Grilled Steak Salad delivers so much flavor with every bite: tender steak, grilled pita, crisp greens, crunchy cucumbers, and an incredible honey-lemon dressing.

Grilled Steak Salad Recipe served over spinach and drizzled with honey-lemon dressing.
chelsea

Author’s Notes

The Salad I’d Happily Eat Every Day

I’ve shared quite a few recipes from the restaurant I worked at for 7 years, including my forever favorite creme brûlée and the butternut squash soup I still dream about.

But this grilled steak salad? It might just top them all.

It was a customer fave and my go-to free meal every time I worked a double shift. Grilled pita, medium-rare steak, crisp veggies, salty feta, and a lemon-honey vinaigrette? Nothing beats it!

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All the ingredients prepped for easy assembly, including sliced steak, olives, pita wedges, spinach, honey-lemon dressing, crumbled feta, cherry tomatoes, and cucumber.

Grilled Steak Salad Ingredient Spotlight

IngredientWhy It MattersEasy Swaps
Flat iron steakGood marbling = big flavorRibeye or NY strip
Baby spinachMild and tenderArugula for more of a peppery bite; Spring Mix for a milder, softer blend.
PitaWarm and chewy; so good after being grilled!Naan or a wrap
FetaCreamy-salty popBlue cheese, goat cheese
Lemon-honey vinaigretteTangy-sweet dressing that perfectly complements the steak’s richnessBalsamic vinaigrette

Shopping tip: Buy feta in a block, not pre-crumbled—it tastes fresher and crumbles in bigger, creamier chunks.

Steak sizzling on the grill, cooked to perfection for this grilled steak salad recipe.

Grilled Steak Salad FAQs

Can I grill indoors?

Yes. Use a screaming-hot cast-iron skillet or grill pan and crack a window (things get smoky)!

Gluten-free option? Dairy-free?

Gluten-free: Skip the pita or switch to a GF wrap crisped on the grill.
Dairy-free: Use vegan feta or sliced avocado instead of feta.

Make-ahead for a party?

Prep the dressing ahead and store it in a mason jar; just shake before using. Chop the veggies and keep them in separate containers in the fridge. Grill the steak and pita fresh, then assemble the salads as guests arrive.

How do I know when the steak is done?

Use a meat thermometer for best results. For medium-rare, pull it at 130–135°F and rest it for 5–10 minutes. It will rise a few degrees as it rests.

How to meal prep Grilled Steak Salad:

Store the steak, veggies, pita, and dressing in separate containers; they’ll stay fresh for up to 3 days. When ready to eat, reheat the steak in a hot skillet for about 30 seconds per side and toast the pita in the air fryer for 30 seconds. Assemble the salad just before serving to keep everything crisp and fresh.

Pita brushed with oil and seasoning, then grilled to make croutons for this recipe.

Grilled Steak Salad Grilling Tips

  • Grab thicker steak: Go for at least 1 inch thick (1.5–2 inches is best for a pink center).
  • Oil the grates: Clean grill when hot, then grease it well to prevent sticking.
  • Pull early: Take steak off heat 5 °F below your target temp; carryover heat brings it up.
  • Use high heat: A hot grill gives you better browning which means better flavor.
  • Let it rest: Cover with foil for 5–10 minutes, then slice once slightly cooled.

Quick Tip

Once dressed, Grilled Steak Salad needs to be eaten and enjoyed promptly. The dressing makes the lettuce wilt and pita bread soften. I’d recommend only dressing what you will enjoy the same day. Store the dressing and salad components separately for leftovers.

