Steak Salad with Balsamic Vinaigrette
This healthy grilled steak salad is packed with juicy steak, fresh vegetables, and bold flavors for the perfect high-protein meal. It’s an easy summer dinner recipe that feels fresh, satisfying, and restaurant-worthy while still being simple enough for any night of the week.
This steak salad recipe is one of my favorite healthy dinner ideas for warm summer evenings when I want something hearty yet still fresh and vibrant. Packed with juicy ribeye steak, my quick pickled red onions, crisp vegetables, creamy feta cheese, and a homemade balsamic vinaigrette, this healthy summer salad is satisfying enough to eat as a full meal.
It’s one of those easy grilling recipes that looks impressive but comes together with little effort. Grilled steak and red onions are paired with cherry tomatoes and crisp greens to create a high-protein salad that’s perfect for weeknights, casual gatherings, or summer dinner parties. Keep reading for all my best tips to make this fresh summer salad absolutely delicious every time.
This is the perfect Summer Salad!
Fresh & light – This steak salad recipe is light and bright instead of heavy and hearty. It’s perfect for a healthy lunch or light dinner on busy weekdays!
Quick & easy – You can have this summer salad on the table in just 30 minutes. The steak only needs about 5 to 6 minutes for a perfect medium-rare, which is my personal favorite! My Girlfriend loves it too.
The perfect combo – The peppery greens, sweet tomatoes, creamy cheese, sharp pickled red onions, and tangy balsamic vinaigrette play so well together. For me, there is no better combination for salads!
Always Impressive – Whenever I serve this salad at dinner parties, picnics, or grill nights, everyone always tells me how refreshing and juicy it is. It’s a real crowd-pleaser and always a game-changer at the table!
Key Ingredients
Steak – The best cut for this salad is ribeye or sirloin, but I’ve also tried it with Picanha Steak, and it turned out great! All these cuts are full of flavor and a great choice for salads like this. Make sure to buy a steak that is about 1- inch thick.
Greens – I used baby gem lettuce for this recipe, but feel free to swap in your favorite greens. Arugula and baby spinach are a great choice too!
Cheese – I love the texture and saltiness of high-quality feta cheese. Blue cheese and Gorgonzola are popular substitutes that will give a sharp note to the salad.
Salad add-ins – Cherry tomatoes, avocado, cucumbers, and pickled red onions – they round out this salad and make it feel like a complete meal. Choose your favorite add-ins, the list is long!
Balsamic vinaigrette – This dressing matches really well with this salad. I tried other dressings, but the balsamic pairs perfectly with the steak!
Substitutes
- Swap the arugula or mixed greens for crisp romaine lettuce or spinach for a milder, crunchier base.
- Instead of the homemade balsamic vinaigrette, try a creamy blue cheese dressing or my lemon dressing for a brighter flavor.
- Replace the cherry tomatoes and pickled red onions with grilled corn, cucumber, or roasted peppers to give the salad a different fresh summer twist
How to make Steak Salad with Balsamic Vinaigrette
Take a look at the step-by-step photos below for a visual guide to the process. You’ll find the complete written recipe along with helpful tips in the recipe card further down the page.
Prepare the vinaigrette – Combine the olive oil, balsamic vinegar, honey, and mustard in a small bowl, then season with salt and pepper. Whisk the ingredients together until emulsified. You can find the full recipe here.
Season the steak – First of all, bring the steak to room temperature. Please don’t skip this step! Heat a grill pan or skillet over medium-high heat. Pat the steak dry with a paper towel, then generously season both sides with salt and pepper.
Sear the steak – Add the steak to the grill or skillet and cook for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on a meat thermometer, for medium-rare. Then, pack the steak in aluminium foil and let it rest for 5 minutes before thinly slicing against the grain.
Assemble the salad – On a large platter, arrange the greens and top with the sliced steak, tomatoes, cucumbers, avocado, pickled red onions, and feta cheese. Drizzle with the balsamic vinaigrette before serving.
From my Kitchen (Chef’s Tips)
Make sure your steak is at room temperature – If your steak is straight from the fridge, it will cook unevenly. The outside will be cooked, while the inside is still chilled and raw. You don’t want that in any case.
Use a thermometer – I use a probe thermometer for grilling and an instant-read thermometer for stovetop cooking. I always recommend an internal temperature of medium-rare to medium, which is 130-140°F before resting.
Season your steak early – Season your steak around 30 minutes before cooking to give the salt enough time to penetrate the meat and enhance the flavor. This also helps create a better crust on the outside while keeping the inside juicy and tender.
Slice against the grain – Always slice the steak against the grain for the most tender bite and easier chewing. Let the steak rest before cutting so the juices stay inside the meat instead of running out onto the cutting board.
Storage & Prep Tips
This steak salad is definitely best enjoyed fresh, especially because of the crisp greens and creamy avocado. If you have leftover steak, you can store it in an airtight container in the fridge for up to 4 days. For meal prep, I like to keep all the components separate — the steak, dressing, pickled onions, and salad ingredients — then assemble everything fresh throughout the week for the best texture and flavor.
How long to sear a steak?
The exact grilling time depends on the thickness of your steak and your preferred doneness. For the best flavor and texture, use a meat thermometer to check the internal temperature.
- Rare: Sear at hight heat for about 2 minutes per side
Internal temperature: 125°F (52°C) - Medium-Rare: Sear at hight heat for about 3–4 minutes per side
Internal temperature: 135°F (57°C) - Medium: Sear at hight heat for about 4 minutes per side
Internal temperature: 145°F (63°C) - Medium-Well: Sear at hight heat for about 5 minutes per side
Internal temperature: 150°F (66°C) - Well Done: Sear at high heat for about 5-6 minutes per side
Internal temperature: 160°F (71°C)
Let the steak rest for 5–10 minutes before slicing to keep it juicy and tender.
Behind the Scenes
Here’s a little behind-the-scenes look at how I photographed and styled this steak salad recipe in my studio. From assembling the salad on the plate to capturing the final shots with natural light, I always focus on making the food feel fresh, vibrant, and as inviting as it tastes.
More Summer Salads to Try
If you’re looking for more fresh summer salad recipes, here are a few of my favorites to make during the warmer months. My Italian tomato salad is simple and full of flavor, the refreshing cucumber salad is crisp and cooling, and the Thai steak salad is packed with bold, vibrant flavors and fresh herbs.
Steak Salad with Balsamic Vinaigrette
Ingredients
Equipment
Method
- Make the dressing. Combine the olive oil, balsamic vinegar, honey, and mustard in a small bowl, then season with salt and pepper. Whisk the ingredients together until emulsified.
- Season the steak. First of all, bring the steak to room temperature. Please don't skip this step! Heat a grill pan or skillet over medium-high heat. Pat the steak dry with a paper towel, then generously season both sides with salt and pepper.
- Sear the steak. Add the steak to the grill or skillet and cook for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on a meat thermometer, for medium-rare. Then, pack the steak in aluminium foil and let it rest for 5 minutes before thinly slicing against the grain.
- Assemble the salad. On a large platter, arrange the greens and top with the sliced steak, tomatoes, cucumbers, avocado, pickled red onions, and feta cheese. Drizzle with the balsamic vinaigrette before serving.
