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 Time15

Cook Time10

Total Time25

Course: Dinner, Lunch, Salad

Cuisine: American

Keyword: Grilled Steak Salad

Servings: servings

Cost: $18.63

Equipment

Grill or grill pan
Meat thermometer
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

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

US - Metric

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.

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