This is the salad you make when you want steakhouse energy without the heavy side of regret. Hot seared steak, cold crunchy veg, and a sharp horseradish ranch that wakes everything up.
Quick Stats
- Serves: 2 big meal salads
- Protein: about 42g per serving
- Time: 25 minutes
- Texture: hot steak + icy crunch
Why This Works
- Thin-sliced flank steak gives fast cook time and serious chew.
- Radicchio and romaine keep the bite bold and not watery.
- Horseradish in the dressing cuts through beef richness.
Ingredients
Steak
- 12 oz flank steak
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp olive oil
Salad Base
- 5 cups chopped romaine
- 2 cups shredded radicchio
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 small red onion, thinly sliced
Horseradish Ranch
- 1/2 cup Greek yogurt
- 2 tbsp mayo
- 1 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- Pinch of salt
Method
- Season steak with salt and pepper. Sear in a hot skillet with olive oil for 3 to 4 minutes per side for medium-rare.
- Rest steak 8 minutes, then slice thin across the grain.
- Whisk dressing ingredients until smooth.
- Toss romaine, radicchio, tomatoes, cucumber, and onion with half the dressing.
- Top with sliced steak and drizzle the rest of the dressing.
Make It Sexier
- Add crispy shallots for salty crunch.
- Finish with flaky salt and extra dill.
Swaps & Shortcuts
- Use sirloin instead of flank.
- Use bottled ranch plus 1 tsp horseradish if you are in a rush.
Meal Prep & Storage
- Cook steak and dressing up to 3 days ahead.
- Store greens dry and separate for max crunch.
Best For
Weeknight dinners when you want high protein and real satisfaction.