Grilled Steak Salad – A Protein-Packed, Flavor-Filled Summer Classic

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When the grill’s hot and you’re craving something bold but light, my go-to is this grilled steak salad. It’s got everything I want in a summer meal: char-grilled beef, crisp greens, juicy tomatoes, creamy avocado, and a zesty vinaigrette that pulls it all together. It hits all the right notes—fresh, hearty, and satisfying without feeling heavy.

There’s just something about this dish that feels like balance on a plate. The smoky flavor from the grilled sirloin, the cool crunch of fresh salad greens, and the creamy texture from ripe avocado all come together for a dinner that never disappoints. Whether I’m throwing this together after a long day or grilling up steak salad bowls for friends, this one never fails to impress. It’s a great way to elevate leftovers or transform your weekend grilling into a nourishing weekday meal.

This isn’t your basic side salad. It’s a full-on dinner that delivers rich umami flavor, a variety of textures, and tons of nutrients in one bowl. Whether you’re firing up the grill on a weeknight or looking to impress guests with a protein-packed showstopper, this salad gets it done. And let me tell you, when that medium-rare steak hits the cool crunch of the greens, it’s magic. Plus, it’s easy to customize with whatever veggies or herbs you’ve got on hand.

So, if you’re after a steak and greens dinner that looks just as good as it tastes and fuels your body without the post-meal slump, this grilled steak salad is where it’s at.

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Grilled Steak Salad – A Protein-Packed, Flavor-Filled Summer Classic

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Sam

Fire up the grill for this bold and satisfying grilled steak salad—a hearty, high-protein meal loaded with tender steak, crisp greens, colorful veggies, and a zesty vinaigrette. It’s quick, customizable, and perfect for healthy summer dinners.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 490 kcal

Ingredients

  

• 1 lb sirloin steak or your favorite grilling cut
• 5 oz mixed greens arugula, spinach, or spring mix
• 1 cup cherry tomatoes halved
• 1 avocado sliced
• ¼ red onion thinly sliced
• ¼ cup crumbled feta or blue cheese optional
• Olive oil for grilling

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic minced
• Salt and pepper to taste

Instructions

 

• Step 1: Season and Grill the Steak

  Rub steak with salt, pepper, and olive oil. Grill over medium-high heat for 4–5 minutes per side for medium-rare. Let it rest before slicing thinly against the grain.
• Step 2: Make the Dressing

  Whisk olive oil, balsamic vinegar, mustard, garlic, salt, and pepper in a small bowl. Taste and adjust seasoning.
• Step 3: Assemble the Salad

  Spread greens on a large platter or individual bowls. Top with tomatoes, avocado, red onion, and cheese (if using).
• Step 4: Add Steak and Drizzle

  Place sliced steak on top of salad. Drizzle with vinaigrette just before serving.

Notes

Chef’s Secret Tips for the Best Grilled Steak Salad

1. Start with the right cut of steak. For maximum flavor and tenderness in your grilled steak salad, opt for sirloin, ribeye, or flank steak. Flank is leaner, while ribeye offers more marbling. Always slice against the grain to keep each bite tender.
2. Don’t skip the resting time. After grilling, let your steak rest for at least 5–10 minutes before slicing. This ensures the juices redistribute, giving you that juicy grilled steak texture perfect for layering over greens.
3. Use a meat thermometer. The ideal internal temp for medium-rare is 130–135°F. Cooking by temp—not time—means no guessing and no overdone steak in your easy steak salad for dinner.
4. Marinate with purpose. A quick marinade of olive oil, garlic, balsamic vinegar, and Dijon not only infuses flavor, but helps tenderize. Even just 30 minutes will elevate your keto grilled steak salad bowl.
5. Layer with variety. A mix of baby greens, arugula, and romaine adds complexity. Toss in roasted corn, cherry tomatoes, or avocado for a healthy grilled steak salad recipe that hits every note—sweet, tangy, crisp, and creamy.
6. Balance your macros. For a gluten-free steak salad, skip croutons and add fiber-rich toppings like chickpeas or seeds. This keeps it nutrient-dense and satisfying without sacrificing crunch.
7. Chill your salad plates. Want a refreshing contrast to the warm steak? Serve your salad on chilled plates. It’ll help the greens stay crisp longer, especially in a summer grilled steak salad setup.
8. Make it a meal prep hero. Grill extra steak and store sliced portions separately. You can toss together a protein-packed steak salad in minutes all week long—just add fresh toppings.
9. Double the dressing. Homemade vinaigrettes like balsamic or chimichurri freeze well. Batch prep and pour over not just this salad but your other grilled favorites.

Keyword easy_steak_salad_for_dinner, gluten_free_steak_salad, grilled_sirloin_salad_bowl, grilled_steak_salad, healthy_grilled_steak_salad_recipe, keto_grilled_steak_salad_bowl, protein_packed_steak_salad, steak_salad_with_balsamic_vinaigrette, steak_salad_with_mixed_greens, summer_grilled_steak_salad

Recipe Overview

• Difficulty Level: Easy
• Course: Dinner / Main Dish
• Cuisine: American
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Nutritional Snapshot (Per Serving)

• Calories: ~490
• Protein: 38g
• Fat: 28g
• Carbohydrates: 18g
• Fiber: 5g
• Sugar: 6g

Want to know how red meat like sirloin fits into a balanced diet? According to Mayo Clinic, lean cuts like sirloin can be part of a heart-healthy meal when eaten in moderation.

