This is the steak salad I make when I want something that feels hearty but still fresh, especially on warm summer nights. It’s quick to grill, loaded with texture, and one of those salads that actually eats like a full meal.
Why This Steak Salad Is Perfect For Summer
- Quick grilling recipe. The steak only needs about 3 to 4 minutes per side for a perfect medium-rare (my personal favorite).
- The flavor combination is perfect. The peppery arugula, creamy avocado, sharp pickled red onions, tangy balsamic vinaigrette, and juicy steak combine beautifully for layers of flavor in every bite.
- It’s my “impress without trying too hard” salad. And my boyfriend sure does love it! 😉 I’ve also made this for a handful of summer get-togethers, and it always ends up being the thing people go back for.
I thought long and hard about how I wanted this steak salad to look and taste. And the results couldn’t be more perfect (if I do say so myself!). It’s fresh but satisfying, light but still filling, and it hits that sweet spot of being both a weeknight dinner and something I’d serve to guests.
Grilled ribeye steak is great on its own with classic sides, but I highly recommend switching it up and making this summer salad. My friends and family sure do love it. And I love it even more for a high-protein, high-fiber, and iron-rich weekday meal. Your girl needs her iron! Plus, it looks beautiful on the table, but it’s secretly so simple to throw together.
Steak Salad Ingredients
- Grilling steak: More often than not, I buy boneless ribeye (I love how juicy it is), but you can also use top sirloin, skirt steak, or NY strip. Just make sure to buy steaks that are about 1-inch thick.
- Leafy green base: I debated on using baby spinach for this recipe, but after testing this with arugula, I didn’t look back. The peppery flavor perfectly complements all the ingredients.
- Salad add-ins: I’m packing this in with cherry tomatoes, avocado, and pickled red onions (yes, you can simply slice red onions as well, though the pickled version does add a little something special).
- Cheese and fresh herbs: For the final touch, I add crumbled blue cheese and sliced chives. Gorgonzola is also a great swap for a slightly less pungent “blue cheese” option.
- Balsamic vinaigrette: I tried this with other dressings, but nothing compared to the taste of juicy steak and my balsamic vinaigrette together. They are a perfect pairing!
Find the printable recipe with measurements below.
How TO Make Grilled Steak Salad
Step one: Make the dressing. Add the oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper to a small bowl or jar. Whisk the ingredients together (if in a bowl) or cover a jar and shake together until emulsified. I’ll link my favorite dressing jars in the recipe card notes below!
Step two: Season the steak. Bring the steak to room temperature (this is very important!). Heat an outdoor grill or indoor grill pan over medium-high heat. Pat the steak dry with a paper towel, then generously season both sides with salt and pepper.
Step three: Grill the steak. Add the steak to the grill and close the lid. Grill for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant-read thermometer, for medium-rare. Then, let the steak rest for 5 minutes before thinly slicing against the grain.
For an alternative cooking method: If you don’t have an outdoor grill, make this pan-seared steak instead! It won’t have that extra charred and smoky flavor, but you can still get a nice sear on it!
Step four: Assemble the salad. On serving plates or a large platter, arrange the arugula. Top with sliced steak, tomatoes, avocado, pickled red onions, blue cheese, and chives. Then, give it a final drizzle with the balsamic vinaigrette before serving (I only use about half of the dressing and save the remainder for other salads throughout the week).
Lisa’s Grilling Tips
- Ensure your steak is at room temperature. If it’s cold and straight from the fridge, your steak will cook unevenly. That means the outside will look cooked, while the inside is still chilled and raw.
- Season your steak earlier. If you salt your steak about 30 minutes to an hour before grilling, it’ll be more tender as it retains more moisture. It’ll also help to create that delicious crust.
- Make sure your grill is HOT. This will allow you to achieve the perfect sear, with a beautiful crust and juicy center.
Storage & Prep Tips
This steak salad is best served fresh because of the leafy greens and avocado. But if you have leftover steak, that will stay good in the fridge for 3 to 4 days. And if you’re meal prepping this for the week, you can store each component in separate containers in the fridge for 3 to 4 days and assemble throughout the week.
More Summer Salads That Eat Like A Meal
- Cobb Salad: A classic for a reason.
- Taco Salad: Made with the best taco seasoning.
- Chicken Salad: So creamy and refreshing!
- Chicken Bacon Ranch Chopped Salad: Another great grilled salad.
- Or give these other summer salads a try!
If you try this steak salad recipe, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Equipment
Ingredients
For the steak
- 10 ounces grilling steak (boneless ribeye, top sirloin, skirt or NY strip), about an inch thick
- kosher salt and freshly ground black pepper, to taste
For the balsamic vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- pinch freshly ground black pepper
For the salad
- 4 cups (lightly packed) baby arugula
- ½ cup cherry tomatoes, halved
- ½ avocado, peeled, pitted, and diced
- ½ cup pickled red onions
- 2 ounces blue cheese crumbles
- 2 tablespoons roughly sliced chives
Instructions
- Make the dressing. Add the oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper to a small bowl or jar. Whisk the ingredients together (if in a bowl) or cover the jar and shake together, until emulsified.
- Season the steak. Bring the steak to room temperature. Heat an outdoor grill or indoor grill pan over medium high heat. Pat the steak dry with a paper towel, then season both sides with salt and pepper.
- Grill the steak. Add the steak to the grill and close the lid. Grill for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare. Alternatively, you can pan sear the steak as well. Let the steak rest for 5 minutes, then thinly slice against the grain.
- Assemble the salad. On serving plates or a large platter, arrange the arugula. Top with sliced steak, tomatoes, avocado, pickled red onions, blue cheese, and chives. Drizzle with the balsamic vinaigrette before serving (I only use about half of the dressing and save the remainder for other salads throughout the week).
Lisa’s Tips
- If you don’t have an outdoor grill, make this pan-seared steak instead! It won’t have that extra charred and smoky flavor, but you can still get a nice sear on it!
Nutrition
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My Recipe Testing Tips
While slicing the steak into thin strips makes for a beautiful presentation on a platter (as seen in the photos above), the reality is that it’s a bit harder to eat the steak that way. For easier chomping, you can slice and dice the grilled steak into smaller, more bite-sized pieces. You could even swap in my garlic butter steak bites!
