25+ Delicious Summer Steak Salad Recipes for Every BBQ and Picnic

Summer is the perfect season for grilling, and what better way to enjoy a hearty, satisfying meal than with a refreshing steak salad?

Whether you’re hosting a backyard BBQ, packing a picnic, or simply looking to shake up your weeknight dinners, steak salads offer a delicious combination of smoky grilled meat, fresh greens, and vibrant toppings that are perfect for the warmer months.

With so many different ways to prepare them, from sweet and spicy combinations to tangy citrus dressings and creamy cheese toppings, the possibilities are endless.

In this post, we’re sharing 25+ summer steak salad recipes that will help you make the most of your grill while keeping things light, fresh, and full of flavor.

These recipes range from simple and quick to more complex dishes, ensuring there’s something for everyone to enjoy this season.

So fire up your grill and get ready to savor the best steak salads this summer has to offer!

25+ Delicious Summer Steak Salad Recipes for Every BBQ and Picnic

There you have it—25+ amazing summer steak salad recipes that bring together the perfect balance of flavors, textures, and colors.

Whether you prefer your steak paired with fresh greens, creamy avocado, tangy dressings, or roasted vegetables, these recipes will satisfy your cravings and elevate your summer meals.

Grilled Chimichurri Steak Salad

This bold and herbaceous salad combines juicy grilled steak with the zesty punch of homemade chimichurri, all served over a bed of fresh greens.

It’s a flavor-packed option that feels both hearty and refreshing, making it ideal for summer nights when you want something satisfying without being heavy.

Ingredients:

• 1 lb flank steak
• Salt and pepper to taste
• Olive oil for brushing
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ¼ red onion, thinly sliced
• ¼ cup crumbled queso fresco (or feta)

For the Chimichurri:

• 1 cup fresh parsley
• ½ cup fresh cilantro
• 4 cloves garlic
• 2 tbsp red wine vinegar
• ½ tsp red pepper flakes
• ½ cup olive oil
• Salt to taste

Instructions:

1. Preheat grill to medium-high. Season steak generously with salt and pepper and brush with olive oil.
2. Grill steak for 4-5 minutes per side or until desired doneness. Let rest 10 minutes, then slice thinly against the grain.
3. Blend all chimichurri ingredients until well combined but still textured.
4. In a large bowl, arrange greens, tomatoes, avocado, and onion. Top with steak slices and crumbled queso fresco.
5. Drizzle generously with chimichurri and serve immediately.

This salad is a true summer standout.

The chimichurri sauce brightens the rich steak, while creamy avocado and juicy tomatoes balance the dish with cool freshness. It’s perfect for outdoor dining or summer entertaining.

Southwest Steak & Corn Salad with Lime Crema

With grilled corn, black beans, and a zesty lime crema, this salad takes classic southwestern flavors and transforms them into a light yet satisfying summer meal.

The spice-rubbed steak brings smoky depth, while the toppings keep things crisp and colorful.

Ingredients:

• 1 lb skirt steak
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt and pepper
• 2 ears corn, husked
• 4 cups romaine lettuce, chopped
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• ¼ cup chopped cilantro

For the Lime Crema:

• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 tbsp lime zest
• Salt to taste

Instructions:

1. Rub steak with chili powder, cumin, paprika, salt, and pepper. Grill steak 3-4 minutes per side. Let rest before slicing.
2. Grill corn until charred, then slice kernels off the cob.
3. In a bowl, whisk together crema ingredients until smooth.
4. Arrange romaine on plates and top with corn, black beans, bell pepper, onion, and sliced steak.
5. Drizzle with lime crema and sprinkle cilantro over the top.

Every bite of this salad brings a burst of bold southwestern flavor.

The grilled corn adds smokiness, while the tangy lime crema ties it all together. It’s like a summer BBQ in a bowl—bright, spicy, and impossible to resist.

Asian-Inspired Ginger Soy Steak Salad

This salad blends sweet, savory, and tangy notes with an Asian twist.

Tender steak is marinated in a ginger soy glaze, then grilled and paired with crisp vegetables, fresh herbs, and a sesame-lime dressing. It’s light, aromatic, and packed with texture—perfect for hot summer days.

