Juicy sirloin steak is soaked in a flavorful lemon balsamic marinade and combined with mushrooms, tomatoes and salad greens in this Easy Steak Salad recipe. A healthy and filling dinner idea you’ll keep coming back to!
Tender Sirloin Steak Salad
There’s salad, there’s steak salad, and there’s STEAK SALAD with spinach and mushrooms. This nutritious dinner salad is unlike any other! Once you try it, you won’t make steak salad using any other recipe.
The combination of fresh veggies and hearty beef in this dish make it a full, satisfying dinner all on its own. There’s so much flavor and texture too, from the tender herb-seasoned mushrooms to the ripe and juicy cherry tomatoes; we just can’t get enough! The flavors compliment one another perfectly and after the steak marinates, everything comes together in a matter of minutes!
What You’ll Need
Speaking of ingredients, here’s what you’ll need for the marinade, the mushrooms and the raw salad veggies.
For the steak and marinade
- Sirloin Steak: This recipe uses 1 pound of steak.
- Olive Oil: For juicy steak and added flavor.
- Balsamic Vinegar: You’ll need 3 tablespoons.
- Lemon Juice: Fresh is best.
- Worcestershire Sauce: Just a teaspoon, for flavor.
- Garlic: Freshly minced.
- Salt & Pepper: Half a teaspoon of each.
Can I use other cuts of meat?
- Yes, other cuts of steak are totally fine for this recipe – but I find that sirloin produces the very best results.
- Alternative cuts of steak that work well include flank, round and flat iron. Generally, you want a tender cut that’s leaner and better suited for stovetop cooking.
For the portabello mushrooms
- Butter: Just a tablespoon.
- Thyme & Rosemary: Dried; half a teaspoon of each.
- Baby Portobello Mushrooms: Sliced.
For the tomatoes and greens
- Fresh Baby Spinach Leaves: If you only have regular spinach on hand, simply chop it up into smaller pieces.
- Lettuce: Shredded.
- Cherry Tomatoes: Halved.
- Red Onions: Sliced.
- Feta Cheese: Crumbled.
How to Make Steak Salad
Besides the time it takes to marinate the steak, this dinner comes together super quickly. You just have to cook the meat and the mushrooms – the rest of the veggies are good to go!
Marinate the Steak
- Make Marinade: Place the steak in a large bowl or a large ziploc bag. In a separate mixing bowl, combine the olive oil, balsamic vinegar, lemon juice, worcestershire sauce, garlic, salt and pepper; reserve about ¼-cup of the marinade and set it aside for later to use as salad dressing.
- Soak: Pour the rest of the marinade over the steak; cover and let marinate for at least 30 minutes on the counter, or up to 4 hours in the refrigerator.
Cook the Mushrooms
- Heat Butter: Set a cast-iron skillet over medium-high heat; add butter and let it melt.
- Cook: Stir in thyme and rosemary, then stir in the mushrooms; cook for 4 minutes, or until tender. Remove the mushrooms from the skillet and set them aside.
Cook the Steak
- Raise Heat: Return the skillet to the burner and increase the heat to high.
- Cook Steak: When the skillet is hot, remove the steak from the marinade, shake off excess liquid and transfer the steak to the hot skillet; cook for 4 minutes, then turn it over and continue to cook for 6 more minutes, or until the internal temperature of the steak registers at 125-135˚F.
- Let Sit & Slice: Remove the steak from the skillet and transfer it to a cutting board. Let it sit for 8 minutes before slicing the steak.
Assemble the Salad
- Start with Spinach & Lettuce: Arrange the baby spinach leaves and shredded lettuce on a long serving platter or in a large salad bowl.
- Add Tomatoes & Mushrooms: Add the halved cherry tomatoes and prepared mushrooms to the salad.
- Add Steak: Cut the steak across the grain into ¼-inch thick slices. Place the slices of steak on the salad.
- Add Onions & Remaining Marinade: Top the salad with red onions and the reserved dressing/marinade.
- Garnish & Serve: Sprinkle crumbled feta cheese over the salad and enjoy!
Tips for Success
This steak salad is easy to make from start to finish. These tips will make it even simpler and guarantee your success!
- Use a Cast-Iron Skillet: Any time you’re cooking with high temperatures on the stove, you need a sturdy vessel to get the job done. Use a heavy-bottomed pan that can handle all that heat!
