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Juicy Grilled Steak Salad

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A vibrant salad featuring marinated grilled steak, fresh greens, and a medley of vegetables for a delicious and healthy meal.

Ingredients

Scale
  • 1.5 lb (680 g) flank steak or skirt steak, trimmed
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp honey or brown sugar
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 6 cups mixed salad greens (spring mix, arugula, or romaine), washed and dried
  • 1 cup cherry or grape tomatoes, halved
  • 1 small English cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 ripe avocado, sliced or cubed
  • 1/2 cup crumbled feta or blue cheese (optional)
  • 1/2 cup thinly sliced radishes (optional)
  • 1/4 cup fresh parsley or cilantro leaves, roughly chopped
  • 1/4 cup extra-virgin olive oil (for dressing)
  • 3 tbsp balsamic vinegar (or red wine vinegar)
  • 1 tsp Dijon mustard (for dressing)
  • 1 tsp honey or maple syrup (for dressing)
  • 1 small garlic clove, very finely minced (for dressing)
  • 1/2 tsp kosher salt (for dressing)
  • 1/4 tsp freshly ground black pepper (for dressing)
  • Optional: 1–2 tbsp steak pan/plate juices, 1 cup grilled or roasted corn, 1/2 cup toasted pecans/walnuts/pumpkin seeds, crusty bread for serving

Instructions

  1. Marinate the steak by whisking together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, pepper, smoked paprika, and red pepper flakes. Coat the steak in the marinade and refrigerate for at least 30 minutes.
  2. Prepare the dressing by combining olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl and whisking until emulsified.
  3. Wash and dry the salad greens; prepare the tomatoes, cucumber, red onion, avocado, cheese, and herbs.
  4. Preheat the grill to medium-high heat and oil the grates to prevent sticking. Remove the steak from the marinade and discard the marinade.
  5. Grill the steak for about 4–6 minutes per side for medium-rare, using a thermometer for accuracy.
  6. Rest the steak for 8–10 minutes to allow juices to redistribute.
  7. Assemble the salad by adding greens, followed by tomatoes, cucumber, red onion, and radishes. Drizzle with half the dressing.
  8. Slice the steak across the grain into thin strips.
  9. Build the salad by arranging the sliced steak over the greens, adding avocado, cheese, and herbs, and drizzling with remaining dressing.
  10. Serve immediately with garlic bread or as desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping salad and dressing separate for best freshness.

Nutrition

Find it online: https://recypez.com/grilled-steak-salad/

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