Grilled Steak Salad Recipe 

This Grilled Steak Salad recipe combines perfectly grilled ribeye steak with fresh baby spinach, creamy avocado, sweet strawberries, tangy blue cheese, and a rich homemade balsamic garlic dressing. Featured on Feed My Soul, V!, this vibrant salad delivers restaurant-quality flavor while celebrating the freshness of seasonal ingredients in every bite.

The Inspiration

One of the hallmarks of modern summer cooking is transforming grilled proteins into fresh, vibrant meals that feel both nourishing and satisfying. Rather than serving steak with heavier sides, this Grilled Steak Salad recipe highlights seasonal fruits, leafy greens, creamy avocado, and artisan cheese to create a complete dish bursting with contrasting textures and flavors.

On Feed My Soul, V!, Vanessa Gianfrancesco & Stefania Gianfrancesco celebrate approachable recipes built around quality ingredients and simple cooking techniques. Their recipes encourage home cooks to embrace seasonal produce while creating meals that are both comforting and visually stunning. This grilled steak salad perfectly reflects that philosophy, offering a colorful centerpiece worthy of both casual family meals and special occasions.

Whether you’re cooking outdoors on the barbecue or preparing a satisfying dinner after a busy day, this salad showcases how grilled steak can become the star of an elegant yet effortless meal.

Ingredients

Dressing

• 4 cloves garlic, smashed
• ½ cup (120 ml) olive oil
• ⅓ cup (80 ml) balsamic vinegar
• ½ teaspoon (2.5 ml) sugar
• Salt and pepper

Salad

• 1 red onion, sliced
• 1 teaspoon (5 ml) olive oil
• Salt and pepper
• 1 ¼ pound (567 g) ribeye steak
• 5 ounces (142 g) baby spinach
• 1 avocado, pitted and sliced
• 1 cup (24 ml) strawberries, hulled and halved
• 4 ounces (113 g) blue cheese, crumbled
• Basil leaves, to garnish

Method

For the Dressing

• In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes.
• Transfer garlic to a blender. Add vinegar, granulated sugar, salt, and pepper and blend until very smooth. Pour into a jar and refrigerate until ready to use.

For the Salad

• Preheat the grill to medium-high.
• Drizzle the onion with oil and season with salt. Generously season steak with salt and pepper.
• Grill onions, turning once, until char marks appear, 2-3 minutes per side.
• Grill steak, turning occasionally, until medium-rare, about 6 minutes per side.
• Transfer onions and steak to a cutting board once each are done. Allow the steak to rest for 5-10 minutes.
• Thinly slice steak against the grain.
• On a large platter, arrange spinach. Top with steak, onions, avocado, tomatoes, blue cheese, and basil. Drizzle with dressing before serving.

Serving Suggestions

This Grilled Steak Salad is substantial enough to serve as a complete lunch or dinner while remaining light enough for warm summer evenings. Pair it with grilled artisan bread, garlic focaccia, or toasted sourdough to soak up the flavorful balsamic dressing. It also complements grilled seasonal vegetables such as asparagus, zucchini, or corn on the cob, making it an excellent addition to backyard barbecues and outdoor entertaining.

For beverages, a bold Cabernet Sauvignon, Malbec, or Syrah pairs beautifully with the richness of the ribeye, while sparkling lemonade or iced herbal tea offers refreshing non-alcoholic alternatives. Whether served family-style on a large platter or plated individually for guests, this colorful salad makes an impressive centerpiece that combines elegance with everyday simplicity.

Final Thoughts

This Grilled Steak Salad recipe celebrates everything that makes summer cooking memorable: juicy grilled steak, vibrant seasonal produce, creamy avocado, tangy blue cheese, and a rich homemade balsamic garlic dressing that elevates every bite. It’s a wholesome yet satisfying meal that delivers restaurant-quality flavor while remaining approachable enough for home cooks of every skill level.

Whether you’re planning a backyard barbecue, preparing a nourishing weeknight dinner, or looking for an impressive dish to serve guests, this salad offers the perfect balance of freshness and indulgence. Featured on Feed My Soul, V! with Vanessa Gianfrancesco & Stefania Gianfrancesco, it’s a recipe that showcases the beauty of simple ingredients prepared with care and shared around the table.

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