Pepper Steak Salad with Creamy Horseradish Dressing

This Pepper Steak Salad with Creamy Horseradish Dressing salad is a total crowd pleaser. It’s perfect for a weekend lunch!

A Note from Teri on Pepper Steak Salad

I absolutely love an entree salad, especially when it is paired with fabulous steak. It’s the perfect thing to make for a small group. I love serving it on a platter so guests can choose exactly what they want to make up their salad.

For this salad, I paired a perfectly cooked ribeye with jammy eggs (check out this post to find your perfect timing), marinated onions, cucumbers, pepperoncini, tomatoes, avocados, and of course the lovely horseradish dressing. The dressing adds an amazing kick to the salad to top it off.

Ingredients & Variations

For the Creamy Horseradish Dressing:

• Mayo – you can use store-bought or make your own
• Fresh grated horseradish – fresh horseradish is such an incredible flavor
• Dijon mustard
• Red wine vinegar
• Kosher salt
• Freshly ground black pepper
• Finely chopped chives

If you are not a fan of horseradish, you could opt for my charred scallion dressing or chive citrus dressing.

For the Salad:

• Bone-in ribeye steak – you can use boneless, or another thick cut steak, but bone-in ribeye gets the most flavorful and tender bite
• Kosher salt 
• Freshly ground black pepper – make sure to use freshly ground pepper for that pepper steak coating
• Extra-virgin olive oil
• Baby lettuces, we used baby romaine
• Marinated red onions and oil 
• Jammy eggs, cut in half
• Cherry tomatoes
• Cucumbers
• Hearts of palm
• Nicoise olives
• Avocados, cubed
• Radishes, sliced
• Sliced pepperoncini peppers

How to Make Pepper Steak Salad

Make the Dressing

Preheat the oven to 400F.

Add the mayo, horseradish, mustard, red wine vinegar, salt, pepper, and chives to a small food processor and blend all ingredients together until well-combined. Remove to a bowl and set aside.

Cook the Steak

Salt the steak thoroughly. Coat the steak on both sides with black pepper, pressing the pepper down into the meat.

In a large oven-safe sauté or cast-iron pan, heat olive oil over medium-high heat. Add steak and sear for 4 minutes Flip it over and sear for another 4 minutes. Using tongs to hold the steak, sear the bone side for 1 minute and then flip and sear the opposite edge for 1 minute. This is perfect for rare to medium-rare but if you want a more done steak, lay the steak flat in the pan and place in the oven and cook in the oven for another 5 minutes. Remove to a cutting board to rest for 10 minutes.

Assemble the Salad

Place the lettuce on a platter, sprinkle with salt, and drizzle with Marinated Onion oil. Add the sliced steak to the platter, then place the jammy eggs, tomatoes, cucumbers, hearts of palm, olives, avocado, radishes, and pepperoncini peppers around beautifully. Serve with the Creamy Horseradish Dressing on the side. 

Storage and Make Ahead

You can prep the ingredients ahead of time for this pepper steak salad recipe so that when you are ready to enjoy, you just have to arrange everything on the platter! If you’d like, you could chop all of your toppings ahead of time, but just cook the steak and eggs when you want to eat.

This salad is delicious the next day as well! Just store your ingredients separately in airtight containers in the fridge.

Try These Other Steak Salad Recipes

• Steak Salad with Spicy Poblano Sauce
• Steak Salad with California Olives and Garlic Dressing
• Summer Steak And Grilled Corn Salad
• Epic Skirt Steak Taco Salad

If you make this Pepper Steak Salad, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun.

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