Why You’ll Love This Recipe

I adore this salad because it turns a simple steak dinner into something light yet satisfying. The caramelized onions add a rich, sweet depth, while the onion vinaigrette gives it just the right amount of zing. The mix of butter lettuce, radicchio, and arugula keeps every bite interesting, and the aged gouda adds a savory touch that makes it feel extra special. It’s a perfect blend of flavors, textures, and temperatures—warm steak, cool greens, creamy avocado, and crisp radishes all in one bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Steaks

2–3 NY strip steaks (or other steak), 1 inch thick
2 tablespoons Worcestershire sauce
Kosher salt
Freshly cracked pepper

Onion Vinaigrette

3 tablespoons chopped caramelized onions
2 teaspoons honey
1 tablespoon Dijon mustard
¼ cup sherry vinegar
1 tablespoon Worcestershire sauce
½ cup olive oil
1 teaspoon pepper
Kosher salt, to taste

Salad

2 tablespoons butter
2 sweet Vidalia onions, thinly sliced
2 shallots, thinly sliced
6 radishes, sliced
2 avocados, sliced
1 bunch chives, cut into 1-inch batons
2 heads butter lettuce, torn
1 head radicchio, core removed and chopped
3 cups arugula
2 ounces aged gouda, grated

Directions

Caramelize the Onions

I start by melting the butter in a large skillet over medium-low heat. I add the sliced onions and shallots, tossing them to coat in the butter, and sprinkle a little salt. Then I cook them low and slow, stirring occasionally, until they turn a deep golden brown. This usually takes about 25–30 minutes, and the result is a sweet, rich batch of caramelized onions that smells amazing.

Season and Rest the Steaks

While the onions cook, I generously season the steaks with salt and freshly cracked pepper on both sides. I drizzle Worcestershire sauce over them and rub it in so the flavors really stick. I let the steaks sit at room temperature for at least 30 minutes—this helps them cook more evenly later.

Make the Onion Vinaigrette

Once the onions are ready, I take a few tablespoons of them and add them to a mason jar with honey, Dijon mustard, sherry vinegar, Worcestershire sauce, olive oil, pepper, and a pinch of salt. I blend everything with an immersion blender until smooth and creamy. If it’s too thick, I add a splash of water to thin it out, then taste and adjust the seasoning as needed.

Cook the Steaks

I heat a tablespoon of high-heat oil in a cast-iron skillet over medium-high heat until shimmering. I sear the steaks for 4–5 minutes per side, depending on thickness, aiming for an internal temperature of 130–140°F for medium-rare to medium. After cooking, I let the steaks rest for about 10 minutes before slicing so the juices stay in.

Assemble the Salad

In a large bowl or on a serving platter, I layer the butter lettuce, radicchio, and arugula. I spoon the caramelized onions evenly over the greens and top with the sliced radishes, avocado, and chives. Then I arrange the sliced steak on top, drizzle everything generously with the onion vinaigrette, and finish with a sprinkle of grated aged gouda.

Servings and Timing

This recipe makes about 4–6 servings. It takes 15 minutes to prep, 30 minutes to cook, and about 45 minutes total to make.

Variations

Sometimes I swap the gouda for blue cheese or feta for extra tang. For a twist, I add roasted cherry tomatoes or toasted walnuts for crunch. If I want something heartier, I toss in roasted sweet potatoes or a handful of quinoa. For a summery spin, I use grilled peaches or balsamic-glazed strawberries—they pair beautifully with the steak and onions.

Storage/Reheating

I store leftover salad components separately so the greens stay crisp. The steak keeps well in an airtight container in the fridge for up to 3 days, and I reheat it gently in a skillet or microwave before serving. The vinaigrette can be stored in the fridge for up to a week—just shake or whisk it again before using.

FAQs

Can I grill the steak instead of searing it?

Yes, grilling works perfectly and gives the steak a smoky flavor that complements the sweet onions.

What kind of steak works best?

I like using NY strip, ribeye, or sirloin because they’re tender and flavorful, but flank or skirt steak also works well.

Can I make the caramelized onions ahead of time?

Absolutely. I often make them the day before—they keep well in the fridge for up to 4 days.

How do I keep the avocado from browning?

I drizzle a little lemon juice over the slices to keep them fresh and green.

Can I use a different cheese?

Yes, Parmesan, blue cheese, or goat cheese are all delicious alternatives.

Can I serve this salad warm?

Definitely. I sometimes assemble it while the steak and onions are still warm—it makes the greens slightly wilted and flavorful.

Can I make it vegetarian?

Yes! I skip the steak and add roasted portobello mushrooms or grilled tofu instead.

What kind of oil is best for searing steak?

I use avocado oil or vegetable oil since they can handle high heat without burning.

How do I know when the steak is done?

For medium-rare, the internal temperature should be around 130°F. It should feel firm but still slightly springy to the touch.

Conclusion

I love how this Steak and Caramelized Onion Salad brings together everything I crave in a meal—savory, sweet, crunchy, and fresh. The juicy steak pairs beautifully with the caramelized onions and the tangy vinaigrette, while the creamy avocado and crisp greens make it feel balanced and satisfying. Whether I serve it for a dinner party or a weeknight treat, it always feels special and full of flavor.