Crispy Rice Steak Salad

The only salad you’ll need this summer—fresh, filling, and packed with flavor.

This crispy rice steak salad is the perfect balance of textures and bold flavors. You get juicy, perfectly seasoned steak, sweet charred corn, creamy avocado, and a fresh, herby dressing—all tossed with crispy oven-baked rice that adds the best crunch.

It’s hearty enough to be a full meal but still light and refreshing, making it perfect for warm weather dinners, meal prep, or hosting.

✨ Why You’ll Love This Recipe

• Crispy rice adds an unexpected crunch

• Juicy steak makes it filling and satisfying

• Fresh herbs and lemon brighten everything up

• Perfect balance of creamy, crunchy, and fresh

• Great for summer meals or entertaining

🛒 Ingredients

Steak2 NY strip steaksSaltKinder’s “The Steak Blend” seasoning

Salad1–2 heads romaine lettuce, chopped2 ears corn1 jalapeño, seeds removed and diced (optional)1 tomato, diced1 avocado, sliced1/2 cup (50 g) cotija cheese

Crispy Rice2 cups cooked rice2 tablespoons (30 ml) olive oil1/2 teaspoon paprika

Herb Dressing1 1/4 cup (300 g) mayonnaise3/4 cup fresh basil leaves1/2 cup fresh parsley leaves1/3 cup chopped chives3 tablespoons (45 ml) fresh lemon juice2 tablespoons (30 ml) red wine vinegar3 garlic cloves, chopped1 tablespoon (15 ml) olive oilSalt to taste

👩‍🍳 Instructions

1. Make the Crispy RicePreheat oven to 350°F (175°C). Spread cooked rice onto a baking sheet, drizzle with olive oil, and season with paprika. Spread into an even layer and bake for 25–30 minutes, stirring halfway through, until golden and crispy.

2. Make the DressingAdd all dressing ingredients to a blender or food processor and blend until smooth. Refrigerate until ready to use.

3. Cook the SteakSeason NY strip steaks generously with salt and steak seasoning. Cook on a grill or in a pan over medium-high heat for about 4 minutes per side for medium, or to your desired doneness. Let rest before slicing.

4. Char the CornRub corn with olive oil and season with salt, pepper, and paprika. Grill or sear in a pan until lightly charred, then cut kernels off the cob.

5. Assemble the SaladIn a large bowl, combine chopped romaine, tomato, jalapeño, avocado, and cotija cheese. Add the corn and sliced steak.

Let the crispy rice cool slightly, then add to the salad.

6. Finish & ServePour dressing over the salad, toss until evenly coated, and serve immediately.

💡 Tips for Best Results

• Let rice cool slightly before adding so it stays crispy

• Always rest your steak before slicing

• Don’t overdress—add dressing gradually

• Use fresh herbs for the best flavor

🤎 Final Thoughts

This crispy rice steak salad is the kind of meal that feels both fresh and indulgent at the same time. It’s packed with flavor, texture, and color—perfect for summer nights when you want something satisfying but not too heavy. Definitely one you’ll keep coming back to.