This Grilled Steak Salad features juicy, perfectly seared beef served over a bed of crisp greens, mushrooms, and cucumbers. Topped with creamy crumbled feta and a tangy vinaigrette, it is served with pita bread for a complete, refreshing meal.
Why You'll Love This Grilled Steak Salad Recipe
Savor this grilled steak salad, perfect for when you want a light dinner. The fresh ingredients are complemented with a zesty and flavorful dressing of balsamic vinegar glaze and extra virgin olive oil.
It takes just minutes to sear or char broil the steak. From start to finish this grilled steak recipe will have your in and out of the kitchen in less than 30 minutes.
- Satisfying & Delicious: The combination of protein-rich steak, refreshing greens, and creamy feta cheese makes for a well-rounded and satisfying meal.
- Light & Flavorful: The vinaigrette dressing provides the perfect balance of acidity and sweetness, complementing the other ingredients without overpowering them.
- Customizable Canvas: Experiment with different cheeses, vegetables, and dressings to create your own unique flavor combinations.
- Perfect for Summer Grilling: Ideal for a quick and easy weeknight meal or a backyard barbecue with friends and family.
Ingredients Overview
his salad features tender sirloin or ribeye steaks grilled with a simple seasoning of garlic powder, salt, and pepper. The beef is served over a fresh base of spring greens, micro sprouts, sliced mushrooms, cucumbers, and red onion.
To finish, the dish is tossed with olive oil and balsamic glaze, then topped with creamy crumbled feta and aromatic basil or dried herbs.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Grilled Steak Salad
Start with sirloin, Ribeye, or flank steak. Or choose your favorite steak. I've even used London Broil. Whatever you choose, get a cut at least 1" thick so the interior says pink when the outside is seared in the skillet.
Step 1: Start with the spring salad mix and baby spinach and tossing them to evenly distribute the greens. Add the sliced bell peppers, red onions, and cherry tomatoes.
Step 2: Toss the salad greens with the cut vegetables to distribute them evenly. Keep chilled in the refrigerator while preparing the steaks.
Step 3: Season the steaks with garlic powder, salt, and pepper. You can also use Lemon Pepper Seasoning, Montreal Steak blend, or any other blend of seasonings that you love.
If you are using a tougher cut of beef, consider marinating it in some Italian salad dressing a few hours before grilling. The marination will tenderize the meat.
Step 3: Heat the skillet to medium high heat. Add the steaks for 4 minutes on one side. Turn, and cook the other side for 4 minutes. Remove the steaks onto a cutting board and let rest 5 minutes.
Pro Tip
Leftover steak is a perfect option for preparing this grilled steak salad as well. Our grilled flat iron steak or grilled sirloin steak recipes are perfect for this recipe!
Step 4: Slice the steaks in ¼" slices, and arrange on platter of greens. Toss the feta cheese crumbles, red onion slices, and micro sprouts over the hot steak. Serve immediately.
Grilled Steak Salad Serving suggestions
This easy grilled steak salad can be a stand alone meal by itself. Or serve with some warm crusty bread, some Instant Pot Corn on the Cob that takes less than the time to make this salad also!
Serve it with our Rhubarb Galette or Del Frisco's Butter Cake dessert for a delicious meal.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Protein swap: Replace the sirloin or ribeye with grilled chicken breast, shrimp, or salmon, or use chickpeas and grilled portobello mushrooms for a vegetarian alternative.
- Cheese variations: Substitute the feta with goat cheese for a creamier texture, shaved parmesan for a salty bite, or blue cheese crumbles for a bolder flavor.
- Greens alternative: Use chopped kale or baby spinach instead of spring mix if you prefer a heartier leaf that holds up better to the warm steak and dressing.
- Herb and seasoning: Swap fresh basil for fresh mint or cilantro for a different aromatic profile, or use a lemon-tahini dressing instead of balsamic glaze.
- Vegetable additions: Add grilled asparagus, charred corn, or roasted red peppers to the salad for extra depth and a smoky charred flavor.
- Stovetop method: If you don't have a grill, you can sear the seasoned steaks in a cast-iron skillet over medium-high heat for 4-5 minutes per side until the desired doneness is reached.
