Easy Grilled Steak Salad

Get ready for warmer weather with my all-time favorite Grilled Steak Salad recipe! Featuring juicy grilled sirloin, peppery arugula, crunchy romaine & cucumbers, sweet tomatoes, creamy avocado, piquant red onion, and tangy blue cheese crumbles all tossed in a homemade basil vinaigrette, this deliciously filling entrée salad is a colorful celebration on a plate.

Jump to Recipe Print Recipe

hands grabbing a white bowl filled with an assembled grilled steak salad with red onions, cucumbers, halved cherry tomatoes, sliced sirloin steak, and blue cheese crumbles on a bed of romaine and arugula with a side of basil vinaigrette.

The Oregon Dietitian is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. As an Amazon Associate, I earn from qualifying purchases. Read more about these links in my disclosure policy.

Are any of you out there as excited for summer as I am? Between beach days and pool parties, sipping lemonade on the front porch, attending cookouts & BBQs, and watching 4th of July fireworks, the 3 glorious months from June to August may just be my favorite of the year.

It’s officially grilling season! But aside from the promise of sunny weather and time off with the fam, I’m most excited about the food. To me, summer is synonymous with grilled chicken salad, frosty smoothies, homemade ice cream truck treats (like my coconut mint ice cream, creamy mango popsicles, and brown sugar boba ice cream bars), and all the farmer’s market produce I can get my hands on.

As far as I’m concerned, there’s nothing like a salad to celebrate the glorious bounty of fresh summer veggies, and my arugula steak salad is definitely in the running for world’s best. This bad boy is a bona fide cornucopia of summer’s finest tossed in an herbaceous homemade dressing and is topped with the most tender, flavorful, and juicy marinated steak you’ve ever tried.

Best of all, you only need 10 fresh salad ingredients, a handful of pantry staples, and about 30 minutes of active time to make it! Toss the meat in a quick marinade, go about your day, then throw it on the grill when it’s time to eat. Prep your veggies while the meat cooks, and BOOM! Before you know it, dinner is served.

Jump to:

What is Steak Arugula Salad?
What does it taste like?
Why You’ll Love This Grilled Steak Salad Recipe
Ingredients Needed
Substitutions
How To Make Steak & Arugula Salad
Optional Variations & Dietary Adjustments
Serving Suggestions
Recipe Success Tips
FAQs
Steak and Arugula Salad Nutrition
Pricing Info
Other Summer Recipes
Recipe

What is Steak Arugula Salad?

Imagine a dinner that resembles a summer festival with all your favorite bands — that’s the magic of these grilled steak salads. The headliner is a tender, juicy petite sirloin steak that’s been soaking up the vibes in a zesty, savory Worcestershire-lime marinade before being grilled to smoky perfection.

Now, imagine this meaty marvel taking the stage atop a vibrant green wonderland of chopped romaine lettuce and baby arugula. The ensemble cast includes sweet cherry tomatoes, creamy avocado slices, crisp red onion, and refreshing cucumber slices, all playing their parts to perfection.

But what’s a concert without a little encore? Enter crumbled bleu cheese or feta, adding a punch of salty, creamy goodness that echoes through the dish. And for the grand finale, a homemade Basil Vinaigrette Dressing drizzles over, tying all the flavors together in a memorable closing number.

What does it taste like?

The best steak salad recipe is a flavorful microcosm of the carefree blissfulness of summer. The garlicky, citrusy steak slices are rich and succulent, perfect for pairing with the slightly funky tang of bleu cheese or cheeky brine of feta. The dynamic duo of greens cut through the meaty, cheesy richness like a gentle breeze, bringing lightness to our feast.

Then, cherry tomatoes pop like fireworks against the night sky, their juicy sweetness mingling with the creamy, dreamy slices of avocado and the sharp, playful crunch of red onion and cucumber. Finally, the light, aromatic basil dressing acts like a drizzle of summer rain across the flavorful landscape.

close up shot of a hand drizzling a steak salad with homemade basil vinaigrette in a small glass carafe.

