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grilled steak salad with avocado, cherry tomatoes, feta cheese, and baby greens on a ceramic plate

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

Samantha
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
Cook Time 10 minutes
Total Time 30 minutes
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.
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