More Favorite Steak Recipes:

5 from 1 vote

Grilled Steak Salad Recipe

Grilled Steak Salad is loaded with juicy steak, warm pita, fresh spinach, crisp cucumbers, sweet tomatoes, briny olives, and creamy feta, all tossed in a sweet lemon-honey dressing.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1 pound steak  I like flat iron best
  • Olive oil
  • Salt and pepper
  • 2 pitas
  • 6 cups fresh baby spinach coarsely chopped
  • 1 cup cherry tomatoes halved
  • 1-1/2 cups English cucumber cut into half moons (1 cucumber)
  • 1/2 cup Kalamata olives halved
  • 1/3 cup crumbled feta cheese
Lemon Honey Vinaigrette (See Note 1)
  • 2 large lemons 1/2 tsp zest & 1/4 cup juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil

Instructions 

Grill Steak and Pitas

  • Heat grill to high (400–450°F). Once hot, clean the grates with a wire brush. Roll up a few paper towels, soak them in canola oil, and use tongs to rub the grates generously. Remove the steaks from the fridge, drizzle with about 1 tbsp olive oil, and season all over with 1 tsp salt & 1/2 tsp pepper.
  • Place the steaks on the grill and cook for 3–4 minutes. Flip with tongs and grill another 3–5 minutes for medium-rare, or until the internal temperature reaches 130°F (see note 2). Transfer to a plate or cutting board and loosely tent with foil for 5 minutes to let the juices settle. Slice very thinly against the grain.
  • Brush both sides of the pita with olive oil and lightly sprinkle with salt. Grill for 10–20 seconds per side, then remove, let cool slightly, and cut into small triangles or squares.

Lemon Honey Vinaigrette

  • Add all the dressing ingredients to a large jar. Season to taste (I add 1/2 tsp salt and 1/4 tsp pepper). Seal with a lid and shake well until fully combined. Stir if any honey or mustard sticks to the bottom. Store in the fridge until ready to use. You'll likely have leftover dressing; see note 1.

Salad

  • This salad is best enjoyed right after it’s dressed, so wait to add dressing until just before serving. In a large bowl, combine the spinach, tomatoes, cucumbers, olives, and half the feta. Drizzle with dressing and toss to coat. Add the cooled sliced steak and pita triangles, sprinkle with the remaining feta, and finish with a little more vinaigrette on top. Serve immediately.

Recipe Notes

Note 1: The dressing makes more than you’ll likely need on this salad; use what you like and keep the rest in the fridge for up to 1 week.
Note 2: Grilling time varies based on your grill, steak thickness, and actual heat. For best results, use a meat thermometer and remove the steak when it’s about 5°F below your target temperature; it will continue cooking as it rests.
Steak Doneness Guide:
  • Rare: 120–125°F
  • Medium-Rare: 135°F (grill 3–5 minutes per side)
  • Medium: 140°F (5–7 minutes per side)
  • Medium-Well: 150°F (8–10 minutes per side)
  • Well-Done: 160–175°F
Storage: Once dressed, the salad should be eaten right away; dressing wilts the greens and softens the pita. Only dress what you’ll eat that day. Store dressing and components separately for leftovers.

Nutrition

Serving: 1serving | Calories: 646kcal | Carbohydrates: 30g | Protein: 27g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 58mg | Sodium: 796mg | Potassium: 1708mg | Fiber: 7g | Sugar: 9g | Vitamin A: 22547IU | Vitamin C: 86mg | Calcium: 344mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 1 vote

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4 Comments

  1. sabrina says:

    5 stars
    This is a great salad, everything’s better with steak, love the dressing too!

  2. Brittany Audra says:

    Excited to try something other than grilled chicken for salads!! YUM ๐Ÿ™‚

    1. chelseamessyapron says:

      You have to try this out! It’s absolutely amazing! I hope you enjoy! ๐Ÿ™‚

  3. Carissa Nelson says:

    Hi Chelsea,

    This salad looks amazing, excited to try it! And I loved your intro video. I’m a boy mom too and they are just so incredibly sweet. I want to do a better job of letting them help in the kitchen. Sometimes it’s hard because you know it will be a total mess, but I also know the more I let them help, the better they’ll get and then maybe they’ll start cooking the dinners. I can dream, right? ๐Ÿ™‚