A hearty yet fresh meal, the Grilled Steak Salad Bowl combines tender, charred steak with crisp greens, roasted vegetables, and a flavorful dressing. It’s a satisfying all-in-one dish that balances protein and produce beautifully.

Why You’ll Love This Recipe

Protein-packed and balanced: Steak adds substance while veggies bring freshness and nutrients.
Layered textures: Juicy steak, crunchy veggies, creamy avocado, and crisp lettuce create mouthwatering contrast.
Customizable beauty: Swap in your favorite steak cut, greens, or dressing to make it your own.
Great for meal prep: Cuts of veggies and steak can be prepared ahead for easy assembly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Steak (flank, strip, ribeye, or sirloin)
Mixed greens (arugula, romaine, spinach)
Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Bell pepper, any color, sliced
Corn kernels, grilled or roasted
Avocado, sliced
Feta or goat cheese (optional)
Fresh herbs (parsley, cilantro, or chives)

For the dressing:

Olive oil
Balsamic vinegar or red wine vinegar
Dijon mustard
Garlic, minced
Honey or maple syrup
Salt & pepper

Directions

Prep the steak: Season steak with salt, pepper, and a drizzle of olive oil. Let rest at room temperature for 15 minutes.
Grill the steak: Preheat grill or grill pan to medium-high. Cook steak for 4–6 minutes per side for medium-rare (adjust time for thickness), until internal temperature reads 57–60 °C (135–140 °F). Transfer to a cutting board and rest for 5–10 minutes, then slice thinly against the grain.
Roast or grill vegetables: Toss corn, bell pepper, and onion in olive oil, salt, and pepper. Grill or roast until tender and slightly charred (about 8–10 minutes).
Assemble the bowl: Arrange mixed greens in bowls. Top with grilled veggies, cherry tomatoes, cucumber, and avocado slices.
Add steak and cheese: Lay sliced steak across the top. Sprinkle with crumbled feta or goat cheese and fresh herbs.
Whisk dressing: In a small bowl, whisk olive oil, vinegar, Dijon, garlic, honey, salt, and pepper.
Dress and serve: Drizzle dressing over salad bowls just before serving.

Servings and timing

Servings: 4 hearty salad bowls.
Prep time: 20 minutes
Cook time: 15–20 minutes
Total time: 35–40 minutes

Variations

Different steak cuts: Use skirt steak, hanger steak, or even leftover grilled steak from another meal.
Veggie alternatives: Swap corn and bell pepper with asparagus, cherry tomatoes, mushrooms, or zucchini.
Grain bowl option: Lay the salad over quinoa, farro, or brown rice for extra substance.
Different cheeses: Try blue cheese crumbles or shaved parmesan in place of feta.
Zesty twist: Add a squeeze of lemon juice and zest to the dressing for brightness.

Storage/reheating

Storage: Keep components separately in airtight containers in the fridge for up to 2 days (steak, veggies, dressing, greens).
Make‑ahead option: Prep steak and veggies ahead and assemble bowls just before serving.
Reheating: Gently reheat steak and veggies in a skillet or microwave until warm, then assemble with fresh greens and dressing.

Tips for the best results

Rest your steak: Resting helps juices redistribute for a more tender bite.
High heat is key: Use a hot grill or pan to achieve a beautiful sear and flavor.
Cutting against the grain: Ensures the steak remains tender.
Light on dressing: Add gradually to avoid overdressing—better to start light and add more.
Balance textures: Use both crisp and creamy ingredients to create a dynamic bowl experience.

FAQs

1. Can I use leftover steak?

Absolutely! Warm it briefly before adding to salad for best texture and taste.

2. What’s the best internal temperature for medium doneness?

Aim for 57–60 °C (135–140 °F) after resting for tender medium‑rare slices.

3. Can I grill this indoors?

Yes—use a grill pan or broiler to achieve char marks and flavor.

4. Which greens work best?

Use sturdy salad greens like romaine, kale, or spring mix that won’t wilt under warm toppings.

5. Can this be gluten-free?

Yes—ensure dressing ingredients (like Dijon mustard and vinegar) are gluten-free.

6. How do I prevent avocado from browning?

Toss slices with a little lemon or lime juice before adding to the bowl.

7. Can I meal prep this for lunch?

Definitely—store components separately and assemble the salad bowl when ready to eat.

8. What can I use if I don’t have feta?

Sub in goat cheese, shaved parmesan, or omit altogether for a lighter option.

9. Can I make it vegan?

Yes—replace steak with tofu, tempeh, or grilled portobello mushrooms and omit cheese.

10. What’s a good alternative dressing?

Try a cilantro-lime vinaigrette, creamy tahini dressing, or an Asian-inspired sesame-ginger dressing.

Conclusion

Hearty, fresh, and flavorful, this Grilled Steak Salad Bowl is perfect for satisfying meals that don’t sacrifice health or taste. Customizable, simple to prep, and bursting with texture, it’s a go-to dish any night of the week.

Pro tip: Try repurposing leftovers—slice leftover steak thinly and toss with fresh veggies and dressing for a quick and delicious meal.

Ready to dive into balance and flavor? Make this Grilled Steak Salad Bowl tonight—and let me know how you customize it or which dressing you prefer!

Grilled Steak Salad Bowl

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Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Yield: 4 hearty salad bowls 1x
Category: Main Course
Method: Grilled
Cuisine: American
Diet: Gluten Free

Instructions

Season steak with salt, pepper, and a drizzle of olive oil. Let rest at room temperature for 15 minutes.
Preheat grill or grill pan to medium-high. Cook steak 4–6 minutes per side or until internal temperature reaches 57–60°C (135–140°F). Rest for 5–10 minutes, then slice thinly against the grain.
Toss corn, bell pepper, and onion in olive oil, salt, and pepper. Grill or roast for 8–10 minutes until slightly charred and tender.
In a small bowl, whisk olive oil, vinegar, Dijon mustard, garlic, honey, salt, and pepper to make the dressing.
Arrange mixed greens in salad bowls. Top with grilled vegetables, cherry tomatoes, cucumber, and avocado slices.
Add sliced steak and sprinkle with feta or goat cheese and fresh herbs.
Drizzle dressing over the bowls just before serving.