Grilled Steak Salad delivers so much flavor with every bite: tender steak, grilled pita, crisp greens, crunchy cucumbers, and an incredible honey-lemon dressing.
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!
Featured Comment
“This is a great salad, everything’s better with steak, love the dressing too!”
– Sabrina
Grilled Steak Salad Ingredient Spotlight
| Ingredient | Why It Matters | Easy Swaps |
|---|---|---|
| Flat iron steak | Good marbling = big flavor | Ribeye or NY strip |
| Baby spinach | Mild and tender | Arugula for more of a peppery bite; Spring Mix for a milder, softer blend. |
| Pita | Warm and chewy; so good after being grilled! | Naan or a wrap |
| Feta | Creamy-salty pop | Blue cheese, goat cheese |
| Lemon-honey vinaigrette | Tangy-sweet dressing that perfectly complements the steak’s richness | Balsamic vinaigrette |
Shopping tip: Buy feta in a block, not pre-crumbled—it tastes fresher and crumbles in bigger, creamier chunks.
Grilled Steak Salad FAQs
Yes. Use a screaming-hot cast-iron skillet or grill pan and crack a window (things get smoky)!
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.
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.
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.
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.
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:
Grilled Steak Salad Recipe
Equipment
- Grill or grill pan
- Wide-mouth Mason Jar
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
- 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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great salad, everything’s better with steak, love the dressing too!
Excited to try something other than grilled chicken for salads!! YUM 🙂
You have to try this out! It’s absolutely amazing! I hope you enjoy! 🙂
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? 🙂