Sizzling Sirloin and Portobello Salad

40 Great Steak Salads

Sizzling Sirloin and Portobello Salad

Hearty, satisfying, and delicious, these amazing salad recipes bump your average green salad up a notch with some great sizzling steak flavor. 

Photography: Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Lindsey Lower.

Steak Salad with Butternut Squash and Cranberries Recipe

A summer classic leans into fall with roasted butternut squash, tart-sweet dried cranberries, and fresh rosemary. Find peeled, diced fresh butternut squash in the produce section. You can sub crumbled goat cheese or feta for the blue cheese and walnuts or pecans for the hazelnuts.



Photo: Greg Dupree; Food Styling: Karen Rankin; Prop Styling: Kashara Johnson

Pan-Seared Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter Recipe

Ladies and gentleman, meet your new favorite single-skillet supper. When done right, a pan-seared hanger steak is one of the most delicious cuts of beef you’ll ever eat; it’s incredibly flavorful, tender, juicy, and best of all, relatively inexpensive. If it’s a new cut to you, trust us, it’s definitely one worth exploring.

Perfectly pan searing a steak is one of those essential kitchen skills that every home cook should master (don’t worry, it’s easy) in order to whip up an impressive, company-worth meal at the last minute or simply to treat yourself and/or your family to a special meal—any night of the week.

And a simple-to-make compound butter dresses hanger steak up to appear far more sophisticated than its price tag might suggest. In fact, keeping a compound butter this versatile Lemon-Herb variation on hand is an easy and awesome way to dress up any number otherwise average meals throughout the week.

This recipe will leave you with plenty leftover, simply wrap it up and pop it in the freezer for later use. One final note on the compound better: Don’t fear the anchovy.

Anchovy paste (if you’d prefer, you can also use a couple of oil-packed anchovy fillets, mashed well with a fork, in place of the paste) will not infuse the butter with a fishy flavor; rather, it will provide an added element of richly subtle savoriness.  Of course, you can always leave the anchovy out… but we’d highly encourage giving it a try.

Using the tasty drippings left in your pan to sauté a quick veggie side dish is another delicious pro move that makes this one-pan meal perfect for even a hectic weeknight. A mix of Brussels sprouts, potatoes, and onions makes for a comforting side dish that balances out the richness of the meat and butter.

Any leftover steak can (and should) be used to make an epic next-day steak sandwich or salad. Make this dish once, and we can almost guarantee that butter-basted seared steak + a quick, same-skillet veggie sauté will become a dinner game plan you’ll come back to again and again. If you want to try the same technique with a different cut of steak, we’d suggest our Pan Seared Strip Steak with Mushrooms, Asparagus, and Vanilla-Cabernet Butter. And you can find more helpful technique tips for achieving a perfect sear on your steaks right here

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

California Steak Salad Recipe

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.


Photo: Jennifer Causey; Styling: Claire Spollen

Steak Salad Niçoise Recipe
The average New York strip is no less than a half-pound on the plate, and typically serves one. That's practically a day's worth of protein, plus a hefty 12 grams of sat fat–before the addition of buttered potatoes and beans. In this recipe, we take a single 8-ounce steak, thinly slice it, and use it to flavor 4 entrée-sized salads, each filled with more than 2 cups of veggies.

Photo: Erin Kunkel Styling: Chelsea Zimmer

Flank Steak Panzanella Salad Recipe

This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

Photo: Jennifer Causey Styling: Claire Spollen

The Cheeseburger Salad Recipe
Classic burger elements become a fast, fun salad–a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top.



Ranch Steak Bruschetta Salad Recipe
We're not above reaching for a bottle of supermarket ranch dressing, if we can jazz it up with horseradish. The incredible spices layered throughout this steak salad call for a spicy, sweet wine to match.


Photo: Jeffery Cross; Styling: Robyn Valarik

Photo: Squire Fox; Styling: Carla Gonzales-Hart


Photo: Jennifer Causey; Styling: Lindsey Lower

Tuscan Steak Salad Recipe
A steak dinner for two feels date-night special, but this meal couldn't be easier. One 8-ounce strip steak is just enough for two; if you care for different levels of doneness, cut the steak in half before grilling.

