Home » Recipes » Easy Healthy Dinners » Salads » Easy Steak Salad with Balsamic Vinaigrette

Easy Steak Salad with Balsamic Vinaigrette

Filled with fresh green beans, juicy cherry tomatoes, tangy goat cheese and more, this Ribeye Steak Salad is one of those feel-good meals you can’t resist. The homemade balsamic vinaigrette complements every part of it perfectly!

The Best Steak Salad with Homemade Dressing

If you live in Texas, chances are you’ve been to Saltgrass Steakhouse. It’s one of the best steakhouses down here that gives you the biggest bang for your buck! The first time I had the pleasure of dining there, I ordered a hearty dinner salad with juicy steak, all sorts of veggies, nuts and gorgonzola cheese, plus a flavorful balsamic vinaigrette to tie it all together.

This recipe is my own homemade version of that salad, and in a perfect world I would eat it every single day. It combines fresh ingredients and sumptuous steak into one 30-minute masterpiece. And the balsamic vinaigrette that goes with it exceeded my highest expectations – it makes this already amazing salad utterly irresistible!

Homemade balsamic dressing being poured over a freshly-made salad on a plate

What You’ll Need

Let’s talk about the ingredients that go into this salad, dressing and all. If desired, you can make adjustments as you see fit.

For the Steak Salad

  • Ribeye Steak: One steak is enough to make 4 salads.
  • Salt & Pepper: To season the steak.
  • Fresh Baby Spinach: This superfood loads up your salad with vitamins, antioxidants and more.
  • Eggs: Hard-boiled.
  • Fresh Green Beans: Cut into 1-inch pieces.
  • Cherry Tomatoes: Halved.
  • Raw Walnuts: Or pecans.
  • Goat Cheese: Crumbled.

For the Balsamic Vinaigrette

  • Dijon Mustard: Use gluten-free mustard if needed.
  • Garlic: Freshly minced.
  • Dried Basil: Note that fresh herbs are less flavorful than dried herbs if you only have fresh basil on hand. You’d have to use 1 tablespoon as opposed to 1 teaspoon.
  • Balsamic Vinegar: Use your favorite brand.
  • Olive Oil: I like using extra-virgin olive oil in my salad dressings.
  • Salt & Pepper: Added to taste.

What Kind of Steak Should I Use?

I tend to lean toward ribeye and filet mignon when it comes to steak salad. I like the tenderness and flavor that those cuts provide. But if I’m feeding a crowd, I’ll opt for the more affordable flank steak. Top sirloin is another option that a lot of people like.

A seared ribeye sliced into thin pieces on a cutting board with a large knife

How to Make Balsamic Steak Salad

This steakhouse style salad is super quick and simple. You just have to grill the steak, blanch the green beans, make the dressing and put it all together. If preferred, you can pan-fry the steak instead of grilling it.

Heat Grill: Heat your grill to medium-high heat.

Season Steak: Season the ribeye with salt and pepper on both sides.

Cook: Place your steak on the grill and cook each side for 5-6 minutes.

Let Sit: Remove the ribeye from the grill and let it sit. Don’t cut it until you’re ready to assemble the salad.

Make Balsamic Vinaigrette: Add the dijon mustard, garlic, dried basil, balsamic vinegar, olive oil, salt and pepper to a bowl and whisk until combined. Set the dressing aside.

Boil Water: Bring a small pot of water to a boil.

Blanch Green Beans: Add the prepared green beans to the pot. Cook them for 2-3 minutes, then immediately throw them into an ice bath to shock them and stop the cooking process. This is called “blanching.”

Assemble Salad: Pull out 4 large dishes and evenly distribute the spinach, hard-boiled eggs, cherry tomatoes, green beans, nuts, goat cheese and chopped ribeye.

A photo of a grilled ribeye steak beside a picture of the assembled steak salad

Enjoy! Serve each salad with a drizzle of the homemade balsamic vinaigrette.

Tips for Success

There are a few important things to remember when you’re making this salad. Here they are!

  • Let the Steak Sit Before Cutting It: I always recommend letting your steak rest for at least 5 minutes before slicing it up – or in this case, until you’re ready to assemble the salad. This allows it to retain its tasty juices and continue absorbing flavor from the seasonings.
  • Slice Against the Grain: Once you do cut your steak, be sure to slice it against the grain (the muscle fibers in the meat). This ensures tenderness in every bite!
  • Make the Dressing in a Jar: Instead of whisking together your dressing ingredients in a bowl, you can add them to a mason jar, close the lid and shake well. I like to do this when I know I’ll have some left over.
  • Swiftly Shock the Green Beans: As soon as the green beans have been cooked to your liking, use a slotted spoon to transfer them to a bowl of ice water. This prevents them from overcooking.
A close-up shot of a steak salad with hard-boiled eggs, goat cheese and baby spinach

Variation Ideas

Feel free to use this recipe as a general guide for preparing your own ideal steak salad. There are plenty of adjustments you can make!