Ingredients:

• 1 lb sirloin or ribeye steak
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tsp sesame oil

For the Salad:

• 4 cups baby spinach
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• ½ cup red cabbage, thinly sliced
• 2 green onions, chopped
• ¼ cup chopped mint or basil
• 2 tbsp sesame seeds

For the Dressing:

• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• Juice of 1 lime
• 1 tsp honey
• 2 tbsp sesame oil

Instructions:

1. Combine soy sauce, honey, ginger, garlic, and sesame oil. Marinate steak for at least 30 minutes.
2. Grill steak to preferred doneness, about 4 minutes per side. Let rest and slice thinly.
3. Whisk together dressing ingredients in a bowl.
4. Toss spinach, carrots, cucumber, cabbage, green onions, and herbs in a large salad bowl.
5. Add steak slices, drizzle with dressing, and top with sesame seeds.

This salad delivers a refreshing, umami-rich experience that feels both light and indulgent.

The ginger-soy steak provides savory depth, while the crisp vegetables and citrusy dressing keep it bright and summery. It’s ideal for al fresco dining or a healthy weeknight dinner.

Mediterranean Grilled Steak Salad

This Mediterranean-inspired steak salad is bursting with fresh vegetables, tangy feta cheese, and zesty olives, all paired with a perfectly grilled steak.

It’s a light yet filling meal that captures the essence of summer with its colorful ingredients and herbaceous dressing.

Ingredients:

• 1 lb ribeye or strip steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 cups mixed greens (arugula, spinach, and romaine)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side, or until desired doneness. Let rest for 10 minutes, then slice thinly.
2. In a large bowl, combine greens, cucumber, tomatoes, red onion, olives, and feta.
3. Whisk together dressing ingredients and drizzle over the salad.
4. Top the salad with sliced steak and chopped parsley, then serve.

This salad is a perfect blend of savory, tangy, and fresh flavors.

The grilled steak adds richness, while the Mediterranean vegetables and feta provide a satisfying contrast. It’s a delightful, healthy meal ideal for sunny days and outdoor gatherings.

Balsamic Grilled Steak & Peach Salad

The sweet and smoky combination of grilled peaches and balsamic steak makes this salad a true summer treat.

Paired with peppery arugula and creamy goat cheese, it’s a beautifully balanced dish with a sweet-savory profile that’s perfect for outdoor dinners or picnics.

Ingredients:

• 1 lb flank steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 ripe peaches, halved and pitted
• 4 cups arugula
• ½ cup goat cheese, crumbled
• ¼ cup pecans, toasted and chopped
• 1 small red onion, thinly sliced

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the grill to medium-high heat. Season the steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side for medium-rare. Let rest before slicing thinly.
2. Brush peach halves with olive oil and grill until caramelized and soft, about 2-3 minutes per side.
3. In a small saucepan, simmer balsamic vinegar and honey over medium heat until it thickens into a glaze, about 5-7 minutes.
4. In a large bowl, combine arugula, goat cheese, toasted pecans, and red onion.
5. Arrange the grilled peaches and sliced steak over the salad, drizzle with balsamic glaze, and serve immediately.

The combination of sweet grilled peaches and rich balsamic glaze elevates this salad to something truly special.

The creamy goat cheese and crunchy pecans add texture and depth, while the steak ties it all together with its savory smokiness. It’s a refreshing yet indulgent meal that celebrates summer’s best flavors.

Asian Sesame-Citrus Steak Salad

A bright and zesty steak salad with Asian-inspired flavors, this dish features a citrusy dressing and sesame seeds to balance the savory grilled steak.

Paired with a colorful assortment of veggies, this salad is the perfect way to enjoy steak in a lighter, fresh format.

Ingredients:

• 1 lb sirloin or flat iron steak
• Salt and pepper to taste
• 1 tbsp sesame oil
• 4 cups mixed greens (such as baby kale and spinach)
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• ¼ cup cilantro, chopped
• 2 tbsp sesame seeds

For the Dressing:

• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp fresh orange juice
• 1 tsp grated ginger
• 1 tbsp honey
• 1 tsp sesame oil

Instructions:

1. Preheat the grill to medium-high heat. Season steak with salt, pepper, and sesame oil. Grill for 4-5 minutes per side, or until desired doneness. Let rest and slice thinly.
2. In a large bowl, combine mixed greens, red bell pepper, carrot, cucumber, and cilantro.
3. Whisk together the dressing ingredients until smooth.
4. Drizzle the dressing over the salad, top with sliced steak, and sprinkle with sesame seeds.

