Grilled Steak Salad With An Avocado Ranch Dressing is the the salad of the summer! Juicy grilled steak, beautiful colors and textures from an awesome mix of veggies, and a wonderfully creamy and flavorful ranch dressing come together to make a meal easy enough for a quick lunch, but elegant enough for a dinner party.
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This Grilled Steak Salad is the fresh, simple summer salad of your dreams. It packs a great punch of protein with the steak, is chock full of wonderful crunchy veggies, and let’s not forget that dressing. My avocado ranch dressing is creamy and tangy and so full of flavor, you’ll want to drink it.
When the weather is warmer, we all gather outside around the grill. I think it’s just an unspoken rule around here. Why not crank up your grill and make this salad. It’s simple and beyond delicious. It’s easy enough for lunch, but so visually stunning you could serve it for a dinner party.
steak salad ingredients
- Steak, your preferred cut
- All-Purpose Seasoning
- Mixed Greens
- Pickled Onions
- Tomatoes
- Cucumbers
- Queso Fresco
- Pepitas
- Avocado
- Sour Cream
- Mayonnaise
- Buttermilk
- Lime Juice
- Granulated Garlic
- Granulated Onion
- Dried Dill Weed
- Kosher Salt and Fresh Ground Pepper
- Fresh Chives, Dill, Parsley – optional
how to make a grilled steak salad
the steak
First, choose your cut of steak. I’m a ribeye girl until the end of time. Marinate or season it however you like. Let it hang out on the counter at room temp while you prep the rest of the recipe.
Once you’ve finished prepping the other components of the grilled steak salad, cook your steak according to your preference and let it rest. Don’t skip the resting step. You’ll thank me when the juices stay inside the steak inside of all over the cutting board.
After the steak has sufficiently rested, slice it against the grain and set aside.
the salad
For my salads, I need plenty of colors and plenty of textures. It cannot be a boring one ingredient leaf lettuce situation. I start with a bed of mixed greens. Tomatoes and cucumbers lend more color and crunch. A pickled component is necessary in all of my salads. This is where my pickled onions come in. They are amazing and so good on so many things. You must try them – on anything and on this Grilled Steak Salad!
For the cheese, Queso Fresco is our player. It’s a lovely, crumbly white Mexican cheese that I could absolutely devour in one sitting. If you don’t have any or can’t find it, Feta would be a great substitution. Pepitas round out the salad portion of our adding a bit more crunch, flavor, and that beautiful deep green color.
the dressing
My avocado ranch dressing would make a moldy rock taste good and it’s even better on this Grilled Steak Salad. I use it as a veggie dip, a salad dressing, and I even have a great version as a dipper for my Homemade Chicken Taquitos.
All you need is a food processor and a few minutes. The avocado, sour cream, mayo, buttermilk, and dried herbs and spices get blended until smooth. Store it in a airtight container in the fridge until you’re ready to use. Just try not to eat it all before we make the salad!
frequently asked questions
I suggest only preparing the amount of salad you are going to eat in one sitting. Store the salad components separately in the fridge to prevent it from becoming soggy.
This recipe is 100% gluten-free. No need to worry about that.
To make this recipe dairy-free, sub the Queso Fresco for your favorite dairy-free crumbly cheese. The sour cream can also be subbed with your favorite dairy-free version or leave it out completely.
Use whatever cut you love. I am a ribeye girl. However, filets, skirt steaks, flank steaks, sirloins, or even New York strips would be great. This is also a great recipe to use any leftover steak from the night before!
grilled steak tips and tricks
Grilling a steak can be a daunting task, but I promise you it’s very simple if you follow just a few steps.
- Do not grill the steak straight from the fridge. Let the steak sit out at room temperature 30 minutes to 1 hour before cooking to ensure even cooking.
- Season well. Use a marinade or your favorite all-purpose seasoning. A healthy sprinkle of kosher salt is also a great option!
- Cook your steak over high heat to ensure good searing and pretty grill marks.
- Use a meat thermometer to help cook your steak to perfection and get that exact temp.
- Once you’ve reached your desired temp, let the steak rest for 10 minutes. If you cut into it straight off of the grill, the lovely juices will runneth amuck and your steak will be sad. We don’t want that.
- Slice the steak against the grain. You should be able to see the lines of the meat. Carefully cut the steak perpendicular to those lines to ensure the most tender bites.
Follow these tips and tricks and your Grilled Steak Salad will be absolutely amazing!
grilled steak temperature chart
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F – ehhhhhhhhhh.
- Well Done: 160–165°F – please don’t.
I personally don’t recommend cooking steak over medium. You might as well eat jerky. I said it. Let’s move on.
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Grilled Steak Salad With Avocado Ranch Dressing
Ingredients
The Steak
- 1-1¼ lb steak I used ribeye
- all-purpose seasoning enough to season steak to your liking
The Avocado Ranch Dressing
- 1 avocado, cut into chunks
- ½ cup sour cream
- ½ cup mayo
- ¼-½ cup buttermilk
- 2 tsp dried dill weed
- 2 tsp granulated garlic
- 2 tsp granulated onion
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- juice of 1 lime
- 2-3 tbsp fresh parsley, dill, and chives optional
The Salad
- 4-6 cups mixed lettuce greens
- ½ cup tomatoes, diced
- ½ cup cucumbers, diced
- ½ cup pickled onions
- ½ cup Queso Fresco, crumbled
- ¼ pepitas or pumpkin seeds
Instructions
The Steak
- Pat the steak dry with paper towels. Season according to your preference. Set aside at room temperature for 30 minutes – 1 hour.
- Heat the grill (or cast iron skillet) over medium-high heat. Pat any excess moisture away with a paper towel. For medium-rare, grill the steak 3 to 4 minutes per side depending on its thickness. I like to pull my steaks at 120°. They will continue to cook while resting. After the steak rests, slice and set aside.
The Avocado Ranch Dressing
- Add all of the ingredients to a food processor and pulse until smooth.
- Check for salt and pepper. Add some if needed.
The Salad
- Assemble the salad ingredients in a large bowl. Add steak slices and top with as much avocado ranch dressing as your heart desires.
- Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Grilled Steak Salad recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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