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Rosemary Garlic Steak Salad

Section: Fresh and Vibrant Salad Recipes

This hearty steak salad combines tender rosemary garlic steak with sweet roasted butternut squash and creamy feta over fresh baby greens. The squash is seasoned with smoky paprika and sea salt for a caramelised finish, while cherry tomatoes and red onion add freshness. A tangy balsamic dressing ties it all together. Perfect for a balanced, satisfying meal, it’s easily customisable with different proteins, greens, or cheeses based on what you have on hand.

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Published By Ioana
Updated on Fri, 27 Jun 2025 17:06:05 GMT
A bowl of food with meat, tomatoes, onions, and cheese. Bookmark
A bowl of food with meat, tomatoes, onions, and cheese. | ioanacooks.com

This steak salad is all about contrasts. Juicy seared meat, sweet roasted squash, crisp greens, and creamy feta come together for a dish that feels both hearty and fresh. It is one of those meals that makes dinner feel just a bit more special without any fuss.

I love this for weeknights when I want something vibrant but still comforting. It is always a hit when friends drop by unexpectedly.

Ingredients

  • Steak: trimmed of visible fat lean cuts like sirloin or flank are ideal for tenderness and flavor
  • Dried rosemary: aromatic and woodsy perfect for rich meats
  • Sea salt and black pepper: essential seasoning that enhances all components
  • Garlic powder: gives deep flavor quickly without chopping
  • Olive oil spray: helps roast or sear without excess fat
  • Feta cheese: adds creamy tangy contrast to warm vegetables and greens
  • Baby greens: fresh mix keeps the dish light and lively
  • Butternut squash: roasts into sweet caramelized chunks that anchor the salad
  • Paprika: brings mild heat and smoky flavor to the squash
  • Cherry tomatoes: add juicy brightness and color
  • Red onion: offers sharp crunch and depth
  • Balsamic vinegar: gives acidity and a slight sweetness to balance the fats
  • Olive oil: binds the dressing with richness
  • Parsley: adds grassy freshness
  • Oregano: gives a Mediterranean warmth that pairs well with steak

Step-by-Step Instructions

Roast the Butternut Squash:
Preheat oven to 200℃ or 400℉. Toss squash cubes with paprika sea salt and a light mist of olive oil spray. Spread on a lined baking sheet and roast for 25 to 30 minutes until golden and tender
Season the Steak:
While squash cooks season steak generously on both sides with dried rosemary garlic powder salt and pepper. Let it sit at room temperature for at least 20 minutes
Prepare Tomato Onion Mix:
In a small bowl combine halved cherry tomatoes thinly sliced red onion balsamic vinegar olive oil parsley oregano salt and pepper. Stir gently and let sit for 10 to 15 minutes
Cook the Steak:
Heat a skillet or grill pan until very hot. Add steak and cook depending on desired doneness about 3 to 4 minutes per side for medium rare. Transfer to a plate and rest for 5 to 10 minutes
Slice and Assemble:
Slice steak thinly across the grain. Arrange baby greens in serving bowls. Top with roasted squash tomato onion mix feta and sliced steak
Dress and Serve:
Whisk together balsamic vinegar olive oil parsley and oregano. Drizzle over salad just before serving
A bowl of food with meat, vegetables, and cheese. Bookmark
A bowl of food with meat, vegetables, and cheese. | ioanacooks.com

Storage Tips

Keep components separate if prepping ahead. Store cooked steak and squash in airtight containers and assemble fresh to avoid soggy greens. The tomato onion mix holds well for two days refrigerated

Ingredient Substitutions

You can use goat cheese or parmesan in place of feta. Sweet potato works great instead of squash. Try rocket or spinach if you are out of baby greens

Serving Suggestions

Serve with a hunk of crusty bread or alongside couscous for a more filling meal. The salad also pairs nicely with a glass of dry red wine like cabernet or shiraz

A salad with roasted butternut squash, feta cheese, and rosemary. Bookmark
A salad with roasted butternut squash, feta cheese, and rosemary. | ioanacooks.com

Cultural Context

This recipe is a modern take on Mediterranean inspired steak salads often seen in warm weather countries where meals are centered around fresh vegetables and grilled meat

Frequently Asked Questions About Recipes

→ Can I prepare this salad in advance?

