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The best steak salad includes marinated, grilled flank steak, fresh vegetables, crispy fried onions, crumbled blue cheese, and a homemade creamy balsamic vinaigrette. It’s light, flavorful, and incredibly satisfying! Pair the entrée salad with a loaf of crusty bread or corn on the cob for easy dinners all summer long.
Table of Contents
If you’re looking for even more easy flank steak recipes, be sure to try this marinated flank steak, these flank steak fajitas, and a simple pepper steak with onion stir-fry, too!
How to Make this Grilled Steak Salad | 1-Minute Video
This was such a delicious salad!! I absolutely loved the dressing. Usually homemade dressings are a bit bitter for me, so the addition of the brown sugar made it just perfect. Thank you!!
– Alaina
Why You’ll Love this Recipe
- Light and Fresh. Keith and the boys love steak dinners, but during the hot summer months, we don’t usually want to serve the rich meat with heavy sides like mashed potatoes or broccoli casserole. Instead, a grilled steak salad is the perfect compromise! You get the satisfying flavor and texture of the beef, paired with the crisp, light, and refreshing in-season veggies.
- Flavorful Marinade. The marinated flank steak is tender and juicy, thanks to a delicious marinade that includes Worcestershire sauce, Dijon mustard, garlic, and brown sugar.
- Delicious Dressing. Bring it all together with a slightly sweet, tangy, and creamy balsamic vinaigrette dressing that perfectly balances the crisp greens and the rich beef.
Ingredients
This is a quick overview of the ingredients that you’ll need for a grilled flank steak salad recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Flank steak: relatively affordable and easy to work with, flank steak is thin, so it cooks fast, and it can be prepared in advance. That said, you can assemble this salad with just about any of your favorite cuts of steak — from filet mignon or ribeye in a cast iron skillet, to skirt steak, London Broil, grilled New York Strip or grilled steak tips.
- Worcestershire sauce, brown sugar and Dijon mustard: to marinate the steak.
- Garlic powder, kosher salt and black pepper: to season the meat before grilling.
- Steak salad dressing: I’ve paired this steakhouse salad with a sweet, creamy, and tangy balsamic vinaigrette. The light, acidic dressing nicely balances the richness of the meat. If you prefer, you can substitute with another type of dressing. A homemade buttermilk ranch would be delicious, or try a pepper jelly vinaigrette for a little bit of heat, a classic Caesar dressing, this easy creamy Caesar dressing (without anchovies), this simple red wine vinaigrette, or green goddess.
- Lettuce or greens: just about any lettuce will work. I like a mix of crunchy Romaine and tender baby spring greens. With its peppery flavor, arugula is also a nice companion for the steak.
- Cherry tomatoes, red onion, and cucumber: vegetables that add fresh flavor and crisp texture to the salad. Add extra fresh vegetables such as radishes, sweet bell peppers, shredded carrots, or corn off the cob if you like.
- Crumbled blue cheese: or sub with your favorite cheese. Goat cheese, crumbled feta or freshly-grated Parmesan would all work well, too.
- Crispy fried onions: these French’s crispy fried onions remind me of my favorite restaurant steak salad! They’re an optional garnish that you can add at the end for extra flavor and crunch, or omit them if you don’t want to bother.
Directions
The best entrée salads always include a variety of flavors and textures for a hearty, satisfying dish that truly eats like a meal! This simple steak salad recipe is the perfect combination of cool, crisp veggies and greens, rich, tender, and juicy meat, sharp, creamy blue cheese, and crunchy fried onions. It’s a restaurant-quality dinner that’s easy to make at home.
You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Marinate the steak for at least 30 minutes (or overnight).
- Whisk together the dressing.
- Remove steak from marinade, pat dry, and season with garlic powder, salt, and pepper. Let rest for 30 minutes while you prepare the grill and the rest of the salad ingredients.
- Grill the steak. The total grilling time will vary depending on the size, thickness, and temperature of your flank steak when it goes onto the grill. Use a thermometer to know when your meat is done. For a medium-rare finish, the beef should reach an internal temperature of 130-140°F.
- Assemble the salads.
- Drizzle with dressing and serve immediately.
Serving Suggestions
Serve the steak salad with a loaf of jalapeno cheddar bread (shown here and a personal fav!), crusty No-Knead Bread, homemade focaccia, or easy garlic bread. It’s also delicious alongside cast iron skillet cornbread, corn muffins, buttermilk biscuits, cheese biscuits, or Aunt Bee’s 3-ingredient sour cream muffins.
Preparation and Storage Tips
- Serve the salad warm or at room temperature. You can prep the ingredients in advance and serve the steak at room temperature on top of your salad. Alternatively, pair warm steak with the crisp, cool lettuce for a nice contrast.
- Prepare the dressing up to 1 week in advance. Store the dressing in an airtight container in the refrigerator until ready to use.
- Leftover steak salad will keep in an airtight container in the refrigerator for up to 1 day; however, it’s not ideal. The lettuce and veggies get soggy as they sit in the dressing.
Frequently Asked Questions
- What if I don’t want to grill the steak? Instead of grilling the flank steak, sear the meat in a cast iron skillet. To do so, heat 2 tablespoons of canola oil or vegetable oil in a large skillet over high heat until hot. Add the steak and cook until browned, about 4 minutes. Flip the steak and cook until it reaches the desired level of doneness, about 3-5 more minutes.
- Can I use a store-bought dressing? Absolutely! Store-bought balsamic vinaigrette, Ranch dressing, or blue cheese dressing would all be great.
- What wine will go well with this steak salad? A full-bodied red wine like Cabernet Sauvignon pairs well with the richness of the steak. Malbec and Syrah/Shiraz are also good red options. Finally, if you prefer a lighter option, a dry rosé is a nice refreshing choice.