Photo: Becky Luigart-Stayner

Photo: Annabelle Breakey; Styling: Kevin Crafts


Photo: Jennifer Causey; Styling: Claire Spollen

Grilled Steak and Nopales Salad Recipe
Nopales pads are ideal for this citrusy salad because they can be grilled, but you can also use pieces and sauté them (see Instructions for sautéing, below).

Photo: Leo Gong; Styling: Robyn Valarik

Thai Beef Salad Recipe
Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving.


Photo: Randy Mayor; Styling: Cindy Barr

Spicy Basil-Beef Salad Recipe
If regular Italian–or Genovese–basil is all you can find, it'll work fine. However, it's worth searching out a few varieties, such as purple, Thai, or lemon basil. Using a mix of varieties improves the salad by adding visual interest and nuanced flavors. If you can't find hanger steak, substitute flank instead.

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


Photo: Randy Mayor; Styling: Leigh Ann Ross

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Photo: Iain Bagwell; Styling: Kevin Crafts



Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps 

Steak and Potato Salad Recipe
Steak and Potato Salad is perfect for the meat-and-potatoes crew. The salad is hearty enough to satisfy and filled with healthy vegetables.


Photo: Brian Woodcock; Styling: Cindy Barr 

Steak, Pear, and Watercress Salad Recipe
This gorgeous salad makes for a fresh, light spring dinner; serve with crusty bread. You can substitute arugula for the watercress; it has a similar peppery flavor.

Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower



Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Photo: Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Adam Hickman

Carne Asada Recipe

Get ready for the most epically delicious taco night of your life. The stars? A hunk of skirt steak and a classic, flavor-packed carne asada marinade. While we went with skirt steak, you can use whatever cut of steak you prefer (flank, sirloin, etc.) to soak to tender perfection in the multipurpose marinade.

After you’ve allowed your beef to marinate for at least 4 hours (and up to 12) and grill it to your desired degree of doneness, you’re ready to eat.

You can enjoy the steak sliced over rice, in a salad, or with your favorite side dishes—or go with our favorite, and serve it as seen here in charred corn tortillas with a variety of toppings, sliced avocados, crumbled queso fresco, sliced radishes, minced onion, lime wedges, and fresh cilantro.


Photo: Greg Dupree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox


Sizzling Sirloin and Portobello Salad

Ribeyes 14oz Thick – $16.99

Ribeyes 10oz – $14.39

Lean Top Sirloin 12oz – $11.99

Lean Top Sirloin 9oz Thick – $10.99

Lean Top Sirloin 8oz – $9.79

Lean Top Sirloin 6oz – $8.79

Top Sirloin Tips 5.5oz – $8.79
Comes with Choice Of Peppers and Onions Or Mushroom Gravy

Top Sirloin Tips Double – $11.99
Comes with Choice Of Peppers and Onions Or Mushroom Gravy

Chopped Top Sirloin 8oz – $8.19
Comes with Choice Of Peppers and Onions Or Mushroom Gravy

Country Fried Steak – $8.99
Fresh 6oz steak Malleted, Breaded and Deep Fried. Smothered With Mushroom Gravy.

Shrimp Skewers – $11.39
Sided with Grilled Tomatoes and Onion


Shrimp Skewers $2.99

Grilled Chicken Tips $2.99

Sauteed Mushrooms $1.99

Sauteed Onions $1.19

Mushroom Gravy $1.39


All Natural young Chicken Chicken Breast Single – $7.99
Choose from the Original, Fried, Cajun, Teriyaki or BBQ

All Natural young Chicken Chicken Breast Double – $9.99
Choose from the Original, Fried, Cajun, Teriyaki or BBQ

Chicken Tips (Grilled or Fried) Single – $8.19
Comes with Choice Of Peppers and Onions Or Mushroom Gravy

