This grilled steak and blue cheese salad is one of those recipes that looks restaurant-fancy but comes together surprisingly fast. It’s hearty, fresh, and packed with flavor—perfect for when you’re craving something satisfying but still want your greens. Whether you’re feeding the family or serving guests, this one’s a stunner on the table!
Why You’ll Love This Recipe
After a long day, I love recipes that bring a little “ta-da!” with minimal fuss. This one checks all the boxes—it feels luxe, smells incredible on the grill, and layers flavor like a dream. Plus, blue cheese and steak? A match made in weeknight heaven.
- Quick to prep and cook—perfect for busy evenings
- Balanced with protein, greens, and creamy sharp cheese
- Great for entertaining—everyone’s impressed but you didn’t stress
- Easy to customize with your favorite salad add-ins
Ingredients Breakdown
Essentials
- 1 lb flank steak or ribeye
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp olive oil
- 1 tsp garlic powder
- 5 oz spring mix or baby arugula
- 1/2 cup crumbled blue cheese
- 1/4 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup balsamic glaze or vinaigrette
Pro Tips
- Let the steak come to room temp before grilling for even cooking
- Use a cast iron grill pan if you can’t grill outside—it’ll still get that sizzle!
- High-quality blue cheese like Roquefort or Gorgonzola makes this extra special
- Add toasted pecans or walnuts for satisfying crunch
Step-by-Step Instructions
- Preheat your grill or grill pan over medium-high heat.
- Pat the steak dry and season both sides with salt, pepper, garlic powder, and olive oil.
- Grill the steak for 4–5 minutes per side for medium-rare, or until desired doneness.
- Transfer to a cutting board and let rest for 5–10 minutes before slicing against the grain.
- Assemble the salad: Add spring mix to a large platter or bowl, then top with red onion, tomatoes, crumbled blue cheese, and sliced steak.
- Drizzle with balsamic glaze or your favorite vinaigrette just before serving.
Chef’s Tips and Tricks
- Always slice steak against the grain—it keeps it tender!
- Let the meat rest before slicing so those flavorful juices stay where they belong
- Don’t overdress the salad at first—let guests add more to taste
- If using bottled dressing, add a squeeze of lemon or a sprinkle of sea salt to brighten it up
Recipe Variations and Serving Suggestions
- Swap steak for grilled chicken or shrimp for a lighter version
- Add grilled corn or avocado for summery flair
- Use butter lettuce or romaine for more crunch and volume
- Turn it into a wrap with a warm tortilla and a smear of blue cheese dressing
FAQs
Can I make this ahead of time?
You can grill the steak and prep the veggies ahead—just wait to slice the steak and assemble the salad until right before serving for the best texture.
What’s the best cut of steak for salads?
Flank steak is my go-to for its flavor and thin slicing, but ribeye gives you more marbling and tenderness. Both work beautifully!
What dressing pairs best?
Balsamic vinaigrette balances the richness of blue cheese, but a creamy blue cheese dressing is also dreamy—go with your craving!
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 lb flank steak or ribeye
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp olive oil
- 1 tsp garlic powder
- 5 oz spring mix or baby arugula
- 1/2 cup crumbled blue cheese
- 1/4 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup balsamic glaze or vinaigrette
Instructions:
- Preheat grill or grill pan to medium-high heat.
- Season steak with salt, pepper, garlic powder, and olive oil.
- Grill for 4–5 minutes per side or until desired doneness. Let rest.
- Slice steak thin against the grain.
- Build salad with greens, onion, tomatoes, blue cheese, and steak. Drizzle with dressing.
Nutrition: ~420 calories per serving
If you make this grilled steak and blue cheese salad, I’d LOVE to hear how it turned out! Leave a comment, tag me on Instagram @thekitchensaid, or share it with a friend who needs a salad that’ll steal the show.
