Introduction
There’s something unforgettable about the first time I tasted a perfectly seared steak paired with the freshness of crisp greens and creamy avocado. It wasn’t at a fancy restaurant but at a small weekend cookout with friends. I remember my friend Lina Vexley insisting that steak doesn’t just belong next to potatoes—it can be the star of a salad too. That day, she tossed tender slices of grilled beef with ripe tomatoes, avocado, and tangy cheese, and I was hooked. Ever since, steak salad has been my go-to recipe for when I want something hearty yet refreshing, indulgent yet balanced.
Grilled Steak Salad with Avocado & Bacon
Equipment
- Grill Pan or Outdoor Grill
Ingredients
Salad Base
- 6 cups mixed greens washed and dried
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled feta or goat cheese
Protein
- 2 pieces sirloin or ribeye steak about 8 oz each
- 1/2 tsp salt for seasoning
- 1/2 tsp black pepper freshly ground
- 1 tbsp olive oil
- 1/4 cup cooked bacon chopped
Instructions
- Preheat grill or grill pan over medium-high heat.
- Season steak with salt, pepper, and olive oil. Grill for 4-5 minutes per side until medium-rare or desired doneness.
- Let steak rest for 5 minutes, then slice thinly against the grain.
- Assemble salad with mixed greens, avocado slices, tomatoes, and cheese.
- Top with sliced steak and sprinkle with bacon. Serve immediately.
Notes
Nutrition
How to Make Steak Salad
Making steak salad is about balancing bold flavors with fresh textures. Begin by choosing a good cut of steak—sirloin, ribeye, or flank steak works beautifully. Pat the steak dry with paper towels, then season generously with olive oil, salt, and freshly cracked black pepper. Preheat your grill or grill pan until very hot; you want that sizzle when the steak hits the surface. Cook each side for about 4–5 minutes, depending on thickness, until you reach your preferred doneness. For medium-rare, aim for an internal temperature of 130°F. Once grilled, let the steak rest for 5 minutes before slicing against the grain.
While the steak rests, prepare the salad base. Toss crisp mixed greens with halved cherry tomatoes, creamy avocado slices, and crumbled feta or goat cheese. Arrange them neatly on a large plate or serving bowl. For an extra crunch and smoky flavor, add crispy bacon crumbles on top. Once the steak has rested, slice it thinly and place it over the greens.
To elevate the dish, drizzle a simple dressing of olive oil, lemon juice, salt, and pepper—or go with a balsamic vinaigrette for a sweet tangy kick. The steak provides hearty richness, while the avocado and cheese lend creaminess, and the fresh greens cut through with a crisp bite. Every forkful becomes a perfect balance of indulgence and freshness. This makes it not just a meal but a complete experience—ideal for lunch, dinner, or even a special occasion.
Conclusion
Steak salad is proof that healthy eating doesn’t have to be boring. It’s hearty enough to satisfy meat lovers, yet balanced with fresh greens, avocado, and cheese for a light finish. With just a few simple steps, you can transform everyday ingredients into a restaurant-quality dish. Inspired by Lina Vexley’s cookout creation, this recipe reminds us that food is more than nourishment—it’s about memories, flavors, and sharing joy around the table. Whether you’re preparing it for yourself or loved ones, this steak salad will always leave an impression worth savoring.