22 Grilled Steak Salads That Are Perfect for Dinner

July 03, 2020

Top your salad with grilled steak to create a filling and delicious dinner. The steak will add a smoky flavor that pairs well with leafy greens and seasonal produce like blueberries, corn and tomatoes. Recipes like Succotash Salad with Grilled Sirloin and Chili-Rubbed Flank Steak Salad are healthy, nutritious and a satisfying option for weeknight dinners.

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Grilled Flank Steak Salad with Ginger-Wasabi Dressing

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This quick, healthy dinner salad recipe is ready in 40 minutes thanks to preshredded carrots and coleslaw mix. If you have leftover quinoa, skip Step 1 and use 2 cups in the salad. If you want a bigger flavor kick in the dressing, up the wasabi powder to 1 tablespoon. Source: EatingWell Magazine, May/June 2016

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Hibachi Steak Salad

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Think of this healthy restaurant makeover as the Japanese steakhouse experience in salad form: we turned the creamy dipping sauce for the steak into a salad dressing and added plenty of vegetables. (Flying shrimp not included.) Source: EatingWell Magazine, May/June 2017

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Grilled Lime Chicken & Steak with Herb & Arugula Salad

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This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse. In this recipe, you'll pour a punchy, citrusy dressing over the meat right after it leaves the grill, so it soaks up the bright vinaigrette as it cools. Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight. Source: EatingWell Magazine, July/August 2018

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Spinach Salad with Steak & Blueberries

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Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé. Source: EatingWell Magazine, July/August 2010

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Succotash Salad with Grilled Sirloin

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A summer salad through and through! Grilled sweet potatoes and grilled sirloin steak add just enough smokiness without overpowering all of the fresh flavors, while a creamy lime dressing brings everything together. Source: Diabetic Living Magazine, Summer 2020

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Chili-Rubbed Flank Steak Salad

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Transform steak into a nutritious meal by serving it atop this lively Southwest-inspired salad recipe. If you make the dressing when you marinate the steak, this meal comes together quickly. Source: Diabetic Living Magazine, Spring 2020

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Steak Salad with Charred Onion Vinaigrette & Garlic-Cumin Yogurt

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Celebrate grilling season with this robust steak salad recipe from James Beard Award-winning chef Steven Satterfield of Atlanta's Miller Union. The restaurant is known for showcasing seasonal produce from local farmers in simple preparations, such as this salad. To make it faster, prep the yogurt and dry rub ahead of time. Then prep the ingredients for the vinaigrette while the grill preheats. Source: EatingWell Magazine, September 2019

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Grilled Beef and Avocado Salad with Cilantro-Lime Vinaigrette

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Add a few key ingredients to a reduced-calorie salad dressing and the result is a marinade that turns the flank steak into the star of this hearty, main-dish salad. Flank steak really benefits from a long marinade time, so don't skimp! Source: Diabetic Living Magazine

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Chimichurri Grilled Steak Salad

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Chimichurri sauce is a zingy Argentinean sauce made with garlic, parsley, vinegar and oil. Here chimichurri sauce doubles as marinade for flank steak and as salad dressing for this grilled steak salad recipe. Source: EatingWell Magazine, May/June 2012

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Grilled Steak Salad with Tomatoes & Eggplant

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Yes, steak can be part of a heart-healthy dinner, especially when you choose lean flank steak and pair it with a tomato and eggplant salad tossed with olive oil. In this grilled steak salad recipe, we toast dried oregano to season the salad and make it especially aromatic. Source: EatingWell Magazine, July/August 2013

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Steak and Chimichurri Salad

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Chimichurri sauce is an essential part of Argentinean cuisine and goes great with grilled beef or chicken. This recipe takes advantage of the great flavor combination of Chimichurri sauce with steak and dressed greens, making it the perfect summer meal. Source: Diabetic Living Magazine

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Grilled Flank Steak with Tomato Salad

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Cutting the steak immediately after cooking breaks all the rules on meat cookery, but in this recipe we do it intentionally in order to capture the juices and incorporate them into the dressing. Serve this grilled flank steak recipe with crusty bread to soak up the deliciousness. Source: EatingWell Magazine, June 2020

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Grilled Marinated Flank Steak Salad

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Grilled flank steak is served over salad greens with sweet corn, peppers, and tomatoes, and topped with a fresh cilantro dressing. Source: Diabetic Living Magazine

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Fajita Beef Salad

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A tart and juicy lime marinade enhances the flavor of the grilled beef in this main-dish salad recipe. By serving fajita fillings as a salad--without cheese, tortillas and sour cream--this becomes a low-calorie meal! Source: Diabetic Living Magazine

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Grilled Steak with Fresh Corn Salad

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Prepare the ingredients for this easy salad before you head to the grill with the steak. That way, you can mix together the corn salad and serve it at once, while the taste is still bright and summery. Source: EatingWell Magazine, August/September 2005

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Buffalo-Spiced Steak Salad with Blue Cheese Dressing

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In this 40-minute recipe, spice-rubbed beef flank steak is grilled, served over mixed salad greens and drizzled with a homemade, Buffalo-style blue cheese dressing. Perfect for lunch or a light dinner. Source: Diabetic Living Magazine

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Harissa-Rubbed Steak & Carrot Salad

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Here we pair harissa-rubbed grilled steak with tangy North African-spiced carrots. Serve with whole-wheat couscous. Source: EatingWell Magazine, July/August 2011

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Flat-Iron Steak Salad with Mustard-Anchovy Dressing

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This steak salad recipe is tasty and easy to make. Flat-iron steak is quite tender; cook this lean cut of steak to medium-rare for the best flavor. Source: EatingWell Magazine, March/April 2014

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Steak & Purple-Potato Salad

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This hearty steak and potato salad is inspired by salpicón, a favorite dish in Chile. The purple potatoes add vibrant color but you can substitute any young “new” potatoes that are harvested early in the season--even small fingerlings would work. Serve on a bed of spicy mesclun greens to round out the meal. This recipe can easily be doubled. Source: EatingWell Magazine, July/August 2007

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Steak & Potato Salad with Horseradish Dressing

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The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner. Source: EatingWell Magazine, July/August 2010

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Steak & Mango Salad with Cilantro Dressing

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A simple lime-cilantro dressing along with sliced mango and crisp jicama adds freshness to this beef salad. If you like, you can use mint in place of the cilantro for a change of flavor. Source: Diabetic Living Magazine

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Thai-Style Melon & Beef Salad

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We give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix. Firm orange- or pale green-fleshed melon is equally good. The saltiness of the fish sauce helps to balance the sweetness of the melon. Source: EatingWell Magazine, July/August 2009

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