Tips For Success
Helpful tips to help you when making this recipe:
- Room temperature meat: Take your steaks out of the fridge about 20-30 minutes before grilling to ensure they cook evenly from the edges to the center.
- Master the sear: Use high heat to achieve a deep brown crust on the steak, which provides a smoky contrast to the cool, crisp salad greens.
- Rest the steak: Always let the meat rest for at least 5-10 minutes before slicing to keep the juices from running out and wilting the delicate spring greens.
- Slice against the grain: Identify the direction of the muscle fibers and slice perpendicular to them to ensure every piece of steak is tender and easy to bite.
- Dress right before serving: Toss the greens with the olive oil and balsamic glaze just before eating to prevent the cucumbers and sprouts from becoming soggy.
Storage Options
Here is how I store leftovers when making this recipe:
- Store the grilled steak and the fresh salad components in separate containers to prevent the greens from wilting and the meat from becoming soggy.
- Keep the sliced steak and vegetables in the refrigerator for up to three days, though it is best to wait and add the balsamic glaze and feta just before eating.
Related Recipes
- Easy Southern Style Meatloaf
- Classic Baguette Recipe
- Baked Zucchini with Tomatoes and Feta
- Zucchini Latkes with Carrot and Feta
- Air Fryer Roasted Carrots
Frequently Asked Questions
Cook each side for 5 minutes for medium steak with only a hint of pink in the interior center.
Popular choices include ribeye, New York strip, and flank steak. Consider thickness and tenderness based on your preference.
Dress lightly just before serving. Use a sturdy, romaine-based lettuce for better structure.
Lunch Recipes
Get The Recipe!
Grilled Steak Salad with Feta
Equipment
- 1 Cast Iron Skillet
Ingredients
- 8 oz spring salad mix
- 4 oz baby spinach leaves
- 1 cup red bell peppers sliced
- ¼ red onion, sliced thin
- 1 cherry tomatoes sliced in half
- 2 tablespoon olive oil (for searing steaks)
- 1 lb sirloin steak
- salt
- pepper
- garlic powder
- ⅛ cup balsamic vinegar salad dressing
- 4 oz crumbled feta cheese
Instructions
- Season the steaks with salt, pepper, and garlic powder. Place in refrigerator while preparing the salad greens.salt , pepper, garlic powder, 1 lb sirloin steak
- Add the salad greens and spinach leaves into a bowl and toss to mix. Add the sliced red bell peppers, sliced red onion, and cherry tomatoes. Toss to mix and set in the refrigerator to chill while searing the steak. Transfer to a serving platter or bowl right before serving.1 cherry tomatoes, 8 oz spring salad mix, 4 oz baby spinach leaves, 1 cup red bell peppers
To Sear the Steak
- Heat a skillet to medium high with a little olive oil. Add the seasoned steaks and cook for 4 minutes on each side for a medium rare pink interior. Remove from skillet and let rest for 5 minutes on cutting board.1 lb sirloin steak, 2 tablespoon olive oil (for searing steaks)
Assemble the Grilled Steak Salad
- Slice steak in ¼" slices and arrange on the platter of toss salad. Sprinkle the feta cheese crumbles. Drizzle with the balsamic salad dressing, or one of your choice, serve immediately.4 oz crumbled feta cheese, ¼ red onion, sliced thin, ⅛ cup balsamic vinegar salad dressing
Notes
- Room temperature meat: Take your steaks out of the fridge about 20-30 minutes before grilling to ensure they cook evenly from the edges to the center.
- Master the sear: Use high heat to achieve a deep brown crust on the steak, which provides a smoky contrast to the cool, crisp salad greens.
- Rest the steak: Always let the meat rest for at least 5-10 minutes before slicing to keep the juices from running out and wilting the delicate spring greens.
- Slice against the grain: Identify the direction of the muscle fibers and slice perpendicular to them to ensure every piece of steak is tender and easy to bite.
- Dress right before serving: Toss the greens with the olive oil and balsamic glaze just before eating to prevent the cucumbers and sprouts from becoming soggy.
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