Grilled Steak Salad

• Ribeye Steaks
• Olive Oil
• Out Grilling Sweet BBQ Rub or Steak Rub
• Mixed Salad Greens
• Tomatoes
• Red Onion
• Mozzarella Pearls
• Croutons

Balsamic Dressing

• Olive Oil
• Balsamic Vinegar
• Honey
• Dijon Mustard
• Granulated Garlic
• Dried Basil
• Dried Thyme
• Dried Oregano
• Kosher Salt
• Fresh Ground Pepper

Step By Step Directions for Grilled Steak Salad

1. Prep the Steaks: Drizzle steaks with olive oil and sprinkle with dry rub seasoning on both sides.
2. Fire up the Grill: Prepare a grill fire to 350°. If you don’t have a grill, you can preheat a cast iron skillet or grill pan on the stove top.
3. Grill the Steaks: Cook steaks over indirect fire for 5 minutes with the grill closed. Flip the steaks and continue to cook until steaks reach desired doneness using a digital meat thermometer. We cooked ours to about 135°. Remove from grill to a pan to rest for 10 minutes. Slice the steak into thin strips.
4. Make the Salad Dressing: In a mason jar or jelly jar with a lid, add all of the dressing ingredients. Cover and shake vigorously until well combined.

5. Build the Salad: On a platter or in a large salad bowl, add the greens, chopped tomatoes, sliced onions, mozzarella balls, sliced steak and croutons.
6. Serve salad with balsamic dressing.

Internal Temperatures for Perfect Grilled Steak

• Rare: 130°
• Medium Rare: 140°
• Medium: 155°

Recipe Notes and Variations

• Vegetables: Add any vegetables that you have on hand. Sliced avocados, carrots, celery and cucumbers are great additions.
• Cheese: Cheddar cheese cubes, crumbled feta or blue cheese goes great with grilled steak.
• Salad Dressing: Peppercorn Ranch or Italian Dressing are great options for this steak salad.
• Storage: Store leftover, undressed salad in an airtight container in the refrigerator up to 3 days. Store leftover dressing in a covered jar in the refrigerator up to 2 weeks.

More Main Dish Salads to Try

• Italian Chicken Salad
• Taco Salad
• BBQ Chicken Salad
• Chicken Fajita Salad

Grilled Steak Salad with crisp greens, tomatoes, red onions, mozzarella and tender steak slices topped with tangy balsamic dressing for a filling and delicious meal.

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Grilled Steak Salad

Grilled Steak Salad is a hearty meal perfect for summer. Healthy greens, mozzarella pearls and fresh vegetables, topped with steak and drizzled in a quick balsamic dressing.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Main Dish Salads

Cuisine: American

Keyword: steak salad, steak salad, ribeye steak salad

Servings: 4

Calories: 836kcal

Author: Milisa

Ingredients

• 2 ribeye steaks
• 2 tablespoons olive oil
• 2 tablespoons OG Sweet BBQ Rub or Steak Rub
• 8 cups Mixed Salad Greens
• 1 cup tomatoes diced
• 8 ounces mozzarella pearls
• 1 cup croutons

Balsamic Dressing

• 1/2 cup olive oil extra virgin
• 1/4 cup balsamic vinegar
• 1 tablespoon dijon mustard
• 3 tablespoons honey
• 1 tablespoon granulated garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teasoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

Instructions

• Drizzle steaks with olive oil and sprinkle with dry rub seasoning on both sides.
• Prepare a grill fire to 350°. If you don’t have a grill, you can preheat a cast iron skillet or grill pan on the stove top.
• Cook steaks over indirect fire for 5 minutes with the grill closed.
• Flip the steaks and continue to cook until steaks reach desired doneness using a digital meat thermometer.
• Remove from grill to a pan to rest for 10 minutes. Slice the steak into thin strips.
• Make the Salad Dressing: In a mason jar with a lid, add olive oil, balsamic vinegar, dijon mustard, honey, basil, oregano, thyme, salt and pepper.
• Cover and shake vigorously until well combined.
• On a platter or in a large salad bowl, add the greens, chopped tomatoes, sliced onions, mozzarella balls, sliced steak and croutons.
• Serve salad with balsamic dressing.

Notes

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  Internal Temperatures for Perfect Grilled Steak

  • Rare: 130°
  • Medium Rare: 140°
  • Medium: 155°
  • Well Done: 165°
• Vegetables: Add any vegetables that you have on hand. Sliced avocados, carrots, celery and cucumbers are great additions.
• Cheese: Cheddar cheese cubes, crumbled feta or blue cheese goes great with grilled steak.
• Salad Dressing: Peppercorn Ranch or Italian Dressing are great options for this steak salad.
• Storage: Store leftover, undressed salad in an airtight container in the refrigerator up to 3 days. Salad dressing can be stored in a covered jar up to 2 weeks.

Nutrition

Serving: 1g | Calories: 836kcal | Carbohydrates: 30g | Protein: 38g | Fat: 64g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Cholesterol: 114mg | Sodium: 828mg | Potassium: 669mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1696IU | Vitamin C: 24mg | Calcium: 363mg | Iron: 5mg