Chicken Tips (Grilled or Fried) Double – $10.19
Comes with Choice Of Peppers and Onions Or Mushroom Gravy

Fried Chicken Strips Single – $7.99
Hand Breaded

Fried Chicken Strips Double – $9.99
Hand Breaded


Lunch – 9.59
Monday – Friday 10:30 – 5:00

Dinner – 11.39
Monday – Thursday 5:00 – close

Dinner Weekend – 11.99
Friday after 5:00 All Day Saturday & Sunday

Cold Bar – 7.39

Cold Bar and Soup – 8.39

Cold Bar Added to any Meal – 3.99

Burgers are made with fresh ground sirloin in-house. All Served with one side

Hamburger – 6.99

Cheeseburger – 7.29

Bacon Cheeseburger – 7.99

Philly Cheese – 7.99
Add Bacon or Mushrooms $.79

Chicken Sandwich – 7.99
Grilled or Fried

Chicken Club – 8.59
Grilled or Fried

Chicken Philly – 7.99
Add Bacon or Mushrooms $.79


12 oz. Baked Potato (Add Loaded (sour cream, mushrooms, cheese and bacon) $1.19

Sweet Potato

French Fries (Add Cheese and Bacon $1.19)

Steamed Broccoli (Add Cheese $.79)

Onion Rings

Mac and Cheese

Collard Greens

Steamed Cabbage

Mashed Potatoes

Green Beans

Fried Okra

Rice and Gravy

A La Carte Items

12oz Baked Potato – 2.99

Loaded Potato – 4.19

French Fries – 1.99

Sweet Potato – 3.19

Onion Rings – 1.99

Peppers & Onions – 1.39

Sautéed Mushrooms – 1.99

Mushroom Gravy – 1.39

Steamed Broccoli – 2.99
Add Cheese $.79

Sirloin Tips – 3.59

Chicken Tips (Grilled or Fried) – 2.99

Shrimp Skewer – 2.99

Garden Salad – 3.99


Texas Toast – .37 each $4.40 dozen

Croissants – .37 each $4.40 dozen

Chocolate chip cookies – .37 each $4.40 dozen

Peanut butter cookies – .37 each $4.40 dozen

Oatmeal raisin cookies – .37 each $4.40 dozen

All Served With Choice of One Side, Texas Toast and Dessert (Dine in Only)

Chicken Tips  (Grilled or Fried) – 4.99

Hamburger – 4.79

Cheeseburger – 4.99

Buffet – 5.99
3 and Under FREE! Dine in only

Kids Beverage – 0.99

10:30am to 5:00pm Mon-Fri

Served With Choice of Two Sides(one side for sandwiches), Texas Toast and Ice Cream Bar (dine in only)

6oz Top Sirloin – 7.59

Chopped Top Sirloin – 7.39
Choice of Mushroom Gravy or Peppers and Onions

Country Fried Steak – 7.59
Malleted Hand Breaded Sirloin with Mushroom Gravy

Cheeseburger – 6.99

Philly Cheese Steak – 7.59
Add Bacon or Mushrooms $.79

Chicken Philly – 7.39
Add Bacon or Mushrooms $.79

Chicken Tips (Grilled or Fried)- $7.39- Comes with Choice of Peppers and Onions or Mushroom Gravy

Chicken Sandwich – $7.39
Grilled or Fried

Chicken Breast – $7.39
Grilled or Fried

Grilled Beef Liver and Onions – $7.39 

Lunch Buffet (Dine in Only) – $9.59

Early Bird Senior Special $7.59 – Monday thru Friday 2:00 pm to 5:00 pm

All Orders Come With Texas Toast, Honey Butter, One Gallon of Tea

Choose 1 Meat – $24.99 Southern Fried Chicken Baked Rotisserie Chicken Boneless Chicken Strips Chopped Top Sirloin & Gravy

Fried White Fish Fillet


Sizzling Asian Steak Salad

Sizzling Sirloin and Portobello Salad

Sizzling Asian Steak Salad is a quick fix meal with lots of satisfying flavor!

