Easy Fig Steak Salad Recipe

green salad with figs and sliced steak with wine and baguette

One of my all-time favorite salad recipes and I wait all year for it! My California-inspired fig and steak salad recipe is made with my Rib-eye Steak Recipe, sweet California mission figs, crunchy cucumbers, creamy avocado and plenty of balsamic vinegar. It comes together in no time and truly is an unforgettable dish! This fig salad is perfect for late summer and early fall when figs are in season!

ribeye steak salad with steak sauce, greens and figs

Preparing the Steak

For this steak salad, I used my favorite ribeye steak recipe! I made a separate video recipe for the steak, showing you how I marinate and grill the steak to perfect. Plus, tips on keeping it nice and juicy! For my husband and I, I usually prepare one steak and it’s more than enough for this salad.

Ingredients for Steak Salad

Because of the hearty steak and fruity figs, I wanted to go with a light and refreshing salad! I make this salad with a 50/50 spring mix and spinach. Add to that crunchy cocktail cucumbers, zesty shallots and creamy avocado. I also like to add crumbled goat cheese or feta cheese. That extra bit of saltiness is amazing! For dressing the salad, I went with a combination of zesty French vinaigrette and a drizzle of balsamic and honey over the figs.

Adding Figs to Salad

This incredible fruity steak and fig salad is made with the sweetest California mission figs. These tree-ripened figs taste like little pots of jam, they’re so sweet! You can also use green figs or the larger Turkish figs. Just make sure they are ripe and sweet because there’s nothing worse than an unripened fig!

fig salad with steak topped with mission figs, cucumbers, shallots, avocado and cheese

More Recipes!

Looking for more salad recipes? Check out these other amazing options that I have on my blog!

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California Fig & Steak Salad

California Fig & Steak Salad Recipe

20 minutes prep + 15 minutes cook
4 servings
Delicious fig salad with juicy steaks, fresh figs, goat cheese and almonds!


  • 2 large ribeye steaks
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp coarse sea salt
  • ground black pepper
  • 2 to 3 tsp herb de provence
  • 16 cups spring mix greens
  • 6 to 8 cocktail/Persian cucumbers, sliced
  • 1 large avocado, sliced
  • 2 shallots, thinly sliced
  • 1/2 cup crumbled feta or goat cheese
  • 16 to 20 small mission figs, quartered

For Dressing:

  • 1/2 cup French vinaigrette dressing
  • 1/4 cup balsamic vinegar, for dressing
  • 2 tbsp honey, for dressing
  • 1/4 cup sliced almonds

For Steak Sauce:

  • 1/4 cup thick teriyaki glaze
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire
  • toasted rustic baguette, for serving


  • Prepare the steaks first and get them marinating. Do not trim the steaks of fat before grilling; the fat will keep the moisture in. Place the steaks onto a tray and drizzle the olive oil and vinegar over each steak, massaging them into the meat. Next, season generously with coarse sea salt, followed by a sprinkling of the herb de provence blend and black pepper. Wrap the tray with plastic wrap and place the steaks into the refrigerator. Allow the steaks to marinate for a minimum of 4 hours; best if done overnight.
  • For grilling the steaks, preheat the grill to 600F (high heat) first. Place the steaks onto the hot grill, spacing at least 6 inches apart. Grill the steaks with the grill lid open; grill for 7 to 8 minutes per side, rotating 45 degrees at the halfway point to achieve even grill marks. After 7 to 8 minutes, turn the steaks and repeat for the other side. Allow the steak to rest for at least 5 minutes before trimming away fat and cutting away the bone.
  • While the steaks are grilling, prepare the salad. Plate approximately 4 cups of spring greens per serving, then top with sliced cucumbers, thinly sliced shallots and place the sliced avocado on the side. Top the salad with crumbled cheese, quartered figs and sliced almonds.
  • Add a light drizzle of the French vinaigrette dressing over the salad, then add a light drizzle of balsamic vinegar and honey. Don't overdress the salad; a light tough of each. Serve the steak on top or on the side and dress with steak sauce. Serve the salad with a side of toasted baguette.


Calories: 1013kcal | Carbohydrates: 75g | Protein: 39g | Fat: 67g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 4985mg | Potassium: 1730mg | Fiber: 12g | Sugar: 53g | Vitamin A: 2600IU | Vitamin C: 51mg | Calcium: 236mg | Iron: 7mg