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Grilled Steak Salad Bowl

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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.

Ingredients

Units Scale
  • 1 lb steak (flank, strip, ribeye, or sirloin)
  • 4 cups mixed greens (arugula, romaine, spinach)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1 bell pepper, sliced
  • 1 cup corn kernels, grilled or roasted
  • 1 avocado, sliced
  • 1/3 cup feta or goat cheese (optional)
  • 2 tbsp chopped fresh herbs (parsley, cilantro, or chives)
  • For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar or red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. Season steak with salt, pepper, and a drizzle of olive oil. Let rest at room temperature for 15 minutes.
  2. 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.
  3. Toss corn, bell pepper, and onion in olive oil, salt, and pepper. Grill or roast for 8–10 minutes until slightly charred and tender.
  4. In a small bowl, whisk olive oil, vinegar, Dijon mustard, garlic, honey, salt, and pepper to make the dressing.
  5. Arrange mixed greens in salad bowls. Top with grilled vegetables, cherry tomatoes, cucumber, and avocado slices.
  6. Add sliced steak and sprinkle with feta or goat cheese and fresh herbs.
  7. Drizzle dressing over the bowls just before serving.

Notes

  • Use any steak cut you prefer, adjusting cooking time accordingly.
  • Substitute veggies and cheese based on preference or availability.
  • For meal prep, store steak, veggies, and dressing separately.
  • Add grains like quinoa or brown rice for more substance.
  • Use lemon juice to prevent avocado from browning.

Nutrition