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.
Instead of having a steak with a side salad, why not make it a steak salad? The contrast between the lean steak, cooked to medium rare, with a light citrus and lettuce salad, is perfect. Serve this light entrée with a crusty whole grain roll and a glass of rosé or sangria.
I adapted this steak salad recipe from Real Food magazine, one of my favorite magazines. The recipes are approachable and the ingredients are easy to find. I found this recipe in a category titled “Cooking for One.” but it would be extremely easy to double or triple to make more servings.
There’s a lot to like about this salad. It’s less than 500 calories, it’s inexpensive, and you can have it on the table in less than thirty minutes — and only one pan to wash. Actually, no pans to wash if you grill your steak outside. Happy day!
About this steak salad
The recipe begins with an eye of round steak, an inexpensive cut that is lean and boneless. Choose the cooking method you prefer. I like to use my grill pan and cook the steak until it’s medium rare. You could also use a cast iron skillet or your grill. Try not to overcook the steak or it could become dry and tough.
When the steak has finished cooking, let it rest while you finish making the salad.
Meanwhile, prepare the salad of romaine lettuce hearts, sliced celery, and shredded carrots. Segment an orange (watch this video if you’re uncertain how to do this). Add honey and olive oil to the orange juice, whisk it up, and add the veggies. Toss well until well coated.
Thinly slice the steak against the grain. Arrange the salad on a large plate, adding steak slices and orange segments to the top. Garnish with fresh parsley.
Make this steak salad your own:
- Try a different cut of beef, or replace the steak with chicken or shrimp.
- Use a different type of lettuce, baby spinach, or baby kale.
- Add more vegetables, like thinly sliced red onion, mushrooms, bell pepper, or whatever you like best. Pickled red onions are really good on this salad, too.
More main dish salads
Here’s a few more recipes for hearty salads that include meat:
- 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 eye of round steak, fat trimmed (4 ounces)
- coarse salt and ground pepper, to taste
- 1 medium orange, peel and pith removed
- 1 tablespoon honey
- 1 small heart romaine lettuce, coarsely chopped
- 2 tablespoons thinly sliced red onion
- 1 small carrot, shaved with a vegetable peeler
- 1 small stalk of celery, thinly sliced
- In a small skillet or grill pan, heat 1/2 teaspoon oil over medium high. Pat steak dry, season with salt and pepper and cook until medium rare, 6-12 minutes, flipping halfway through.
- Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain.
- Working over a medium bowl, cut out orange segments, set aside. Squeeze 1 tablespoon juice from the membranes into bowl. Whisk in honey and 1 teaspoon oil, season with salt and pepper.
- Add lettuce, onion, celery, and carrot; toss to combine.
- Transfer salad to a plate and top with sliced steak and orange segments. Serve immediately.
- Double, triple, or quadruple the recipe depending on how many people you'd like to serve.
- This salad would also be great with grilled chicken or sauteed shrimp.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Skeptical at first, preferring a large steak served with mushrooms and a side of rice, rather than steak on a bunch of vegetables, but he always ends up really liking it.
Changes I would make: None are necessary, but you could try it with grilled chicken or shrimp instead of the steak.
Difficulty: Really easy!