Beat the summer heat by serving a hearty, satisfying main dish steak salad with creamy garlic-pepper dressing and seasonal vegetables. This is a salad the whole family will love!
Looking to change up your summertime main dish salad routine? This recipe for steak salad with creamy garlic-pepper dressing may be just what you’re looking for – I know it was for us! It’s a nice change from our Chef’s Salads (usually made with ham and/or chicken), chicken salads like Spicy Chicken Noodle Salad, or seafood like Greek Tuna salad.
It’s hearty, full of seasonal vegetables, and finished with an easy homemade dressing that has two of my favorite spices: garlic and black pepper.
So, as a confession, I’m not much of a steak girl (you’re probably not surprised by that, since this the first recipe with steak in all the years of AOC!). I just don’t get the big piece of meat on a plate – supposedly better with blood still oozing from it. Shudder. Since it’s basically wasted on me, I don’t buy it much (one of the benefits of being in control of the shopping, ha!).
But combine steak with a salad? Now that’s a way to enjoy a bit of red meat in my book. Summertime and salads go hand-in-hand for me. Well, and grilling – we flip-flop between these two types of meals all season long.
I LOVE main dish salads when it’s warm (by the time winter comes around, I’m ready for warming soups – convenient, right?) – they are easy, healthy, and there are so many ways to make them different and flavorful. I think you’re going to love this steak salad with the yummy garlic-pepper dressing!
Steak Salad with Creamy Garlic-Pepper Dressing
Of course, you can make this salad even easier by using purchased salad dressing, but why would you when it’s just a matter of dumping some common ingredients in a blender and letting it work? You can’t get fresh garlic or just the right amount of black pepper to your taste from the store.
And why am I showing you chopped lettuce? Because as I was chopping I remembered that old wives tale (that I still hear every now and then) that you should never cut lettuce, because it will ‘bruise’ it. What? Crazy. I’m not sure what bruised lettuce looks like, but this isn’t it.
I like lettuce chopped – and chopped small enough to fit on a fork, thank you very much. Shaved also works. Big huge pieces that leave dressing dripping from my chin? Not so much. What are your thoughts – do you try to avoid ‘bruising’ lettuce?
Since it’s the main dish, I like to layer the ingredients on a platter – the presentation is nicer and it’s easier for everyone to get even amounts of all the ingredients (in a bowl, heavy ingredients tend to fall to the bottom). You could also serve this in individual bowls or plates.
While you can grill steak and add it to the salad warm, this is a perfect way to use leftover steak and get two meals from one. And when it’s hot I’m always looking for meals that need no cooking at all, so a bit of advanced planning like grilling extra one night helps to have a no-cook night later.
The amount pictured, served along with sliced easy artisan bread, fed 3 adults with some left over (and 2 were men), so it really is a satisfying main dish!
Click the arrow for the full steak salad recipe (with print options)!
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