Classic Grilled Steak Salad with Blue Cheese and Walnuts
A flavorful American lunch salad featuring juicy grilled steak, crisp mixed greens, creamy blue cheese, crunchy toasted walnuts, and a tangy balsamic dressing. Perfect for a satisfying mid-day meal.
Ingredients
Check ingredients as you go.
- Salad
- Dressing & Steak
Let’s make it
Salad
Preheat the grill to medium-high heat. Brush the sirloin steak with 1 tablespoon of olive oil and season both sides generously with salt and freshly ground black pepper.
Salad
Grill the steak for about 4 to 5 minutes per side for medium-rare, or until desired doneness is reached. Remove from grill and let rest for 10 minutes to retain juices.
Dressing & Steak
While the steak grills, prepare the dressing by whisking together the remaining 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl until emulsified.
Salad
Place the mixed greens in a large salad bowl. Add halved cherry tomatoes, thinly sliced red onion (if using), crumbled blue cheese, and toasted walnuts.
Salad
Slice the rested steak thinly against the grain. Arrange the steak slices on top of the salad.
Salad
Drizzle the prepared balsamic dressing evenly over the salad and steak. Toss gently if desired, or serve as is for a composed presentation.
Tips & notes
Allow the steak to rest after grilling to keep it juicy. Toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant to enhance their flavor. Slice steak thinly against the grain for tenderness.
Saving it for later
Store any leftover salad and steak separately in airtight containers in the refrigerator. Consume within 3 days for best quality. Keep dressing refrigerated separately.
Reheating
Reheat leftover steak gently in a skillet over low heat to prevent drying, then add to fresh salad greens. Do not rehear salad greens; serve fresh.
