A hearty steak salad you can pull together in 20 minutes, no marinade required. Grilled sirloin and sweet charred corn over crisp romaine are finished with a sweet-tangy balsamic dressing, perfect for a fresh, filling lunch or dinner.

Grilled steak salad with avocado in a white bowl.

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Grilled Steak Salad with Balsamic Vinaigrette

Steak is a summertime favorite at our house. If we’re not making grilled steak kabobs or steak tacos, this steak salad is in heavy rotation. It’s the kind of dinner that feels special enough for a holiday but easy enough to throw together on a busy weeknight.

If you have time to marinate, this easy steak marinade adds great flavor, but a simple steak rub works just as well when you’re short on time.

It tastes like the big, hearty steak salad you’d order at a restaurant, but with fresh ingredients you can pull straight from the garden. I top mine with my homemade balsamic dressing, or the creamy balsamic I use on my Mediterranean salad when I want something richer.

XO - Jamielyn

Ingredient Notes

Chopped romaine, tomatoes, corn, and bell peppers for steak salad.

Find the full printable recipe with directions below.

  • Steak: I prefer to use my sirloin steak recipe, but you could use a grilled flank steak on this salad as well. Cook to your desired doneness.
  • Greens: I love chopped romaine, but you can also add in a spring mix, spinach or kale.
  • Corn: This is a must for this salad. It adds the perfect flavor and cooks right alongside the meat on the grill. If you don’t have time to make grilled corn, try quickly cooking your corn in the microwave.
  • Red bell peppers: These add the perfect crunch and color to this salad. You could also use a orange or yellow bell pepper.
  • Tomatoes: You can use any type of tomatoes, I picked some fresh from my garden!
  • Red onion: I know not everyone is a fan of red onion, but I love the extra punch it adds.
  • Avocado: This is optional, but avocados make every salad better in my opinion. Cut the avocado into slices.
  • Balsamic dressing: I love to drizzle this salad with my homemade balsamic dressing, but you could use your favorite store bought as well.

Best Cuts of Steak for Salad

The best steak for salad is one that’s tender, slices thinly, and has good flavor without being too fatty. Here are the cuts I reach for most:

  • Sirloin: My go-to for this salad. It’s lean, affordable, and tender when cooked to medium or below.
  • Flank steak: A great choice if you want more beefy flavor. It’s a leaner cut, so don’t overcook it, and always slice thinly against the grain.
  • Skirt steak: Similar to flank but with even more flavor. Cooks fast and slices beautifully for salads.
  • Ribeye: A more indulgent pick. It’s marbled and rich, so a little goes a long way on a salad.

Slicing tip: No matter which cut you use, always slice the steak thinly and against the grain. This shortens the muscle fibers and makes each bite more tender.

How to Make Steak Salad

Sirloin steak grilling alongside corn on the cob.
  1. Grill the steak and corn. Rub the steak rub onto the steak and place it on a preheated grill over medium-high heat. Cook 4 to 5 minutes per side, until the outside is charred and the inside has reached your desired doneness (see chart in the recipe notes). While the steak cooks, add the corn to the grill and cook until lightly golden and tender, about 10 minutes.
  2. Chop and slice. Chop the veggies into small pieces. Slice the steak thinly against the grain.
  3. Assemble. Add the lettuce to a bowl and top with the chopped veggies and sliced steak. Drizzle with balsamic dressing to taste and serve.

Steak Doneness Guide

  • Rare (125°F): Red inside with a sear just on the outside
  • Medium Rare (130°F): Deep pink inside
  • Medium (140°F): Pink on the inside (this is how I like mine, or at most medium well)
  • Medium Well (150°F): Slightly pink center, more brown than pink
  • Well Done (160°F): Little to no pink inside

Remove the steak from the grill when it’s about 5°F below your target, since it will continue cooking as it rests.

Variations

Grilled steak salad topped with sliced avocado and balsamic dressing.

More salad recipes to try include: arugula chopped salad, Italian grinder salad and green goddess salad.

More Fresh Salad Recipes

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Grilled steak salad with avocado in a white bowl.

Steak Salad Recipe

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
A hearty grilled steak salad with sweet charred corn and fresh summer veggies over crisp romaine, finished with a sweet-tangy balsamic dressing. Ready in 20 minutes.
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Ingredients 

Optional toppings: Sliced avocado, red onion, fresh basil, croutons

Instructions

  • Preheat grill to medium-high heat. Rub steak seasoning onto steak and then place onto grill. Cook for 4 to 5 minutes per side, or until it reaches your desired doneness (see chart in notes).
  • Add the corn to the grill while the steak is cooking. Rotate every few minutes. Cook until lightly golden and tender, about 10 minutes.
  • Chop veggies into small pieces. Then place lettuce in a bowl.
  • Slice steak against the grain and then place on top of the salad. Add corn, tomatoes and bell peppers. Add sliced avocado, red onions and any other vegetables if desired. Drizzle with your favorite balsamic dressing.

Last step: Please leave a comment and rating after you make the recipe.

Notes

If you have time, you can use this easy steak marinade.
Alternatively, you could also cook steak in the oven. 
Meal prep and storage: Grill the steak and corn ahead, store separately, and assemble fresh just before serving. The steak keeps in the fridge for up to 3 days.
Steak doneness temps:
  • Medium Rare: 130°F
  • Medium: 140°F
  • Medium Well: 150°F
  • Well Done: 160°F
Remove the steak from the grill about 5°F before your target, since it will continue cooking as it rests.
 

Nutrition

Calories: 341kcal, Carbohydrates: 13g, Protein: 40g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 104mg, Sodium: 245mg, Potassium: 1090mg, Fiber: 4g, Sugar: 6g, Vitamin A: 9700IU, Vitamin C: 52mg, Calcium: 99mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.