This salad is a wonderful mix of vibrant vegetables and tender steak, complemented by a citrusy, tangy dressing.

The sesame oil and seeds add an extra layer of richness, while the ginger and orange juice keep it light and refreshing. It’s perfect for anyone craving a steak salad with an exotic flair.

Steak and Grilled Vegetable Salad

A hearty yet refreshing salad that combines grilled steak with smoky grilled vegetables, this dish is a wonderful way to take advantage of summer produce.

The vibrant vegetables bring a rich, earthy flavor that perfectly complements the tender steak.

Ingredients:

• 1 lb flank steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 eggplant, sliced
• 4 cups mixed greens (arugula, spinach, and baby kale)
• ¼ cup crumbled feta cheese
• 2 tbsp balsamic vinaigrette

Instructions:

1. Preheat the grill to medium-high heat. Season the steak with salt, pepper, and olive oil. Grill the steak for 4-5 minutes per side or until desired doneness. Let rest for 10 minutes, then slice thinly.
2. Grill the zucchini, bell peppers, and eggplant for about 3-4 minutes per side until tender and slightly charred.
3. Toss the grilled vegetables with mixed greens and drizzle with balsamic vinaigrette.
4. Top the salad with sliced steak and crumbled feta. Serve immediately.

This salad strikes a perfect balance between the smoky, savory flavors of grilled vegetables and the richness of the steak.

The balsamic vinaigrette ties everything together with a touch of sweetness, making this dish a satisfying and wholesome option for summer meals.

Avocado Steak Salad with Cilantro Lime Dressing

This fresh and creamy steak salad combines ripe avocado with a bright cilantro lime dressing.

The creamy avocado and tender steak pair beautifully with the crisp lettuce, offering a satisfying meal that’s light enough for a summer lunch or dinner.

Ingredients:

• 1 lb sirloin or ribeye steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 cups romaine lettuce, chopped
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• 2 tbsp pumpkin seeds or sunflower seeds

For the Cilantro Lime Dressing:

• ¼ cup olive oil
• Juice of 2 limes
• 1 tbsp honey
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill the steak for 4-5 minutes per side for medium-rare or until desired doneness. Let rest before slicing thinly.
2. For the dressing, whisk together olive oil, lime juice, honey, garlic, salt, and pepper.
3. Toss the chopped romaine, avocado, cherry tomatoes, red onion, and cilantro in a large bowl.
4. Drizzle with cilantro lime dressing and top with sliced steak and pumpkin seeds. Serve immediately.

This salad offers a fresh, creamy texture thanks to the avocado, while the cilantro lime dressing adds a refreshing tang.

The steak provides a hearty touch, making this salad both light and satisfying—a perfect summer meal!

Sweet Potato and Steak Salad with Maple Vinaigrette

This warm salad combines the earthiness of roasted sweet potatoes with tender steak, drizzled in a rich maple vinaigrette.

It’s a hearty yet healthy dish that feels both comforting and light, ideal for a summer evening.

Ingredients:

• 1 lb flat iron steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 medium sweet potatoes, peeled and cubed
• 4 cups mixed greens (spinach, arugula, and baby kale)
• ½ cup toasted pecans
• ½ cup goat cheese, crumbled
• ¼ red onion, thinly sliced

For the Maple Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until golden and tender.
2. While the sweet potatoes are roasting, season the steak with salt and pepper. Grill the steak for 4-5 minutes per side, or until desired doneness. Let rest, then slice thinly.
3. In a small bowl, whisk together all ingredients for the maple vinaigrette.
4. In a large bowl, combine roasted sweet potatoes, mixed greens, toasted pecans, goat cheese, and red onion.
5. Drizzle with maple vinaigrette and top with sliced steak.

The combination of sweet roasted potatoes and the rich maple vinaigrette gives this salad a delightful sweetness, which is perfectly balanced by the savory steak and tangy goat cheese.

This salad is a hearty option that still feels light and refreshing for a warm summer evening.

Grilled Steak Salad with Blue Cheese and Pears

This sophisticated salad combines the richness of blue cheese with the sweetness of ripe pears and the smoky flavors of grilled steak.

It’s a perfect balance of savory, sweet, and tangy, making it a delightful addition to your summer menu.

