Steak Salad
This steak salad, piled high with grilled steak, arugula, fresh veggies, and a balsamic dressing, is my favorite summer salad yet!
- Total time
- 30 min
- Active time
- 22 min
- Yield
- 2, 2 servings
- Difficulty
- Medium
- Equipment
- 2 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints5 watchpoints
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Kosher Salt and Black Pepper
kosher salt and freshly ground black pepper (to taste)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: STEAK SALAD
Garlic
1 garlic clove (minced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: STEAK SALAD
Baby Arugula
4 cups (lightly packed) baby arugula
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Details and source
Source: STEAK SALAD
Avocado
½ avocado (peeled, pitted, and diced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: STEAK SALAD
Chives
2 tablespoons roughly sliced chives
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Details and source
Source: STEAK SALAD
Additional ingredient notes
STEAK SALAD INGREDIENTS
Grilling steak: More often than not, I buy boneless ribeye (I love how juicy it is), but you can also use top sirloin, skirt steak, or NY strip.
Just make sure to buy steaks that are about 1-inch thick. Leafy green base: I debated on using baby spinach for this recipe, but after testing this with arugula, I didn’t look back. The peppery flavor perfectly complements all the ingredients. Salad add-ins: I’m packing this in with cherry tomatoes, avocado, and pickled red onions (yes, you can simply slice red onions as well, though the pickled version does add a little something special). Cheese and fresh herbs: For the final touch, I add crumbled blue cheese and sliced chives. Gorgonzola is also a great swap for a slightly less pungent “blue cheese” option. Balsamic vinaigrette: I tried this with other dressings, but nothing compared to the taste of juicy steak and my balsamic vinaigrette together. They are a perfect pairing! Find the printable recipe with measurements below.
HOW TO MAKE GRILLED STEAK SALAD
Step one: Make the dressing.
Add the oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper to a small bowl or jar. Whisk the ingredients together (if in a bowl) or cover a jar and shake together until emulsified. I’ll link my favorite dressing jars in the recipe card notes below! Step two: Season the steak. Bring the steak to room temperature (this is very important!). Heat an outdoor grill or indoor grill pan over medium-high heat. Pat the steak dry with a paper towel, then generously season both sides with salt and pepper. Step three: Grill the steak. Add the steak to the grill and close the lid.
MY RECIPE TESTING TIPS
While slicing the steak into thin strips makes for a beautiful presentation on a platter (as seen in the photos above), the reality is that it’s a bit harder to eat the steak that way.
For easier chomping, you can slice and dice the grilled steak into smaller, more bite-sized pieces. You could even swap in my garlic butter steak bites!
Required setup
Equipment
outdoor grill or indoor grill pan
Source recipe card equipment.
Method Overview
Structured method notes that are separate from the step timeline.
LISA’S GRILLING TIPS
Ensure your steak is at room temperature.
If it’s cold and straight from the fridge, your steak will cook unevenly. That means the outside will look cooked, while the inside is still chilled and raw.
LISA’S TIPS
If you don’t have an outdoor grill, make this pan-seared steak instead!
It won’t have that extra charred and smoky flavor, but you can still get a nice sear on it!
Method Timeline
Prep
ActivePrep
22 min
Prep time from the source recipe card.
Cook
ActiveCook
8 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
Make the dressing. Add the oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper to a small bowl or jar. Whisk the ingredients together (if in a bowl) or cover the jar and shake together, until emulsified.
Image detailsMake the dressing. Add the oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper to a small bowl or jar. Whisk the ingredients together (if in a bowl) or cover the jar and shake together, until emulsified.Downshiftology · STEAK SALADDev reference Visual cue
until emulsified.
Checks1
Visual cueInfoVisualuntil emulsified.
Expected state: until emulsified.
Inputs and tools8
Uses
- pinch freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 garlic clove (minced)
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- kosher salt and freshly ground black pepper (to taste)
Why and source
This step has reviewed source-backed guidance.
- Source: STEAK SALAD
Step 2
Season the steak. Bring the steak to room temperature. Heat an outdoor grill or indoor grill pan over medium high heat. Pat the steak dry with a paper towel, then season both sides with salt and pepper.
medium high heatOutdoor Grill
Image detailsSeason the steak. Bring the steak to room temperature. Heat an outdoor grill or indoor grill pan over medium high heat. Pat the steak dry with a paper towel, then season both sides with salt and pepper.Downshiftology · STEAK SALADDev reference Inputs and tools2
Uses
- 10 ounces grilling steak (boneless ribeye, top sirloin, skirt or NY strip) (about an inch thick)
Equipment
Step 3
Grill the steak. Add the steak to the grill and close the lid. Grill for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare. Alternatively, you can pan sear the steak as well. Let the steak rest for 5 minutes, then thinly slice against the grain.
Image detailsGrill the steak. Add the steak to the grill and close the lid. Grill for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare. Alternatively, you can pan sear the steak as well. Let the steak rest for 5 minutes, then thinly slice against the grain.Downshiftology · STEAK SALADDev reference Visual cue
until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare.
Checks4
TemperatureInfoTemperature130°F
Target: 130 degree-fahrenheit
Expected state: Grill for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare.
Visual cueInfoVisualuntil the center reads 130°F (54°C) on an instant read thermometer, for medium-rare.
Expected state: until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare.
TimingInfoTimingfor 3 to 4 minutes
Target: 3-4 minute
Expected state: Grill for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare.
HoldingMain recipeSource holding instruction
Grill the steak. Add the steak to the grill and close the lid. Grill for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare. Alternatively, you can pan sear the steak as well. Let the steak rest for 5 minutes, then thinly slice against the grain.
Why and source
This step has reviewed source-backed guidance.
- Source: STEAK SALAD
Step 4
Assemble the salad. On serving plates or a large platter, arrange the arugula. Top with sliced steak, tomatoes, avocado, pickled red onions, blue cheese, and chives. Drizzle with the balsamic vinaigrette before serving (I only use about half of the dressing and save the remainder for other salads throughout the week).
Image detailsAssemble the salad. On serving plates or a large platter, arrange the arugula. Top with sliced steak, tomatoes, avocado, pickled red onions, blue cheese, and chives. Drizzle with the balsamic vinaigrette before serving (I only use about half of the dressing and save the remainder for other salads throughout the week).Downshiftology · STEAK SALADDev reference Checks1
ServiceMain recipeSource service instruction
Assemble the salad. On serving plates or a large platter, arrange the arugula. Top with sliced steak, tomatoes, avocado, pickled red onions, blue cheese, and chives. Drizzle with the balsamic vinaigrette before serving (I only use about half of the dressing and save the remainder for other salads throughout the week).
Inputs and tools5
Uses
- 4 cups (lightly packed) baby arugula
- ½ cup cherry tomatoes (halved)
- ½ avocado (peeled, pitted, and diced)
- ½ cup pickled red onions
- 2 tablespoons roughly sliced chives
Why and source
This step has reviewed source-backed guidance.
- Source: STEAK SALAD
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
STORAGE & PREP TIPS
This steak salad is best served fresh because of the leafy greens and avocado.
But if you have leftover steak, that will stay good in the fridge for 3 to 4 days. And if you’re meal prepping this for the week, you can store each component in separate containers in the fridge for 3 to 4 days and assemble throughout the week.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
WHY THIS STEAK SALAD IS PERFECT FOR SUMMER
Quick grilling recipe.
The steak only needs about 3 to 4 minutes per side for a perfect medium-rare (my personal favorite). The flavor combination is perfect.
Article photos
Photos used with the article notes.
Source: STEAK SALAD
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2, 2 servings
Dressing
Source step 1 creates or uses dressing.
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Source and Origin
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Adapted from source
Imported from the downshiftology page for dev review.
Copy risk: Unchecked
STEAK SALAD
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