California Steak Salad
California steak salad is loaded with tender steak, crunchy greens, juicy strawberries, and tangy goat cheese, topped with a bright, zingy, homemade citrus vinaigrette. It comes together quickly – just 25-minutes – for a refreshingly satisfying meal all in one bowl.
The weather here today says that winter is back. It’s dreary, rainy, and cold, but the calendar says spring and I can think of no better way to welcome in the new season than with this deliciously fresh, locally sourced, California steak salad.
My favorite part about planning a salad for a meal is that it works best when you plan on the fly. Going to the store without having a concrete plan allows you to incorporate the freshest ingredients into your dish. You get to hand select items based on availability, instead of what your list says. It may not be the quickest trip to the store or farmer’s market, but the best inspiration for a salad is seeing what is in season.
When seeking out the ingredients for this California steak salad I knew it would include two things. My homemade citrus vinaigrette dressing and a thick cut of steak. The first thing I spotted was the display of organic strawberries. They looked perfectly ripe and tasted like summer. Avocados, strawberries, and goat cheese is one of my favorite combinations, so they went in the cart as well.
Considering the flavors I was working with so far, I knew I didn’t want a spicy base, so arugula and mustard greens are out. After perusing the leafy greens I decided to go with spinach and red leaf lettuce. I chose mature spinach with leaves the size of your hand to provide crunch, and the red leaf lettuce to add a light crispness and a bit of color. I also grabbed some cilantro for an added kick of flavor and some gorgeous ruby red tangelos for dressing.
Next, I headed to the meat department for the steak part of this California steak salad. I selected a locally sourced, half pound petite fillet which I partially chose it because it was 1 1/2″ thick. When slicing a steak for a salad, I prefer bites that are big enough to savor without needing a steak knife to eat them. The proportions of this steak were ideal and since I only need about 4 ounces of steak for this salad I knew I would have enough leftover for lunch the next day as well.
The last thing I had to grab was a good quality goat cheese. It required another stop to get the one I want, but I was able to find it! It’s distributed by Trader Joe’s and comes from a dairy in Sonoma, CA. The cheese is soft with just the right amount of tang. It’s a bit on the wet side so it doesn’t crumble like many goat cheeses, but this helps it stick to your other ingredients instead of ending up in the bottom of the bowl.
By the time I got home, I was starving! I cooked the steak using the reverse sear method, which is outlined in the recipe below. Don’t forget to adjust the cooking time based on your preference of doneness. While the steak is cooking, wash and prep your fruits and vegetables.
As in most salads, the quantities for this California steak salad are suggestions and you can adjust to your needs. The recipe below includes the measurement of the ingredients I used when assembling this salad, which makes 1 lunch-sized portion.
I’ve listed the recipe for the dressing separately from the rest of the salad. The recipe makes just under 1 cup of dressing and will keep for at least a week in the fridge. In addition to dressing more salads, this dressing is good with asparagus, green beans, and as a chicken marinade.
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California Steak Salad Citrus Vinaigrette Dressing
Ingredients
Salad Ingredients
- 10 ounces of steak
- 8 cups spinach
- 6 cup red leaf lettuce
- 2 cups cilantro leaves
- 8 large strawberries – sliced
- 1 avocado – sliced
- 1/4 cup sweet onion – sliced
- 2 ounces soft goat cheese
Citrus Vinaigrette Dressing
- 1/2 cup olive oil
- 1/4 cup fresh ruby orange juice
- 2 TBSP fresh lemon juice
- 1 TBSP honey
- 1/2 tsp salt
- 1/2 tsp dried dill
- 1/2 tsp dijon mustard
- dash of garlic powder
Instructions
Cook the steak:
- Preheat the oven to 250 degrees.
- Season both sides of the steak with salt and pepper and place in a cold cast iron skillet that has been lightly oiled with olive oil.
- Bake 10 – 15 minutes or until the internal temperature reaches 120 degrees.
- Remove from the oven and place steak on a plate or clean cutting board.
- Heat skillet over high heat. Once it’s hot place the steak back into the pan and sear the top and bottom for about 60 seconds each side. The final internal temperature should be around 130 degrees for medium to medium rare.
Prepare the salad:
- Wash all fruits and vegetables.
- Tear spinach and lettuce into manageable pieces. Remove stems from the cilantro. Slice strawberries and avocado. Roughly chop onion. Measure out goat cheese.
To Assemble:
- Thinly slice steak against the grain. Toss together greens. Layer on strawberries, avocado, onion, and steak. Pinch off chunks of goat cheese and drizzle with dressing to finish.
- Enjoy immediately.
- I’ve listed the recipe for the dressing separately from the rest of the salad. The recipe makes just under 1 cup of dressing and will keep for at least a week in the fridge. I use about 2 tablespoons on this salad and many times use the leftovers to marinate chicken or pork chops for a later meal. Food safety first: discard any dressing that comes into direct contact with raw meat.
- Combine all ingredients into a medium mixing bowl.
- Whisk to combine.
- Drizzle over the California Steak Salad, or other salad of your choice.
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Nutrition
Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.
I really wish I had this for dinner tonight. I love steak in salads!