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Grilled Steak Chopped Salad with Summer Veggies and Herb Vinaigrette

Here’s a salad created for meat lovers: Grilled Steak Chopped Summer Salad

Grilled Steak Chopped Summer Salad on a square white plate with steak piled in the middle and veggies, lettuce and fruit and blue cheese crumbles piled around the steak. on a white plank table

My husband doesn’t usually think of salad as dinner, but I’ve been converting him. Add a spicy marinated and grilled skirt steak and crumbled gorgonzola, and a salad becomes a satisfying main course. This Grilled Steak Chopped Summer Salad has his full approval.

Making dressing for salad with a bottle of cholulua green hot sauce, a measuring cup and a jar with a whisk. set on a cutting board.

Marinade doubles as the dressing for this Grilled Steak Chopped Summer Salad

The steak marinade also serves as the salad dressing, which is a nice bonus. This recipe uses Cholula Green Pepper Hot Sauce for a subtle heat. The hot sauce enhances the flavor without making the steak overly spicy, and the dressing’s mild kick balances well with sweet berries and tangy gorgonzola in the salad.

Grilled Steak Chopped Summer Salad on a square white plate with steak piled in the middle and veggies, lettuce and fruit and blue cheese crumbles piled around the steak. two forks on the side. on a white plank table

This is a colorful summer salad. If you haven’t tried berries in a salad, do—it’s excellent with steak.

Grilled Steak Chopped Summer Salad on a square white plate with steak piled in the middle and veggies, lettuce and fruit and blue cheese crumbles piled around the steak. on a white plank table

My husband enjoyed this salad and gave it his stamp of approval as a main-dish salad. I would have shared it regardless—it’s just that good.

What kind of steak should you use for steak salad?

I used skirt steak, which is my favorite for steak salads because it’s flavorful and tender when sliced thin. The marinade in this recipe pairs perfectly with skirt steak. You can also use flank steak; it’s a bit thicker and will take slightly longer to grill. If available, some markets sell smaller portions of skirt steak if you don’t want a large package.

pinterest collage image for grilled steak summer salad

Next time you plan dinner, consider this Grilled Steak Chopped Summer Salad. It makes a satisfying, flavorful main course—enjoy!

More salad recipes you might like:

  • Fresh Corn Salad
  • Mexican Chopped Salad with Honey Lime Dressing
  • Romaine and Broccoli Salad with Roasted Garlic Dressing
  • Triple Berry Salad with Sugared Almonds
  • Melon Prosciutto Salad
  • Broccoli Salad
  • Bruschetta Chicken Salad
  • Mediterranean Chickpea Salad
grilled steak summer salad on a white plate with steak piled in the middle surrounded by blue cheese and vegetables and fruit

Grilled Steak Chopped Summer Salad

By
Lori Lange
A great main-dish summer salad.
Prep: 15
Cook: 8
Marinating Time: 2
Total: 2 23
Servings: 2 main dish servings

Ingredients

STEAK AND MARINADE/DRESSING:

  • ½ cup extra virgin olive oil
  • ⅓ cup red wine vinegar
  • ¼ cup Cholula Green Pepper Hot Sauce
  • 2 medium garlic cloves, minced
  • 2 tablespoons honey
  • 1 medium lime, juiced
  • Salt and freshly ground black pepper, to taste
  • 12 ounces skirt or flank steak (skirt preferred)

SALAD:

  • 4 cups chopped Romaine lettuce
  • 1 cup chopped yellow bell pepper
  • 1 cup chopped carrots
  • 1 cup chopped strawberries
  • 1 cup blueberries
  • ½ cup crumbled gorgonzola or blue cheese

Instructions

PREPARE MARINADE AND DRESSING:

  • In a medium bowl or jar, whisk together the olive oil, red wine vinegar, hot sauce, garlic, honey, lime juice and a pinch of salt and pepper. Remove 1/3 cup of the mixture and set it aside for dressing. Place the steak in a large zip-top bag, add the remaining marinade, seal, and refrigerate for at least 2 hours and up to 4 hours.

GRILL:

  • Preheat the grill to medium. Remove the steak from the marinade and discard excess liquid. Grill the steak a few minutes per side until done to your liking; skirt and flank cook quickly because they are thin. Let the steak rest a few minutes, then slice or chop.

ASSEMBLE THE SALADS:

  • Divide the chopped Romaine between two plates. Arrange the bell pepper, carrots, strawberries, blueberries and gorgonzola evenly over the lettuce. Top with the sliced or chopped steak and drizzle with the reserved dressing. Serve immediately.

Nutrition

Serving: 1serving,
Calories: 784kcal,
Carbohydrates: 45g,
Protein: 47g,
Fat: 49g

Nutrition information is automatically calculated and should be used as an approximation.