Name: Strawberry Steak Salad with Kefir Poppy Seed Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 16 oz. (6 cups) mixed greens; 1.5 cups sliced fresh strawberries; 1 cup blue cheese crumbles; ½ cup thinly sliced red onion; ½ cup halved pecans; 1 avocado, diced; 1 large sirloin steak; 1 tablespoon avocado oil; Salt & pepper to taste; 2 tablespoons butter; ½ cup milk kefir; ¼ cup red wine vinegar; 1 tablespoon sugar; ½ teaspoon salt; 1 tablespoon poppy seeds

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Strawberry Steak Salad is the perfect summertime dinner with juicy steak, sweet berries, and creamy kefir poppy seed dressing. This delicious summer meal is ready in just 20 minutes!

Table of Contents

Who on earth ever thought of putting strawberries in salad? Well, probably anyone who’s tended a garden. Strawberries and fresh greens are both abundant in the springtime, so why not? Add in some fresh cheese, sliced meat, and a light, sweet dressing, and you have the perfect springtime meal.

If this is your first time cooking this meal, scroll to the bottom of this post to find the full recipe for this strawberry steak salad.

Why You’ll Love This Recipe

Fresh, seasonal flavor: Combine seasonal produce with delicious sirloin for steak for a macro and micro rich meal the whole family will love.
The kefir poppy seed vinaigrette adds a probiotic-rich punch that’s easy on and beneficial for good gut health.
Ready in just 20 minutes, this salad’s a breeze for busy nights or quick lunches when you don’t want to spend and hour cooking and heat up the kitchen.

What You’ll Need:

INGREDIENTS:

Salad Ingredients:

16 oz. (6 cups) mixed greens
1.5 cups sliced fresh strawberries
1 cup blue cheese crumbles
½ cup thinly sliced red onion
½ cup halved pecans
1 avocado, diced
1 large sirloin steak
1 tablespoon avocado oil
Salt & pepper to taste
2 tablespoons butter

Poppy Seed Vinaigrette Ingredients:

½ cup milk kefir
¼ cup red wine vinegar
1 tablespoon sugar
½ teaspoon salt
1 tablespoon poppy seeds

TOOLS:

Small bowl: for mixing the vinaigrette
Whisk: for blending the dressing smoothly
Large dish: for layering the salad ingredients
Paper towels: for drying the steak
Cast-iron skillet: for searing the steak for that caramelized crust
Tongs/spatula: for safely handling and flipping the steak
Aluminum foil: to tent the steak while it rests
Cutting board and sharp knife: for slicing steak and prepping ingredients
Measuring cups and spoons: for portioning ingredients

a close up view of the steak on top of the salad

Step by Step Instructions:

Set the steak out at room temperature for 30-60 minutes while preparing the dressing and salad.

Make the dressing: Whisk all dressing ingredients together in a small bowl and refrigerate until ready to serve.

Mix the salad: Layer the salad ingredients in a large dish in the order they’re listed, and set aside.

Cooking steak: Before you cook the steak, pat it dry with paper towels and season generously with salt and pepper.

Heat oil: Heat a cast iron skillet on medium-high for 5-7 minutes until it begins to smoke, then add a tablespoon of avocado oil.

Place the steak in the hot oil and sear for 3-4 minutes on each side. Remove from heat and place the butter on top of the steak, then tent it with foil and let it rest for 10 minutes.

Slice the steak thinly and lay the steak strips over the salad, then serve with the poppy seed vinaigrette.

FAQ

Do I have to use sirloin steak?

No. The recipe calls for sirloin steak because it’s lean, flavorful, and easy to slice, but you’ve got options. I mean, any good cut of steak can be used. Think: skirt steak, flank steak, or even ribeye. Thinner cuts like skirt or flank cook faster, though, so be sure to adjust your cook time as needed.

Do I need to let the steak rest before slicing it?

Yes, resting the steak is super important. After searing, tent the steak with foil and let it rest for about 10 minutes before slicing. This helps the juices redistribute, so the steak stays juicy and doesn’t dry out. If you slice it too soon, all that flavorful juice will run out onto the cutting board instead of staying in the meat.

Can I swap the blue cheese or poppy seed vinaigrette?

You sure can. If blue cheese isn’t your thing, use goat cheese or feta cheese. They’ll still add that creamy tang you crave. As for the homemade dressing, balsamic vinaigrette or strawberry vinaigrette would be great substitutes if you’re not up for making the kefir poppy seed vinaigrette. You can also swap olive oil for avocado oil. I haven’t tested these substitutions in this recipe myself, so feel free to experiment. Just know that results may vary.

Tips

This salad is also delicious with grilled chicken or salmon, but it’s just as good served as is, without any added meat.
Let the steak sit out for 30–60 minutes at room temperature before cooking. This helps it cook more evenly and stay juicy.
Dry the steak with paper towels before searing to get that flavorful, caramelized crust you’re after.
Layer the salad ingredients in the listed order for the best presentation and texture, especially if you’re serving the recipe at a gathering.

Storage

Store leftover steak salad by keeping the greens, strawberries, red onion, pecans, and blue cheese in separate airtight containers so everything stays fresh.

Toss the avocado with a little lemon juice and stick it in its own airtight container, and try to use it within a day.

Put the sliced steak and vinaigrette in their own containers too, and get everything in the fridge at 40°F or below within a couple of hours.

The steak, dressing, and most of the other stuff will last a couple of days (about 3 to 4 days), but the greens and avocado are best used within a day. Freezing? Don’t. It will mess up the texture of pretty much everything. It’s best to just eat the leftovers while they still taste good.