Steak Salad

5 from 1 vote

Grilling is a fantastic way to get outside and enjoy the summer weather. This grilled steak salad with balsamic vinaigrette, packed with mushrooms, red onions, and blue cheese, is one of my favorites. It’s hearty enough to be a complete meal, making it a fast weeknight dinner option.

Prep Time1

Cook Time20

Total Time1 20

Course: Salad

Cuisine: American

Keyword: steak salad

Servings:

Equipment

Meat thermometer
Grill

Ingredients

Salad

2 cups mixed greens like arugula and spinach
½ lb filets or flank steak grilled and thinly sliced
½ cup sliced mushrooms
¼ cup red onion thinly sliced
¼ cup crumbled blue cheese

Balsamic Vinaigrette

¼ cup balsamic vinegar
½ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
2 cloves garlic minced
Salt and pepper to taste

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Instructions

Grilled Steak

Season the steak with salt and pepper up to 24 hours before for the best flavor.
Preheat the grill to high.
Grill diagonally: For those beautiful grill marks, place the steak on the grill at a slight diagonal angle. Grill for 2 minutes, then rotate it diagonally in the opposite direction and grill for another 2 minutes. Then flip the steaks over and repeat.
Use a meat thermometer: The total cook time will vary depending on the thickness of your steak. To ensure it is perfectly cooked, check its internal temperature with a meat thermometer. Aim for 135°F for medium-rare and 145°F for medium.
Rest the steak: After grilling, cover the steak with foil and let it rest for 5–10 minutes. This helps the juices redistribute, making the steak more tender and juicy.

Salad

To make the balsamic vinaigrette, combine the balsamic, Dijon, honey, and garlic in a small bowl or jar. Slowly whisk in the olive oil and season with salt and pepper to taste.
Place mixed greens in a salad bowl.
Top with sliced steak, mushrooms, blue cheese, and red onions.
Drizzle with balsamic vinaigrette and serve.

Nutrition