Strip Steak Salad with Honey-Soy Pan Sauce


After a long winter of eating pastas, stews, and slow-cooked comfort foods, it’s time to lighten things up in the kitchen. Which is kind of ironic since it’s April 26th and currently puking snow outside.


Apparently mother nature didn’t get the memo that Utah is ready for spring. Snowy weather or sunny skies, I’m ready to start eating a little lighter. What better way to do that than salad for dinner? Entree salads are a great way to fill satisfied without feeling to heavy- which is such a yucky way to feel just before going to bed.

My husband could eat a steak for breakfast, lunch and dinner if I’d cook it for him. Me? I’m happy with it once a week or even less than that. This marinade, if you want to call it that, is currently my favorite way to prepare steak. I have served this with rice and vegetables, over mashed potatoes, and as a tasty main salad like I’m sharing with you today. It’s all about the sauce. You could drizzle it on just about anything and it would taste great!


Again, feel free to use whatever greens you like for this salad, I just happen to love the combination of crispy romaine and spicy arugula. I’ve added mushrooms to this salad in the past but I didn’t have any on hand and wasn’t going to run to the grocery store for just one item. This salad is meant to be a quick weeknight meal so use what you have on hand and customize it to your liking.


Strip Steak Salad with Honey-Soy Pan Sauce


A hearty salad topped with steak that has been glazed with honey and soy sauce.


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  • New York Strip Salad with Honey-Soy Dressing

  • Ingredients

    • 8 oz greens- I like to use half romaine and half arugula
    • 3 tablespoons olive oil, divided
    • juice of 1/2 lemon
    • pinch kosher salt and pepper
    • 6 oz (about 1/2 pint) cherry tomatoes, halved
    • 3 ounces feta cheese
    • 1 New York Steak, sliced into 11/2 inch slices
    • Lawry’s seasoned salt
    • garlic powder
    • onion powder
    • 2 tablespoons honey
    • 2 tablespoons soy sauce
    • 1 tablespoon cold butter


  1. In a small bowl, sprinkle a little seasoned salt, garlic powder and onion powder on sliced steak- mash it into the steak with your fingers.
  2. Over medium-high heat, in a medium skillet, heat olive oil.
  3. When pan is nice and hot, add steak. Leave it untouched for 2 minutes to get a nice sear on the side in pan. Turn steak to sear on the other side and cook another 2 minutes. Sear other two sides for 1 minute each. If pan gets to hot and starts to smoke, turn the heat down. I like my steak medium rare, so 6-7 minutes seems to be the money time. Add a few more minutes if you like your steak more well done.
  4. Add the soy sauce, honey and butter. Make sure your pan is nice and hot still so they will cook down into the wonderful sweet and savory syrup you will drizzle on your salad! Cook glaze for for 1 minute, coating the steak with the sauce.
  5. Remove steak from heat and let rest 5 minutes while you prepare the greens.
  6. In a large bowl, combine salad greens with fresh lemon juice and 2 tablespoons olive oil. Season with salt and pepper; toss gently and set aside.
  7. Split the dressed greens between two plates. Top with sliced tomatoes and crumbled feta. Slice steak into 1/4 inch slices and toss back into pan to just long enough to coat with the glaze. Divide the steak between the two salads and drizzle any leftover glaze on top of the steak and greens. Enjoy!