  • Use Different Greens: Any greens of your choice can be substituted for the baby spinach. Try using a spring mix, romaine lettuce, arugula or kale.
  • Add More Veggies: Go ahead and load up this salad with any vegetables you’re craving. Par-boiled potato, roasted red pepper, roasted beets, sliced onions, chickpeas, grilled corn, asparagus, avocado—the options are endless!
  • Pack in the Protein: Between the steak, the nuts, the goat cheese and the eggs, it’s safe to say this salad is already packed with protein. But sometimes I like to add crumbled bacon as well! It adds an extra boost of protein while making the salad even more drool-worthy.
  • Use Another Dressing: This healthy steak salad will go great with all sorts of dressings. I often pair it with the simple cilantro lime vinaigrette from this recipe.
An overhead shot of a steak salad on a plate beside a container filled with balsamic vinaigrette

Serving Suggestions

In my humble opinion, all the best meals have more than one dish. Even a steak salad as wholesome as this one could use some yummy sides to go with it.

  • Serve with Fresh Bread: If you’re serving this salad for lunch and want to pair it with something nice and light, buttered bread is always a great choice. I suggest picking up a fresh loaf of artisan-style bread from your local bakery.
  • Pair with Potato Soup: I’m a sucker for a cozy side dish like this Creamy Potato Leek Soup. Made with carrots, bacon, cheddar cheese and more, it goes incredibly well with this salad!
  • Serve with Zucchini Fries: These crispy Air Fryer Zucchini Fries are an amazing alternative to classic french fries. They’re easy, they’re healthy, and they’re made in just 15 minutes!

How to Store and Reheat Leftovers

If you expect to have leftovers, don’t add all of the dressing right away – it should be stored separately from the salad. Keep leftovers refrigerated in airtight jars or containers for up to 3 days. Give the dressing a good shake or whisk before using it.

Unless your steak was left out at room temperature for 2 hours or longer, it should be safe to eat cold. If you’d like to reheat it, wrap it in foil and place it in a 250°F oven until it’s warmed through. If you want to reheat the green beans, warm them up over a medium heat burner on the stove along with a little bit of butter.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of steak salad on a marble countertop with a dish of dressing beside it

Easy Steak Salad with Balsamic Vinaigrette

  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American

Description

Filled with fresh green beans, juicy cherry tomatoes, tangy goat cheese and more, this Ribeye Steak Salad is one of those feel-good meals you can’t resist. The homemade balsamic vinaigrette complements every part of it perfectly!


Ingredients

Scale

For the Steak Salad

  • 1 ribeye steak
  • salt & pepper to season steak
  • 5 cups fresh baby spinach
  • 2 eggs, hardboiled
  • 1 cup of fresh green beans, cut into 1” pieces
  • 1 pint of cherry tomatoes, halved
  • 1/4 cup of raw walnuts or pecans
  • 2 oz. of crumbled goat cheese

For the Balsamic Vinaigrette

  • 2 tablespoons of dijon mustard {gluten-free}
  • 1 garlic clove, minced
  • 1 teaspoon of dry basil
  • 3 tablespoons of balsamic vinegar
  • 3 tablespoons of olive oil
  • salt & pepper to taste

Instructions

  1. Heat grill to medium-high heat.
  2. Season ribeye with salt and pepper on both sides.
  3. Place steak on the grill and cook each side for 5-6 minutes. If you’d like, you can pan-fry the steak instead of grilling it.
  4. Remove ribeye from grill and let sit. Do not cut it until you’re ready to assemble the salad.
  5. Add dijon mustard, garlic, dried basil, balsamic vinegar, olive oil, salt and pepper to a bowl and whisk until combined. Alternatively, you can put everything in a mason jar and shake to combine. Set dressing aside.
  6. Bring a small pot of water to a boil.
  7. Add prepared green beans to the pot. Cook them for 2-3 minutes, then immediately throw them into an ice bath to shock them and stop the cooking process. This is called “blanching.”
  8. Pull out 4 large dishes and evenly distribute spinach, hard-boiled eggs, cherry tomatoes, green beans, nuts, goat cheese and chopped ribeye.
  9. Serve with the homemade balsamic vinaigrette.

Notes

  • To Store: If you anticipate leftovers, don’t add all dressing right away – it should be stored separately from salad. Keep leftovers refrigerated in airtight jars/containers for up to 3 days. Give dressing a good shake or whisk before using. Unless steak was left at room temperature for 2 hours or more, it should be safe to eat cold.
  • To Reheat: If you’d like to reheat the steak, wrap it in foil and place it in a 250°F oven until warmed through. To reheat green beans, warm them over a medium heat burner on the stove along with a little butter.

Nutrition

  • Serving Size: 3 oz. steak + salad
  • Calories: 462
  • Sugar: 10 g
  • Sodium: 442 mg
  • Fat: 30 g
  • Saturated Fat: 8 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Protein: 31 g
  • Cholesterol: 176 mg

Keywords: grilled ribeye, salads for steak, steak meals

Filed Under:

More Hearty Steak Salads to Try

I love a good steak salad, and there are so many wonderful ways to make it! Try the following recipes next.

A collage of three images of a steak salad with text introducing the salad in between them

DON’T MISS A RECIPE ->

FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN | INSTAGRAM