Ingredients:

• 1 lb New York strip steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 ripe pears, cored and sliced
• 4 cups mixed greens (baby spinach, arugula, and watercress)
• ½ cup crumbled blue cheese
• ¼ cup candied pecans
• 1 small red onion, thinly sliced

For the Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill steak for 4-5 minutes per side, or until your preferred doneness is reached. Let it rest before slicing.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
3. In a large bowl, combine mixed greens, sliced pears, crumbled blue cheese, pecans, and red onion.
4. Top with sliced steak and drizzle with the balsamic vinaigrette. Serve immediately.

This salad is an elegant blend of savory, sweet, and creamy elements.

The sweetness of the pears complements the tangy blue cheese, while the grilled steak adds a rich, smoky flavor. The balsamic vinaigrette ties the dish together with its sharp acidity, creating a perfect summer meal.

Steak Salad with Avocado, Corn, and Lime Dressing

This vibrant salad features tender grilled steak paired with fresh avocado, grilled corn, and a zesty lime dressing.

It’s light, filling, and perfect for summer gatherings or a quick weeknight meal.

Ingredients:

• 1 lb flank steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 ears of corn, husked
• 4 cups mixed greens (such as romaine, arugula, and spinach)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped

For the Lime Dressing:

• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill steak for 4-5 minutes per side, or until desired doneness is achieved. Let rest for 10 minutes and slice thinly.
2. Grill corn until charred and tender, about 6-8 minutes. Slice kernels off the cob.
3. In a small bowl, whisk together lime juice, olive oil, honey, Dijon mustard, salt, and pepper for the dressing.
4. In a large bowl, combine mixed greens, diced avocado, cherry tomatoes, red onion, grilled corn, and cilantro.
5. Top with sliced steak and drizzle with the lime dressing.

This fresh and flavorful salad is full of vibrant summer ingredients.

The creamy avocado balances the zesty lime dressing, while the sweetness from the grilled corn and savory steak add richness and depth. It’s an ideal dish for warm weather and outdoor dining.

Steak and Roasted Beet Salad with Goat Cheese

This earthy steak salad is enhanced by the sweetness of roasted beets and the creamy tang of goat cheese.

It’s a hearty yet refreshing salad that’s perfect for enjoying as a light lunch or dinner.

Ingredients:

• 1 lb skirt steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 medium beets, peeled and cubed
• 4 cups mixed greens (spinach, arugula, and kale)
• ½ cup goat cheese, crumbled
• ¼ cup toasted walnuts
• 1 small shallot, thinly sliced

For the Balsamic Dressing:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 30-35 minutes, or until tender.
2. While the beets are roasting, season the steak with salt and pepper. Grill the steak for 4-5 minutes per side or until it reaches your preferred doneness. Let rest, then slice thinly.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper for the dressing.
4. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, toasted walnuts, and shallots.
5. Top with sliced steak and drizzle with the balsamic dressing.

The roasted beets bring a natural sweetness to this salad, while the creamy goat cheese adds a tangy contrast to the savory steak.

The toasted walnuts provide a satisfying crunch, and the balsamic dressing enhances the overall depth of flavor. This is a perfect salad for those who enjoy bold, earthy flavors.

Summer Steak Salad with Grilled Peaches and Arugula

This sweet and savory salad pairs grilled steak with the caramelized goodness of grilled peaches and the peppery bite of arugula.

It’s a light yet satisfying dish, perfect for those sunny summer days when you want something fresh but indulgent.

Ingredients:

• 1 lb flank steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 ripe peaches, halved and pitted
• 4 cups arugula
• ½ cup crumbled goat cheese
• ¼ cup pistachios, chopped
• 1 tbsp fresh basil, chopped

For the Honey Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill the steak for 4-5 minutes per side, or until desired doneness. Let rest before slicing.
2. Grill peach halves, cut-side down, for 3-4 minutes until they have nice grill marks and are soft.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper for the vinaigrette.
4. Toss arugula with a little vinaigrette and arrange on plates.
5. Top with sliced steak, grilled peaches, crumbled goat cheese, pistachios, and fresh basil. Drizzle with remaining vinaigrette and serve immediately.

The grilled peaches add a delightful sweetness that perfectly complements the rich steak, while the peppery arugula and tangy goat cheese balance the flavors.

It’s a great dish for a summer dinner or BBQ.

Thai-Inspired Steak Salad with Mango and Cucumber

This Thai-inspired steak salad offers a perfect balance of sweet, savory, and spicy flavors, with juicy mango, crisp cucumber, and a zingy dressing that brings everything together.

