Steak Salad Recipe: Grilled Steak over Fresh Greens

Got leftover steak? Make a steak salad. It’s my go-to solution when there’s extra meat in the fridge. This version is restaurant-quality and built around perfectly grilled New York strip steak, plenty of fresh vegetables, creamy avocado, tangy goat cheese, and a bright herby vinaigrette.

We love hearty salads that feel like a full meal—greens plus protein, crunchy vegetables, a creamy cheese, and a homemade dressing. This grilled steak salad is exactly that: simple to assemble, full of texture, and flexible enough to use leftover steak from a restaurant or from your own grill or skillet.

This steak salad is made with grilled steak, lots of vegetables, avocado, goat cheese, sunflower seeds, and an easy herby vinaigrette that comes together quickly.

Ingredients for this Steak Salad Recipe

• Grilled steak: New York strip is ideal, but any cooked steak will work.
• Herby vinaigrette: a lemony, garlicky dressing with parsley and cilantro brightens the salad.
• Romaine lettuce: crisp romaine provides a crunchy base—swap in mixed greens if you prefer.
• Vegetables: corn, cherry tomatoes, red onion, cucumber, and ripe avocado for creaminess.
• Seeds or nuts: sunflower seeds add crunch—pumpkin seeds or sliced almonds are good alternatives.
• Goat cheese: light and creamy; feta can be substituted.

Best Steak for Salad

New York strip is a great choice because it balances lean meat with a touch of fat, and it grills beautifully. That said, flank, skirt, ribeye, sirloin or any leftover steak will make a delicious salad topping—this recipe is an excellent way to brighten up cooked steak.

Grilling the steak: a simple three-step method

1. Marinate: combine a few basic marinade ingredients and marinate the steak for at least 30 minutes (up to 2 hours).
2. Grill: sear over high heat to develop grill marks, then move to medium-high heat and cook until the internal temperature reaches your target doneness (about 140°F for medium).
3. Rest: allow the steak to rest 5 minutes before slicing thinly against the grain.

Other steak options

Flank, skirt, cast-iron seared steak, sous vide steak finished on the grill, or simply any leftover steak will all work well on this salad.

Should I serve my steak warm or cold?

Either works. Steak straight from the grill is fantastic when served warm over the salad, while chilled leftover steak is convenient and still very tasty. Our preference is warm for the contrast of hot meat with cool veggies, but choose what you like.

Easy Steak Salad Dressing

The herby vinaigrette is similar to chimichurri but a bit looser for tossing a salad. It blends fresh parsley, cilantro, green onions, lemon juice and zest, garlic, apple cider vinegar, olive oil, and salt. Make it in a food processor for a smooth, emulsified dressing, or finely mince everything by hand for a chunkier texture.

• Fresh parsley
• Fresh cilantro
• Green onions
• Fresh lemon juice
• Minced garlic
• Lemon zest
• Apple cider vinegar
• Olive oil
• Salt

Do I have to use a food processor?

No. A processor creates a silky dressing, but finely chopping and whisking the ingredients also works. If the dressing is too thick after blending, thin it with a teaspoon or two of water.

Storage

To keep the salad crisp, store the dressing separately and assemble just before serving. Stored in airtight containers, the components will keep in the refrigerator for up to 3 days.

How to Serve Steak Salad

Serve this steak salad as a main course with a hearty side if you like, such as baked potatoes, roasted asparagus, grilled corn, or crispy smashed potatoes. It also pairs well with a crisp white wine, iced tea, or sparkling water with lemon.

Steak Salad — Recipe Overview

The following amounts serve about 4. Prep time: ~30 minutes. Cook time: ~20 minutes. Total time: ~50 minutes.

Ingredients

Grilled Steak

• 1.33 lb New York strip steak (or about the same weight of another cooked steak)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon minced garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon lemon pepper

Steak Salad Dressing

• 2 tablespoons fresh chopped parsley
• 2 tablespoons fresh chopped cilantro
• 2 green onions
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon lemon zest
• 1 teaspoon apple cider vinegar
• 1/3 cup olive oil
• 1/2 teaspoon salt (or to taste)

Salad

• 7 oz chopped romaine lettuce
• 1 large avocado, sliced
• About 2 cups sliced English cucumber
• 10 oz cherry tomatoes, halved
• 1/2 large red onion, thinly sliced
• 1 cup corn
• 1/4 cup sunflower seeds
• 2 oz goat cheese crumbles

Instructions

1. Marinate the steak: whisk Worcestershire, balsamic vinegar, garlic, olive oil, lemon juice, and lemon pepper. Place the steak in the marinade and refrigerate for at least 30 minutes or up to 2 hours.
2. Bring to room temperature and preheat grill: remove steak from fridge about 20–30 minutes before cooking and preheat grill to high (around 500°F).
3. Sear and finish: sear steak for 2 minutes per side over direct high heat to develop grill marks. Reduce heat to medium-high (about 400°F) and continue grilling 10–15 minutes total, flipping halfway through, until internal temperature reaches about 140°F for medium.
4. Rest and slice: let the steak rest 5 minutes, then slice thinly against the grain.
5. Make the dressing: place all dressing ingredients in a food processor and blend until smooth. If too thick, add a teaspoon or two of water. Alternatively, finely chop and whisk together for a chunkier dressing.
6. Assemble the salad: combine romaine, avocado, cucumbers, cherry tomatoes, red onion, and corn in a large bowl. Drizzle with dressing and toss to coat.
7. Finish: top the salad with sliced steak, sunflower seeds, and goat cheese before serving.

Tips & Notes

• Steak: any cooked steak will work—this recipe used grilled New York strip but leftover steak is perfect too.
• Serve the steak warm for contrast with cool vegetables, or use cold steak for a quick make-ahead meal.
• Store components separately to avoid a soggy salad; assembled salad is best served immediately.

Nutrition (per serving, approximate)

Calories: 786 kcal • Carbohydrates: 42 g • Protein: 41 g • Fat: 58 g • Fiber: 9 g • Sugar: 8 g