This grilled steak paired with a vibrant summer salad is the perfect warm-weather dish! Juicy, tender steak meets a refreshing mix of crisp greens, cherry tomatoes, cucumber, and a zesty dressing, making it a healthy yet satisfying meal for any occasion.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Ingredients
For the Steak:
- 2 ribeye or strip steaks (about 1-inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fresh rosemary, chopped (optional)
- 1 tablespoon butter (for finishing)
For the Summer Salad:
- 4 cups mixed greens (arugula, spinach, or romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 avocado, sliced (optional)
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tablespoons toasted almonds or walnuts (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
How to Make Grilled Steak with Summer Salad
Step 1: Season the Steak
- Pat the steaks dry with paper towels.
- Drizzle with olive oil and rub in the salt, pepper, garlic powder, paprika, and rosemary.
Step 2: Grill the Steak
- Preheat the grill to medium-high heat (400–450°F).
- Place steaks on the grill and cook for 4-5 minutes per side for medium-rare. Adjust cooking time based on preferred doneness.
- During the last minute, add a small pat of butter on top for extra richness.
- Remove from the grill and let the steak rest for 5 minutes before slicing.
Step 3: Prepare the Summer Salad
- In a large bowl, combine the greens, tomatoes, cucumber, red onion, avocado, and cheese.
- In a small bowl, whisk together the dressing ingredients until well combined.
- Drizzle the dressing over the salad and toss gently.
Step 4: Serve and Enjoy
- Slice the grilled steak against the grain for tenderness.
- Plate with the summer salad and sprinkle with nuts for crunch.
- Serve immediately and enjoy a refreshing, protein-packed meal!
Tips for the Perfect Grilled Steak
✔ Use a Meat Thermometer:
- Medium-rare: 130–135°F (54–57°C)
- Medium: 135–145°F (57–63°C)
✔ Let the Steak Rest: This locks in the juices for a more tender bite.
✔ Extra Flavor: Add a squeeze of fresh lemon over the salad before serving.
FAQ: Grilled Steak with Summer Salad
Q: Can I use a different cut of steak?
Yes! Flank steak, sirloin, or filet mignon all work well.
Q: What’s a good side dish for this meal?
Try grilled corn, roasted potatoes, or a light quinoa salad.
Q: Can I make this salad ahead of time?
Yes! Prep the veggies in advance but add the dressing just before serving.
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