Strawberry Steak Salad

This delicious strawberry steak salad is loaded with fresh berries, almonds, feta and arugula, topped with seared steak, and drizzled with a balsamic vinaigrette! A fast and easy week-night dinner.

I am a total sucker for a 'big salad' - like this minty Summer Couscous Salad and this protein-packed Caprese Chicken Quinoa Salad. But this strawberry steak salad is one of my favorite salads of all time!

There is just so much goodness packed in there: sweet berries, peppery arugula, tangy balsamic, and salty feta. Plus it's ready to enjoy in just 30 minutes!

There's no need to heat up the entire home by turning on the oven for this satisfying salad. Perfect for summer, the steak is quickly cooked on the stove and then paired with light and fresh berries and peppery arugula. Balsamic vinaigrette adds bite to balance the sweet and savory flavors, creating a complex and delicious dinner in just one salad bowl!

Recipe video

Wondering how this steak salad comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.

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Let's talk ingredients!

Here's what you need for this recipe:

• steak - use your favorite cut! Beef tenderloin is pictured, but I've also made this with sirloin tip in the past.
• greens - I love the peppery flavor that the arugula brings, but spinach or kale would also work well.
• berries- raspberries, blueberries, blackberries and strawberries are pictured, but use whatever is cheap and in season
• feta cheese - for that perfect hint bit of saltiness
• slivered almonds - adds a terrific crunchy texture to the salad
• balsamic vinaigrette - balsamic vinegar, olive oil, sugar, Dijon mustard, salt and pepper pair perfectly with the sweet berries and salty feta

What goes well with strawberry steak salad?

I recommend enjoying with garlic bread, crispy grilled potatoes, or sweet potato fries.

Can I cook the steak on a grill?

Absolutely - this steak salad recipe is perfect for making on the barbecue in the spring and summer!

Use a high heat (500°F) and cook the steak 3-4 minutes on each side, depending on desired temperature.

Looking for more salads?

• Black Bean and Corn Salad
• Kale, Barley, and Feta Salad
• Kale Caesar Salad
• Sweet Potato and Wild Rice Salad with Chili Lime Vinaigrette
• Chopped Chickpea Salad
• Cobb Salad

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Strawberry Arugula Salad with Steak & Balsamic Vinaigrette

5 from 8 votes

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

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This delicious salad is packed with fresh berries, almonds, feta and arugula, topped with seared steak, and drizzled with a simple and delicious balsamic vinaigrette! A fast and easy week-night dinner!

4

Ingredients

Steak

• ▢ 4 steaks of your choice (Beef tenderloin pictured)
• ▢ steak seasoning (Montreal Steak Spice was used in the photos)
• ▢ 1 tablespoon vegetable oil

Salad

• ▢ 6 cups arugula
• ▢ 6 oz raspberries (1 cup)
• ▢ 6 oz blueberries (1 cup)
• ▢ 1 cup strawberries (sliced)
• ▢ ½ cup feta cheese (crumbled)
• ▢ ¼ cup slivered almonds

Balsamic Vinaigrette

• ▢ ¼ cup balsamic vinegar
• ▢ ¼ cup olive oil
• ▢ 3 teaspoons sugar
• ▢ ½ teaspoon Dijon mustard
• ▢ salt and pepper

Instructions 

Steak:

• Season steak and allow to sit at room temperature for 5-10 minutes.
• Heat oil in a cast-iron skillet over medium high heat. Wait until the oil is very hot, it will be shimmering.
• Add the steak to the pan, do not touch it. Cook for 5 minutes, flip, and cook for another 3 minutes or until internal temperature reaches 130-135°F (for medium rare).
• Transfer the steak to a plate and allow to rest for 5 minutes before cutting into strips.

Salad

• While the steak rests, combine all salad ingredients in a large bowl.
• Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly.

To Serve

• Divide the salad into 4 bowls, and top with steak.

Tips:

The balsamic vinaigrette can be kept in the fridge for up to one week.

Video

Nutrition Information

Serving: 1/4 batch, Calories: 506kcal, Carbohydrates: 23g, Protein: 23g, Fat: 37g, Saturated Fat: 13g, Cholesterol: 68mg, Sodium: 273mg, Potassium: 567mg, Fiber: 5g, Sugar: 14g, Vitamin A: 840IU, Vitamin C: 40.9mg, Calcium: 187mg, Iron: 3mg

Author: Denise Bustard

Course: Dinner

Cuisine: American

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