Grilled Strip Steak Salad, the Ultimate Summer Recipe

I love keeping salads simple and letting a few ingredients shine. This Grilled Strip Steak Salad recipe showcases a beautiful steak and bright, fresh vegetables.

Let’s get the grill ready and make this beautiful salad!

Ready in 25 minutes

All in, the cook time is only about 12-15 minutes. The rest is dedicated to mixing the vinaigrette and resting the Strip Steak after grilling. This is a perfectly satisfying meal to serve at weeknight dinner.

Ingredients

Strip Steak: about 1/2 to 1 steak per salad
Spring Mix Lettuce: 2-3 cups per salad
Cherry Tomatoes: 5-8 tomatoes, halved, per salad
Cucumber: sliced cucumber, to taste, per salad
Bleu Cheese: 2 tablespoons per salad
Homemade Vinaigrette: to taste per salad

Directions

Prepare and Grill the Strip Steak

To prepare your steak, follow these steps:

First, an optional step, is to “dry age” your steak to enhance its flavor. Salt your Strip Steak, place it on a wire rack, and store it uncovered in the refrigerator overnight.
Second, take the steak out of the refrigerator and let it sit at room temperature for about 20 minutes before adding to the grill.
Next, add salt and pepper. Use more than you think you need because some will naturally fall off during the cooking process.
Preheat the grill to medium high heat.
Cook your Strip Steak to your preferred temperature. My preference (and recommendation) is Medium, or 140F. Cooking to Medium results in a warm pink center.

Carryover Cooking

When grilling Strip Steak (or any meat), the temperature will continue to increase by about 5 degrees after you take the meat off the grill. If you’re aiming for a nice medium cook, remove the steak from the grill when it hits around 135F.

Prepare the Vinaigrette for the Strip Steak Salad

Keep the dressing as fresh and simple as the salad. The perfect pairing for this Grilled Strip Steak Salad is a vinaigrette dressing made with extra virgin olive oil, balsamic vinegar, and fresh or dried herbs. The standard Italian herbs (parsley, basil, and oregano), either dried or fresh, work well in this recipe.

Traditionally, two parts olive oil for every part vinegar. If you add another acid, like lemon juice, reduce the amount of vinegar.

To mix the vinaigrette, start with 1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, and as much herb as you prefer. Include some salt and pepper to taste.

Plate the Strip Steak Salad

Toss the spring mix and two-thirds of the vegetables and bleu cheese in the vinaigrette.
Plate the lettuce mixture into your serving bowl.
Top the salad with the remaining vegetables and bleu cheese.
After the steak has rested for about 10 minutes, slice and place on top of the salad. When slicing Strip Steak, aim for about 1/2-inch slices. Anything smaller than 1/2-inch loses too much moisture and turns chewy.