Easy Grilled Steak Salad

Here’s my go-to grilled steak salad recipe, with tender slices of perfectly cooked beef, fresh mixed greens, and a simple homemade dressing that brings everything together.

This salad has become my family’s favorite summer dinner option. I often prep extra steak and vegetables so we can make it again for lunch the next day. Makes those busy weekdays so much easier, don’t you think?

What Kind of Steak Should I Use?

While this recipe calls for skirt steak, you’ve got several good options that’ll work just as well. Skirt steak, flank steak, and hanger steak are all great choices since they’re thin cuts that cook quickly on the grill and take well to marinades. If you’re having trouble finding skirt steak, flank steak makes an excellent substitute – it’s usually easier to find at most grocery stores and has a similar texture. Just remember to slice whichever cut you choose against the grain after cooking to keep it tender and easy to eat in your salad. For the best results, look for meat with some marbling and avoid any cuts that appear too lean, as the fat helps keep the meat juicy while grilling.

Options for Substitutions

This salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Skirt steak: If you can’t find skirt steak, flank steak or hanger steak work great too. Even ribeye or sirloin can be good alternatives – just adjust your cooking time based on the cut’s thickness.
• Arugula: Not a fan of arugula’s peppery kick? Mixed greens, baby spinach, or watercress make good substitutes. Each will give the salad a different but equally nice flavor profile.
• Goat cheese: You can swap goat cheese with feta, blue cheese, or even shaved parmesan if that’s more your style. Each cheese will bring its own unique taste to the dish.
• Red wine vinegar: Feel free to use balsamic vinegar or white wine vinegar instead. If using balsamic, start with a bit less as it’s typically stronger in flavor.
• Kalamata olives: Any type of olives will work here, or you could skip them altogether. For a different salty bite, try capers instead.
• Roma tomatoes: Cherry tomatoes, grape tomatoes, or any ripe tomato variety will work just fine. Just cut them into bite-sized pieces.

Watch Out for These Mistakes While Grilling

The biggest mistake when preparing a grilled steak salad is not letting your meat come to room temperature before cooking – take it out of the fridge at least 30 minutes before grilling to ensure even cooking and better browning. Another common error is slicing the steak with the grain instead of against it – for skirt steak, cutting against the grain is crucial as it breaks up the muscle fibers and gives you tender, easy-to-eat pieces rather than chewy ones. To keep your salad from becoming a wilted mess, avoid dressing the arugula too early; instead, toss the greens with the vinaigrette just before serving, and make sure your steak has rested for at least 5-10 minutes before slicing and adding it to the salad. For the juiciest results, resist the urge to flip your steak multiple times – one flip is all you need, and always let it develop a nice crust before turning.

What to Serve With Grilled Steak Salad?

Since this grilled steak salad is already packed with protein and greens, you’ll want to round out your meal with some satisfying sides that complement without overwhelming. A warm, crusty baguette or some garlic bread makes perfect sense – you’ll definitely want something to soak up those tasty dressing drippings! For a heartier meal, try adding some roasted baby potatoes seasoned with herbs, or grilled corn on the cob during summer months. If you’re keeping things light, a cup of chilled gazpacho would make a nice starter, especially since it shares similar Mediterranean flavors with the salad.

Storage Instructions

Keep Fresh: If you have leftover grilled steak salad components, it’s best to store them separately. Keep the dressed greens and veggies in one container and the sliced steak in another. They’ll stay good in the fridge for about 2-3 days. The dressing can be stored in a small jar for up to a week.

Prep Ahead: Want to get ahead? You can prep most components in advance! Mix up the dressing and marinate the steak the night before. Slice your veggies and store them separately. When you’re ready to eat, just grill the steak, toss everything together, and you’re good to go.

Serve Later: If you have leftover steak, slice it thinly against the grain and bring it to room temperature before adding to fresh greens. Cold steak can be a bit tough, so letting it warm up slightly makes for a better texture. For the best flavor, assemble your salad just before serving.

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	25-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-160 g
• Fat: 150-160 g
• Carbohydrates: 30-40 g

Ingredients

For the dressing:

• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1/4 tsp ground black pepper
• 1 garlic clove (minced)
• 1 tsp dijon mustard
• 1/4 tsp kosher salt

For the marinade:

• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper (freshly ground for best flavor)
• 1 tbsp red wine vinegar
• 1/2 tsp cumin powder
• 1 tbsp hot sauce (like Frank’s RedHot for a classic flavor)
• 2 tbsp olive oil (I use California Olive Ranch brand)

For the salad:

• 5 oz baby arugula
• 1/4 cup kalamata olives (halved for easier eating)
• 1/2 cup crumbled goat cheese (adds a tangy creaminess)
• 2 roma tomatoes (sliced into wedges)
• 1.5 lb skirt steak (trimmed of excess fat for even cooking)
• 1/4 cup thinly sliced red onion

Step 1: Prepare the Dressing

In a small jar with a tight-fitting lid, add olive oil, vinegar, minced garlic, Dijon mustard, salt, and pepper.

Seal the lid tightly and shake the jar for a few seconds until the dressing is emulsified.

Once combined, set the dressing aside for later use.

Step 2: Prepare and Marinate the Steak

Cut the steak in half crosswise, which will make the long steak easier to handle and fit better on your grill.

Blot the steak dry with paper towels to remove excess moisture.

In a small bowl, mix the marinade ingredients: olive oil, vinegar, hot sauce, salt, pepper, onion powder, garlic powder, smoked paprika, and ground cumin.

Rub this mixture evenly on both sides of the steak, ensuring it’s well-coated.

Allow the steak to marinate at room temperature for 30 minutes.

Step 3: Grill the Steak

Preheat your grill to medium-high heat and lightly grease it to prevent sticking.

Grill the steak for about 3 minutes per side for a medium-rare finish (about 2 minutes per side on a dual-contact grill).

Once done, remove the steak from the grill and let it rest for 5-10 minutes.

This resting period allows the juices to redistribute throughout the steak, ensuring tenderness.

Step 4: Slice the Steak

After resting, slice the steak thinly against the grain.

For additional tenderness, cut each piece crosswise into 2-3 smaller pieces, rotate each piece 90 degrees, and slice again.

This method helps cut through the muscle fibers, making the meat easier to chew.

Step 5: Assemble the Salad

In a large mixing bowl, add arugula, red onions, and half of the prepared dressing.

Toss to coat the greens and onions evenly.

Transfer the arugula mixture onto serving plates.

Step 6: Garnish and Serve

Arrange the tomato slices around the arugula base.

Scatter olives and goat cheese crumbles over the top.

Finally, top the salad with sliced steak and drizzle with the remaining dressing.

Serve immediately and enjoy your flavorful steak salad!