It’s a refreshing and light dish, packed with texture and bold flavors.

Ingredients:

• 1 lb skirt steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 ripe mango, peeled and julienned
• 1 cucumber, julienned
• 4 cups mixed greens (such as cilantro, mint, and spinach)
• 1 small red chili, sliced (optional)
• 2 tbsp crushed peanuts

For the Thai Dressing:

• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side, or until desired doneness. Let rest before slicing.
2. In a small bowl, whisk together fish sauce, lime juice, honey, garlic, ginger, and sesame oil for the dressing.
3. Toss mixed greens, julienned mango, cucumber, and red chili (if using) in a large bowl.
4. Add sliced steak to the salad and sprinkle with crushed peanuts.
5. Drizzle with Thai dressing and serve immediately.

This salad brings a vibrant, exotic twist to your summer meals. The mango adds natural sweetness, while the cucumber keeps the dish fresh and crisp.

The spicy dressing ties everything together, making it a perfect choice for those who love bold, zesty flavors.

Steak Salad with Watermelon, Feta, and Mint

This refreshing salad combines juicy watermelon with the richness of grilled steak, creating a perfect balance of sweet and savory.

The addition of fresh mint and feta gives it a refreshing lift, making it ideal for hot summer days.

Ingredients:

• 1 lb ribeye or strip steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 cups mixed greens (arugula and baby spinach work well)
• 2 cups watermelon, cubed
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• 1 small cucumber, sliced

For the Lemon Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season the steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side for medium-rare or your preferred doneness. Let rest, then slice thinly.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper for the vinaigrette.
3. In a large bowl, combine mixed greens, watermelon, feta, mint, and cucumber.
4. Top with sliced steak and drizzle with the lemon vinaigrette. Serve immediately.

This salad is a beautiful combination of sweet watermelon and savory steak, brightened up by fresh mint and tangy feta.

The lemon vinaigrette adds just the right amount of acidity to bring all the flavors together. It’s light, refreshing, and perfect for a summer gathering or a quick, satisfying meal.

Steak Salad with Roasted Cherry Tomatoes and Arugula Pesto

This salad combines tender grilled steak with roasted cherry tomatoes and a vibrant, homemade arugula pesto.

The earthy pesto brings a burst of flavor, while the roasted tomatoes add a touch of sweetness that complements the savory steak perfectly.

Ingredients:

• 1 lb flank steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 4 cups arugula
• ½ cup parmesan cheese, grated
• ¼ cup pine nuts
• 2 cloves garlic
• ½ cup olive oil (for pesto)
• 2 tbsp balsamic vinegar

For the Arugula Pesto:

• 2 cups fresh arugula
• ½ cup walnuts or pine nuts
• 1 garlic clove
• ½ cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper, and roast for 20 minutes until softened and slightly caramelized.
2. While tomatoes are roasting, season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest before slicing thinly.
3. For the pesto, blend arugula, walnuts (or pine nuts), garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
4. Toss the roasted cherry tomatoes, arugula, and arugula pesto in a large bowl.
5. Top with sliced steak, balsamic vinegar, and parmesan cheese. Serve immediately.

The roasted tomatoes lend a rich sweetness, while the arugula pesto adds a fresh, herbal zing.

Together, they enhance the flavor of the grilled steak, making this salad a flavorful and satisfying meal.

Grilled Steak and Corn Salad with Cilantro-Lime Dressing

This salad brings the smoky flavor of grilled steak and corn together with a tangy cilantro-lime dressing.

It’s a fiesta of flavors and textures, with the sweetness of the corn, the freshness of the cilantro, and the richness of the steak.

Ingredients:

• 1 lb sirloin steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 ears of corn, husked
• 4 cups mixed greens (baby spinach, arugula, and romaine)
• 1 red bell pepper, diced
• ½ cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• 1 avocado, diced

For the Cilantro-Lime Dressing:

• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp cumin
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest before slicing thinly.
2. Grill the corn for about 6-8 minutes, turning occasionally until lightly charred. Slice off the kernels.
3. For the dressing, whisk together lime juice, olive oil, honey, cumin, cilantro, salt, and pepper.
4. In a large bowl, combine mixed greens, red bell pepper, cherry tomatoes, red onion, avocado, and grilled corn.
5. Top with sliced steak, cilantro-lime dressing, and serve immediately.

