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Summer steak salad on a black plate.

Summer Steak Salad

Teri & Jenny
A perfect summer steak salad loaded with a variety of fresh seasonal ingredients. We love enjoying this fresh salad recipe on a hot day and it's large enough for a crowd!
5 from 4 votes
Prep Time 20 mins
Cook Time 15 mins
Chill Time 1 hr 30 mins
Total Time 1 hr 5 mins
Course dinner
Cuisine Amercian
Servings 6
Calories 448 kcal


bleu cheese dressing

  • ½ cup plain yogurt
  • ¼ cup sour cream
  • ¼ cup crumbled bleu cheese
  • 2 tablespoons white wine vinegar
  • 1 tablespoon thinly sliced chives
  • salt and pepper to taste


  • 2 tablespoons olive oil or coconut oil or avocado oil
  • 2 (12 ounce) grass-fed, boneless NY steaks (about 1 1/2 inches thick)
  • 4 small heirloom (or vine-ripe tomatoes), quartered
  • 2 peaches, pitted and thinly sliced
  • 8 strawberries, hulled and halved
  • 2 corn on cob, charred and removed from cobb
  • ½ seedless cucumber, halved lengthwise and thinly sliced
  • 6 to 8 fresh mint leaves
  • cup crumbled bleu cheese
  • Salt and pepper to taste


  • Remove steaks from the refrigerator and allow them to sit at room temperature for 30 minutes. Generously season each steak with salt and pepper.
  • Preheat oven to 400˚F.
  • Place all dressing ingredients into a small bowl and whisk together until smooth. Add 2 tablespoons water to adjust consistency. Season with salt and pepper. Refrigerate until ready to use.
  • Place a large cast iron skillet over high heat.
  • Add oil and swirl around skillet. Add steaks to skillet and sear on each side for 2 minutes. Transfer skillet to oven and cook for about 7-8 minutes for medium rare and 9-10 minutes for medium. Remove steaks from oven and transfer to a cutting board.
  • Allow steaks to cool, about 30 minutes. Tightly wrap each steak in foil and refrigerate for at least 1 hour and up to 12 hours.
  • To serve: Remove foil from steaks and slice into 1/2 inch pieces. Spread steak pieces onto a platter, lightly season with salt and pepper and line with remaining ingredients.
  • Serve with bleu cheese dressing on the side and allow guests to grab however much or little they want from the platter.


Calories: 448kcalCarbohydrates: 17gProtein: 30gFat: 30gSaturated Fat: 13gCholesterol: 92mgSodium: 373mgPotassium: 783mgFiber: 3gSugar: 10gVitamin A: 1069IUVitamin C: 24mgCalcium: 170mgIron: 3mg
Keyword steak salad
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