Why You’ll Love This Grilled Steak Salad Recipe

Perfect for Summer Nights – When the mercury rises, the last thing I want to do is turn on the oven. Luckily, making grilled steak and salad means I don’t have to! The meat cooks on the grill outside where it’s already hot, and I get to stay cool as I chop the veggies in the kitchen.
Quick & Easy – Aside from mixing up the marinade and dressing and slicing your meat and vegetables, there’s almost no active work involved. All in, you’re looking at just 30 minutes or less in the kitchen, leaving more time for lounging.
Customizable – Don’t love bleu cheese? Swap in feta! Not a fan of onions? Leave ‘em out! Kids prefer ranch dressing? Not a problem! Feel free to mix and match your way to the perfect plate for you and your crew.

Ingredients Needed

As promised, there’s a short grocery list for this blue cheese and steak salad with arugula. Here’s what to grab:

Petite Sirloin Steak – This economical cut is a favorite in our house. It’s lean with a coarse grain, making it perfect for marinating, grilling over high heat, and slicing into strips for salad.
Avocado Oil – Since we’re grilling our steak, we need a neutral oil with a high smoke point. Avocado oil is my go-to, thanks to its heart-healthy monounsaturated fatty acids.
Worcestershire Sauce – This umami condiment adds big, bold flavor to our steak salad marinade. If you are gluten-free, make sure to read your labels — many versions are made with barley malt vinegar, which is not celiac-friendly.
Garlic Powder – For the savory-sweet flavor of cooked garlic without any fuss.
Lime – We use both the zest and the juice of fresh lime for a bright punch of acidity.
Romaine Lettuce – This crunchy salad green is one of my favorites. I recommend reaching for hearts of romaine, which require less trimming and prep work than mature romaine heads.
Baby Arugula – These tender leafy greens add a hint of pepperiness to our salad mix. You can also use mature arugula for an even spicier bite.
Cherry Tomatoes – With a perfectly portioned 2-bite size and juicy interior, cherry tomatoes are ideal in salads.
Avocado – For added creaminess. The perfect avocado should give slightly under a gentle squeeze from your thumb.
Red Onion – Adding a bit of sharpness and pungency helps to balance out the richness of the meat and cheese and the sweetness of the veggies. If your onion is a bit too sharp for your taste, soak the slices in cool water for 10 minutes, then drain before using.
Cucumber – For crunchy, earthy-sweet goodness. I prefer using seedless English cucumbers, which have thinner skin than conventional cukes.
Bleu Cheese – A gorgonzola steak salad is 🤌in my book, but feel free to swap in whatever blue cheese strikes your fancy.
Basil Vinaigrette – My tangy red wine vinegar and fresh basil salad dressing is so good you’ll want to put it on everything. This 8-ingredient wonder takes just a few minutes to whip up, so it’s a win-win!
Kosher Salt & Freshly Ground Black Pepper – For seasoning.

Substitutions

The great thing about making these steak salads at home is you get to call the shots. Here are a few ideas of what to swap in to suit your needs:

Petite Sirloin Steak – As much as I think petite sirloin is the best value, you’re welcome to use other cuts suitable for grilling and slicing thinly (e.g. skirt steak or flank steak). Feel free to use New York strip steak, flat iron steak, or top sirloin steak instead!
Avocado Oil – Other high smoke point oils like canola or peanut oil can be used instead. Olive oil can also be used but expect more smoke when grilling it.
Worcestershire Sauce – Out of Worcestershire? Try another umami flavor booster like soy sauce, balsamic vinegar, fish sauce, miso paste, or Maggi seasoning.
Garlic Powder – You can use twice as much dried garlic flakes or 3x as much fresh minced garlic.
Lime – Trade in a fresh lemon for a slightly different (but still crave-worthy) take.
Romaine Lettuce – While slightly less nutritious, you can use shredded iceberg lettuce instead.
Baby Arugula – As I mentioned above, you’re welcome to use mature arugula if needed. You can also swap in peppery watercress or mache, or use the mixed baby greens of your choice.
Cherry Tomatoes – Feel free to use meatier grape tomatoes or dice whole tomatoes, but only if they’re fresh and in season.
Avocado – Not a fan? Omit the avocado, or swap in another ingredient to add creaminess (e.g. cooked chickpeas, steamed & shelled edamame, or sliced tofu).
Red Onion – Try pickled red onions for added tang, or swap in mild shallots, sweet onions, or green onions.
Cucumber – Any other crunchy, mild veggie will also work, including zucchini, snap peas, or jicama.
Bleu Cheese – If the funk is too much for your fam, try using salty feta crumbles instead. Or, for a creamier option, plain fresh goat cheese (a.k.a. chevre) also works.
Basil Vinaigrette Dressing – As much as I love this homemade vinaigrette, you’re welcome to use your favorite dressing for this salad. Balsamic vinaigrette and green goddess dressings are also delicious on top of the salad.

