As the air turns crisp and leaves begin to fall, our cravings shift to meals that are both comforting and fresh. This Fall Steak Salad is the perfect answer. It combines perfectly seared, juicy steak with crisp apples, toasted pecans, and tangy blue cheese on a bed of fresh greens. A simple homemade Maple Balsamic Vinaigrette ties everything together, creating a salad that’s hearty enough for dinner but vibrant enough to brighten any autumn day.
This recipe is more than just a salad; it’s a celebration of seasonal flavors that will become your new go-to autumn meal. It’s the kind of dish that feels special and impressive, yet comes together with surprising ease.
Why You’ll Love This Ultimate Fall Steak Salad
This isn’t just another salad; it’s a complete, satisfying meal designed for the autumn season. Here’s why it will earn a permanent spot in your recipe rotation.
- Packed with Flavor: Every bite offers a perfect balance of savory steak, sweet apples, earthy pecans, and a sharp, tangy dressing.
- Amazing Textures: From the tender steak and crisp greens to the crunchy nuts and creamy cheese, this salad is a true delight for the senses.
- Restaurant-Quality at Home: We’ll show you how to cook the steak perfectly, so you can enjoy a gourmet-level meal without the high price tag.
- Easy to Customize: This recipe is a fantastic template. Feel free to swap in your favorite fall fruits, nuts, or cheeses to make it your own.
Ingredients You’ll Need
The key to a great salad is using fresh, high-quality ingredients. Here’s what you’ll need to gather to create this stunning Fall Steak Salad.
For the Steak
- Sirloin Steak: About 1 to 1.5 pounds. Sirloin is a great choice because it’s lean, flavorful, and cooks up beautifully. Flank or ribeye also work well.
- Olive Oil: Just a tablespoon to coat the steak before searing.
- Salt and Black Pepper: Coarse sea salt and freshly cracked black pepper are essential for a perfect crust.
- Garlic Powder: Adds a subtle, savory depth to the meat.
For the Salad
- Mixed Greens: A 5-ounce container. A mix with arugula or kale adds a nice, peppery bite.
- Honeycrisp Apple: One large apple, thinly sliced. Their sweetness and crisp texture are perfect for fall.
- Red Onion: Thinly sliced for a sharp, aromatic crunch.
- Pecans: A half-cup of toasted pecans adds a warm, nutty flavor.
- Blue Cheese: Crumbled for a bold, creamy, and tangy element. Goat cheese or feta are great substitutes.
For the Maple Balsamic Vinaigrette
- Olive Oil: The base of our dressing. Use a good quality extra virgin olive oil.
- Balsamic Vinegar: Provides the classic tangy, sweet base.
- Maple Syrup: Adds a touch of autumn sweetness that complements the other ingredients perfectly.
- Dijon Mustard: Helps to emulsify the dressing and adds a layer of flavor.
- Salt and Pepper: To taste.
How to Make the Perfect Fall Steak Salad
Follow these simple steps to bring this delicious salad to life. We’ll start by cooking the steak, whisking together the dressing, and then tossing it all together.
Step 1: Prepare the Steak
First, pat the sirloin steak dry with paper towels. This helps create a beautiful sear. Rub the steak all over with olive oil and generously season both sides with salt, pepper, and garlic powder. Heat a large cast-iron skillet over medium-high heat. Once hot, add the steak and cook for 3-5 minutes per side for medium-rare, depending on thickness. Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes. This is crucial for keeping the juices locked in. Once rested, slice the steak thinly against the grain.
Step 2: Make the Maple Balsamic Vinaigrette
While the steak is resting, prepare the dressing. In a small bowl or jar, combine the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. Season with a pinch of salt and pepper to taste.
Step 3: Assemble the Salad
In a large salad bowl, combine the mixed greens, sliced apple, red onion, and toasted pecans. Drizzle about half of the vinaigrette over the salad and toss gently to coat. Divide the salad among four plates. Top each salad with the sliced steak and a sprinkle of crumbled blue cheese. Drizzle with the remaining dressing and serve immediately.
