Grilled Steak Salad

If you’ve never had a steak salad that genuinely feels like a full, satisfying dinner, this grilled steak salad is about to change that. Juicy grilled steak, tangy blue cheese crumbles, sweet charred corn, and smoky grilled veggies come together over crisp romaine and radicchio with a homemade balsamic vinaigrette that ties it all together beautifully. It’s ready in about 40 minutes, packed with protein and vegetables, and works just as well for a busy weeknight as it does for casual summer entertaining.

🥩 Easy Enough for Weeknights, Nice Enough for Entertaining

This grilled steak salad checks every box – easy enough for weeknights, but impressive enough to serve when people come over.

The combination of savory blue cheese, juicy steak, sweet charred corn, and tangy balsamic dressing is hard to beat, and loading it up with extra grilled veggies means every bite is packed with both nutrition and flavor. It’s…

🥩 Bold & satisfying: Juicy grilled steak and tangy blue cheese make every bite rich and deeply flavorful.
🌽 Sweet & savory: The charred corn brings natural sweetness that perfectly balances the savory steak and bold blue cheese.
🥗 Loaded with veggies: Grilled zucchini and mushrooms add smoky flavor while sneaking in extra nutrition.
🧀 Restaurant-worthy: The homemade balsamic vinaigrette and blue cheese crumbles make this taste like a steakhouse salad – at home.
⏰ Ready in 40 minutes: Fast enough for busy weeknights, impressive enough for guests.
🌿 Totally customizable: Use whatever steak you have, swap the greens, or load up with your favorite toppings.

If you end up with leftover steak, steak quesadillas are the perfect next-day meal – crispy, cheesy, and ready in minutes.

Ingredient Notes

You’ll need some fresh ingredients and pantry staples to bring this grilled steak salad to the table: olive oil, balsamic vinegar, minced shallot, dijon mustard, honey, sea salt, and black pepper. For the salad, you’ll need steak (ribeye, flank, sirloin, or NY strip all work great), chopped romaine lettuce, thinly sliced radicchio, mushrooms, zucchini, corn on the cob (or frozen corn kernels), blue cheese crumbles, French-fried onions (the packaged kind used for casserole toppings), and fresh chives.

Print

Grilled Steak Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Emily Dingmann of myeverydaytable.com
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grill
• Cuisine: American

Print Recipe

---

Description

This grilled steak salad is loaded with juicy steak, tangy blue cheese, sweet corn, and grilled veggies – all drizzled with a homemade balsamic vinaigrette.

---

Ingredients

Steak Salad Dressing:

• 1/3 cup olive oil

• 3 Tbsp. balsamic vinegar

• 2 Tbsp. minced shallot

• 1 Tbsp. dijon mustard

• 1 Tbsp. honey

• 1/2 tsp. sea salt

• black pepper

Steak Salad:

• 1 1/2 lbs. steak (like ribeye)

• 6 cups chopped romaine lettuce

• 2 cups thinly sliced radicchio

• 8 oz. mushrooms, woody stems removed and thinly sliced

• 1 medium zucchini, cut into half moons

• 2 ears of corn (or 2 cups corn kernels)

• 8 oz. blue cheese crumbles

• French-fried onions (packaged kind that goes on casseroles)

• thinly sliced chives

---

Instructions

1. Make dressing. In a small blender or immersion blender cup, combine olive oil, red wine vinegar, shallot, mustard, honey, salt, and black pepper. Blend until smooth.

   

2. Prep ingredients. Remove steak from refrigerator. Wash and dry lettuce and radicchio. Slice mushrooms and zucchini. Prep corn if using corn on the cob. 
3. Grill steak. Preheat grill to medium-high heat. Season steak with salt and pepper generously and place over direct flames. Grill steak undisturbed, for about 3-4 minutes per side, or cooked until it reaches an internal temperature of 140°F for medium rare, or 155°F for medium. Let rest for 5-10 minutes before thinly slicing against the grain.
   
4. Grill vegetables. Place zucchini and mushrooms in a grill basket and lightly drizzle with olive oil and season with salt. Grill over direct heat for about 3-5 minutes, until cooked through and lightly charred. Grill corn on the cob for about 3-4 minutes on each side, rotating for all four sides. Alternatively, cook frozen corn kernels in a hot skillet over medium-high heat until lightly charred, about 10 minutes.
   
5. Assemble salad. In a large bowl or on individual plates, layer lettuce on the bottom. Top with radicchio, grilled veggies, crumbled blue cheese, and sliced steak. Drizzle with dressing and finish with French-fried onions and chives. 
   

---

Notes

Storage: Store the salad components separately in the refrigerator for up to 2–3 days. Keep the dressing in a jar and add it just before serving. To reheat the steak, warm it gently in a hot skillet – be careful not to overcook it.

Ingredients: For the best results, stick to a quick-cooking, tender cut – ribeye, NY strip, sirloin, flank steak, and filet all work well. Any cut that requires long braising or slow cooking won’t be the right fit here. For the lettuce, romaine is the base but green leaf, red leaf, or iceberg all work. Baby spinach is a great option if you prefer a heartier green. Radicchio can be swapped for arugula, escarole, or kale.

Prep Ahead: Make the dressing 1–2 days in advance and store it in a sealed jar in the refrigerator. Vegetables can be cut a day ahead and stored in an airtight container until you’re ready to grill.

Tools: A grill basket is the easiest way to cook the mushrooms and zucchini without anything falling through the grates. An immersion blender makes the dressing come together in about 30 seconds.

About the Author

Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily

Food styling and photography by Loren Runion.

This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!