Grilled Steak Salad with juicy steak, crisp greens, grilled pita, cucumbers, and the best 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 favorite 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 | straightforward 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 evenly 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.
chelsea’s recipe tips
Grilled Steak Salad Grilling Tips
- Grab thicker steak: Go for at least 1 inch thick (1.5–2 inches is best).
- Oil the grates: Clean grill when hot, then grease it well to prevent sticking.
- a hot burner: 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.
- 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.
Storage
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:
Dinner
Steak Kebabs with a Basil Sauce
Beef
Steak Fajita Recipe
Dinner
Steak Gyros
Dinner
Grilled Flank Steak RecipeIngredients
- 1 pound steak (I like flat iron best)
- Olive oil
- Salt
- 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
Method
- 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 tablespoon olive oil, and season all over with 1 teaspoon salt & 1/2 teaspoon 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). move 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.
- Add all the dressing ingredients to a large jar. Season to taste (I add 1/2 teaspoon salt and 1/4 teaspoon 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.
- 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 while it is hot.