Budget Breakdown

• Sirloin steak (1 lb): ~$10.00
• Mixed greens (5 oz): ~$3.00
• Cherry tomatoes: ~$2.00
• Avocado: ~$1.50
• Red onion: ~$0.75
• Olive oil, balsamic vinegar, mustard, garlic: ~$1.50 Total Cost: ~$18.75 Cost Per Serving: ~$4.69

Behind the Recipe

I came up with this grilled steak salad after a long day when I wanted something healthy but also substantial enough to keep me full. I had a leftover sirloin in the fridge, a bag of arugula, and not much else. I grilled the steak, tossed it with greens, added some cherry tomatoes and avocado, and whipped up a quick vinaigrette. The result? A steak salad bowl that checks every box.

But more than convenience, this salad became a blueprint for weeknight wins. It started showing up on repeat—sometimes with marinated flank steak, other times with grilled corn or roasted red peppers. It was endlessly adaptable, and it never felt boring.

I also love that this recipe feels elevated but doesn’t require a ton of effort. If you know how to grill a good steak and chop a few vegetables, you’re already halfway there. It’s become a go-to not just in my own kitchen, but one I often share with clients looking for something clean, colorful, and filling. And if you’re like me and always searching for a low-carb steak salad bowl that actually tastes amazing, you’re going to love this.

Why You’ll Love This Grilled Steak Salad

• Balanced with protein, healthy fats, and fiber
• Packed with color, crunch, and flavor
• Perfect for summer lunches or light dinners
• Naturally gluten-free and low carb
• Customizable for keto, Whole30, or paleo diets

Perfect For

• High-protein summer dinner
• Meal prep with grilled steak
• Backyard BBQ side turned main
• Low carb steak salad bowl
• Healthy beef salad meal ideas

Ingredients You’ll Need

• 1 lb sirloin steak (or your favorite grilling cut)
• 5 oz mixed greens (arugula, spinach, or spring mix)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta or blue cheese (optional)
• Olive oil, for grilling

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Ingredient Highlights

• Sirloin Steak: Lean and flavorful; great for grilling. Learn more about its nutrition on USDA FoodData Central.
• Mixed Greens: Nutrient-rich base with vitamins A and C.
• Avocado: Adds creamy texture and heart-healthy fats. Houston Healthcare highlights its role in lowering bad cholesterol.
• Cherry Tomatoes: Bursts of sweetness and vitamin C.
• Balsamic Vinaigrette: Tangy, simple, and elevates every bite.

How to Make Grilled Steak Salad

Step 1: Season and Grill the Steak

Rub steak with salt, pepper, and olive oil. Grill over medium-high heat for 4–5 minutes per side for medium-rare. Let it rest before slicing thinly against the grain.

Step 2: Make the Dressing

Whisk olive oil, balsamic vinegar, mustard, garlic, salt, and pepper in a small bowl. Taste and adjust seasoning.

Step 3: Assemble the Salad

Spread greens on a large platter or individual bowls. Top with tomatoes, avocado, red onion, and cheese (if using).

Step 4: Add Steak and Drizzle

Place sliced steak on top of salad. Drizzle with vinaigrette just before serving.

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Pro Tips for Success

• Let the steak rest at least 5 minutes before slicing to keep it juicy
• Use a meat thermometer for perfect doneness: 130°F for medium-rare
• Massage tougher greens like kale with dressing to soften them up
• Chill your serving plates for an extra-refreshing summer presentation
• Add grilled corn or roasted red peppers for seasonal flair

Easy Variations

• Grilled Steak Salad with Avocado and Feta: Swap blue cheese for feta, and add cucumbers
• Steak Salad Bowl: Serve over brown rice or quinoa for extra carbs
• Creamy Dressing Option: Sub balsamic for Greek yogurt-based ranch
• Tex-Mex Style: Add black beans, corn, and chipotle-lime dressing

Storage & Reheat Tips

• Fridge: Store components separately for up to 3 days
• Reheat: Gently warm steak slices in a skillet or microwave before serving
• Make Ahead: Prep dressing and grill steak ahead of time for quick assembly

🍽️ Make It a Meal

Pair it with these ReadyPrepMeals favorites:

• Maple Bourbon Pancakes
• Savory Sweet Chicken Stir Fry
• One-Pan Kielbasa and Potato Skillet

Also check out our Comfort Food Dinner, High-Protein Dinner, and Low Carb Dinner tags for more inspiration.

Frequently Asked Questions

Final Thoughts

This grilled steak salad isn’t just a meal—it’s the kind of dinner that satisfies both your craving for comfort and your goal of eating clean. The smoky char of the beef, the bright hit of balsamic, the creaminess of the avocado—it all comes together in perfect harmony.

I love how versatile and seasonal this salad can be. Whether I’m tossing in grilled zucchini from the garden, roasted sweet potatoes in fall, or using blue cheese for a richer vibe—there’s always a new way to reinvent it. It gives me the flexibility to eat well while still indulging in big flavor. And more than anything, it proves that healthy meals can be exciting and satisfying.

Whether you’re looking for a light weeknight option, prepping meals ahead, or serving something fresh off the grill, this salad does it all. It’s bold, balanced, and loaded with real ingredients that keep you full without weighing you down.

So next time you’ve got steak in the fridge and a craving for something crisp and satisfying, fire up the grill and make this salad. It just might become your new summer staple.

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📌 Pin This Recipe: Grilled Steak Salad
Flame-grilled sirloin over crisp greens with avocado, tomatoes, and a bold balsamic vinaigrette—the ultimate summer steak salad done right.

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