes This Salad My New Go-To
This steak salad is ready in under 30 minutes, making it a lifesaver on busy evenings when you still want something fresh and satisfying. It’s incredibly versatile—feel free to mix up your veggies or swap the filet mignon for rib eye or sirloin, whichever you prefer or have on hand. Plus, it’s undeniably gorgeous, with vibrant radishes, sweet yellow cherry tomatoes, and (if you choose) edible flowers that make every serving taste—and look—like spring.
Choosing the Right Steak (and Cooking It Perfectly)
Usually, we’re a grilled New York strip steak family. But for this stovetop preparation, I opted for filet mignon here because of its tender, melt-in-your-mouth texture. That said, ribeye or sirloin steaks are equally delicious and often easier on the budget. The secret to perfectly cooked steak on the stovetop is using high heat and a quick sear to keep them juicy on the inside with a flavorful, caramelized crust.
My Favorite Prep-Ahead Tips
If meal prep is your jam, here’s how I make this Steak Salad easy for busy after-work evenings. The shallot vinaigrette can be whisked together up to three days in advance—the flavors only improve with time. Slice your veggies the night before and store them with damp paper towels to maintain crispness. However, save cooking the steak for just before serving; it’s worth the freshness and juiciness.
Easy Ways to Switch It Up
Just like with any of my salad recipes, these are a canvas that are meant to spark creativity! Toss in crumbled goat cheese or feta for extra creaminess. Grill some asparagus or zucchini to boost the smoky flavor. Or, swap arugula for baby spinach or mixed greens depending on what’s fresh or in season.
What I Love Serving Alongside
This Steak Salad stands beautifully on its own, but pairing it with crusty bread, grilled corn, or your favorite chilled rosé makes for the perfect relaxed al fresco gathering.
Whether you’re hosting friends or simply craving something fresh and delicious, this vibrant Steak Salad is exactly what warm-weather dining should be: flavorful, uncomplicated, and joyfully beautiful. Trust me—this is a salad you’ll keep coming back to all season long!
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Farmers Market Steak Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This steak salad is ready in under 30 minutes. Juicy steak, crisp veggies, and a flavorful shallot vinaigrette come together for a dish that’s perfect for gatherings—or any weeknight dinner.
Ingredients
Shallot Vinaigrette:
- 1/2 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon honey
- 1 shallot, thinly sliced
Salad:
- 8 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1/2 fennel bulb, thinly sliced
- 4 radishes, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/4 cup basil leaves, torn
- for garnish: basil leaves and (optional) edible flowers
Beef:
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice wine vinegar
- 1 tablespoons olive oil
- Pinch red pepper flakes
- 1 pounds Filet Mignon, cut into 1” cubes (feel free to swap rib eye or sirloin)
- Salt and pepper
- 1 tablespoon flour
- Olive oil for the pan
Instructions
- Make the shallot vinaigrette: whisk everything together and set aside.
- Add all the salad ingredients to a large bowl, reserving some basil for garnish
- Sprinkle the steak with salt, pepper, and flour.
- Whisk together the garlic, both vinegars, red pepper flakes, oil.
- In a large nonstick skillet, heat olive oil just to cover the bottom of the pan over medium high heat.
- Add steak in even layer and cook until golden brown (about 2 min) then flip and cook 2 minutes on the other side.
- Add the garlic-vinegar mixture, and cook, stirring often, until steak is cooked through.
- Drizzle half the vinaigrette over the salad. Toss to combine. Top with the steak and garnish with more basil.
- Prep Time: 15
- Cook Time: 5
Keywords: steak salad
