There’s nothing quite like the sizzle of a perfectly grilled steak to stir the senses. When I stumbled upon the idea for this Grilled Steak Salad with Blue Cheese, I was looking for a way to break the monotony of my weeknight dinners. This dish not only elevates the humble salad but transforms it into a hearty, vibrant meal bursting with flavor. With spicy arugula, juicy cherry tomatoes, and creamy blue cheese, each bite feels like a treat rather than just a healthy option.
Whether you’re whipping this up for a quick lunch or impressing guests at a dinner gathering, this steak salad strikes that perfect balance between nutritious and indulgent. And the best part? It comes together in a flash. Escape the fast-food rut with this delightful recipe that doesn’t compromise on taste. Ready to dive in? Let’s get grilling!
Why will you love this steak salad?
Flavor Explosion: This salad delivers a bold combination of juicy grilled steak and creamy blue cheese, elevating any meal.
Quick and Easy: With just a few simple steps, you can create a gourmet dish in under 30 minutes—perfect for busy weeknights!
Healthy Indulgence: Packed with fresh arugula, tomatoes, and a tangy vinaigrette, it’s a delicious way to stay on track with your health goals.
Versatile Dish: Customize your steak salad by swapping ingredients like seasonal veggies or cheese, ensuring there’s something for everyone.
Crowd-Pleaser: Impress your family and friends with this vibrant and satisfying meal, perfect for gatherings or casual dinners.
Steak Salad Ingredients
For the Salad
• Flank Steak – The star of the dish, offering a flavorful protein punch; feel free to substitute with skirt steak or hanger steak for variety.
• Kosher Salt – A pinch enhances the steak’s flavor; adjust according to your taste preference.
• Black Pepper – Adds a delightful kick; freshly ground is ideal for the best taste.
• Arugula – Brings a peppery flair to your steak salad; spinach or any leafy green can be substituted if you prefer something milder.
• Mixed Greens – Contributes a crisp texture and vibrant color; consider using romaine or kale for added variety.
• Cherry Tomatoes – These sweet bites offer a burst of freshness; grape tomatoes can be a great alternative if those aren’t available.
• Red Onion – Sweetness when grilled adds depth; white or yellow onions work as a great swap.
• Blue Cheese – The creamy, tangy addition that takes your salad to the next level; feta or goat cheese can lighten up the flavor.
For the Dressing
• Balsamic Vinegar – The marinated flavor booster that ties everything together; feel free to substitute with red wine vinegar for a different taste.
• Extra-Virgin Olive Oil – Keeps the steak moist during grilling and forms the base of your vinaigrette; avocado oil can serve as a good alternative.
• Dijon Mustard – Adds depth and thickness to the dressing; omit for a simpler, lighter vinaigrette.
• Honey – Balances the acidity of the vinegar; maple syrup can be a vegan alternative if you desire.
Dive into this steak salad recipe and enjoy a wholesome meal that’s quick to prepare and bursting with flavors!
How to Make Grilled Steak Salad
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Prep the Steak: Pat the flank steak dry using paper towels to remove excess moisture. Season generously with kosher salt, freshly ground black pepper, balsamic vinegar, and drizzle with extra-virgin olive oil. Allow it to marinate for 30 minutes at room temperature or opt for the flavor boost of refrigerating it overnight.
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Prepare Vegetables: Slice the red onion into thick rings and cut the cherry tomatoes in half. The thicker slices will caramelize beautifully on the grill!
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Make Dressing: In a medium bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, salt, and pepper until well combined. This zesty vinaigrette will enhance the salad’s flavors.
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Cook Steak and Onions: Preheat your grill or broiler. Grill or broil the steak and onion rings for about 3-4 minutes on each side, ensuring the steak reaches an internal temperature of 130°F for medium-rare perfection.
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Assemble Salad: In a beautiful serving bowl, mix together the arugula, mixed greens, halved cherry tomatoes, grilled onion rings, and half of the crumbled blue cheese. Drizzle with your prepared dressing to taste and gently toss everything together.
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Slice Steak: After grilling, let the steak rest for 5 minutes to retain its juices. Thinly slice it against the grain and place the slices over the salad. Sprinkle the remaining blue cheese on top for that creamy finish.
Optional: Drizzle with a touch more balsamic vinegar before serving for added flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Perfect Steak Salad
- Choose Quality Steak: Always opt for fresh, high-quality flank steak for the best flavor. Cheaper cuts may lack tenderness, affecting your steak salad.
- Marinate Wisely: For enhanced taste, marinate the steak overnight. This allows the flavors to penetrate deeper, making each bite even more delicious.
- Mind the Grill Temperature: Preheat your grill for even cooking. Too low a heat can lead to unevenly cooked steak, while too high can burn it.
- Serve Immediately: Enjoy the steak salad right after assembling for the best taste and temperature contrast; letting it sit can make the greens wilt.
- Slice Correctly: Always slice your steak against the grain. This technique ensures maximum tenderness, making every piece of your steak salad a delight.
Make Ahead Options
These delectable Grilled Steak Salads are perfect for meal prep enthusiasts! You can marinate the flank steak up to 24 hours in advance; simply pat it dry and season it before refrigerating. Additionally, chop the red onion and halve the cherry tomatoes a day prior, storing them in airtight containers in the fridge for maximum freshness. To save even more time, whisk together your balsamic vinaigrette and keep it refrigerated; just give it a stir before using. When you’re ready to serve, grill the steak and onions and toss the salad as directed for a quick, satisfying meal that tastes just as delicious as if it were made fresh in the moment!