Tips for the Best Steak Salad
Want to make sure your Fall Steak Salad is absolutely perfect? Here are a few expert tips.
- Choose the Right Cut: Sirloin, flank steak, or even New York strip are excellent choices. They are lean enough to not make the salad greasy but have enough flavor to stand out.
- Don’t Overcook the Steak: For a salad, steak is best served medium-rare. An overcooked steak can become tough and chewy. Use a meat thermometer for perfect results (130-135°F for medium-rare).
- Let It Rest: I can’t stress this enough! Letting the steak rest for 10 minutes before slicing is the most important step for juicy, tender meat.
- Ingredient Swaps: Don’t have pecans? Try walnuts or candied almonds. Not a fan of blue cheese? Crumbled goat cheese or feta would be delicious. Pears can be used instead of apples for a different twist.
What to Serve with Your Autumn Salad
This salad is a hearty meal on its own, but it also pairs beautifully with other fall favorites. Serve it with a side of warm, crusty bread to soak up the delicious vinaigrette. For a truly comforting meal, you could pair a smaller portion of the salad with a bowl of soup, like this creamy butternut squash and sweet potato soup. And for dessert, a seasonal treat like a warm peach and raspberry cobbler would be the perfect finish.
Storing and Make-Ahead Tips
To make this Fall Steak Salad ahead of time, it’s best to store the components separately. You can cook the steak and make the dressing up to 2 days in advance and store them in airtight containers in the refrigerator. Chop the salad ingredients but wait to assemble and dress everything until just before serving to keep the greens from wilting. For other great make-ahead meal ideas, check out this delicious chicken pasta salad.
Frequently Asked Questions
Yes, you can prepare the components in advance. Cook the steak and make the dressing and store them in separate airtight containers in the refrigerator for up to 2 days. Assemble the salad just before serving to ensure the greens stay crisp.
To keep steak tender, it’s crucial not to overcook it (aim for medium-rare), let it rest for at least 10 minutes after cooking to allow the juices to redistribute, and always slice it thinly against the grain.
This salad is very versatile! You can swap apples for pears, pecans for walnuts, or blue cheese for goat cheese or feta. For the greens, arugula or kale are great choices for a more peppery flavor.
A vinaigrette with a balance of acidity and sweetness, like our Maple Balsamic Vinaigrette, is an excellent choice. The tanginess cuts through the richness of the steak. Other great options include blue cheese dressing or a simple dijon vinaigrette.
The best cuts of steak for a salad are lean yet flavorful options like sirloin, flank steak, or New York strip. They hold up well to searing and slicing, and their robust flavor complements the other salad ingredients perfectly.
More Salads to Love
If you love this recipe, explore salads for every season! For a lighter, summery option, try this refreshing watermelon and feta salad or a vibrant summer kale salad with berries.
The Ultimate Fall Steak Salad Recipe
Fall Steak Salad with Apples and Maple Balsamic Vinaigrette
Ingredients
Equipment
Method
- Pat the steak dry with paper towels. Rub with 1 tbsp olive oil and season generously on all sides with salt, pepper, and garlic powder.
- Heat a large cast-iron skillet over medium-high heat. Add the steak and cook for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness.
- Remove the steak from the skillet and transfer to a cutting board. Let it rest for 10 minutes before slicing thinly against the grain.
- While the steak rests, make the dressing. In a small bowl or jar, combine the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Whisk or shake until fully combined. Season with salt and pepper to taste.
- In a large salad bowl, combine the mixed greens, sliced apple, red onion, and toasted pecans. Drizzle with about half of the dressing and toss to combine.
- Divide the salad among plates. Top with the sliced steak and crumbled blue cheese. Drizzle with the remaining dressing and serve immediately.
Notes
Customizations: Feel free to substitute pears for apples, walnuts for pecans, or goat cheese for blue cheese.
Make-Ahead: Cook the steak and prepare the dressing up to 2 days ahead. Store separately in the fridge and assemble the salad just before serving.
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