This grilled steak salad is perfect for anyone looking for a nutritious and delicious meal. The steak is grilled to perfection and served over a bed of fresh greens, mushrooms, cucumbers, and topped with crumbled feta cheese.
Why you will love this steak salad
This is the best steak salad to whip up on a hot day or if you want to make a light dinner. The fresh & healthy 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.
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Ingredients
- Sirloin or Ribeye steaks, trimmed
- Feta cheese
- Spring salad greens mix
- Micro Sprouts mix
- Mushrooms
- Cucumber, sliced
- Red onion, sliced
- Basil leaves - Or, use our Greek Seasoning blend, or our Italian Seasoning Substitute blend instead if fresh basil is out of season.
- Olive oil
- Balsamic vinegar glaze
- Garlic powder
- Salt
- Black Pepper, ground
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.
Prepare the salad greens
- Start with the spring salad mix and basil leaves, layering them out on a large rectangular platter. Add the sliced cucumbers along the sides. Scatter the sliced mushrooms and half the micro sprouts over the top.
- Chill in the refrigerator while preparing the steaks.
Trim fat and season the steaks
- Season the steaks with garlic powder, salt, and pepper. You can also use Lemon Pepper, 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Sear or char the steaks
- 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.
- 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.
Serving suggestions
This 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
If beef is not what you are in the mood for, you can make this grilled salad using grilled chicken breast, grilled salmon, or grilled shrimp. Another spectacular variation would be lightly seared Ahi Tuna sliced thin on the bed of salad greens.
Equipment
A good cast iron skillet is my favorite for searing or charring steaks, while still keeping the grilled steak interior medium rare.
Top Tips
- Buy your favorite steak in a medium thickness.
- Fresh, crisp salad greens, the mix you like best.
Frequently asked questions
Cook each side for 5 minutes for medium steak with only a hint of pink in the interior center.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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📖 Recipe
Grilled Steak Salad with Feta
Equipment
Ingredients
- 1 lb sirloin steak
- 2 tablespoon olive oil (for searing steaks)
- 4 oz crumbled feta cheese
- ¼ red onion, sliced thin
- 1 cucumber, sliced
- 4 oz mushrooms, sliced
- 8 oz spring salad mix
- 1 cup fresh basil leaves
- 1 cup micro green sprouts
- ⅛ cup balsamic vinegar glaze
- ¼ cup extra virgin olive oil
- salt
- pepper
- garlic powder
Instructions
- Season the steaks with salt, pepper, and garlic powder. Place in refrigerator while preparing the salad greens.salt, pepper, garlic powder
- Spread the salad greens and basil leaves out layered on a large rectangular platter. Add the sliced cucumbers on the sides of the platter, and sprinkle the sliced mushrooms and half the micro sprouts.1 cucumber, sliced, 4 oz mushrooms, sliced, 8 oz spring salad mix, 1 cup micro green sprouts, 1 cup fresh basil leaves
- 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)
- Slice steak in ¼" slices and arrange on the platter or salad greens. Sprinkle the feta cheese crumbles and the sliced red onions. Scatter the remaining micro sprouts and drizzle with the balsamic glaze and extra virgin olive oil. Serve immediately.4 oz crumbled feta cheese, ¼ red onion, sliced thin, ¼ cup extra virgin olive oil, ⅛ cup balsamic vinegar glaze
Notes
- Buy your favorite steak in a medium thickness.
- Fresh, crisp salad greens, the mix you like best.
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