Introduction
There’s something wonderfully satisfying about a perfectly seared steak resting on a bed of fresh greens. Lina Vexley still remembers the first time she tossed together her leftover sirloin with baby spinach, ripe cherry tomatoes, and creamy avocado. It was supposed to be a quick lunch—but it turned into her favorite go-to meal for busy evenings. With a simple vinaigrette and crunchy croutons, this steak salad became a delicious balance of protein, freshness, and comfort. Whether you’re feeding family or cooking solo, it’s the kind of recipe that turns ordinary leftovers into something extraordinary.
Grilled Steak Salad
Equipment
- Grill Pan
- Mixing Bowl
Ingredients
Salad Base
- 4 cups baby spinach fresh
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- 1/2 cup croutons homemade or store-bought
Steak & Dressing
- 250 g steak sirloin or ribeye
- 1 tbsp olive oil for grilling
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
Instructions
- Season the steak with salt and pepper on both sides.
- Heat a grill pan with olive oil over medium-high heat. Sear steak for 3–4 minutes per side until desired doneness.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- In a bowl, whisk balsamic vinegar, Dijon mustard, honey, and a drizzle of olive oil for dressing.
- Assemble the salad with spinach, tomatoes, avocado, and croutons. Top with sliced steak and drizzle dressing over it.
Notes
Nutrition
How to Make the Recipe
Start by choosing a quality cut of steak—sirloin, ribeye, or flank all work beautifully. Pat it dry, season both sides with salt and freshly ground pepper, and drizzle lightly with olive oil. Heat a grill pan or cast-iron skillet until smoking hot, then sear the steak for 3–4 minutes on each side for a juicy medium-rare finish. Allow the meat to rest before slicing thinly; this keeps all those savory juices inside.
Meanwhile, prepare the salad base. In a large bowl, toss together baby spinach, halved cherry tomatoes, and sliced avocado. For an extra layer of crunch, add croutons or toasted nuts. In a small jar, combine balsamic vinegar, Dijon mustard, honey, and a splash of olive oil—shake until creamy and well emulsified.
To assemble, layer the greens on a plate, arrange the steak slices beautifully on top, and drizzle
Conclusion
Steak salad perfectly bridges indulgence and health. With its juicy, grilled beef, creamy avocado, and tangy balsamic dressing, every bite feels balanced and satisfying. Lina Vexley reminds us that good food doesn’t have to be complicated—just thoughtful. This recipe turns simple ingredients into a gourmet experience that fits any occasion, from a quick lunch to an elegant dinner. Serve it fresh, enjoy it slow, and let every forkful remind you how delicious simplicity can be.