Go Back
+ servings
Steak Salad with Avocado-Cherry Salsa_MidPage

Steak Salad with Avocado-Cherry Salsa

This steak salad with avocado-cherry salsa combines all of summer's best ingredients – juicy, ripe cherries, fresh avocado, and sweet cherry tomatoes.
5 from 1 vote
Print Pin
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 668kcal


  • Skillet


Avocado-Cherry Salsa

  • 1 cup cherries pitted and chopped
  • 1/4 cup fresh cilantro finely chopped
  • 1 jalapeño trimmed and minced (seeds removed, if desired)
  • 1/2 lime juiced
  • 1 avocado
  • Salt and pepper to taste

Steak Salad

  • 12 ounce strip steak
  • 1 tablespoon neutral cooking oil
  • 2 tablespoons butter divided
  • 6 ounces cherry tomatoes halved or quartered
  • 4 ounces baby arugula
  • 2 teaspoons extra virgin olive oil
  • 1/2 lime juiced
  • Salt and pepper to taste


Remove the steak from the fridge:

  • Remove the steak from the fridge. Pat dry and set aside at room temperature for 30 minutes.

Prepare the Avocado-Cherry Salsa:

  • In a bowl, combine the cherries, cilantro, lime juice, and jalapeño. Season with salt and pepper. Set aside.

Cook the Steak:

  • Pat the steak dry once more and season all over with salt and pepper. Heat the neutral frying oil in a skillet over high heat. Once very hot, add the steak and cook without moving for 3-5 minutes (depending on steak thickness and desired internal temperature). Flip and add 1 tablespoon butter to the skillet and cook an additional 3-5 minutes. Baste the steak with the butter as it melts.
  • Transfer the steak to a cutting board and cover loosely with foil. Rest for 10 minutes before slicing.

Prepare the Tomatoes:

  • Melt the remaining butter in the skillet and add the tomatoes. Cook briefly in the residual heat, for about 2-3 minutes. Transfer to a bowl and keep warm.

Prepare the Avocado:

  • While the steak rests, peel the avocado and remove the core. Dice.

Dress the Greens:

  • In a bowl, toss the arugula with the extra virgin olive oil and lime juice. Season with salt and pepper.

Finish the Salsa:

  • Right before serving, fold the avocado into the remaining salsa ingredients. Taste and season again to your preferences.

To Serve:

  • Divide the arugula between plates and arrange the sliced steak on top. Pile the avocado-cherry salsa on top and spoon the warm tomatoes around the steak. Spoon any extra tomato juice from the bowl on top of each salad. Enjoy!


Calories: 668kcal | Carbohydrates: 29g | Protein: 45g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 134mg | Sodium: 230mg | Potassium: 1649mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2437IU | Vitamin C: 53mg | Calcium: 171mg | Iron: 5mg