After a string of slightly random small-time jobs, at even smaller companies right college, I was a wee bit overjoyed to get my first corporate gig.

I know that sounds strange, but after a position where, at 21 and with a marketing degree, I was put in charge of accounting for an entire company, this transition was reason to celebrate. An HR department! Rules! Regulations! No cleaning up after an office cat I was allergic to!


Not to mention the cafeteria. A big, wide-open cafeteria with options. Options! Between the soup, salad, sandwich, and hot bars, a grill, snacks, and everything in between, the co-worker who showed me around my first day on the job practically had to pop my eyeballs back into their sockets after giving me the tour.

It wasn’t long before I learned what the most popular dish at the cafeteria was, judging by the length of the lunch line every time it appeared on the menu: Sizzling Salads.

Your choice of crisp salad toppings tossed with dressing, and sizzling steak or chicken, made to order on the spot. The combo of cold and hot was this world, and the 20+ minute wait while the 2 chefs behind the line furiously assembled, sizzled, and served each salad was totally worth it.

While it’s been years since I left the company, I can still enjoy their sizzling salads kicked up with far-east flavors soy, ginger, and garlic, then topped with sauteed steak and onions, by making Sizzling Asian Steak Salad at home.

You will love this quick fix meal, featuring a steak marinade and salad dressing that can both be made a couple days ahead of time. It’s an entree salad that is not only incredibly flavorful, but filling AND husband-approved (minus the onions, of course!)

Start the Sizzling Asian Steak Salad with the ultra-flavorful steak marinade. Inside a plastic bag, combine 2 Tablespoons each low-sodium gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce) and extra virgin olive oil.

Followed by 1 minced garlic clove and 2 teaspoons brown sugar.

Then 1 Tablespoon mirin. Mirin is a sweet Japanese cooking wine which I’ve used on the blog before in both Broccoli Beef, and Homemade Yoshinoya Beef Bowls (omg I could go for 12 of those right now.) Sherry would work as a substitute, or a little sugar mixed with white wine.

Squish the marinade ingredients together to combine, then add an 8oz strip steak (or whatever steak you ) cut into bite-sized pieces. Let the steak marinate in the fridge for 30 minutes, or up to 2 hours.

Note: I forgot to cut my steak up before popping it in the marinade, so I did it before cooking.

While the steak is marinating, get the salad dressing ready. Most of the ingredients here are also used in the marinade, and the mirroring of flavors is fantastic. In a small bowl, whisk together 2 Tablespoons each extra virgin olive oil and low-sodium  gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce.)

Add 2 teaspoons honey, and 1 Tablespoon lime juice.

Followed by 2 teaspoons fresh ginger and 2 garlic cloves that have been microplaned or minced.

I mentioned, both the marinade and salad dressing can be made a couple days ahead of time, which makes throwing this salad together extra quick and easy on a hectic weeknight.

When the steak is marinated to your liking (I gave mine about 45 minutes) toss 1/2 small sliced red onion into a hot skillet with the steak then saute for 3-4 minutes, or until it reaches your preferred level of doneness. I mine rare, bay-bee!

Remove the steak and onions to a plate then set ’em aside for a sec while you put the salad together.

Simply combine 6-8 cups baby spinach in a large bowl with 1 pint halved grape or cherry tomatoes, then toss with the prepared dressing.

Add the sizzling steak and onions on top, sprinkle with some chopped green onions, then serve!

The marinade makes each bite of steak melt buttah in your mouth, and the dressing is zingy as heck! Garlicky and gingery, with a little sweet and salty action goin’ on from the honey and soy sauce. Yumm!

The red onions get nice and sweet during their quick saute, and a fresh burst of flavor from the tomatoes is just perfect. Pair with a nice loaf of Italian bread and butter for a complete and filling meal. Enjoy, guys! (Comma necessary.)


Work the Day: 30 Minute, 3.05 Mile Treadmill Workout