Best Steak for Salad: Which Cut to Use and How to Cook It

A guide to choosing the best steak for salad, including cooking techniques and recipe variations

Prep Time15 mins

Cook Time10 mins

Total Time30 mins

Servings: 3 servings Course: Main Course Cuisine: American Calories: 440 kcal

Ingredients

Flank Steak (Coarse grain, 10-15% fat)
Sirloin (Medium grain, 12-18% fat)
Ribeye (Fine grain, 28-35% fat)
Flat Iron (Medium grain, 15-20% fat)
Skirt Steak (Very coarse grain, 12-16% fat)

Select and prep steak by cut type

Match heat to thickness

Hit the right internal temperature (medium-rare, 130-135°F)

Rest the steak for 5-8 minutes

Slice the steak against the grain

Wash and dry mixed greens

Prepare vinaigrette

Assemble the salad with cooked steak and vinaigrette

Serving5 oz sirloin steak, medium-rare, + mixed greens + vinaigrette

Calories440 kcal

Carbohydrates10g

Protein44g

Fat24g

Saturated Fat8g

Sodium490mg

Fiber2g

Choosing the right cut of steak is crucial for a great salad, consider fat content, grain structure, and tenderness

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