Recipe Information
Prep Time: 20 minutes
Marinating Time: 30 minutes (optional)
Cook Time: 12–15 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients
For the Steak
- 1½ pounds (680g) flank steak, sirloin steak, or ribeye
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
For the Salad
- 6 cups mixed salad greens
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 1 avocado, sliced
- ½ cup crumbled feta cheese
- ¼ cup toasted almonds or pecans
For the Homemade Vinaigrette
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and black pepper to taste
Equipment Needed
- Grill or grill pan
- Mixing bowls
- Tongs
- Sharp knife
- Cutting board
- Whisk
Step 1: Prepare the Steak Marinade
In a bowl, combine:
- Olive oil
- Garlic
- Worcestershire sauce
- Salt
- Black pepper
- Smoked paprika
- Onion powder
Rub the mixture evenly over the steak.
Cover and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor.
Step 2: Make the Dressing
In a small bowl, whisk together:
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Honey
- Garlic
- Salt
- Black pepper
Continue whisking until smooth and emulsified.
Set aside.
Step 3: Prepare the Salad Ingredients
Wash and dry all vegetables thoroughly.
In a large serving bowl combine:
- Mixed greens
- Romaine lettuce
- Cherry tomatoes
- Cucumber
- Bell pepper
- Red onion
Toss gently.
Keep refrigerated until ready to serve.
Step 4: Grill the Steak
Preheat the grill to medium-high heat.
Remove the steak from the refrigerator and allow it to sit at room temperature for 15 minutes.
Place the steak on the hot grill.
Cook for:
- 4–5 minutes per side for medium-rare
- 5–6 minutes per side for medium
Cooking time will vary depending on thickness.
Use a meat thermometer for accuracy:
- 130–135°F (54–57°C) for medium-rare
- 140–145°F (60–63°C) for medium
Step 5: Rest the Steak
Transfer the steak to a cutting board.
Allow it to rest for 10 minutes before slicing.
This helps retain the juices and keeps the meat tender.
Step 6: Slice the Steak
Using a sharp knife, slice the steak thinly against the grain.
Cutting against the grain shortens the muscle fibers, making the steak more tender.
Step 7: Assemble the Salad
Top the prepared greens with:
- Sliced grilled steak
- Avocado slices
- Crumbled feta cheese
- Toasted almonds or pecans
Arrange everything evenly for a beautiful presentation.
Step 8: Add the Dressing
Drizzle the vinaigrette over the salad just before serving.
Toss lightly or serve the dressing on the side.
Tips for the Best Grilled Steak Salad
Let the Steak Rest
Resting prevents flavorful juices from running out when sliced.
Use Fresh Greens
Fresh, crisp greens provide the best texture and flavor.
Don’t Overcook the Steak
Medium-rare to medium works best for tender slices.
Slice Thinly
Thin slices distribute the steak evenly throughout the salad.
Delicious Variations
Blue Cheese Steak Salad
Replace feta with crumbled blue cheese.
Southwest Steak Salad
Add black beans, corn, and tortilla strips.
Caesar Steak Salad
Serve the steak over romaine with Caesar dressing and Parmesan cheese.
Strawberry Steak Salad
Add fresh strawberries and candied pecans for a sweet-savory twist.
Mediterranean Steak Salad
Include olives, cucumbers, feta, and a lemon vinaigrette.
What to Serve with Grilled Steak Salad
- Garlic bread
- Dinner rolls
- Grilled corn on the cob
- Roasted potatoes
- Vegetable soup
- Fresh fruit salad
Storage
Refrigerator
Store salad and dressing separately for up to 2 days.
Leftover Steak
Store sliced steak in an airtight container for up to 4 days.
Nutrition Information (Approximate Per Serving)
- Calories: 520
- Protein: 36g
- Carbohydrates: 14g
- Fat: 35g
- Fiber: 5g
- Sugar: 7g
- Sodium: 620mg
