Easy Weeknight Sirloin Steak Salad with Green Goddess Dressing
Some nights you just want dinner to hit all the marks: fast, high-protein, colorful, and fire. That’s exactly what this steak salad is the kind of meal that feels fancy but comes together in under 30 minutes. Think juicy sirloin, peppery arugula, creamy feta, and a herby green goddess dressing that ties everything together. Weeknight glow-up, secured.
Why You’ll Love It
Protein-packed → an 8 oz sirloin gives you plenty of fuel.
Quick & easy → minimal chopping, simple cook, and done in under 25 minutes.
Colorful & satisfying → bright greens, creamy cheese, and bold flavor.
Not boring salad vibes → it’s hearty, flavorful, and feels like a real dinner.
Ingredients (Serves 2)
For the steak:
1 (8 oz) sirloin steak
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper, to taste
For the salad base:
4 cups arugula
½ cup cherry tomatoes, halved or the tiny ones from Trader Joe
¼ cucumber, thinly sliced
¼ red onion, thinly sliced
¼ cup crumbled feta cheese
For the dressing:
Store-bought nut-based green goddess dressing (or homemade if you’re feeling extra)
Directions
Season the steak → Pat dry and rub with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it rest at room temp for 10 minutes.
Cook the steak → Heat a cast iron or skillet over medium-high heat. Sear steak 3–4 minutes per side (for medium-rare to medium). Adjust depending on your preference. Let it rest 5 minutes, then slice thin against the grain.
Build the salad → In a large bowl or plate, pile up the arugula, cherry tomatoes, cucumber, and red onion. Sprinkle feta over the top.
Add the fire factor → Lay the steak slices on top and drizzle generously with green goddess dressing.
Serve & enjoy → Fork in hand, good vibes only.
Pro Tips
Swap arugula for mixed greens if you want a softer base.
Add avocado or roasted sweet potatoes to bulk it up.
If you like a little heat, drizzle with sriracha or sprinkle chili flakes before serving.
🔥 This is the kind of salad that makes you forget you’re eating a salad. It’s juicy, flavorful, and takes weeknight cooking from “ugh” to damn, that was good.