Today I welcome Cassie from Bake Your Day, who is sharing a delightful Steak Salad with Creamy Avocado Vinaigrette. I’ve followed her blog for a long time and always enjoy the recipes and stories she posts. Cassie is kind, thoughtful, and a steady source of inspiration for both new and experienced bloggers. I’m especially excited to meet her soon at BlogHer Food in Austin.
Take it away, Cassie….
Hello A Zesty Bite readers! I’m Cassie from Bake Your Day, and I’m thrilled to be guest posting for Meagan. I want to share a favorite way to use leftover grilled steak: a bright, textured salad finished with a creamy avocado vinaigrette.
This year felt like an extended winter in many places, which delayed some of our outdoor plans. Even so, the cold didn’t stop us from firing up the grill. A few weeks ago we hosted friends for grilled steak, roasted vegetables, a bottle of wine, and several lively rounds of dominoes. While the steak was wonderful straight off the grill, I was just as excited about the leftovers. Sliced grilled steak on a bed of greens makes a satisfying, easy meal the next day.
For this salad I like a mix of salty, sweet and crunchy toppings. I used crumbled feta for its tang, golden raisins for a touch of sweet chew, and roasted slivered almonds for crunch. To bring it all together I made a quick avocado vinaigrette: creamy and hearty but brightened with lime and a splash of red wine vinegar. It adds richness without weighing the salad down, and the lemony-lime brightness gives the dish a spring-ready zing.
This recipe is flexible and forgiving. Use whatever mixed greens you have on hand — a spring mix with spinach is a lovely base — and adapt the toppings to taste. If you don’t have golden raisins try dried cranberries or chopped dates. Swap feta for goat cheese for a softer, tangier finish, or use toasted walnuts instead of almonds for deeper flavor. Leftover steak can be served warm or at room temperature; gently warming slices briefly in a skillet brings back some of the grilled char if you prefer.
Here are the ingredients and straightforward instructions so you can recreate this simple, flavorful salad at home.
Steak Salad with Creamy Avocado Vinaigrette
1 large salad
Simple steak salad with mixed greens, golden raisins, almonds, feta cheese and a creamy avocado vinaigrette.
Ingredients
For the vinaigrette
- 1 avocado, pitted and flesh removed
- Juice of 1/2 lime
- 1 tablespoon cilantro
- 1 tablespoon red wine vinegar (more to taste)
- 1/4 cup olive oil
- Salt and pepper to taste
For the salad
- 2 cups mixed greens (spring mix and spinach work well)
- 2 ounces feta cheese, crumbled
- 2 tablespoons golden raisins
- 2 tablespoons roasted slivered almonds
- 3 ounces leftover grilled steak, thinly sliced (warmed briefly if desired)
Instructions
To make the vinaigrette, combine the avocado, lime juice, cilantro, red wine vinegar, olive oil, salt and pepper in a jar or blender. Blend or shake until smooth and adjust seasoning to taste. If the dressing is very thick, thin slightly with a teaspoon of water or additional olive oil.
In a large bowl, toss the mixed greens with the feta, golden raisins, slivered almonds and sliced steak. Spread the salad onto a large serving plate or divide among individual plates. Drizzle the creamy avocado vinaigrette over the salad just before serving and gently toss or serve the dressing on the side.
Tips: warm the steak briefly in a grill pan or skillet to refresh the charred flavor, or serve it cold for a lighter texture. Taste the dressing before adding to the salad — a little extra vinegar or lime juice brightens the flavors.
Did you make this recipe?
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Thank you to Meagan for hosting me — I hope you enjoy this steak salad as much as we do. It’s a quick, flavorful way to transform leftovers into a fresh, satisfying meal. Serve with crusty bread or a simple side of grilled vegetables for a complete dinner. If you try any variations, like adding avocado slices, cherry tomatoes, or swapping nuts and cheese, I’d love to hear how it turns out.