Easy Grilled Steak Salad Recipe With Avocado

If you are looking for the best steak salad recipe, I’ve got the perfect one for you today! This Easy Grilled Steak Salad is so good and filling!

Healthy Steak Salad: The Grown Woman Lunch Upgrade You Didn’t Know You Needed

Let me tell y’all something real quick—when I used to work my corporate 9-5, steak salad was my go-to boss lady lunch. It made me feel fancy, full, and like I was making healthy choices (even if I was still chasing it down with a cookie, let’s be honest). And now, even working from home and chasing my three kids around, this healthy steak salad is still that girl. It’s colorful, fresh, protein-packed, and so satisfying. Steak is hands down my favorite salad topping—I mean, come on, it turns a basic salad into a whole meal.

Ingredients

Yellow pepper
Red pepper
Asparagus
Baby potatoes
Feta cheese
Strip steak
Sliced avocado
Juicy cherry tomatoes
Spring salad mix
Croutons (if you want that extra crunch)
Salad dressing of your choice (or skip it like I do—this salad speaks for itself)

How to Make It

First things first, preheat your oven to 350°F. Then, season your steak with garlic powder, salt, and pepper and set it aside so it can soak up all that flavor.

Slice your yellow and red peppers into thin strips, halve those juicy cherry tomatoes, and slice up your avocado so it’s ready to go.

Take your baby potatoes, quarter them, and toss them in a bowl with parsley, garlic powder, olive oil, and kosher salt. Spread them on one side of a baking sheet.

Trim the ends off your asparagus and lay them on the other side of that baking sheet. Drizzle with olive oil and sprinkle with garlic salt. Pop it all in the oven and roast for about 25 minutes, until the asparagus is crisp-tender and those potatoes are golden and soft.

While that’s roasting, heat up a cast iron or regular pan with a little oil and sear your steak on all sides until it’s browned and beautiful. Then slide that pan right into the oven and finish cooking for 20–30 minutes, depending on how done you like your steak.

When it’s done, let the steak rest on a cutting board for 5–10 minutes—this keeps it juicy and flavorful.

While everything’s cooling down, build your salad base. In a big ol’ bowl, toss in your spring salad mix, peppers, feta, tomatoes, and avocado. Once the asparagus and potatoes are ready, let them cool a bit, then add those in too.

Slice your rested steak, lay it on top like the queen it is, and sprinkle on some croutons if that’s your vibe. You can add dressing here, but honestly, the flavor is so on point, I usually don’t even bother.

Serve it up and enjoy every colorful, filling, flavorful bite!

My Steak Salad Era & Why It’s Still a Favorite

Back in my corporate days, I used to roll into lunch with my little steak salad feeling like I had it all together—even if my inbox was a hot mess. Something about that combo of crispy roasted veggies, juicy steak, and creamy avocado just made me feel like I was doing something good for myself. And now? My kids love stealing bites of the potatoes and cherry tomatoes (even though they act like they don’t like salad—liiies).

This salad isn’t just beautiful to look at—it’s a full-on dinner party-worthy dish. It’s great for meal prep, easy to throw together, and impressive enough to serve to guests. Whether it’s lunch for one, dinner with the fam, or your contribution to the girls’ night potluck, this healthy steak salad is bringing flavor, color, and a little bit of that yes, I cooked this flex. Go ahead and make it—you won’t regret it!

Here are some more amazing salad recipes to check out: