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Let’s all be the kind of person who makes Steak Salad, shall we?

The best bbq steak salad with blue cheese on a plate

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!

Perfect Grilled Steak Salad with blue cheese on a plate

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, vitamins, and flavor.

Substitution Tip!

You can use a variety of lean beef cuts for this steak salad recipe. Flank steak, skirt steak, hanger steak, sirloin steak, or flat iron steak would all work well.

.To make a grilled chicken salad, use this Grilled Chicken Breast recipe, or check out my favorite Grilled Chicken Salad.

  • 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. Cherry tomatoes are a star in Greek Salad too!

Market Swap

While the tomatoes are perfect for a summer steak salad, you may choose to incorporate different produce for a fall steak salad. For fall, I think Roasted Brussels Sprouts, Roasted Butternut Squash, Roasted Sweet Potatoes, apple slices, or Roasted Carrots would be tasty.

  • Mixed Greens. Use any of your favorite greens here! Mixed greens, chopped romaine lettuce, spinach, or another variety will all work well for this salad and add fiber.
  • 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.

Substitution Tip

If you’re not a fan of blue cheese, you can swap it for feta or goat cheese.

  • Best 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

Steak in a ziptop bag with marinade
  1. Marinate the steak. Prep the veggies.
Dressing in a small bowl
  1. Whisk the dressing ingredients together.
Meat being cooked on the grill
  1. Grill the steak and onion.
A grilled steak on a cutting board
  1. Let the steak rest.
Greens in a large bowl
  1. Add the salad ingredients to a large bowl (minus the steak).
Greens, onions, cheese, and tomatoes in a bowl
  1. Pour the dressing over the top, tossing to coat.
Tender grilled steak
  1. 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.

the best Grilled Steak Salad in a bowl

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.

Summer Grilled Steak Salad on a plate

Sides to Serve with Steak Salad

Everyone has celeb status when steak salad with blue cheese is on the menu!

Frequently Asked Questions

What Dressing Goes On A Steak Salad?

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.

Is Steak Salad Served Warm or Cold?

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.

How Can I Repurpose Leftover Steak?

Turn leftover grilled steak into a tasty meal by serving it with Mushroom Risotto, Instant Pot Mashed Potatoes, or Adult Mac and Cheese.

Steak Salad

4.72 from 14 votes
A flavorful and healthy grilled steak salad with blue cheese and vinaigrette dressing. Great for filling lunches and easy dinners!

Prep: 20 minutes
Cook: 6 minutes
Total: 56 minutes

Servings: 4 servings




  • 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



  • 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.
  • Meanwhile, cut the onion into 1/2-inch thick rings. Lightly brush each side with olive oil. Cut the cherry tomatoes in half.
  • Make the dressing: In a medium bowl or large measuring cup, whisk together the balsamic, oil, Dijon, honey, salt, and pepper.
  • 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).
  • Place the steak on a cutting board and let rest at least 5 minutes.
  • 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).
  • 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.
  • 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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.72 from 14 votes (10 ratings without comment)

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  1. This salad is simply beautiful! I lingered on that picture of beetroot for about 5 min – such gorgeous colours.  Love the sprinkle of blue cheese at the end – I can imagine it gives a delicious umami saltiness.5 stars

  2. We were on vacation two weekends in a row, and so the actual work week made for interesting lunch and dinners…and OMG did we enjoy the vacay food. This salad is so something I need in my life. I told my husband the other day after all our indulging that I just missed vegetables! I hope your husband recovers swiftly, and safely – hip surgery sounds painful.

    1. Yes Nicole! I came home in need of some serious veggie intake too. Hope that you had wonderful travels with your family!

  3. I love colorful salads! Yours looks gorgeous. And your pictures are very beautiful. 
    I hope Ben’s recovery goes really well :-)

  4. Awww. I’m sorry to hear about Ben’s surgery and hope his recovery goes smoothly. My husband was in bed for 5 months – working horizontally, while I played nurse and single parent. I know from experience that it is not an easy job and not  a picnic for either one of you. Take care – both of you. Now, to the food… This salad is perfect. Truthfully, I haven’t met a steak salad I didn’t like, but your combination of ingredients appealed to me tonight. And the photos? Beautiful! Thanks for a lovely post, and again, I wish a speedy recovery.

    1. 5 months Kim?? I can’t even imagine! You must truly be super mom and super wife. Thanks so much for your kind words, and sending good thoughts to your family too!

  5. Sending fast recovery thoughts to the hubby! My boyfriend is one of those people who says “salad is what my food eats” but I may be able to entice him when there is steak involved…love this idea!

  6. I wish I took a picture of this salad. I made it with skirt steak. I followed your recipe without deviating…it was awesome!!! The dressing was perfect and adding the arugula gave it a little bite. I’ll definitely be making this all summer. Thanks Erin , for another great recipe👩‍🍳5 stars

  7. Grilling the onion (I also added a pepper) was genius. We loved this salad! Thank you for another great recipe.5 stars

  8. This recipe is excellent! The flavors of the grilled steak, balsamic vinegarette, and gorgonzola (or blue) cheese balances so well with the arugula and salad mix. I searched for a steak salad recipe my sister and I could post on our food Instagram page and this definitely caught my eye. Highly recommend giving it a try!5 stars

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