Beef · 15 min
Steak Salad with Tomato Wedges, Goat Cheese & Balsamic Vinaigrette
- 15 min
- 2–6 servings
- 570 kcal / serving
A crisp steak salad with creamy goat cheese and bright tomato wedges, finished with a tangy balsamic vinaigrette. It comes together quickly for a weeknight dinner and each bite has contrast between warm meat and cool greens.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupbalsamic vinaigrette
- ½ (4 oz) loggoat cheese
- 2 heartsromaine hearts
- ½shallot
- ¾ lbstriploin (New York strip) steak
- 1tomato
- tomatoes
- shallots
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 2 heartsromaine hearts
- ½shallot
- 1tomato
- tomatoes
- shallots
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Sauces, oils & condiments
- ¼ cupbalsamic vinaigrette
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| balsamic vinaigrette | ¼ cup | ½ cup | ¾ cup |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| romaine hearts | 2 hearts | 4 hearts | 6 hearts |
| shallot | ½ | 1 | 2 |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the steak dry with paper towels, then season both sides with salt and pepper.
- Heat a skillet over medium-high heat and add a little oil to coat the bottom.
- Cook the steak until it reaches your preferred doneness, about 2–5 minutes per side, then transfer to a plate and loosely cover with foil to rest for 5 minutes.
- While the steak rests, wash and dry the romaine, then tear or cut into bite-sized pieces and place in a medium bowl.
- Slice the tomato into wedges and add to the salad bowl along with the romaine.
- Thinly slice the shallots and add them to the bowl.
- Crumble the goat cheese over the greens and tomatoes.
- Pour the balsamic vinaigrette over the salad and toss to coat evenly.
- Thinly slice the rested steak against the grain and arrange over the salad just before serving.
Two tips
- Prep the greens and shallots up to the day before to speed assembly at dinner time.
- For a different texture, serve the salad with a side of crusty bread or try a light drizzle of extra vinaigrette over greens before adding the steak.
Nutrition per serving
- Calories
- 570 kcal
- Protein
- 43 g
- Carbs
- 9 g
- Fat
- 41 g
- Fiber
- 3 g
- Sodium
- 485 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.