Let’s all be the kind of person who makes Steak Salad, shall we?
Juicy grilled steak tumbled with arugula, cherry tomatoes, and blue cheese in a tangy honey vinaigrette, it’s the kind of breezy-yet-exquisite recipe I envision myself serving to my pretend celebrity friends at a casual summer soiree.
Cooking steak makes me feel fancy, but this steak salad is anything but pretentious.
It’s satisfying (thanks steak!), without being over the top (look at those greens!).
If you are new to cooking steak and feel intimidated, I did too.
That is until I make Flank Steak Tacos and realized that cooking steak is no trickier than if you were making a Grilled Chicken Breast with Strawberry Avocado Salsa.
- Season the steak well with salt and pepper or use a marinade.
- Use a meat thermometer so you don’t overcook it.
- Let the meat rest so the juices incorporate.
- Slice the meat against the grain.
Let’s do this!
5 Star Review
“This salad is perfect. Your combination of ingredients appealed to me tonight.”
— Kim —
How to Make a Perfect Steak Salad
A salad steak pairs well with other boldly flavored ingredients that can stand up to the meat: peppery greens like arugula, funky blue cheese, and a tangy, acidic dressing like balsamic vinaigrette to cut its richness.
As far as how to cook the steak for your salad, you have options:
- In the summer, make BBQ steak salad on the grill.
- No grill? You can also broil steak for steak salad.
- Love your air fryer? See Air Fryer Steak for an easy preparation method (this would be perfect for ribeye steak salad).
The Ingredients
- Steak. Juicy, tender, and absolutely scrumptious straight from the grill. Steak is rich in protein, iron, and vitamins.
Tip!
You can use a variety of cuts for this steak salad. Flank steak, skirt steak, or hanger steak would all work well.
- Steak Marinade. A simple mix of salt, pepper, olive oil, and balsamic vinegar. It helps tenderize the meat and season it all the way through.
- Red Onion. Once grilled, the onion becomes charred, sweet, and savory.
- Cherry Tomatoes. I love the juicy bursts of sweetness that cherry tomatoes add to the salad. Plus, their color pops against the greens.
- Mixed Greens. Use any of your favorite greens here! Mixed greens, chopped romaine, spinach, or another variety will all work well for this salad.
- Arugula. For a peppery bite that pairs wonderfully with the steak.
- Blue Cheese. Creamy, salty, and tangy. Blue cheese (like gorgonzola) tastes fabulous with steak and adds richness to the salad.
- Steak Salad Dressing. This salad uses a light dressing made from olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. It cuts richness without overpowering the steak.
The Directions
- Marinate the steak. Prep the veggies.
- Whisk the dressing ingredients together.
- Grill the steak and onion.
- Let the steak rest.
- Add the salad ingredients to a large bowl (minus the steak).
- Pour the dressing over the top, tossing to coat.
- Thinly slice the steak against the grain and add it to the salad. Top with additional blue cheese. DIG IN!
Wine Pairing
Pair steak salad with Chianti, Cabernet Sauvignon, red Bordeaux, or Cabernet Franc.
Storage Tips
- To Store. Refrigerate leftover salad in an airtight storage container for up to 3 days. If possible, store the steak, salad, and dressing separately.
- To Reheat. Gently rewarm steak in a skillet on the stovetop over medium-low heat or in the microwave.
- To Freeze. Leftover steak can be frozen in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, add the steak to the marinade and refrigerate until you’re ready to grill.
Sides to Serve with Steak Salad
Recommended Tools to Make this Recipe
The Best Chef’s Knife
A high-quality chef’s knife is a must-have item in every kitchen. This one stays sharper longer and is dishwasher-safe.
Everyone has celeb status when steak salad with blue cheese is on the menu!
Frequently Asked Questions
The vinaigrette dressing listed in this recipe is perfect for a steak salad, as the steak and blue cheese are plenty rich and benefit from the dressing’s acid. If you’d like something creamy and super rich, steak salad with ranch, Caesar Dressing, or bacon dressing (from this Pea, Lentil, and Potato Salad with Warm Bacon Dressing) could all be tasty.
Personally, I love serving the warm steak on top of the cool greens so that you have an interesting contrast of temperatures. If you prefer, you can serve steak salad cold.
FOR THE STEAK:
- 1 1/4 pounds flank steak skirt steak, or hanger steak
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
FOR THE SALAD:
- 1 large red onion
- 1 pint cherry tomatoes
- 3 cups mixed greens chopped romaine, spinach, or lettuces of choice
- 3 cups arugula
- 4 ounces crumbled blue cheese such as gorgonzola, divided
- extra virgin olive oil for grilling the onion
FOR THE DRESSING:
- 1/4 cup balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3/4 teaspoon kosher salt plus additional to taste
- 1/8 teaspoon ground black pepper plus additional to taste
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Prep the steak: With paper towels, pat the steak dry. Place in a large ziptop bag or large bowl, with the salt, pepper, balsamic vinegar, and oil. Seal the bag (if using), removing as much air as possible. Turn to coat the steak. Set aside at room temperature for 30 minutes, or refrigerate overnight.
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Meanwhile, cut the onion into 1/2-inch thick rings. Lightly brush each side with olive oil. Cut the cherry tomatoes in half.
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Make the dressing: In a medium bowl or large measuring cup, whisk together the balsamic, oil, Dijon, honey, salt, and pepper.
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Cook the steak and onion: Heat the grill over medium-high heat (425 to 450 degrees F) or heat the oven’s broiler. If using the broiler, line a rimmed baking pan with foil. Remove the steak from the marinade, allowing as much excess marinade as possible to drip away. Grill or broil the onion and steak, until the steak is medium-rare and the onion is charred on both sides—3 to 4 minutes per side depending on its thickness, until the steak reaches 130 degrees F on an instant read thermometer. (If you like your steak more well done, cook it 1 to 2 minutes more, but note that it will be tough).
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Place the steak on a cutting board and let rest at least 5 minutes.
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In a large bowl, place the mixed greens, arugula, halved tomatoes, half of the cheese, and the grilled onions (separate the rings as you add them).
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Add enough dressing over the top to moisten, then toss to coat. Divide the salad between individual plates, or place in the center of a large serving plate.
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VERY thinly slice the steak across the grain (about 1/4-inch wide). Serve on top of or alongside the salad. Sprinkle on the remaining blue cheese. Enjoy!
- *Nutrition has been calculated with only half of the dressing and without the marinade, as it is discarded.
- TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days. If possible, store the steak, salad, and dressing separately.
- TO REHEAT: Gently rewarm steak in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Leftover steak can be frozen in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4)*Calories: 392kcalCarbohydrates: 12gProtein: 39gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 106mgPotassium: 972mgFiber: 2gSugar: 6gVitamin A: 1493IUVitamin C: 38mgCalcium: 230mgIron: 4mg
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