Juicy sirloin steak soaks in a bright lemon-balsamic marinade, then is paired with sautéed mushrooms, ripe cherry tomatoes and fresh salad greens in this Easy Steak Salad. It’s a satisfying, nutritious dinner that’s full of flavor and texture.
Tender Sirloin Steak Salad
This isn’t just any salad — it’s steak salad with spinach and mushrooms. The combination of hearty beef, tender herb-seasoned mushrooms, and fresh vegetables makes a complete meal that’s quick to finish once the steak has marinated.
The marinade infuses the steak with tangy balsamic and bright lemon notes while Worcestershire and garlic add depth. Cherry tomatoes provide sweetness and pop, spinach adds a leafy base, and crumbled feta brings a salty, creamy finish. After marinating, the steak and mushrooms cook quickly, so you’ll be at the table in about an hour.
What You’ll Need
Below are the ingredients for the marinade, mushrooms and salad components.
For the steak and marinade
- Sirloin steak: 1 pound.
- Olive oil: 3 tablespoons.
- Balsamic vinegar: 3 tablespoons.
- Lemon juice: 2 tablespoons, fresh preferred.
- Worcestershire sauce: 1 teaspoon.
- Garlic: 3 cloves, minced.
- Salt & pepper: 1/2 teaspoon each.
Can I use other cuts of meat?
- Yes. Sirloin is preferred here for flavor and texture, but flank, round or flat iron are good alternatives. Choose a cut that’s suitable for quick stovetop cooking.
For the portobello mushrooms
- Butter: 1 tablespoon.
- Dried thyme & rosemary: 1/2 teaspoon each.
- Baby portobello mushrooms: 8 ounces, sliced.
For the tomatoes and greens
- Fresh baby spinach: 6 cups (or regular spinach chopped).
- Shredded lettuce: 2 cups.
- Cherry tomatoes: 2 cups, halved.
- Red onion: 1/2 cup, sliced.
- Feta cheese: 3/4 cup, crumbled.
How to Make Steak Salad
Aside from marinating time, this salad comes together quickly. Cook the mushrooms and steak, then assemble with the fresh greens.
Marinate the steak
- Make the marinade: Combine olive oil, balsamic vinegar, lemon juice, Worcestershire sauce, minced garlic, salt and pepper. Reserve about 1/4 cup to use later as dressing.
- Soak: Place the steak in a large bowl or zipper bag, pour the remaining marinade over it, cover and marinate at least 30 minutes at room temperature or up to 4 hours refrigerated.
Cook the mushrooms
- Heat butter: Warm a cast-iron or heavy skillet over medium-high heat and melt the butter.
- Sauté: Add thyme and rosemary, then the sliced mushrooms. Cook 3–4 minutes until tender. Remove and set aside.
Cook the steak
- High heat: Increase skillet heat to high.
- Cook: Remove steak from the marinade, shake off excess, and sear in the hot skillet 4 minutes on the first side, then 4–6 minutes on the second side until the internal temperature reaches 125–135°F for medium-rare to medium.
- Rest & slice: Transfer steak to a cutting board and let rest 5–8 minutes before slicing across the grain into 1/4-inch slices.
Assemble the salad
- Greens first: Arrange baby spinach and shredded lettuce on a large platter or in a salad bowl.
- Add tomatoes & mushrooms: Scatter halved cherry tomatoes and the sautéed mushrooms over the greens.
- Top with steak: Lay the sliced steak across the salad.
- Finish: Add sliced red onion, drizzle the reserved marinade as dressing, then sprinkle crumbled feta and serve.
Tips for Success
Small details make a big difference with this salad.
- Use a heavy skillet: A cast-iron or heavy-bottomed pan holds high heat and gives a better sear.
- Check temperature: Use an instant-read thermometer to reach 125–135°F for medium-rare to medium.
- Rest before slicing: Let the steak rest 5–8 minutes to retain juices.
- Slice against the grain: Cutting perpendicular to the muscle fibers keeps the meat tender.
Variation Ideas
Customize the salad to suit your taste.
- Add vegetables: Avocado or cucumber add creaminess and crunch.
- Add fruit: Mango or strawberries introduce a sweet contrast.
- Change the cheese: Swap feta for grated parmesan or blue cheese.
- Add nuts: Toasted pecans or almonds give a pleasant crunch.
What Goes with Steak Salad?
This salad is a complete meal, but you can serve it with warm bread, veggie fries or a refreshing beverage for a fuller spread.
- Homemade bread: Warm crusty bread or a no-knead loaf is a comforting side.
- Veggie fries: Parmesan-crusted asparagus or sweet potato fries work well.
- Light cocktails: A fruit-forward, not-too-sweet drink complements the meal for adults.
How to Store Extras
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep the dressing separate if you plan to store the salad to prevent greens from becoming soggy.
Easy Steak Salad with Spinach and Mushrooms
Ingredients
For the Steak & Marinade
- 1 pound sirloin steak
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
For the Mushrooms
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 8 ounces baby portobello mushrooms, sliced
For the Tomatoes & Salad Greens
- 6 cups fresh baby spinach leaves
- 2 cups shredded lettuce
- 2 cups cherry tomatoes, halved
- 1/2 cup sliced red onions
- 3/4 cup crumbled feta cheese
Instructions
- Place steak in a large bowl or zipper bag. In a separate bowl combine olive oil, balsamic vinegar, lemon juice, Worcestershire sauce, garlic, salt and pepper; reserve about 1/4 cup for dressing.
- Pour remaining marinade over steak; cover and marinate at least 30 minutes or up to 4 hours in the fridge.
- Meanwhile, melt butter in a cast-iron skillet over medium-high heat. Add thyme and rosemary, then mushrooms; cook 3–4 minutes until tender. Remove and set aside.
- Increase heat to high, remove steak from marinade and shake off excess. Sear in hot skillet 4 minutes, flip and cook an additional 4–6 minutes until internal temp reaches 125–135°F.
- Transfer steak to a cutting board and rest 5–8 minutes. Slice across the grain into 1/4-inch slices.
- Arrange spinach and shredded lettuce on a platter or in a bowl. Add tomatoes and mushrooms, top with steak slices, red onion and the reserved dressing. Sprinkle with crumbled feta and serve.
Equipment
- Stove and a heavy skillet (cast iron recommended)
Nutrition
Carbohydrates: 17 g |
Protein: 34 g |
Fat: 25 g |
Saturated Fat: 10 g |
Cholesterol: 102 mg |
Sodium: 774 mg |
Fiber: 4 g
Nutritional info is an estimate and provided as courtesy. Values may vary based on ingredients and portions.
More Beef Recipes
If you enjoy this steak salad, try other beef dishes for more variety.
- Beef Tenderloin with Horseradish
- Beef Tips in Mushroom Gravy
- Mexican Lasagna