Fresh steak summer salad

This Chopped Salad with Grilled Steak brings together amazing contrasts in every bite. Juicy, seasoned beef sits on top of crunchy romaine, soft-cooked eggs, ripe tomatoes, and smooth avocado. You'll get protein and fresh veggies in each forkful, all tied together with a tangy, smooth dressing that makes it feel like restaurant food at home. It's filling enough for dinner but won't weigh you down—perfect for eating outside on warm nights when you want something that feels special but still light.

I came up with this salad one hot evening when I needed dinner that wouldn't leave me stuffed. Now we eat it all the time on our deck during summer. I love how each bite gives you different textures and tastes, and the grilled steak turns what could be just a side dish into something that keeps even big eaters happy.

Key Ingredients and Smart Shopping Advice

• Steak: Pick what fits your taste and wallet. Sirloin gives great taste without breaking the bank, while filet is super tender. Look for meat with white streaks of fat for the most juice.
• Romaine Lettuce: Makes the crunchy base for everything else. Get heads with bright green leaves and no brown spots. The yellow inner leaves taste sweetest and crunch the most.
• Hard-Boiled Eggs: Add extra protein and richness. Cook them about 8 minutes after boiling starts for set but slightly soft yolks.
• Shallots: Give milder, sweeter flavor than regular onions. Pick ones that feel solid with no soft patches.

I've found good ingredients really change this dish. When I started buying eggs from the farmers market and using summer tomatoes, the whole salad tasted way better. Same goes for the meat—spending a bit more on good steak makes everything taste more special.

Step-by-Step Cooking Guide

Step 1: Get Your Steak Ready

Let your steak warm up to room temp, then dry it with paper towels and add plenty of Montreal steak seasoning, garlic powder, and salt on both sides. Heat your grill to medium-high (around 450°F), put the steak on clean grates, and cook about 4-5 minutes each side for medium, adjusting for thicker cuts or different doneness.

Step 2: Don't Skip the Rest Time

Move your cooked steak to a cutting board and leave it alone for at least 5 minutes with loose foil on top to keep it warm without steaming. This lets all the juices stay in the meat instead of running out when you cut it, making every bite tastier and juicier.

Step 3: Build Your Salad Base

While the steak sits, cut romaine into small, bite-sized chunks with a sharp knife, wash it well, and dry completely so dressing sticks better. Put the lettuce in a big bowl or spread it on a platter as your foundation, making sure it's even so toppings don't slide off.

Step 4: Get Your Toppings Ready

Cut eggs into four pieces each, chop tomatoes to match the size of other ingredients, and slice shallots thin so their flavor spreads through the salad. Add corn if you want—grill it for smokiness or leave it raw for sweetness. Cut avocado last so it doesn't turn brown before serving.

Step 5: Put It All Together

Pour dressing over your prepped ingredients, then lay sliced steak across the top in a pretty pattern. Sprinkle with cheese (feta or blue cheese work great), add fresh herbs like chives or parsley for color, and finish with a little more dressing drizzled over everything.

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The first time I made this, I learned cutting technique matters a lot. I originally chopped everything too big, which meant you couldn't get all the flavors in one bite. Now I make sure everything's cut small and evenly so each forkful gives you that perfect mix of everything.

Ways to Present Your Meal

You can serve this salad different ways depending on the occasion. For everyday family meals, just put everything in a big wooden bowl and let everyone grab what they want. When friends come over, try making individual plates with the steak arranged nicely on top and dressing drizzled in a pattern. Some warm, crusty bread on the side makes it a complete dinner that'll satisfy anyone's hunger.

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Prep-Ahead Tricks

While this tastes best when put together right before eating, you can get lots done ahead of time. Cook eggs up to three days early and keep them in their shells in the fridge. The dressing can be made a week ahead and stored in a sealed container (just bring it to room temp before using for the best taste). You can even chop the lettuce and get tomatoes and shallots ready the morning of your meal - just keep everything in separate containers in the fridge.

Fun Twists on the Original

I've made this so many times I've come up with several different versions. Try a Mediterranean style with kalamata olives, cucumber, and feta cheese topped with lemon-oregano dressing. For something with southwest flair, add black beans, grilled corn, and avocado with cilantro-lime dressing. In fall, I love throwing in roasted sweet potatoes, dried cranberries, and sugared pecans for a seasonal take that's just as filling.

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This Chopped Salad with Grilled Steak has become the dish everyone asks for when they visit us in summer. There's something really special about mixing hot grilled meat with cool, fresh veggies that makes a meal feel like a treat without tons of work. It shows that food doesn't need to be complicated to make people happy—sometimes simple ingredients put together thoughtfully make the most memorable meals.

Frequently Asked Questions

→ Can I swap the steak for another type?

Of course! Swap the filet or sirloin for ribeye if you prefer more marbling or tenderness. Flank or skirt steak works great too—just cut it thinly against the grain. New York strip is another solid choice. Make sure not to overcook it though; keeping the middle pink ensures it stays tender.

→ What dressing can I use if I don’t have tahini?

No tahini? No problem. Try ranch for a creamy option, balsamic vinaigrette for some sweetness, or blue cheese dressing for bold flavor. Even a simple mix of olive oil, lemon juice, and herbs works great. Store-bought dressings you like are totally fine too.

→ How can I prep this salad ahead of time?

To prep ahead: 1) Cook and slice the steak, storing it tightly covered; 2) Leave hard-boiled eggs whole until you’re ready; 3) Prep and store veggies (except avocado) with a paper towel to keep them fresh; 4) Keep dressing separate in a small container; 5) Slice the avocado just before eating to keep it from browning. It all stays fresh up to 3-4 days.

→ How can I make this a vegetarian dish?

Easily! Swap the steak for grilled halloumi, portobello mushrooms, or a plant-based protein like tofu. Roasted chickpeas or quinoa can also add protein and texture. If you’re not vegan, you can keep the eggs or swap them out for something like marinated tempeh.

→ What’s the best way to chop everything evenly?

For even chopping: use a sharp knife and stable board. Roll lettuce leaves, slice thin, and chop across. Egg slicers make eggs easier to cut evenly. For speed, a food processor with a pulse setting can help. Aim to cut everything about the same size—small, bite-sized pieces work best!

→ How do I make the salad more filling?

Pump it up with extras like quinoa, farro, or beans for added bulk. More avocado or some nuts like almonds give healthy fats. Cheese like feta or blue cheese is tasty too. Add more steak, chicken, or shrimp to layer on protein, or even serve it with a side of crusty bread.