Yes, you can cook the steak and roast the butternut squash ahead of time. Keep components separate until serving to maintain freshness.

→ What is the best cut of steak to use?

Sirloin, flank, or similar lean cuts work well. Trim excess fat and slice against the grain after cooking for maximum tenderness.

→ Can I substitute butternut squash?

Absolutely. Sweet potato or regular white potatoes are excellent alternatives that also roast beautifully.

→ How do I make the balsamic tomato onion mix?

Combine halved cherry tomatoes, thinly sliced red onion, balsamic vinegar, olive oil, parsley, oregano, salt, and pepper. Let it sit to marinate.

→ What dressing works best for this salad?

A simple mix of balsamic vinegar, olive oil, parsley, and oregano complements the ingredients perfectly with tangy and earthy notes.

→ Can I use a different cheese instead of feta?

Yes. Try goat cheese, Parmesan shavings, or blue cheese, adjusting the amount based on flavour intensity.

Rosemary Garlic Steak Salad

Hearty salad with juicy steak, roasted squash, and creamy feta for a satisfying, flavourful dish.

Time Needed to Prep
20 minutes
Cooking Duration
30 minutes
Overall Time
50 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Mediterranean

Number of Portions: 2 How Many It Serves (2 steak salads)

Dietary Preferences: No Gluten

Ingredients You'll Need

→ Steak

Ingredient 01 2 steaks (sirloin or flank), trimmed of visible fat
Ingredient 02 1 teaspoon dried rosemary
Ingredient 03 1/2 teaspoon garlic powder
Ingredient 04 Sea salt and black pepper, to taste
Ingredient 05 Olive oil spray, for cooking

→ Salad Base

Ingredient 06 4 cups baby greens
Ingredient 07 1 cup butternut squash, cubed
Ingredient 08 1/2 teaspoon paprika
Ingredient 09 Olive oil spray, for roasting
Ingredient 10 1/3 cup crumbled feta cheese

→ Tomato Onion Mix

Ingredient 11 12 cherry tomatoes, halved
Ingredient 12 1/2 red onion, thinly sliced
Ingredient 13 1 tablespoon balsamic vinegar
Ingredient 14 2 teaspoons olive oil
Ingredient 15 1 teaspoon dried parsley
Ingredient 16 Pinch of dried oregano
Ingredient 17 Sea salt and black pepper, to taste

→ Dressing

Ingredient 18 1 tablespoon balsamic vinegar
Ingredient 19 2 teaspoons olive oil
Ingredient 20 1 teaspoon chopped parsley
Ingredient 21 1/2 teaspoon dried oregano

Steps to Follow

Step 01

Season steaks with rosemary, garlic powder, salt, and pepper. Let rest for 20 minutes before cooking.

Step 02

Preheat oven to 400°F (200°C). Toss squash with paprika, salt, and olive oil spray. Roast for 25–30 minutes until golden and tender.

Step 03

Heat pan or grill to high heat. Cook steak 3–4 minutes per side for medium-rare or adjust to preferred doneness. Rest 5–10 minutes, then slice against the grain.

Step 04

Combine tomatoes, red onion, balsamic vinegar, olive oil, parsley, oregano, salt, and pepper. Let sit 10–15 minutes to marinate.

Step 05

Place baby greens in bowls. Top with roasted squash, tomato onion mix, crumbled feta, and steak slices.

Step 06

Whisk together dressing ingredients and drizzle over salad before serving.

Extra Tips

  1. For the best sear, ensure the steak is at room temperature and the pan is thoroughly preheated.
  2. Letting the steak rest after cooking ensures juices redistribute for a more tender bite.

Tools You'll Need

  • Oven
  • Grill pan or skillet
  • Mixing bowls
  • Knife and cutting board

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (feta cheese)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 516
  • Total Fat: ~
  • Carbohydrate Amount: ~
  • Protein Amount: ~