The combination of grilled steak, sweet corn, and the bright cilantro-lime dressing makes this salad a perfect summer meal.

It’s fresh, filling, and bursting with flavor—ideal for enjoying outdoors with friends or family.

Charred Steak Salad with Sweet Potatoes and Tahini Dressing

This warm steak salad features roasted sweet potatoes, which add a touch of sweetness, and is topped with a creamy tahini dressing that balances the richness of the steak.

It’s a perfect salad for a hearty, wholesome meal on a cool summer evening.

Ingredients:

• 1 lb ribeye or strip steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 medium sweet potatoes, peeled and cubed
• 4 cups mixed greens (spinach, kale, and arugula)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 tbsp toasted sesame seeds

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp water (to thin dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until golden and tender.
2. While sweet potatoes are roasting, season steak with salt and pepper. Grill for 4-5 minutes per side for medium-rare or until desired doneness. Let rest and slice thinly.
3. For the tahini dressing, whisk together tahini, lemon juice, olive oil, garlic, water, salt, and pepper in a small bowl until smooth.
4. In a large bowl, combine mixed greens, roasted sweet potatoes, cherry tomatoes, and red onion.
5. Top with sliced steak, drizzle with tahini dressing, and sprinkle with toasted sesame seeds.

The sweet potatoes bring a comforting, natural sweetness that pairs beautifully with the savory steak, while the tahini dressing adds a creamy, nutty richness.

This salad is hearty, nutritious, and perfect for a satisfying dinner.

Steak Salad with Roasted Bell Peppers and Feta

This colorful salad brings together grilled steak, smoky roasted bell peppers, and creamy feta cheese for a delicious and satisfying dish.

The combination of sweet peppers and savory steak, topped with a tangy dressing, is a crowd-pleaser.

Ingredients:

• 1 lb sirloin steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 red bell peppers, halved and seeds removed
• 4 cups mixed greens (such as spinach, arugula, and kale)
• ½ cup crumbled feta cheese
• ¼ cup black olives, pitted and sliced
• 1 small red onion, thinly sliced

For the Red Wine Vinaigrette:

• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest, then slice thinly.
2. Grill the bell peppers, cut-side down, for 4-5 minutes until charred and softened. Slice them into strips.
3. In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper for the vinaigrette.
4. In a large bowl, toss mixed greens, roasted bell peppers, feta cheese, black olives, and red onion.
5. Top with sliced steak and drizzle with red wine vinaigrette. Serve immediately.

This salad is a perfect balance of smoky, sweet, and savory flavors.

The roasted bell peppers provide a smoky richness that pairs beautifully with the steak, while the feta adds creaminess and the olives contribute a salty bite. A great choice for a fresh, satisfying summer meal.

Grilled Steak Salad with Roasted Garlic and Parmesan Crisps

This unique steak salad takes things up a notch with roasted garlic and crispy Parmesan chips.

The rich, nutty flavors of roasted garlic and the crispiness of Parmesan make this salad a standout at your summer dinner table.

Ingredients:

• 1 lb ribeye or flank steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 head of garlic
• 4 cups mixed greens (arugula, spinach, and frisée)
• ½ cup shaved Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tbsp balsamic glaze

For the Parmesan Crisps:

• ½ cup shredded Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until tender and aromatic.
2. While the garlic roasts, season the steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side, or until your desired doneness is achieved. Let rest, then slice thinly.
3. For the Parmesan crisps, place small mounds of shredded Parmesan on a baking sheet lined with parchment paper. Bake at 400°F for 5-7 minutes until golden and crispy. Let cool.
4. In a small bowl, squeeze the roasted garlic out of its skin and mash it into a paste.
5. Toss mixed greens with mashed garlic and a bit of olive oil, then top with sliced steak, Parmesan crisps, and fresh parsley.
6. Drizzle with balsamic glaze and serve immediately.

The roasted garlic brings a deep, savory richness, while the crispy Parmesan crisps add a delightful crunch.

Together with the grilled steak, this salad is a perfect mix of textures and flavors, ideal for a warm summer evening.

Steak and Cucumber Salad with Lemon-Dijon Dressing

This light and refreshing steak salad combines the crispness of cucumbers with the savory depth of grilled steak.

The lemon-Dijon dressing adds a tangy, zesty element, making this salad perfect for a light summer lunch or dinner.

