Steak Salad with Shallot Vinaigrette

When it’s too hot to cook, or you simply want something light, a steak salad is perfect. Pair it with honey shallot vinaigrette to complete the fresh flavor. The beautiful thing about this easy salad is you can incorporate whatever is fresh and include it into your recipe.

History of Vinaigrette

It’s known that vinegar and other products like it were originally used to get rid of smells. In fact, there was a time that the filth in England was so rampant, that royalty and the wealthy would bathe in vinegar to remove the stench and ensure they remained disease-free.

As a food, vinaigrette was used on vegetables, originally. While it was commonly used, it didn’t get the term vinaigrette for many years. Now, it’s a standard sauce used for a multitude of purposes, but typically not bathing.

Unique Characteristics of Vinaigrette

Vinaigrette is a term used to describe a basic sauce with two or more ingredients. Vinegar is one of the elements mixed with other ingredients such as oil and mustard. This flavorful sauce works well for cold or hot dishes.

The name vinaigrette comes from vinaigre, which is the French term for vinegar. It’s not considered a stable emulsion, because it does separate. Still, it’s easy to re-blend the mixture just by shaking it.

Steak Salad with Shallot Vinaigrette Recipe

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Servings: 4


For the Vinaigrette:

  • 1 shallot
  • ½ cup of red wine vinegar
  • 1 cup of olive oil
  • 1 tablespoon of honey
  • Kosher salt and fresh cracked pepper to taste

For the Steak:

  • 1 lb sirloin steak
  • Kosher salt and fresh cracked pepper to taste
  • 1 tablespoon of olive oil

For the Salad:

  • 1 head of trimmed bibb lettuce
  • 2 cups packed baby spinach
  • 2 cups packed arugula
  • ½ sliced cucumber
  • 1 sliced radishes
  • ¼ cup sliced pepperoncini’s
  • 4 slices of prosciutto ham
  • 1 cup of sliced assorted cherry tomatoes
  • 1 ball of burrata cut into wedges
  • ¼ cup of crumbled blue cheese
  • ¼ cup of shaved Parmesan cheese
  • Kosher salt and fresh cracked pepper to taste

For the Vinaigrette:

Place the ingredients into a blender and blend on high until the salad dressing is emulsified and the shallots is finely chopped. Set aside.

For the Steak:

Season the steak on all sides with salt and pepper and sear it in a hot large saute pan on high heat with 1 tablespoon of olive oil. Cook the steak until it is browned on the outside and to your desired internal temperature. About 3-4 minutes on each side for a medium-rare internal temperature.

Set the steak aside to rest for 2 to 3 minutes before slicing it.

For the Salad:

Place all of the ingredients into a large bowl or a large platter evenly spreading out the vegetables. Finish the salad by adding on the sliced steak and vinaigrette.

You can see this recipe being created on YouTube.

There’s also a variation with honey shallot raspberry vinaigrette to consider.


This recipe features a lot of flavors, but there are plenty of ways to enhance it further. While it already includes Italian meats such as burrata and pepperoncini, consider adding salami or prosciutto. You can also swap out the cheese and experiment with your favorites.

Choose fresh vegetables and add in anything nutritious that you enjoy. This tastes good with mushrooms, artichoke hearts, broccoli, cauliflower and carrots. You can also play with the vinaigrette recipe itself. Replace the vinegar with any citrus or simply add it on top. You’ll be amazed at the flavors you come up with.

Enjoy the Meal

Because of the numerous possibilities available with this salad, it’s possible to make it countless times without ever having it the same way twice. Play with the flavors and incorporate items that you enjoy to create a light, summer dish for your family.