This quick Giada steak salad with white beans and sweet shallot dressing is one of my favorites when I want something fast, easy, and totally delicious. I love how the flavors pop—especially with the sweet shallots and the tangy Dijon mustard.

To make it extra special, I like to garnish it with fresh tarragon. It’s simple, fun, and always makes me feel like I’m treating myself.

Recipe Ingredients

For the Steak

• 1 pound skirt steak
• 1 1/2 teaspoons kosher salt
• 1 teaspoon olive oil

For the Dressing

• 2 shallots, thinly sliced into rings
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 tablespoon Dijon mustard
• 2 tablespoons cider vinegar

For the Salad

• 1 cup cooked cannellini beans
• 4 radishes, thinly sliced
• 3 tablespoons chopped fresh tarragon
• 1 small head of escarole or romaine, cut into 1-inch pieces

How To Make Giada steak salad with white beans and sweet shallot dressing

Cook the Steak

1. Prep and Sear the Steak: Ten minutes before cooking, take the steak out of the fridge. Pat it dry with paper towels—no damp steak, please! Season with kosher salt. Heat a grill pan over medium heat, drizzle with olive oil, and sear the steak under a heavy pan or foil-covered brick for 4 minutes per side. Let it rest for 10 minutes before slicing.

Make the Dressing

1. Caramelize the Shallots: In a small skillet, combine sliced shallots and olive oil. Cook over medium heat for 3 minutes until soft and fragrant. Let cool for 5 minutes—patience is a virtue here!
2. Whisk the Dressing: Transfer cooled shallots to a bowl. Whisk in mustard and vinegar until smooth. Add a pinch of salt—taste and adjust as needed.

Assemble the Salad

1. Combine Salad Ingredients: In a large bowl, toss cannellini beans, radishes, tarragon, and escarole. Drizzle with the shallot dressing and toss to coat. Thinly slice the rested steak against the grain and add to the salad. Toss gently and serve immediately.

Recipe Tips

• Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
• Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
• Smoky Twist: Add a smoky flavor by incorporating grilled or roasted red peppers into the salad. Their sweet and slightly charred taste complements the savory steak and creamy dressing perfectly.
• Leftover Steak Hack: Use leftover grilled steak to make this salad. Slice it thinly and toss it with the warm white beans and dressing; the residual heat will infuse flavors beautifully.
• Vegetarian Version: Transform this into a hearty vegetarian dish by substituting the steak with marinated and grilled portobello mushrooms. They add a meaty texture and absorb the flavors wonderfully.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Struffoli
• Giada Farro Salad With Tomatoes And Herbs
• Giada Fruit Spring Rolls