Grilled Steak Salad
Every summer, without fail, we find ourselves reaching for recipes that are both fresh and hearty—something that feels light enough for a warm day, but still fills you up like a proper meal should. That’s how this Grilled Steak Salad became such a staple in our home. It started out as a last-minute dinner idea when we had leftover steak and a fridge full of veggies. I threw together what we had—some arugula, cherry tomatoes, red onion, avocado, and a quick balsamic drizzle—and just like that, a new favorite was born.
Now, it’s not just a meal; it’s an experience. My husband calls it his “dream dinner,” and the kids (surprisingly!) get excited about salad night. I love how the juicy, tender steak pairs with the sharp blue cheese and tangy vinaigrette. The grilled onions add a smoky sweetness, and the peppery arugula gives it all a punchy freshness. It feels fancy enough for a weekend gathering, but it’s easy enough to toss together on a busy weeknight.
What I really love about this salad is that it’s so customizable—use whatever greens you have, switch out the cheese, or add your favorite grilled vegetables. It’s one of those recipes that proves you don’t have to sacrifice flavor for simplicity. When a salad can earn applause at the dinner table, you know you’ve found a winner.
Questions I Often Get Asked About This Recipe
Can I use a different cut of steak? Absolutely! Ribeye, sirloin, flank, or even skirt steak work beautifully. Just adjust the cook time depending on thickness.
What kind of cheese works best? Blue cheese adds a bold punch, but goat cheese or feta are great alternatives if you prefer something milder.
Can I prep this ahead of time? Yes! You can grill the steak and onions in advance and store them in the fridge. Just slice the avocado right before serving to keep it fresh.
What dressing pairs well with it? A balsamic vinaigrette is perfect, but ranch or a creamy gorgonzola dressing are great too if you want something richer.
Is this recipe good for meal prep? It is! Just keep the components separate until ready to eat so nothing gets soggy.
What You Need to Make Grilled Steak Salad
Ingredients:
1 lb ribeye or sirloin steak
1 tablespoon olive oil
Salt and black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
5 oz baby arugula or mixed greens
1 cup cherry tomatoes, halved
1 small red onion, sliced into rings
1 avocado, sliced
1/3 cup crumbled blue cheese
2 tablespoons balsamic glaze or vinaigrette
Tools & Equipment:
Grill or grill pan
Tongs
Cutting board and sharp knife
Large salad bowl or serving platter
How to Make Grilled Steak Salad
Preheat the grill to medium-high heat. Season the steak on both sides with olive oil, salt, pepper, garlic powder, and paprika if using.
Grill the steak for about 4-5 minutes per side, depending on thickness and desired doneness. Remove and let it rest for at least 5 minutes before slicing.
Grill the red onion rings for 2-3 minutes per side until charred and softened.
Prepare the salad base by layering the greens, cherry tomatoes, avocado slices, and blue cheese on a large platter or in a salad bowl.
Slice the steak against the grain and place it over the salad. Add the grilled onion rings.
Drizzle with balsamic glaze or vinaigrette and serve immediately. Enjoy!
Tips for Making the Best Grilled Steak Salad
Let the steak rest before slicing—it keeps all those delicious juices inside.
Slice the steak thinly against the grain for the most tender bites.
Use room temperature steak before grilling for even cooking.
Add crunch with croutons, sliced radish, or nuts like pecans or walnuts.
Switch up the greens if arugula isn’t your thing—spinach or romaine work great too.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This salad has become our go-to dinner on warm nights. It’s hearty but still feels light—perfect!”
⭐️⭐️⭐️⭐️ “Loved the flavors! I used feta instead of blue cheese and it was still amazing.”
⭐️⭐️⭐️⭐️⭐️ “Even my picky teenager had seconds. That’s a win in my book!”
⭐️⭐️⭐️ “Great base recipe. Next time I’ll add grilled corn and a little chili lime dressing.”
⭐️⭐️⭐️⭐️⭐️ “Made this for a dinner party and everyone asked for the recipe. It looks so fancy but it’s actually super easy.”
Printable Recipe
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Grilled Steak Salad
This hearty Grilled Steak Salad is loaded with juicy grilled steak, peppery arugula, sweet cherry tomatoes, creamy avocado, grilled red onions, and crumbled blue cheese—all drizzled with a tangy balsamic glaze. It’s a satisfying and colorful dish perfect for summer dinners, family BBQs, or healthy meal prep.
Ingredients
- 1 lb ribeye or sirloin steak
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 5 oz baby arugula or mixed greens
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced into rings
- 1 avocado, sliced
- 1/3 cup crumbled blue cheese
- 2 tablespoons balsamic glaze or vinaigrette
- Tools & Equipment:
- Grill or grill pan
- Tongs
- Cutting board and sharp knife
- Large salad bowl or serving platter
Instructions
- Preheat the grill to medium-high heat. Season the steak on both sides with olive oil, salt, pepper, garlic powder, and paprika if using.
- Grill the steak for about 4-5 minutes per side, depending on thickness and desired doneness. Remove and let it rest for at least 5 minutes before slicing.
- Grill the red onion rings for 2-3 minutes per side until charred and softened.
- Prepare the salad base by layering the greens, cherry tomatoes, avocado slices, and blue cheese on a large platter or in a salad bowl.
- Slice the steak against the grain and place it over the salad. Add the grilled onion rings.
- Drizzle with balsamic glaze or vinaigrette and serve immediately. Enjoy!
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