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Steak Salad with Orange-Honey Dressing

This steak salad with orange honey dressing is healthy, flavorful and a cinch to make. You’ll love the orange honey dressing drizzled over the steak and salad.

This is from Real Food magazine, one of my favorites. The recipes are approachable and use easy to find ingredients. The recipe is under a category titled “Cooking for One,” but this recipe is extremely easy to convert to feed more people.

Steak Salad with Orange-Honey Dressing (for one)

This steak salad with orange honey dressing is healthy, flavorful and a cinch to make. You’ll love the orange honey dressing drizzled over the steak and salad.


1 1/2 teaspoons extra-virgin olive oil
1 eye of round steak, fat trimmed (4 ounces)
course salt and ground pepper
1 medium orange, peel and pith removed
1 tablespoon honey
1 small heart romaine lettuce, coarsely chopped
2 tablespoons thinly sliced red onion (I omitted)
1 small carrot, shaved with a vegetable peeler
I added chopped celery


1) In a small skillet (I used a cast iron grill pan), heat 1/2 teaspoon oil over medium high (I didn’t do this because my choice of pan did not require it). Pat steak dry, season with salt and pepper and cook until medium rare, 6 minutes, flipping halfway through (I cooked my husband’s steak this way, I left mine on longer, personal preference). Transfer to a cutting board and let rest 5 minutes. Thinly slice against the grain.

2) Working over a medium bowl, cut out orange segments(if you’ve never segmented a citrus fruit, this is a great tutorial, although I use a smaller paring knife to cut out the segments once I have removed the peel), then squeeze 1 tablespoon juice from the membranes. Whisk in honey and 1 teaspoon oil, season with salt and pepper. Add lettuce, onion celery, and carrot and toss to combine. Transfer salad to a plate and top with steak.

adapted from Real Food Magazine

All images and text ©Rachel Cooks.

Verdict: This is a really quick and easy salad. I liked the dressing so much that I replicated it for a side salad later in the week. It could easily be made with grilled chicken instead of the steak, but the steak was delicious with the orange-honey dressing.
Husband’s take: Skeptical at first, preferring a large steak served with mushrooms and a pile of rice, rather than piled up on a bunch of vegetables, but he ended up really liking it. I really piled the steak on his. I got huge steaks and put the whole thing on his, and I only ate half of mine and made a steak sandwich with the rest for his lunch the next day.
Changes I would make: I omitted the onion because neither one of us like raw onions. I substituted celery to maintain a crunchy element to the salad. It was really good and I would do the same thing next time. I’m sure onion would be good too, if you like raw onions. You could even do both, the more veggies the better in my opinion! To double the recipe, I actually just added a little orange juice to the dressing rather than segmenting another orange. I didn’t completely double the dressing recipe because there was enough to thoroughly coat everything. You can easily add to this dressing if you like it sweeter (add more honey) or less sweet (add more juice). I would keep the oil amount the same.  Double the vegetables and the steak if you are serving two (triple if serving three, quadruple if serving four, you get the point), because this is a dinner salad and you don’t want to skimp!
Difficulty: Really easy. The hardest part is cooking the steak to your liking (medium raw, medium well, etc.).

What I am eating now: A Muscle Milk Lite protein shake blended with two bananas and a handful of spinach. I just got done doing Jillian Michael’s 30 Day Shred.