Jamie Oliver Steak Salad

This Jamie Oliver Steak Salad is everything you want in a hearty-yet-refreshing meal. Tender, spice-rubbed flank steak meets a bed of crisp greens, juicy tomatoes, creamy avocado, and sweet bursts of corn. It’s finished off with a zesty cilantro lime dressing that ties everything together beautifully. I made this on a sunny weeknight, and honestly, I was surprised how fast and satisfying it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Steak:

• 1 1/2 lbs flank steak
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground coriander

For the Salad:

• 6 cups mixed salad greens
• 1 ear sweet corn (kernels sliced off) or 1 cup
• 2 cups grape tomatoes, halved
• 1 large avocado, sliced
• 1/4 red onion, thinly sliced
• 1/3 cup pepitas (optional, but recommended)
• 1/2 cup queso fresco

For the Dressing:

• Creamy cilantro lime dressing (store-bought or homemade)

How To Make Jamie Oliver Steak Salad

Marinate and Prep the Steak:
Lay your flank steak on a baking sheet and generously squeeze over the juice of one lime. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, pepper, and coriander. Rub this mix all over the steak, really pressing it in. If you have time, let it chill in the fridge for 30 minutes to 4 hours to deepen the flavor.

Grill the Steak:
Fire up your grill to medium-high heat and oil the grates to prevent sticking. Grill the steak for about 4-5 minutes per side, or until it hits an internal temp of 130–145°F depending on your preferred doneness. Let it rest under foil for 10 minutes—this step is key for juicy slices.

Build the Salad:
On a large serving platter or individual plates, spread out your mixed greens. Top with the grilled steak slices, sweet corn, tomatoes, creamy avocado, red onion slivers, and pepitas. Crumble over the queso fresco for that perfect salty finish. Drizzle generously with the cilantro lime dressing just before serving.

Why I Love This Recipe

This steak salad really hits that sweet spot between indulgent and wholesome. I made it for a casual dinner with friends, and it was gone in minutes. It’s got that Jamie Oliver magic: simple ingredients, bold flavors, and a vibe that feels both rustic and restaurant-worthy.

Recipe Tips

• Flank steak is perfect—it cooks quickly and slices beautifully.
• Tone down the spice by halving the chili powder if you’re serving kids.
• Slice against the grain for steak that’s melt-in-your-mouth tender.
• Dry those greens well—nobody likes a soggy salad.
• No queso fresco? Feta works well and adds a sharper kick.

How To Store This Jamie Oliver Steak Salad

At Room Temperature

Serve immediately. Don’t leave it out longer than 1 hour due to the avocado and cheese.

In the Fridge

Store components separately for up to 3 days. Keep steak and dressing in airtight containers.

In the Freezer

Freezing isn’t ideal. The fresh veggies and cheese don’t hold up well once thawed.

Nutrition Facts (per serving)

• Calories: 450
• Carbs: 20g
• Protein: 30g
• Fat: 28g
• Sugar: 5g
• Fibre: 8g
• Sodium: 850mg

Let’s Answer a Few Questions!

What’s the best cut of steak for a salad?
Flank steak is ideal—it’s lean, flavorful, and slices thinly across the grain.

Can I marinate the steak longer?
Totally! Up to 4 hours in the fridge works great and really boosts flavor.

How do I keep avocado from browning?
Toss slices in lime juice before adding them to the salad—it slows oxidation beautifully.

Can I add other vegetables?
Absolutely. Try roasted bell peppers, cucumbers, or even grilled zucchini for a twist.

Is this good for meal prep?
Yes, just store the steak and salad components separately and assemble fresh when ready.

Try More Recipes:

• Jamie Oliver Butternut Squash Salad
• Jamie Oliver Green Bean Salad
• Jamie Oliver Roasted Beetroot Salad