Grilled Steak Salad is a delicious and healthy meal in just 20 minutes! Perfectly grilled steak that’s tender and juicy, fresh salad greens, rich blue cheese, and homemade creamy vinaigrette combine to make a hearty salad masterpiece.
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Let’s get right to it. What is “the IT” that I am talking about? The reasons you should make this salad!
This Steak Salad Is…
- Delicious and satisfying.
- A 20-minute recipe that’s super easy to make.
- Healthy and nutritious.
- Versatile and can be customized to your liking.
- A great way to use up leftover steak.
If those are not enough reasons to make this Grilled Steak Salad Recipe, well, you’ll have to make it for yourself and add your own yummy reasons.
This salad is one of my favorite things to make, especially in the summer. I love the combination of fresh greens with the rich, grilled steak and homemade tangy dressing. It makes the best main dish salad with loads of texture and flavor. It’s also great to serve for lunch using leftover grilled steak.
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Grilled Steak Salad Ingredients
- Romaine Lettuce – pre-packed salad greens can be substituted.
- Ribeye Steaks – you can use New York strip steak, beef tenderloin, skirt steak, flat iron steak, or sirloin steak as well.
- Gorgonzola Cheese – blue cheese, Feta cheese, or Parmesan cheese shavings are also great to use.
- Creamy Vinaigrette Salad Dressing
How To Make Creamy Steak Salad Dressing
This dressing is incredibly easy to make. You donāt need a blender, food processor, or other electric kitchen tools.
- Grab a small bowl and a whisk. Add Dijon mustard, vinegar, salt, and pepper. Whisk until emulsified.
- Slowly add heavy cream, whisking until you blend all the ingredients.
- Drizzle in olive oil, and continue to whisk until smooth. Add any fresh herbs you like, stir, and you are ready to serve.
Can Other Salad Dressings Be Used?
You can use many different dressings to add flavor to this salad. Here are a few of my favorites:
Tips For Making The Best Salad With Grilled Steak
- Season the steak well with kosher salad and fresh cracked pepper.
- Grill the steak to the desired doneness; for me, that’s medium-rare. The best way to tell if a steak is done is to use an instant-read meat thermometer. For medium-rare, the internal temperature should be 135 degrees.
- Let the steak rest before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Assemble the salad. Once the steak is cooked, let it cool slightly before slicing it thinly. Then, assemble the salad with your favorite greens, vegetables, and toppings.
Can I Add Other Toppings To This Salad?
By all means! This salad is the ultimate recipe to customize to your liking.
- Veggies – cherry tomatoes, sliced Roma tomatoes, grilled corn, cucumbers, thinly sliced red onion, or peppers are terrific on this salad.
- Crunchy toppings – homemade croutons, toasted pecans, sunflower seeds, or almonds.
- Proteins – hard-boiled eggs, cooked chopped bacon, or shrimp.
Can This Salad Be Made Ahead Of Time?
This salad is simple to make ahead of time. Make the vinaigrette, then prep the lettuce on a serving platter or bowl. Sprinkle on the Gorgonzola cheese, then cover and store in the refrigerator along with the salad dressing.
Before serving, grill the steak, let it rest, then slice. Layer the steak over the prepared salad, then drizzle over the dressing and serve.
If using leftover steak, place it in a microwave-safe bowl and heat it on high for 1ā2 minutes, or until heated through. You can also reheat grilled steak salad on the stovetop over medium heat.
Craving More Fresh Salad Recipes? Try These
- Mediterranean Pasta Salad
- Easy Shrimp Salad
- Best Caprese Pasta Salad
- Tomato Cucumber Salad
- Spinach Salad With Warm Bacon Dressing
Ingredients
The Dressing
- 2 tablespoon Dijon mustard
- Ā¼ cup white vinegar
- 1 teaspoon salt
- Ā½ teaspoon fresh cracked pepper
- 1 cup heavy cream
- Ā¼ cup olive oil
- 1 teaspoon chopped fresh chives or other herbs
- **optional – 1 garlic clove, grated
The Salad
- 1 large head of romaine lettuce
- 2 medium sized rib eye steaks
- salt and pepper
- cup Gorgonzola cheese
Instructions
The Dressing
- To a small bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk until emulsified.
- Slowly add the heavy cream, whisking until all the ingredients are well-blended. Drizzle in the olive oil, and continue to whisk until smooth. Add any fresh herbs you like, and stir.
- Serve immediately, or store in an airtight container in the refrigerator for up to 10 days.
The Salad
- Wash and roughly chop romaine lettuce. Place in fridge to chill.
- Heat outdoor grill or indoor grill pan to high heat.
- Sprinkle steak with salt and pepper and place on the grill to cook. For medium grilled steaks cook on each side for 3 minutes, remove steaks from the grill and let rest for 10 minutes.
- Place lettuce on large platter, top with cheese, and sprinkle with salt & pepper.
- Slice steak and layer onto the salad. Drizzle on the dressing and serve.
Video
Notes
- Veggies – cherry tomatoes, sliced Roma tomatoes, grilled corn, cucumbers, thinly sliced red onion, or peppers are terrific on this salad.
- Crunchy toppings – homemade croutons, toasted pecans, sunflower seeds, or almonds.
- Proteins – hard-boiled eggs, cooked chopped bacon, or shrimp.
Nutrition
This post was originally published in February 2014, and updated in May 2023.
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Matt
Fantastic recipe. My entire family enjoyed it.
Thanks for the outstanding rating!
~Donya
Faye Hughes
Do you have a air fryer cookbook?
Hey Faye! Not yet, but stay tuned!
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