Grilled Steak Salad with Feta

A grilled steak salad topped with slices of medium-rare steak and crumbled feta cheese, plus cherry tomatoes, radishes, and greens, served in a white bowl with a blue rim beside a wooden spoon.

5 from 2 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Salads

Cuisine: American

Servings:

Calories: 337kcal

Author: Kelly Bloom

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

US Customary - Metric

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.

Nutrition