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Easy Grilled Steak Salad

Fresh mixed greens topped with perfectly grilled steak, cherry tomatoes, and blue cheese with tangy balsamic vinaigrette - a healthy, satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Contemporary
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 pounds sirloin or ribeye steak
  • 2 tbsp olive oil for steak
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Salad
  • 8 cups mixed greens arugula, spinach, romaine
  • 1 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 1 cucumber sliced
  • 0.5 cup blue cheese crumbled
  • 0.25 cup toasted walnuts
Dressing
  • 3 tbsp balsamic vinegar
  • 0.33 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt and pepper to taste

Equipment

  • Grill or grill pan
  • Large salad bowl
  • Meat thermometer
  • Sharp knife

Method
 

  1. Remove steak from refrigerator 30 minutes before cooking to bring to room temperature.
  2. Preheat grill to medium-high heat (about 400-450°F).
  3. Rub steak with 2 tablespoons olive oil, then season generously with garlic powder, salt, and black pepper.
  4. Grill steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
  5. Remove steak from grill and let rest for 10 minutes before slicing against the grain.
  6. While steak rests, prepare the dressing by whisking together balsamic vinegar, extra virgin olive oil, Dijon mustard, and honey until emulsified.
  7. In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and cucumber.
  8. Slice the rested steak into thin strips against the grain.
  9. Arrange the sliced steak over the salad and top with crumbled blue cheese and toasted walnuts.
  10. Drizzle with balsamic dressing just before serving and toss gently if desired.

Notes

For best results, use a meat thermometer to ensure proper doneness. Steak can be grilled ahead and served at room temperature. Substitute goat cheese or feta for blue cheese if preferred.