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When it comes to fast, fresh meals that still feel special, Steak Salad is hard to beat. Juicy, charred steak served over arugula with grilled onion, tomatoes, blue cheese, and a balsamic vinaigrette, it cooks in minutes and feels just a little bit fancy.

The best bbq steak salad with blue cheese on a plate

5 Star Review

“This salad is perfect. Your combination of ingredients appealed to me tonight.”
— Kim —

Steak salad is the kind of breezy-yet-exquisite recipe I envision myself serving to my pretend celebrity friends at a casual summer soiree (channeling Ina Garten here).

Cooking steak makes me feel refined, 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 made Flank Steak Tacos and realized cooking steak is no trickier than making a Grilled Chicken Breast.

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 redistribute.
Slice the meat against the grain.

Let’s do this!

Perfect Grilled Steak Salad with blue cheese on a plate

How to Make a Perfect Steak Salad

Salad steak pairs well with other bold 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.

The Ingredients

Steak. You can use a variety of beef cuts for a steak salad recipe. Flank steak, skirt steak, hanger steak, sirloin steak, or flat iron steak would all work well. I prefer not to use the priciest cuts, but feel free to splurge on a filet or ribeye steak salad if that’s what is calling you.
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. I recommend 30 minutes of marinating time.
Red Onion. To elevate the salad, I love to grill my red onion along with the steak, versus adding it raw. 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 and Arugula. I like a combination of these two so you get the mildness of mixed greens (use any lettuce or spinach you enjoy), boosted by the peppery bite of arugula.
Blue Cheese. Blue cheese (like gorgonzola) is a classic pairing with steak because of their contrasting textures, hits of umami, and because they are strong ingredients that can stand up to each other. 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

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).

Greens, onions, cheese, and tomatoes in a bowl

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.

More Ideas for Steak Salad

While this is my ultimate steak salad recipe, you can take it in many other directions!

Fall Steak Salad. Add apples, Roasted Brussels Sprouts, and a starch like Roasted Butternut Squash or Roasted Sweet Potatoes.
Winter Steak Salad. Top with Roasted Beets, apples, and goat cheese.
Steak and Grains. Fold in cooked farro or quinoa to make it even more filling and to provide another dimension of texture.
Green Goddess Steak Salad. Use Green Goddess Dressing, feta or goat cheese, and add avocado.
Chimichurri Steak Salad. Instead of salad dressing, toss with chimichurri sauce. Add avocado and use feta or queso fresco. Optional: For a twist on the viral steak salad, chop your steak and fold in chickpeas.

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

Vegetables. Air Fryer Asparagus, Grilled Broccoli, Grilled Corn, and Roasted Fingerling Potatoes would all be tasty with this salad.
Fries. Steak and fries are delicious together! Try this salad with Air Fryer French Fries, Baked French Fries, or Zucchini Fries.
Bread. Serve this salad with Roasted Garlic Potato Rolls or Cornbread Muffins.

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

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Steak Salad

4.74 From 15 reviews . Help us out! Review HERE.Help out & review HERE

AUTHOR: Erin Clarke

Prep: 20

Cook: 6

Total: 56

Servings: servings

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

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Ingredients

FOR THE STEAK:

1 ¼ pounds flank steak skirt steak, or hanger steak
1 ½ teaspoons kosher salt
½ 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:

¼ cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
¾ teaspoon kosher salt plus additional to taste
⅛ teaspoon ground black pepper plus additional to taste

Instructions

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!

Notes

*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.

Nutrition

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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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!

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Steak Salad

5 Star Review