- Check Internal Temperature: The only way to know for sure if your steak is done is by checking its internal temperature. You can do this with an instant read meat thermometer. Safely cooked steak should register from 125-130˚F.
- Let Steak Sit After Cooking: Don’t rush into slicing your steak – give it a 5-minute rest first. This will allow the flavors to intensify, and your beef will come out juicier than ever.
- Always Cut Against the Grain: Be sure to slice your steak perpendicular to the muscle fibers. This ensures tenderness and juiciness in every bite!
Want to make some changes to this steak salad recipe? Go for it! In fact, here are some ideas to spark your creativity.
- Add Veggies: Sliced avocados would make a deliciously fresh and creamy addition to this salad. Cucumber slices would provide a cool, refreshing crunch. There are endless options to try out!
- Add Fruit: Introduce new, exciting flavors to this salad by throwing some fresh fruit into the mix! Mangoes and strawberries are both amazing choices.
- Use A Different Cheese: Not a fan of feta? No problem! Just substitute it for grated parmesan or crumbled blue cheese. 🧀
- Add Nuts: If you want to add a satisfying crunch to this steak salad, go ahead and toss in some chopped pecans, almonds or another nut of choice.
What Goes with Steak Salad?
Even though this steak salad recipe is a hearty meal by itself, it never hurts to add some other dishes to the table. Especially when they’re as tasty as the following recipes!
- Pair with Homemade Bread: This easy No-Knead Dutch Oven Bread is a phenomenal appetizer or side dish for steak salad. Slap a little butter on it and go to town!
- Serve with Veggie Fries: Fries never fail to hit the spot, especially when you know they’re healthy! That’s exactly the case when it comes to these crispy Parmesan Panko Asparagus Fries.
- Serve with Sangria: It’s summertime, and all of-age adults deserve a vibrant cocktail with their dinners this year. For special occasions or relaxing weekend evenings, serve this salad with some Strawberry Lemonade Sangria!
How to Store Extras
- This salad should be kept in an airtight container in the fridge. It will stay good for up to 3 days.
- If you know you’re going to store some of it for later, add the dressing as you go and store it separately from the salad, also in an airtight container.
Easy Steak Salad with Spinach and Mushrooms
For the Steak & Marinade
- 1 pound sirloin steak
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon worcestershire sauce
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
For the Mushrooms
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 8 ounces baby portobello mushrooms, sliced
For the Tomatoes & Salad Greens
- 6 cups fresh baby spinach leaves
- 2 cups shredded lettuce
- 2 cups cherry tomatoes, halved
- 1/2 cup sliced red onions
- 3/4 cup crumbled feta cheese
- Place steak in a large bowl or a large ziploc bag.
- In a separate mixing bowl combine olive oil, balsamic vinegar, lemon juice, worcestershire sauce, garlic, salt and pepper; reserve about ¼-cup of the marinade and set it aside for later to use as salad dressing.
- Pour the rest of the marinade over the steak; cover and let marinate for at least 30 minutes on the counter, or up to 4 hours in the refrigerator.
- In the meantime, work on the mushrooms: Set a cast iron skillet over medium-high heat, add butter and let it melt.
- Stir in thyme and rosemary, then stir in the mushrooms; cook for 3 to 4 minutes, or until mushrooms are tender.
- Remove mushrooms from skillet and set aside.
- Return skillet to the burner and increase heat to high.
- When skillet is hot, remove steak from marinade, shake off excess liquid, and transfer steak to the hot skillet; cook for 4 minutes, then turn it over and continue to cook for 4 to 6 more minutes, or until internal temperature of the steak registers at 125˚F to 135˚F.
- Remove steak from skillet and transfer to a cutting board; let sit for 5 to 8 minutes before slicing the steak.
- Meanwhile, arrange baby spinach leaves and shredded lettuce on a long serving platter or in a large salad bowl.
- Add tomatoes and mushrooms to the salad.
- Cut steak across the grain into ¼-inch thick slices.
- Add slices of steak to the salad.
- Top with red onions and reserved dressing/marinade.
- Sprinkle with crumbled feta cheese and serve!
More Beef Recipes
If you like this beefy salad, you’re sure to enjoy these recipes as well. Be sure to check them out!