- Is steak and salad healthy? Steak and salad can be part of a healthy diet when prepared with lean cuts of steak (like this flank steak), plenty of vegetables in the salad, and a homemade dressing. As with most meals, portion size is key as well!
Expert Tips
- Marinate the steak for at least 30 minutes, but if you have the time it’s best to use the flank steak marinade overnight. This will give the marinade more time to penetrate the meat, which helps to break down the tough fibers for a more tender and flavorful piece of steak.
- Allow the grilled flank steak to rest for 10-15 minutes before slicing. This will give the juices time to redistribute through the meat so that they don’t all run out onto the cutting board.
- For tender (rather than chewy) steak, always slice flank steak thinly against the grain (perpendicular to those long fibers that you see).
- Southwest Steak Salad: add corn, black beans, and sliced avocado. Serve the salad with Ranch dressing or a salsa-ranch dressing. Use grilled fajita flank steak.
- Steak Caesar Salad: add the grilled flank steak to this classic Caesar salad recipe or this Southern Caesar salad (that includes bacon and cornbread croutons!).
When I first made this recipe, it was way too hot outside to cook the steak on the grill. I used our George Foreman grill
– Kim
inside instead. It’s the perfect summer supper I will definitely make again!
More Salad Recipes for Dinner
Dorito Taco Salad
27 minutes mins
Strawberry Chicken Salad
15 minutes mins
Chick Fil A Cobb Salad
28 minutes mins
Steak Salad
Prep: 30 minutes
Cook: 8 minutes
Resting and Marinating Time 40 minutes
Total: 1 hour 18 minutes
The best steak salad recipe includes marinated, grilled flank steak, fresh vegetables, crispy fried onions, crumbled blue cheese, and a homemade creamy balsamic vinaigrette!
Ingredients
FOR THE GRILLED STEAK
- 1 flank steak (about 1 ½ – 2 lbs.)
- ¼ cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
FOR THE CREAMY BALSAMIC DRESSING
- 3 tablespoons balsamic vinegar
- 3 tablespoons mayonnaise
- 1 tablespoon water
- 2 teaspoons light brown sugar
- 2 cloves garlic, minced or pressed (about 1 teaspoon)
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly-ground black pepper, to taste
FOR THE SALAD
- 6 cups chopped Romaine lettuce, baby spring greens, arugula, or other greens of choice
- 2 cups halved cherry tomatoes
- ½ red onion, finely diced
- 1 English cucumber, halved lengthwise and thinly sliced
- ½ cup crumbled blue cheese
- Crispy fried onions, to taste (optional)
Instructions
MARINATE THE STEAK
- In a small bowl, whisk together Worcestershire sauce, brown sugar, and Dijon mustard. Place the steak in a large zip-top plastic bag or shallow dish and pour marinade over top. Squeeze air out of the bag and seal to close or cover the dish. Gently toss to coat the beef in the marinade. Refrigerate for at least 30 minutes, or up to 24 hours.
PREPARE THE DRESSING
- In a small bowl or measuring cup, whisk together balsamic vinegar, mayonnaise, water, brown sugar, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.
GRILL THE STEAK
- After at least 30 minutes in the refrigerator, remove the steak and discard the marinade. Wipe excess marinade off of the steak by patting it with paper towels. Season the meat on both sides with the garlic powder, salt and pepper. Allow to stand at room temperature for 20-30 minutes before grilling.
- Lightly brush or spray the steak with oil. Preheat your grill for high direct heat (about 450° F). Grill the steak covered for about 5 minutes. Turn and cook covered for about 3-4 more minutes, or until the meat reaches the desired level of doneness. Baste with a little bit of the prepared balsamic dressing during the final few minutes, if desired. Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium. Allow to rest for 10-15 minutes. Slice thinly against the grain.
ASSEMBLE SALAD
- Place the lettuce on a large serving tray or on individual plates. Top with the tomatoes, red onion, cucumber, blue cheese, and sliced steak. Drizzle with balsamic dressing. Garnish with crispy fried onions, if desired. Serve immediately.
Video
Notes
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- Marinate the steak for at least 30 minutes, but if you have the time it’s best to use the flank steak marinade overnight. This will give the marinade more time to penetrate the meat, which helps to break down the tough fibers for a more tender and flavorful piece of steak.
-
- Allow the marinated flank steak to sit on the counter and come to room temperature before grilling. This will ensure that it cooks more evenly.
-
- Allow the grilled flank steak to rest for 10-15 minutes before slicing. This will give the juices time to redistribute through the meat so that they don’t all run out onto the cutting board.
-
- Always slice flank steak thinly against the grain (perpendicular to those long fibers that you see). This will result in tender (rather than chewy) steak.
Nutrition
Serving: 1salad with dressingCalories: 519kcalCarbohydrates: 14gProtein: 43gFat: 32gSaturated Fat: 9gTrans Fat: 1gCholesterol: 119mgSodium: 717mgPotassium: 1114mgFiber: 3gSugar: 9gVitamin A: 6722IUVitamin C: 23mgCalcium: 180mgIron: 4mg
This recipe was originally published in June, 2021. It was updated in June, 2024.
When I first made this recipe, it was way too hot outside to cook the steak on the grill. I used our George Foreman grill
inside instead. It’s the perfect summer supper I will definitely make again!
I’m so glad to hear that, Kim! Thanks for your note. 🙂
This was such a delicious salad!! I absolutely loved the dressing. Usually homeade dressings are a bit bitter for me, so the addition of the brown sugar made it just perfect. Thank you!!