Ingredients:

• 1 lb flank steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups cucumber, thinly sliced
• 4 cups mixed greens (baby spinach, arugula, and romaine)
• 1 small red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 1 tbsp fresh dill, chopped

For the Lemon-Dijon Dressing:

• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest and slice thinly.
2. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, honey, salt, and pepper for the dressing.
3. In a large bowl, toss mixed greens, cucumber slices, red onion, feta cheese, and dill.
4. Top with sliced steak and drizzle with lemon-Dijon dressing. Serve immediately.

This salad is incredibly fresh and vibrant, with the crisp cucumber and tangy lemon-Dijon dressing adding a refreshing contrast to the rich grilled steak.

The feta cheese adds creaminess, while the dill provides a subtle herbal flavor that makes this salad perfect for warm summer days.

Steak Salad with Grilled Pineapple and Jalapeño

This tropical-inspired steak salad pairs the sweetness of grilled pineapple with the heat of jalapeño, creating a perfectly balanced dish that’s both spicy and refreshing.

It’s a bold, flavorful salad perfect for grilling season.

Ingredients:

• 1 lb flank steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups mixed greens (arugula, spinach, and romaine)
• 1 ripe pineapple, peeled, cored, and sliced into rings
• 1 small red onion, thinly sliced
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• ¼ cup fresh cilantro, chopped

For the Lime-Cilantro Dressing:

• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 garlic clove, minced
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side for medium-rare or to your desired doneness. Let rest before slicing thinly.
2. Grill the pineapple rings for 2-3 minutes per side, until caramelized and slightly charred.
3. In a small bowl, whisk together lime juice, olive oil, honey, garlic, cilantro, salt, and pepper for the dressing.
4. Toss mixed greens, red onion, grilled pineapple, jalapeño, and cilantro in a large bowl.
5. Top with sliced steak and drizzle with lime-cilantro dressing. Serve immediately.

This salad is vibrant and full of contrasting flavors—sweet, spicy, and savory—all complementing the rich grilled steak.

The grilled pineapple adds a tropical twist, while the jalapeño gives it a spicy kick, making this an exciting summer dish.

Steak Salad with Roasted Beets, Goat Cheese, and Walnuts

This hearty steak salad brings together the earthy sweetness of roasted beets, creamy goat cheese, and crunchy walnuts.

It’s a more indulgent and rustic option, perfect for when you want something a little more substantial.

Ingredients:

• 1 lb sirloin steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 3 medium beets, peeled and diced
• 4 cups mixed greens (spinach, arugula, and frisée)
• ½ cup goat cheese, crumbled
• ¼ cup toasted walnuts, chopped
• 1 small red onion, thinly sliced

For the Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper, and roast for 30-35 minutes, or until tender.
2. While beets roast, season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side for medium-rare or until your desired doneness is reached. Let rest and slice thinly.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper for the vinaigrette.
4. In a large bowl, combine mixed greens, roasted beets, goat cheese, toasted walnuts, and red onion.
5. Top with sliced steak and drizzle with balsamic vinaigrette. Serve immediately.

This salad is rich and satisfying, with the sweet roasted beets and creamy goat cheese pairing perfectly with the grilled steak.

The walnuts add a nice crunch, and the balsamic vinaigrette ties everything together with its tangy sweetness.

Steak Salad with Avocado, Tomato, and Cilantro-Lime Dressing

This fresh, colorful steak salad combines creamy avocado, juicy tomatoes, and a zesty cilantro-lime dressing for a vibrant and flavorful summer meal.

It’s light yet filling and full of delicious flavors.

Ingredients:

• 1 lb skirt steak
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 ripe avocados, sliced
• 2 cups cherry tomatoes, halved
• 4 cups mixed greens (baby spinach, arugula, and romaine)
• ¼ cup red onion, thinly sliced
• 1 small cucumber, sliced
• ¼ cup fresh cilantro, chopped

For the Cilantro-Lime Dressing:

• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest and slice thinly.
2. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper for the cilantro-lime dressing.
3. In a large bowl, combine mixed greens, avocado, cherry tomatoes, red onion, cucumber, and cilantro.
4. Top with sliced steak and drizzle with cilantro-lime dressing. Serve immediately.

This salad is light, fresh, and bursting with vibrant flavors.

The creamy avocado and juicy tomatoes provide the perfect contrast to the savory grilled steak, and the cilantro-lime dressing adds a refreshing zing. It’s a great option for a quick, flavorful summer dinner.