How To Make Steak & Arugula Salad

This steak blue cheese salad recipe comes together in a flash. Here’s how:

Step 1: Marinate. Stir together the marinade ingredients in a large bowl or gallon zip lock bag. Add the steak and toss to coat. Cover and marinate for 8 hours or overnight.

Step 2: Grill Steak. Preheat your grill/smoker or grill pan over medium-high heat (I grilled at 450° on my Traeger). Place the steak on your preheated grill and cook for 5 minutes. Flip the and grill for another 3-5 minutes or until cooked to your liking. Remove the steak from the grill and set aside to rest.

Step 3: Prep Veggies. Wash and chop the remaining ingredients.

Step 4: Salad Dressing. Make a batch of basil vinaigrette if using.

Step 5: Assemble. Thinly slice the rested steak, then assemble your salads with lettuce, arugula, sliced steak, tomatoes, avocado, onion, cucumber, and crumbled bleu or feta cheese. Drizzle with dressing and serve!

raw petite sirloin steak in a bowl with marinade ingredients.

Optional Variations & Dietary Adjustments

This romaine and arugula salad with steak is a real treat, but if you have dietary restrictions it may not work as written. Not to worry! Here are some easy tweaks to try:

Gluten-Free – The only thing you really need to watch out for is your Worcestershire or its replacement, so read your labels.
Allium-Free – If garlic is off the table, try adding a pinch or two of asafoetida. For an onion replacement, try thinly sliced fennel bulb.
Beef-Free – Don’t eat red meat? Swap in my lemon pepper grilled chicken or Instant Pot lemon garlic chicken instead.
Add-Ons – While you don’t *need* anything else, you’re always welcome to zhuzh up your plate with whatever floats your boat. A few spoonfuls of corn salsa or marinated bean salad are always tasty.

Serving Suggestions

Make it a Summer Soirée: Picture a warm, balmy evening with your closest friends, fairy lights twinkling above, and this arugula and steak salad with gorgonzola taking center stage on a rustic wooden table. Lay out the salad components on a large, beautiful platter for a family-style complete meal that encourages everyone to dig in. Pair it with a chilled glass of rosé, a light, citrusy IPA, or a glass of lemonade to complement the zesty and bold flavors of the salad. Don’t forget a playlist that’s as lively and spirited as the meal!
Custom Plates: Who doesn’t love a bit of DIY? Set up a salad bar where guests can tailor their plates. Alongside your stunning steak and salad, offer bowls of additional toppings like toasted nuts for crunch, sliced radishes for a peppery bite, or even some quinoa or couscous for those seeking a little extra carby goodness. Don’t forget some fresh, crusty artisan bread slices to soak up the leftover vinaigrette at the bottom of the plate.
Extra Veg: Feel free to beef up your delicious steak salad with grilled fresh vegetables like red bell pepper, zucchini, or asparagus for an extra layer of smoky flavor and gorgeous color.
End on a High Note: No meal is complete without dessert! Try something light and fruity like my protein strawberry shortcakes, creamy mango popsicles, or air fryer apple crisps.

