What the heck is this?
This is not your average chopped salad. We’re talking about a hearty, flavor-packed bowl of goodness loaded with smoky grilled steak, crisp romaine, crunchy veggies, tangy blue cheese, and a zesty homemade dressing that ties it all together. It’s the kind of salad that doesn’t feel like a compromise—it’s a full meal in a bowl, and every bite delivers bold texture and flavor. Whether you’re grilling outdoors or using a stovetop grill pan, this chopped salad with grilled steak is a game-changer for lunch or dinner.
Why You’ll Love This Recipe
It’s a salad that eats like a full meal—rich protein, crunchy texture, and layers of flavor. The grilled steak adds a satisfying, smoky punch to the fresh, crisp vegetables. It’s perfect for warm-weather dinners or anytime you want something light yet filling. Everything can be prepped ahead for easy weeknight meals. You can customize it with your favorite veggies, cheeses, or dressings. It’s naturally gluten-free and can be made low-carb by skipping the croutons.
The Good Stuff You’ll Need
• 1 lb flank steak or skirt steak
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• 1 avocado, diced
• ½ cup crumbled blue cheese (or feta if you prefer)
• ¼ cup chopped fresh parsley or cilantro
• Optional: ½ cup croutons or toasted nuts for crunch
For the dressing:
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• Salt and pepper to taste
Let’s Do This
Step 1: Season and Grill the Steak
Start by patting the steak dry with paper towels. Rub it on both sides with olive oil, then season with garlic powder, smoked paprika, salt, and pepper. Heat a grill or grill pan over medium-high heat. Once hot, place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or longer to your preferred doneness. Remove the steak from the heat, tent it with foil, and let it rest for 5-10 minutes before slicing thinly against the grain.
Step 2: Prep the Veggies
While the steak rests, chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber, red onion, and avocado. If using croutons or nuts, get those ready now. Crumble the blue cheese and chop the fresh herbs.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Add a pinch of salt and black pepper to taste. Shake or stir until well combined and emulsified.
Step 4: Assemble the Salad
In a large bowl, combine the chopped romaine, tomatoes, cucumber, onion, and avocado. Drizzle with the dressing and toss gently until everything is lightly coated. Add the sliced steak on top, followed by the crumbled blue cheese, chopped herbs, and croutons or nuts if using.
Step 5: Serve It Up
Serve the salad immediately while the steak is still warm. If you’re prepping ahead, keep the dressing and steak separate until just before serving to keep everything fresh and crisp. This salad is bold, beautiful, and balanced—perfect for when you want something light but still hearty enough to satisfy.
Serving Suggestions
This salad stands on its own as a full meal, but it also pairs beautifully with a loaf of crusty bread or a chilled glass of dry red wine. If you want to bulk it up further, add a scoop of cooked quinoa or grilled corn. For a lighter lunch, serve it in lettuce cups or wrapped in collard greens.
Switch It Up
Swap the steak for grilled chicken, shrimp, or even tofu for a different spin. Use arugula or spring mix instead of romaine for a peppery twist. Add roasted red peppers, artichoke hearts, or olives to give it a Mediterranean flair. If blue cheese isn’t your jam, go with feta, goat cheese, or shaved parmesan.
Make-Ahead Tips
Grill the steak and make the dressing up to two days ahead and store them separately in the fridge. Chop the veggies and keep them in airtight containers. Assemble everything right before eating to keep it fresh and crisp. Leftover steak salad can be stored in the fridge for up to 2 days, but add fresh avocado only when serving to prevent browning.
Questions People Actually Ask
Q: What cut of steak works best for chopped salad?
A: Flank steak, skirt steak, or sirloin all work beautifully. Just slice it thinly against the grain.
Q: Can I serve this salad cold?
A: Yes! The steak is delicious warm or chilled. It makes a great make-ahead meal.
Q: Is there a dairy-free version?
A: Sure—just skip the cheese or use a dairy-free alternative and check your dressing ingredients.
Chopped Salad with Grilled Steak: A Bold, Satisfying Twist on the Classic Salad
- Total Time: 25 minutes
- Yield: 4 servings
Description
This is not your average chopped salad. We’re talking about a hearty, flavor-packed bowl of goodness loaded with smoky grilled steak, crisp romaine, crunchy veggies, tangy blue cheese, and a zesty homemade dressing that ties it all together. It’s the kind of salad that doesn’t feel like a compromise—it’s a full meal in a bowl, and every bite delivers bold texture and flavor. Whether you’re grilling outdoors or using a stovetop grill pan, this chopped salad with grilled steak is a game-changer for lunch or dinner.
Ingredients
• 1 lb flank steak or skirt steak
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• 1 avocado, diced
• ½ cup crumbled blue cheese (or feta if you prefer)
• ¼ cup chopped fresh parsley or cilantro
• Optional: ½ cup croutons or toasted nuts for crunch
For the dressing:
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• Salt and pepper to taste
Instructions
Step 1: Season and Grill the Steak
Start by patting the steak dry with paper towels. Rub it on both sides with olive oil, then season with garlic powder, smoked paprika, salt, and pepper. Heat a grill or grill pan over medium-high heat. Once hot, place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or longer to your preferred doneness. Remove the steak from the heat, tent it with foil, and let it rest for 5-10 minutes before slicing thinly against the grain.
Step 2: Prep the Veggies
While the steak rests, chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber, red onion, and avocado. If using croutons or nuts, get those ready now. Crumble the blue cheese and chop the fresh herbs.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Add a pinch of salt and black pepper to taste. Shake or stir until well combined and emulsified.
Step 4: Assemble the Salad
In a large bowl, combine the chopped romaine, tomatoes, cucumber, onion, and avocado. Drizzle with the dressing and toss gently until everything is lightly coated. Add the sliced steak on top, followed by the crumbled blue cheese, chopped herbs, and croutons or nuts if using.
Step 5: Serve It Up
Serve the salad immediately while the steak is still warm. If you’re prepping ahead, keep the dressing and steak separate until just before serving to keep everything fresh and crisp. This salad is bold, beautiful, and balanced—perfect for when you want something light but still hearty enough to satisfy.
Notes
This salad stands on its own as a full meal, but it also pairs beautifully with a loaf of crusty bread or a chilled glass of dry red wine. If you want to bulk it up further, add a scoop of cooked quinoa or grilled corn. For a lighter lunch, serve it in lettuce cups or wrapped in collard greens.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~520 kcal per serving
- Carbohydrates: ~12g per serving
- Protein: ~35g per serving