Love protein-packed salad recipes? Try my avocado chicken salad, shrimp salad, chicken salad with grapes, or Caesar salad with chicken. Summer is here, at least in the Northern half of the world, and it’s time to light up those grills! And if you enjoy the grilling season like me, my classic steak salad has to make your menu. The addition of protein over the greens makes it that much more satisfying, and I make sure to add some fun additions to make this seriously crave-worthy!
Why I love this recipe
Customizable. Like any good salad, you can make it as I have or adapt it using your favorite veggies and dressing. Make ahead. Marinate your steaks ahead of time and keep your greens ready for an easy, breezy meal. So much flavor. I’ll be honest- I sometimes skip the dressing completely because it’s so flavorful. Fast. From prep to plate, this salad comes together in under 15 minutes.
Ingredients Needed
Steak. I prefer grilled sirloin streaks, as they’re lean, cook quickly, and don’t need much marinating time. You can also use flank steak or skirt steak. Kosher salt and black pepper. To season. Homemade marinade. My special combo of olive oil, balsamic vinegar, soy sauce, and Dijon mustard. Mixed greens. I like to use romaine lettuce, but any greens work. Salad vegetables. I’m using cherry tomatoes, sliced red onion, and sliced radishes, but you can use whichever vegetables you like! Blue cheese. Crumbled. Only a little is needed to add a punch of flavor throughout. Olive oil and balsamic vinegar. For the steak salad dressing.
How to make a grilled steak salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep the marinade. Whisk the mustard, soy sauce, olive oil, and balsamic vineger then pour over the seasoned steaks. Step 2- Grill the streaks on high heat for 5-6 minutes per side, or until they reach an internal temperature of 140-145F. Step 3- Rest the steaks for 5 minutes for the juices to redistribute. Slice against the grain. Step 4- assemble the salad. Toss together tomatoes, radishes, red onions, and greens in a large shallow bowl, and arrange sliced steak on top. Drizzle with balsamic vinegar and olive oil, and serve.
Arman’s recipe tips
Always use a meat thermometer. It’s my #1 tip for perfectly cooked steaks. I like to remove my steaks from the grill once they reach 140-145F, which is medium-rare and best for a steak salad. If you’d like it cooked longer, aim for 150F for medium and 165F for well done. Remember, the steak continues to cook as it rests. Make this your own. Don’t like the veggies I use in mine? That’s fine. Add some corn, black beans, cucumber, or bell peppers. Want another cheese? This salad is SO good with feta cheese or finely grated parmesan cheese. Use another dressing. I purposely use balsamic vinegar because it really lets the steak shine, and also, we’ve got some crumbled blue cheese, which packs in flavor. You can use any oil-based dressing you like, or even omit it altogether. As said earlier, it’s good without it. Enjoy this cold. Cold steak IS delicious, so feel free to use leftover steak instead of making it fresh.
Storage instructions
To store. I don’t recommend storing the assembled salad as it will wilt, BUT you can store steak leftovers in an airtight container for up to 5 days. I like to use a grill because it’s fast and hands-off, but you can use any cooking method you prefer. For the stovetop, I suggest my pan-seared steak or, if you want another speedy method, my air fryer steak is always a hit. To make ahead. Keep the greens and vegetables washed and separated. You can also marinate the steak up to 24 hours in advance. Bring the steak to room temperature 30 minutes before grilling then assemble the salad as it cooks. Originally published June 2023, updated and republished May 2024
