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–+ servings

Grilled Steak Salad

A hearty and refreshing grilled steak salad topped with a zesty vinaigrette, perfect for a light lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb ribeye steak or sirloin, at room temperature
  • 1 tbsp olive oil for grilling
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground
For the Salad
  • 6 cups mixed greens such as arugula, spinach, and romaine
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced peeled if desired
  • 1/2 red onion thinly sliced soak in cold water for 10 minutes to reduce sharpness
  • 1/4 cup feta cheese crumbled
For the Vinaigrette
  • 1/4 cup olive oil extra virgin
  • 2 tbsp balsamic vinegar or red wine vinegar
  • 1 tsp honey to balance acidity
  • 1 clove garlic minced
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly ground

Method
 

Prepare the Steak
  1. Preheat the grill to high heat (about 450°F to 500°F) to ensure a good sear on the steak.
  2. Pat the ribeye steak dry with paper towels to remove excess moisture, which helps in achieving a nice crust.
  3. Rub the steak with olive oil, salt, and black pepper on both sides.
  4. Place the steak on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 130°F (use a meat thermometer for accuracy).
  5. Once cooked, remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
Prepare the Salad
  1. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
  2. Toss the salad gently to mix the ingredients evenly.
  3. Once the steak has rested, slice it against the grain into thin strips.
  4. Add the sliced steak on top of the salad and sprinkle with crumbled feta cheese.
Make the Vinaigrette
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until well combined.
  2. Taste and adjust seasoning if necessary, adding more salt or honey as desired.
  3. Drizzle the vinaigrette over the salad just before serving and toss gently to coat.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 28gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This salad is versatile; feel free to add other toppings like avocado, nuts, or different cheeses based on your preference.

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