Beef Broccoli Steak Salad

If you are craving a fresh and hearty salad that feels like a complete meal this beef and broccoli steak salad brings together juicy steak tender broccoli crisp greens and a punchy sesame soy vinaigrette. I started making this as a healthy spin on classic takeout and now it has a regular spot on our dinner table for busy weeknights or make-ahead lunches.

The first time I made this salad was on a whim with leftover steak and broccoli in the fridge. The bright ginger in the vinaigrette completely woke up the flavors and even picky eaters reach for seconds.

Ingredients

• Flank steak: choose a fresh steak with good marbling for tenderness
• Broccoli florets: look for richly green crowns and tight buds for sweetness
• Mixed greens: use a spring mix or arugula for a peppery bite
• Sesame seeds: toast lightly to maximize flavor and crunch
• Olive oil: select a robust extra virgin olive oil for rich roasting
• Salt and pepper: season generously with kosher salt and cracked black pepper
• Soy sauce: opt for low sodium for a lighter vinaigrette
• Rice vinegar: use unseasoned for balanced acidity
• Sesame oil: fragrant toasted sesame oil gives nutty depth
• Honey or maple syrup: adds gentle sweetness and rounds out sharp flavors
• Fresh ginger: grate for zingy freshness
• Garlic: use a small clove and mince very fine for warmth in the vinaigrette

Instructions

Roast the Broccoli:

Toss the broccoli florets with olive oil salt and pepper until evenly coated. Spread out on a sheet pan. Roast in a preheated oven at 425 degrees until edges become browned and centers are crisp tender about twenty five minutes. Flip once halfway through for even browning. Proper roasting draws out broccoli’s sweetness and gives caramelization.

Cook the Steak:

Pat the flank steak dry and season both sides with salt and pepper. Heat a heavy skillet over medium high until very hot. Sear steak about five minutes per side until a deep crust develops and interior is medium rare to your liking. For juicier steak let it rest on a board for ten minutes. Slice thinly across the grain for maximum tenderness.

Make the Vinaigrette:

In a small bowl combine soy sauce rice vinegar sesame oil honey ginger and garlic. Whisk vigorously until fully emulsified or shake in a tightly sealed jar. Taste and adjust for sweetness or bite. The vinaigrette should be both tangy and slightly sweet.

Assemble the Salad:

Arrange mixed greens on a serving platter. Top with warm roasted broccoli and fanned slices of steak. Drizzle generously with your soy ginger vinaigrette. Finish with a scatter of toasted sesame seeds for crunch and aroma.

Serve:

This salad shines whether warm or at room temperature. Each bite should have a bit of everything steak broccoli greens and the bright zingy dressing.

Broccoli is probably my favorite part of this salad I love the way roasting deepens its nutty flavor and creates those crisp browned bits. My kids call them broccoli chips and snack on them while I finish assembling the salad. Every time we make this together it turns into a kitchen memory.

Storage Tips

This salad stays fresh for up to three days if kept chilled in an airtight container. Keep the dressing separate and toss just before serving for the crispest texture. Steak can be sliced in advance and served cold or quickly warmed in a skillet to restore some tenderness.

Ingredient Substitutions

If flank steak is not available sirloin or skirt steak work beautifully. For added crunch try swapping in snap peas or bell peppers with the broccoli. Tamari or coconut aminos can replace soy sauce for a gluten free version. Honey and maple syrup are both lovely the latter gives a slightly earthier flavor.

Serving Suggestions

This steak salad can stand alone for dinner but pairs wonderfully with steamed jasmine rice or a bowl of miso soup. For a party try serving it family style with extra vinaigrette and rice paper wraps so everyone can build their own rolls. Leftovers are delicious piled into a baguette for an Asian inspired steak sandwich.

Cultural Inspiration

The flavors nod to classic Chinese American beef and broccoli stir fry but with a lighter twist and more greens to balance things out. The soy ginger inspired vinaigrette is borrowed from Japanese and Korean tables where robust sesame and umami flavors are everyday staples.

Seasonal Adaptations

Swap in roasted sweet potato cubes for broccoli in autumn Try grilled asparagus or snap peas in spring for freshness In summer substitute tender shredded cabbage or green beans for a crunchier bowl

Success Stories

I have made this salad for potlucks girls’ nights and as a celebratory lunch after my son’s big soccer win. It gets rave reviews from teens and adults alike and more than once friends have asked for the recipe on the spot. This is one of those dishes I always feel proud serving because it checks every box fresh fast and so flavorful.

Freezer Meal Conversion

While the greens will not freeze well the roasted broccoli and steak can both be cooked and frozen ahead. Defrost in the fridge overnight then bring everything to room temperature and assemble with fresh greens and vinaigrette for a quick meal.

This salad brings fresh flavor and satisfying protein to your table. Try it as a weeknight staple or an impressive dish for guests.

Recipe FAQs

→ What cut of beef works best?

Flank steak is ideal for its tenderness and quick cooking time. Slice thinly against the grain for the most tender results.

→ Can I use another vegetable besides broccoli?

Yes, try roasted cauliflower, asparagus, or Brussels sprouts for a change in texture and flavor.

→ Is the salad served warm or cold?

You can enjoy it warm for maximum flavor, but it's also delicious served at room temperature.

→ What greens pair best with this salad?

Mixed greens provide a fresh base, but spinach, arugula, or baby kale work well too.

→ How do I store leftovers?

Store components separately in airtight containers in the fridge for up to two days, then assemble before serving.

→ Can I make the vinaigrette ahead of time?

Yes, whisk or shake it and refrigerate in a jar for up to a week. Shake before using to recombine.