We are BIG fans of perfectly grilled steaks over here (if you haven’t tried these amazing elote steak tacos yet, you need to) and this steak salad recipe with blue cheese is on constant rotation all summer long. The perfectly grilled, tender steak bites are so good with the pop of sweetness from the blueberries & saltiness from the blue cheese crumbles – top with our creamy balsamic dressing or some homemade blue cheese dressing. Either way this super simple recipe is perfect for lunch or dinner.
Looking for Another Steak Salad?
Then you definitely need to try our Grilled Flank Steak Salad – another summer classic!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- steaks – feel free to pick-up your favorite cut of steak from your local grocery store or butcher shop. Any variety will work here.
- lettuce – love keeping it simple with a spring mix, but you could also cut-up some romaine lettuce or any other lettuce that you love.
- blue cheese – one of our all-time favorite cheeses or swap it out for some feta cheese or even goat cheese.
- blueberries: this bring just a pop of sweetness and pair so well with the balsamic dressing.
- balsamic dressing: we used a creamy balsamic vinaigrette, but just a balsamic glaze works well too.
How To Make An Easy Steak Salad
Step 1: Add your balsamic dressing ingredients to a bowl.
Step 2: Whisk to combine and then taste and adjust any flavors, as needed. Note, feel free to buy store-bought if you prefer – a simple balsamic glaze works great too.
Step 3: Prep your steaks by patting them dry and then season with kosher salt and ground black pepper.
Step 4: Grill steaks over medium-high heat approx. 3-5 minutes per side (for a 1 inch thick steak) or until they reach your desired internal temp (see Notes section of recipe card for doneness breakdown). Use a digital meat thermometer.
Step 5: Let that steak rest for 5-10 minutes. Then cut into bite-sized pieces. Divide ingredients between bowls.
Step 6: Add the balsamic vinaigrette or balsamic glaze and dig in!
How to Cook Steak on the Stove Top
If you don’t have a grill or don’t want to grill the steak, you can pan sear it by bringing a cast iron skillet to high heat and add a drizzle of avocado oil or a tablespoon of butter. Sear a 3/4-1 inch steak for approx. 2-3 minutes per side. Use an internal meat thermometer to track the temp – see the Notes section of the recipe card for a guide to internal temps. Remove and let rest 5-10 minutes before cutting. See our post on a cast iron skillet ribeye steak for more details.
Steak Salad Toppings + Salad Dressing
- Toppings: For this recipe, we went with fresh blueberries, dried cranberries, blue cheese crumbles, and chopped walnuts but you could easily add or substitute any of your favorite salad toppings like avocado, red onions, corn, cherry tomatoes, etc!
- Dressing: You can also use a store-bought dressing (I would recommend a balsamic or blue cheese dressing – or even a balsamic glaze) instead of making your own.
Meal Prep Ahead of Time
This is such a great meal prep option for lunches during the week! Easily throw a couple steaks on the grill Sunday night, chop them into bite-size pieces, and separate the salad into separate lunch containers. Just be sure to keep your steak, salad, and dressing separate so that you can easily heat up the steak and so that your salad doesn’t get soggy from the dressing.
Other Steak Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
Balsamic Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon garlic, minced
- ½ teaspoon dijon mustard
- pinch kosher salt and ground black pepper
- 4 teaspoons mayo
Steak Salads:
- 2 steaks (New York Strip, Ribeye or Filet Mignon), 1-inch thick
- kosher salt and ground black pepper
- 4 cups spring mix lettuce
- 2 cups fresh blueberries
- 1 cup blue cheese crumbles
- 1 cup dried cranberries
- ½ cup walnuts, chopped
Instructions
- Make Dressing: In a small bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons balsamic vinegar, ½ teaspoon garlic, ½ teaspoon dijon mustard, a pinch kosher salt and ground black pepperand 4 teaspoons mayo. Whisk to combine. Set aside.
- Prep: Clean grill grates and turn grill temperature up to high heat (450-550℉).
- Grill Steaks: Season both sides of 2 steaks (New York Strip, Ribeye or Filet Mignon) with kosher salt and ground black pepper. Place them directly on the hot grill grates to sear over direct heat for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes. Use a meat thermometer to check the internal temperature. If they haven't reached your desired internal temperature (see Notes) then move steak to indirect heat (I usually just turn off my middle burner and move the steaks there) until they do reach your desired temperature. Remove from the grill and let the meat rest for 5-10 minutes.
- Assemble Salads: Divide 4 cups spring mix lettuce, 2 cups fresh blueberries, 1 cup blue cheese crumbles, 1 cup dried cranberries, and ½ cup walnuts between bowls. Once the steak has rested, cut into slices or cubes and divide between bowls.
- Serve: Enjoy with the balsamic vinaigrette on top!
Notes
- Internal Temperature: Rare: 120-130 degrees F; Medium – Rare: 130-140 degrees F; Medium: 140-145 degrees F; Medium-Well: 145-155 degrees F; Well: 160 degrees F.
- What type of steak is good for salads? Any cut of steak would work here, personally our favorite will always be a grilled ribeye steak. That being said, this recipe is super flexible so a New York Strip or Filet Mignon would work – even a high-quality round steak would be great!
- No Grill? No problem! Feel free make a cast iron skillet ribeye, a cast iron filet mignon, a sous vide steak, or reverse seared steak.
- More Flavor: consider using our homemade steak marinade or easy steak dry rub to add even more flavor to your grilled steaks!
- Salad Toppings: avocado or red onion would also be really good here! You could also swap out the blue cheese for feta cheese, if you want!
- Dressings: we included a full recipe for our creamy balsamic dressing (which is super easy and delicious), but feel free to swap out for your favorite store-bought balsamic dressing or even a balsamic glaze is also amazing here (that is what is in the hero photos).
Nutrition
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Julie says
Fantastic!!!!
deb says
how does using quinoa instead of lettuce sound for this recipe?
Erin says
Hi Deb – I think if that sounds good to you, go for it! It would make a yummy steak quinoa bowl 🙂 maybe add in a handful of arugula for a bit of green? Let me know if you try it!
Kelsey says
This salad was fantastic. We added some shrimp and did it surf and turf style and it was so refreshing and delicious!
Erin says
So glad you enjoyed it, Kelsey! And thanks so much for taking the time to leave a review – I really appreciate it!
Lindsey Crepps says
This steak salad could not be easier or more delicious. We were looking for a quick, weeknight dinner that wouldn’t heat up the kitchen on an unseasonably warm day. The steaks grill up quickly and relatively mess-free outside and inside all that’s needed is some light prep work and throwing the dressing together. We used a super yummy white Stilton cheese with dried blueberries in it because I don’t like Bleu cheese and skipped the dried cranberries to keep this a little lower on carbs and sugar to make it work with our macros. Healthy, real-food dinner done in just under 30 and perfect for tomorrow’s lunch (I’d reco storing the greens and dressing separately and tossing once you’re ready to eat!)
Erin says
Thank you so much, Lindsey! Love hearing how you modified it and so glad you enjoyed it! Thanks for taking the time to leave a review + feedback!
Jen says
This salad is amazing! Great flavor and texture. Very satisfying. Highly recommend!
Erin says
So glad you enjoyed it, Jen! And thanks so much for coming back to leave a review – I so appreciate it! 🙂