The BEST Steak Salad with Pita Bread

Grilled steak and pitas tossed with baby spinach, cucumbers, tomatoes, kalamata olives, and feta cheese dressed in a delicious lemon-honey vinaigrette. This steak salad is simple to make, healthy, and packed with flavor!

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I’ve re-created and shared dozens of recipes adapted from a restaurant I worked at all through high school and college. (With menu changes twice a year, there was bound to be a lot of favorites.) As employees, we got a free meal if we ever worked double shifts and since my summers would basically consist of nonstop double shifts, I tried A LOT of each menu.

One of my very favorites on the menu, and a customer favorite, was a grilled pita and steak salad. That stayed on the menu all 7 years I was there because guests were obsessed with it. And I’ve finally perfected my version of it and am so excited to be sharing it today!

Grilled pita bread, medium rare steak, tons of veggies, feta cheese and the perfect lemon honey dressing? It doesn’t get much better than this! 🙂

So first off, how to grill the perfect steak for this steak salad:

• Look for thickness: Try to get a steak at least an inch thick and preferably 1 and 1/2 – 2 inches thick. The thickness helps you get a beautiful red center.
• Generously OIL your grill grates. When the grill is fully heated, clean it well with a wire brush, and then roll up a few paper towels, drench them in oil (I use canola), and (using tongs that are holding the paper towel wad), rub it along the grill grates generously. Cleaning the grill and brushing it with oil will give your steak gorgeous grill marks and contribute to a beautiful sear.
• Make sure the grill is completely heated before you add your meat. High heat is going to sear the surface of the meat which will give you a juicier steak and allow the steak to get an amazing char.
• Use tongs to flip the meat. Don’t stick a fork in your steak and flip it that way because the delicious juices will have a chance to escape.
• Let the steak rest before cutting into it. Once the steak is perfectly grilled, it needs a bit of time to rest so the juices can re-distribute evenly throughout the meat. By letting the meat rest, you will have a juicier steak! I cover the steak in foil and let it sit for 5-10 minutes before cutting into it. Of course, for a steak salad, you want the steak chilled not still hot, so I’ll then wrap it up and place it in the fridge until we’re ready to eat!

What temperature should I could my steak at for this steak salad?

I recommend using a meat thermometer for grilling the steak. The best way to ensure your meat is perfectly cooked to your liking is by using a meat thermometer. If you grill a ton you can often tell just by looking at a steak or by gently pressing on it if it’s done, but I still like knowing FOR SURE with a thermometer. Below is the breakdown of temperatures — cook to your desired steak doneness!

• Rare: 120-125 degrees F
• Medium-Rare: 135 degrees F (about 4-5 minutes on one side and another 3-5 minutes on the other side; high heated grill)
• Medium: 140 degrees F (about 5-7 minutes on one side and another 3-5 minutes on the other side; high heated grill)
• Medium-Well: 150 degrees F (about 8-10 minutes on one side and another 3-5 minutes on the other side)
• Well-Done: 160-175 degrees F.
• **Time of course depends on the steak’s thickness, your grill, and actual temperature of your grill** I usually pull off the steak about 5 degrees below what I want it to be at — it cooks a bit more after being taken off the grill.

After I’ve pulled off the steak, I also like to grill the pita bread. It adds SO much flavor to this steak salad and I highly recommend it! To do this, lightly brush both sides of the pita in oil (I use vegetable) and sprinkle sea salt on both sides. Place it on the grill grates and grill (with lid open) for 15-30 seconds on each side depending on how the grill is. If it’s still on high heat, it doesn’t take long to grill the pita — we’re infusing some flavor and getting them pillowy soft, not cooking them until they’re hard.

What dressing is good on a grilled steak salad?

I’ve had my fair share of steak salads in my life (I’m obsessed!) and I have to say my favorites have always included a really good vinaigrette. And I’m telling you, this honey lemon vinaigrette does not disappoint! It’s easy to assemble (just throw all the ingredients in a jar and shake), contains simple everyday ingredients, and it has so much flavor. It’s really the perfect complement to the vegetables, steak and pita. That said, of course, use whatever dressing you like best on a steak salad! And in a pinch, use your favorite store bought dressing. 🙂

Is steak salad healthy?

This salad has loads of healthy ingredients and a very healthy dressing (especially when compared to creamy and cheese filled dressings you might find on a lot of other steak salads). The dressing has fresh lemon juice, apple cider vinegar, and olive oil all which are linked to numerous health benefits.

There are tons of fresh vegetables and of course, the base of this salad is spinach. Spinach is loaded with nutrients and antioxidants, and has been linked to improved eye health, cancer prevention, and reduction of blood pressure levels. To add additional health benefits, you can use whole wheat pita bread.

More Delicious Salads:

Cucumber, Corn, and Avocado Salad

Greek Couscous Salad

Tomato Panzanella Salad

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