This steak chopped salad is super easy, packed full of flavor and veggies and great if your on a budget. I used to eat a chopped salad almost every shift at my last job, usually without steak because your girl was broke.
I created two versions of this salad with the same base ingredients but switched up the herbs, cheeses and dressing so they had two different flavor profiles. I wanted to see which one I liked better and discovered that either is great. The steak marinade is simple and goes with basically anything. I love a good steak but sometimes just a simple marinated flank or skirt steak really hits the spot and leaves some money in your pocket.
Steak and Marinade
- 1 lb. skirt steak or flank or any think steak for grilling
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. honey
- 1 tbsp. low sodium soy sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¼ tsp. Umami powder (if you can’t find it, no biggie)
- 1 tbsp. olive oil
- ¼ tsp. sea salt
- ½ lime juiced
I do equal parts of all the below. Use as much or as little as you like to build your salad.
- Bell pepper
- Red onion
- Grilled corn (sauté in a pan or on the grill) I allow to cool after
- Avocado, you can cube it and add to salad mix or put it on the side
- Lettuce (optional)
Dressing and herbs #1
- Cotija or Queso Fresco
- Bloody Mary Vinaigrette (1 parts Bloody Mary Mix, 2 parts olive oil and squeeze of lemon)
- Gorgonzola cheese
- Gorgonzola Vinaigrette (1 part white balsamic or champagne vinaigrette, 2 parts olive oil, little crumbled Gorgonzola cheese and a squeeze of lemon)
- Mix steak marinade and pour over steak and coat it. Place it in the fridge for 1 hour minimum. Remove for 20 minutes before cooking and then cook on a hot skillet or the grill. It will only take a minute or two per side. Allow to rest, build you salad base before you cut your steak.
- Chop all you ingredients and add to a bowl. If you are going to make two different salads then split the ingredients into two bowls. Mix dressings and pour it over your salad and toss and let chill while you slice up your steak.
- Slice steak against the grain and serve over salad. Don’t forget to pour the steak juice after you cut it over the salad as well – don’t waste that ish.