Recipe Success Tips

Master the Marinade: While marinade infuses the steak with bold flavors, timing is key. Marinate your steak for at least 2 hours, but no more than 24 hours, to ensure it’s flavorful without becoming mushy. The acids in the lime juice tenderize the meat, and marinating too long can affect the texture.
Rest Your Steak: After cooking, let your steak take a little nap. Resting it for about 5-10 minutes before slicing gives the juices time to redistribute throughout the meat, ensuring every slice is succulent and moist. Cutting too soon means all those delicious juices end up on the cutting board, not on your plate.
Go Against the Grain: Look at your steak and notice the direction of the muscle fibers—that’s the grain. Slicing perpendicular to it shortens the fibers, making each piece more tender and easier to chew. It also makes any leftover steak taste so much more juicy.
Green Scene: When it comes to the greens, freshness is your best friend. Use the crispest romaine lettuce and the peppiest arugula you can find. I like to separate the romaine leaves from the heart, wash them, and then wrap them up in a clean towel in the fridge for a day or two. The leftover moisture helps to keep them nice and crisp!
Dress to Impress: Drizzle on the vinaigrette right before serving to keep the greens from wilting. If you’re serving this hearty salad for a dinner party or potluck, serve the dressing on the side to keep the salad fresh and crisp throughout the night.
Last Minute Additions: Slice the avocado just before assembling the sirloin salad to prevent it from browning. A squeeze of lime juice over the slices can also help maintain that beautiful green hue and add an extra zing of flavor.
Fresh is Best: This salad sings the song of summer, so use the freshest produce you can find. Visit your local farmers’ market for the greens, tomatoes, and cucumber. The difference in taste with peak-season produce is unmistakable!

closeup shot of medium-cooked steak slices on a bed of salad greens with blue cheese crumbles, halved cherry tomatoes, and sliced cukes.

FAQs

What is the best cut of steak for salad?

I personally think the best steak for salad is a petite sirloin, as it’s lean, easy to grill, and inexpensive. That said, you’re welcome to use any tender steak that does well on the grill.

Do you cut arugula for salad?

If you’re using baby arugula, you shouldn’t need to cut it. For mature arugula, you have the option of doing a rough chop if the leaves seem too large.

How do you eat arugula?

I love arugula in salads (like this steak gorgonzola salad), on sandwiches, in sautés, and even as pesto. In other words, eat it however you like!

closeup shot of basil vinaigrette on top of sliced steak in a chopped salad.

Steak and Arugula Salad Nutrition

Let’s break down the deets of this absolutely delish Arugula Steak Salad, shall we? Overall, this salad is a balanced, nutrient-packed choice that supports your active lifestyle without skimping on flavor or satisfaction. (Please note that the nutrition facts do not include the dressing.)

First off, each serving is coming in at a pretty fab 351 calories, making it a stellar choice for a filling yet light meal. Now, onto the fats—23 grams of them. But keep in mind, a good chunk of that comes from the avocado oil and avocado slices, which are loaded with heart-healthy monounsaturated fats that help keep your heart happy and your skin glowing.

Protein-wise, you’re getting a solid 29 grams thanks to that juicy steak. It’s perfect for muscle repair and keeping you feeling full and focused long after you’ve finished eating. Now, onto the carbs—just 12 grams, with 5 of those being fiber, thanks to all the greens and veggies. This means it’s not only low-carb friendly but also fantastic for your digestive health.

And let’s not forget the sodium, clocking in at 596 mg. Feel free to reduce the amount of salt in the marinade if needed. So, overall, whether you’re looking to keep it lean, support your workouts, or just enjoy some seriously delicious eats, this salad’s got you covered. Enjoy every flavor-packed bite!

Total nutritional content per serving is:

Calories: 351 calories
Total Fat: 23 grams
Protein: 29 grams
Sodium: 596 mg
Carbohydrates: 12 grams
Fiber: 5 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

flat lay shot of a white bowl filled with steak arugula salad on a white table with a small carafe of basil vinaigrette and wooden salad spoons to the side.

Pricing Info

This is what I personally paid to make this recipe:

1 lbs petite sirloin steak: $14.59
¼ cup avocado oil: $0.85
¼ cup Worcestershire sauce: $0.60
1 ½ tsp salt: $0.02
1 tsp black pepper: $0.02
1 tsp garlic powder: $0.04
1 lime: $0.32
4 cups romaine lettuce: $1.87
2 cups baby arugula: $0.75
1 cup cherry tomatoes: $2.47
1 large avocado: $0.98
½ medium red onion: $0.43
½ medium cucumber: $0.36
½ cup crumbled bleu cheese: $1.36

The total comes out to be around $24.99 or roughly $6.17 per salad.

Other Summer Recipes

Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!

Recipe

Print Recipe

5 from 3 votes