Grilled Steak Salad
Juicy grilled steak sliced over crisp greens with charred vegetables and a tangy vinaigrette. A restaurant-quality main salad that's ready in 30 minutes and feels elegant enough to impress.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 pound boneless ribeye or New York strip steak (1.5 inches thick)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups mixed salad greens (arugula, romaine, spinach)
- 1 cup cherry tomatoes, halved
- ½ piece English cucumber, sliced into half-moons
- ¼ piece red onion, thinly sliced
- ½ cup aged cheddar or blue cheese, crumbled
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon minced shallot
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 1
Make the vinaigrette first so flavors meld. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1.5 tablespoons red wine vinegar, 0.5 teaspoon Dijon mustard, 1 tablespoon minced shallot, 0.25 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper. Set aside.
- 2
Remove the steak from the refrigerator and let it sit at room temperature for 10-15 minutes — this allows even cooking from center to edge. Pat completely dry with paper towels; dry surface is essential for a deep, golden crust.
- 3
Season both sides generously with 1 teaspoon kosher salt and 0.5 teaspoon freshly ground black pepper, pressing gently so seasoning adheres. Let sit for 2 minutes.
- 4
While the steak comes to temperature, prep the salad components: halve 1 cup cherry tomatoes, slice 0.5 English cucumber into thin half-moons, thinly slice 0.25 red onion into rings, and crumble 0.5 cup aged cheddar or blue cheese into bite-sized pieces. Set all aside.
- 5
Preheat a grill or grill pan over medium-high heat for 3-4 minutes until very hot — you should see wisps of smoke. If using a grill pan on the stovetop, it should be almost smoking when ready.
- 6
Brush the hot grill grates or pan lightly with 1 tablespoon extra-virgin olive oil using tongs and a paper towel. Place the steak directly on the grill and resist the urge to move it — leave it alone for 4-5 minutes. You'll hear a strong sizzle and smell a rich, meaty aroma. Don't poke or flip early.
- 7
Flip the steak once and cook for another 4-5 minutes on the second side for medium-rare. The internal temperature should reach 130-135°F when checked with an instant-read thermometer inserted horizontally into the center — carryover cooking will push it to 135-140°F as it rests.
- 8
Transfer the steak to a cutting board and rest for 5 minutes — do not skip this step. Resting allows juices to redistribute throughout the meat, keeping it moist when sliced. The temperature will climb another 3-5°F during resting.
- 9
Place 4 cups mixed salad greens on a large platter or divide between two plates. Scatter the halved cherry tomatoes, sliced cucumber, red onion rings, and crumbled cheese evenly over the greens.
- 10
Slice the rested steak against the grain into 0.5-inch strips — cutting against the grain shortens muscle fibers and ensures tender, easy-to-chew pieces. You should see a warm pink center.
- 11
Arrange the warm steak slices over the top of the salad, fanning them slightly so they're visible and inviting. Drizzle the vinaigrette over everything, starting with the greens and finishing with the steak so the warm meat absorbs some of the dressing. Serve immediately while the steak is still warm.
Tools you’ll need
- outdoor grill or 12-inch grill pan
- instant-read thermometer
- cutting board
- sharp chef's knife
- small mixing bowl
- whisk
- tongs
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