What to Serve with Grilled Steak Salad with Blue Cheese?
Elevate your dining experience with delightful pairings that complement the vibrant flavors of your salad.
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Crispy Garlic Bread: The warm, buttery crunch pairs perfectly with the salad’s freshness, making every bite delightful.
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Roasted Sweet Potatoes: These add a hint of sweetness and a satisfying texture that contrast beautifully with the salad’s peppery greens.
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Grilled Asparagus: The smoky charred flavor enhances the savory steak, while the tender shoots offer earthy tones.
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Classic Caesar Salad: With a creamy dressing and crunchy croutons, this classic dish builds on the salad’s textures without overshadowing it.
Indulging in a glass of red wine like a Cabernet Sauvignon can elevate your meal experience. It harmonizes with the rich blue cheese while balancing the savory steak. Enjoy your culinary adventure!
Steak Salad Variations & Substitutions
Feel free to experiment with this recipe and create your own delightful twists that excite your palate!
- Dairy-Free: Use a nut-based cheese or vegan feta to keep it creamy without the dairy.
- Greens Galore: Swap arugula for kale or collard greens to intensify the nutritional punch and change the salad’s texture.
- Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes for a fiery twist that elevates the flavor profile.
- Grain Boost: Toss in cooked quinoa or farro for extra heartiness, making the salad a meal on its own.
- Nutty Crunch: Incorporate toasted walnuts or pecans to add a delicious crunch, balancing the creamy blue cheese beautifully.
- Seasonal Surprise: In the fall, use roasted butternut squash or sweet potatoes in place of cherry tomatoes for a warm, comforting touch.
- Herbed Dressing: Blend fresh herbs like basil or cilantro into your vinaigrette for an aromatic burst of flavor that brightens the dish.
- Fruit Fusion: Include slices of fresh pear or apple for unexpected sweetness that complements the savory elements perfectly.
How to Store and Freeze Steak Salad
Fridge: Store leftover steak salad in an airtight container in the fridge for up to 3 days. For best taste, keep the dressing separate until ready to serve.
Freezer: Avoid freezing the assembled steak salad, as fresh greens can wilt. However, you can freeze marinated steak (uncooked) for up to 3 months. Thaw in the fridge before grilling.
Reheating: If you have leftover grilled steak, reheat it gently in a skillet over medium heat until warmed through. Avoid overheating to maintain tenderness.
Freshness Reminder: Enjoy your steak salad fresh for the best flavor and texture; the balance of ingredients is key for a delightful bite!
Grilled Steak Salad with Blue Cheese Recipe FAQs
How do I select the best flank steak?
Absolutely! When choosing flank steak, look for cuts with a bright red color and minimal dark spots. A good flank steak should feel firm to the touch and possess a little marbling of fat, which will help keep the meat juicy and flavorful when grilled.
How should I store leftover steak salad?
Very! For optimal freshness, transfer any leftover steak salad into an airtight container and refrigerate. It can last for up to 3 days; however, it’s best to store the dressing separately to prevent the greens from wilting. Just mix it together again when you’re ready to enjoy it!
Can I freeze marinated steak for this salad?
Absolutely! To freeze marinated steak, place it in a heavy-duty freezer bag, ensuring you remove as much air as possible. This helps prevent freezer burn. You can keep it frozen for up to 3 months. When you’re ready, thaw it in the refrigerator overnight before grilling.
What can I substitute for blue cheese?
Very! If blue cheese is not your thing, you can substitute it with crumbled feta or goat cheese for a milder flavor. This will still give you that creamy element without being overpowering. You can even omit cheese entirely if you prefer a lighter salad.
How do I avoid overcooking the steak?
Absolutely! To perfectly cook your steak, I recommend using an instant-read thermometer to check the internal temperature. For medium-rare, aim for about 130°F. After grilling, let it rest for 5 minutes before slicing against the grain for maximum tenderness.
Can I use different types of greens in my salad?
Very! This steak salad is wonderfully versatile. Feel free to experiment with different greens like spinach, kale, or romaine lettuce. Each type provides a distinct flavor and texture, allowing you to customize the salad to your taste preferences!
Savory Steak Salad with Blue Cheese and Zesty Vinaigrette
Ingredients
Equipment
Method
- Pat the flank steak dry using paper towels to remove excess moisture. Season generously with kosher salt, black pepper, balsamic vinegar, and drizzle with extra-virgin olive oil. Allow it to marinate for 30 minutes at room temperature or refrigerate overnight for more flavor.
- Slice the red onion into thick rings and cut the cherry tomatoes in half.
- In a medium bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Preheat your grill or broiler. Grill or broil the steak and onion rings for about 3-4 minutes on each side, ensuring the steak reaches an internal temperature of 130°F for medium-rare.
- In a serving bowl, mix together the arugula, mixed greens, halved cherry tomatoes, grilled onion rings, and half of the crumbled blue cheese. Drizzle with prepared dressing to taste and gently toss everything together.
- Let the steak rest for 5 minutes before thinly slicing it against the grain. Place the slices over the salad and sprinkle the remaining blue cheese on top.