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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!
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!
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
A Great Steak Salad Marinade and Homemade Dressing Add so Much Flavor
There’s a lot to love about this grilled steak salad! It’s light and fresh, making it ideal for the hot summer months when we don’t want to serve our red meat with heavy sides like mashed potatoes or a broccoli casserole. Instead, you get the satisfying flavor and texture of the beef, paired with the crisp, light, and refreshing in-season veggies.
The steak salad marinade includes Worcestershire sauce, Dijon mustard, garlic, and brown sugar for grilled flank steak that’s tender, juicy, and flavorful. Bring it all together with a slightly sweet, tangy, and creamy balsamic vinaigrette dressing that perfectly balances the crisp greens and the rich beef.
Ingredient Notes and Tips for Success
- 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.
- 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. Homemade buttermilk ranch would be delicious, or try pepper jelly vinaigrette for a little bit of heat, a classic Caesar dressing, this easy creamy Caesar dressing (without anchovies), a simple red wine vinegar salad dressing, or Dijon vinaigrette.
- 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 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.
- 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.
How to Make this Grilled Steak Salad Recipe
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 overview:
- Marinate the steak for at least 30 minutes, but if you have the time it’s best to use the steak salad 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.
- 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. 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).
- 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.
If you like a glass of wine with your steak salad, a full-bodied red wine like Cabernet Sauvignon pairs well with the richness of the meat. Malbec and Syrah/Shiraz are also good red options. Finally, if you prefer a lighter option, a dry rosé is a nice refreshing choice.
Preparation and Storage Tips
- 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.
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!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Steak Salad
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. This will ensure even cooking.
- 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. 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.
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.
Notes
Nutrition
Recipe Variations
- 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!).
- Swap out the blue cheese and use another cheese instead. Goat cheese, crumbled feta, or freshly-grated Parmesan would all work well, too.
- 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.
- Try a bottled dressing for a shortcut. Store-bought balsamic vinaigrette, Ranch dressing, or blue cheese dressing would all be great.
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
Originally published in June, 2021, this post was updated in May, 2025.
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!!
I love steak salads. I also make the Pittsburgh Salad from growing up in the Pittsburgh PA area.
You put hot french fries on top and it makes the salad more yummy. Hope you try it. Love your recipes.
That sounds amazing, Phyllis! It reminds me of the Primanti Brothers sandwiches with French fries inside, which I enjoyed when I was in Pittsburgh many years ago!