Steak Salad

Steak Salad with grass-fed beef is part of an Ageless Diet, especially in a dish with plenty of vegetables.

Grass-fed beef is better for you and higher in Omega-3s than factory-farmed, corn-raised beef. And, the vegetables in this salad are full of great nutrients, antioxidants, and they are anti-inflammatory. 

Steak Salad

Prep Time 12 hours
Cook Time 25 minutes
Total Time 12 hours 25 minutes
Servings 4
Author Tania Van Pelt


The Marinade for the Steak

  • 2 tablespoons worcestershire sauce
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon hot pepper sauce Cholula or Sriracha or your favorite hot sauce
  • 2 tablespoons fresh lime juice
  • 1 clove of garlic finely minced

The Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • tablespoons soy sauce

The Salad

  • Sea salt and freshly ground pepper to taste
  • 6 shiitake mushrooms grilled or roasted in the oven
  • 1 avocado cut in chunks
  • 1 stalk of broccoli stem and flower, roasted
  • ½ pound fingerling potatoes roasted
  • 1 red bell pepper diced
  • 1 carrot cut on the bias
  • 3 stalks of celery with leaves, finely diced
  • optional 1 cup edamame, blanched
  • 1 pound grass-fed hanger or skirt steak
  • 1 organic head of lettuce romaine or red leaf lettuce, chopped


  1. 12-24 hours beforehand, marinate the steak. In a bowl whisk together all the ingredients for the marinade, pour into a big freezer bag, over the steak. Keep refrigerated until you are ready to cook. The longer this marinates, the better. The best steak salad I had was last week, after the steak had marinated for two and a half days.
  2. Toss the olive oil and vinegar with the other dressing ingredients in a big bowl; whisk together until all the dressing is creamy and emulsified. Set aside.
  3. Chop all the vegetables for the salad.
  4. Add the avocado chunks to the vinaigrette and gently stir, the avocado will break a little and make the dressing creamier.
  5. Add the other vegetables to the bowl. Toss the ingredients in the vinaigrette.
  6. Mushrooms: Prepare grill for medium-high heat. Or cook in the oven at 450°F for about 5 minutes. Brush mushrooms with a little olive oil. Season with salt and pepper. Grill, turning often, until seared, about 3-5 minutes; let cool. Cut in half for the salad.
  7. Broccoli: Halve the broccoli stalk, brush with oil, and grill or roast in the oven at 450°F for 12-18 minutes. You can cook broccoli with the mushrooms.
  8. Potatoes: Roast in the oven at 450°F for about 15 minutes.
  9. Meanwhile, take the steak out of the marinading bag, dry off any excess liquid if there is any, and grill until medium-rare, 5–7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
  10. Or if you are cooking in an oven, use a cast iron skillet, season with a little oil and put the skillet in the oven, on broil. When you are ready to cook the steak, take the skillet out of the hot oven, put on the burner at a very high heat, with a pair of tongs, place the meat in the very hot pan, cook on high heat for about 30 seconds on each side, then place it into the oven. Cook each side about 2 minutes – use very long tongs when flipping the steak, that oven is hot! Once it’s about medium rare, let it rest for at least 5 minutes. After it’s rested, thinly slice against the grain.
  11. Toss the greens in with the other vegetables, top with the mushrooms and steak slices. Season with fresh cracked pepper.
  12. Serve on a plate, making sure the steak and mushrooms are on top of the salad. Once served, each person can blend the steak and mushrooms in with the dressed salad.