I used to think salads were just boring “diet food.” When I was very overweight and in the habit of binge eating, anything that even looked like a vegetable felt like punishment. Over time I discovered how wrong that was — salads can be endlessly versatile and satisfying. There are bright summer salads, hearty chicken salads, taco salads, and warming winter salads like this herb-crusted steak salad. The possibilities are as numerous as the odds and ends hiding in your fridge.
I live in Minnesota, where winters are long and cold. On bitter January days I try to avoid leaving the house unless absolutely necessary, so warm salads are perfect: they require minimal trips to the store and let you turn a few simple ingredients into a filling, cozy meal without braving the elements. A warm salad topped with a well-seasoned steak gives the meal plenty of heft so you won’t be hungry in an hour.
For this herb-crusted steak salad I used two thawed steaks so I could make a hearty dinner and have leftovers for the next day. I kept the spinach only slightly wilted to preserve texture, but you can wilt it more or leave it raw if you prefer. If you plan to use the second steak for meal prep, wait to wilt any greens until you’re ready to eat. If you’ve never tried a warm salad, give one a shot — the contrast of warm steak and vegetables with cool crunchy elements is a different and very satisfying salad experience.
Note: This recipe is my personal favorite for cold weather dinners. It’s straightforward to scale and easy to customize based on what you have on hand.
Herb Crusted Steak Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
For the Steak:
- 2 tablespoons olive oil or avocado oil
- 2 eight-ounce steaks, cut of your choice
- 1 tablespoon minced garlic
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Salad:
- 1/4 head cauliflower, cut into florets
- 1/2 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2–3 large handfuls of spinach
- 1/3 cup shaved Brussels sprouts
- 1/3 cup pomegranate seeds
Instructions
- Heat 2 tablespoons oil in a skillet over medium heat.
- In a small bowl combine 1 tablespoon minced garlic, chopped thyme, chopped rosemary, salt, and pepper.
- Rub the herb and garlic mixture over both sides of each steak, coating generously.
- Place the steaks in the hot skillet and cook until they reach your preferred doneness. Timing depends on steak thickness — aim for a nice sear and cook to taste.
- Remove the steaks from the pan and let them rest while you finish the vegetables. Resting helps keep juices in the meat.
- Add the cauliflower florets to the same pan. Stir in 1/2 tablespoon minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Sauté the cauliflower until tender; you can also roast it while the steaks cook if you prefer a slightly caramelized flavor.
- Once the cauliflower is softened, add the spinach to the pan and allow it to wilt only slightly — you want the leaves tender but not completely limp.
- Remove the pan from heat. Slice the rested steak thinly.
- Arrange the warm spinach and cauliflower on plates, then top with shaved Brussels sprouts, pomegranate seeds, and sliced steak.
- Serve warm and enjoy.
Tips and Variations
Use any cut of steak you like: ribeye, strip, or sirloin all work well. If you prefer extra crust on the steak, press the herb mixture firmly into the meat before cooking. For added texture and flavor, sprinkle chopped nuts (like toasted pecans or walnuts) over the finished salad.
If you want more depth, add a simple vinaigrette made from olive oil, a splash of red wine vinegar or lemon juice, a teaspoon of Dijon mustard, and a pinch of salt and pepper. Toss lightly before plating so the warm ingredients pick up the dressing.
For a vegetarian take, swap the steak for marinated and grilled portobello mushrooms or firm tofu, and keep the herb mix for the mushrooms or tofu for a similar savory profile.
Storage
Leftover steak stores well in the refrigerator for 2–3 days. Keep cooked components separate when possible (meat, roasted cauliflower, and fresh salad greens) and combine just before serving to preserve texture. Reheat the steak gently so it stays tender.