Here’s a Chef Ed knockout — a bold, hearty Grilled Steak Salad loaded with crisp veggies, sweet cherry tomatoes, and juicy medium-rare steak slices. Finished with a house-made dressing that pulls it all together like a five-star bistro plate.

Chef Ed’s Grilled Steak Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Soak Time: 0 minutes
Total Time: 25 minutes
Servings: 2–3 serious portions

Ingredients

For the Salad:

  • 1 lb ribeye or sirloin steak (room temperature)
  • 5 cups mixed greens (romaine, arugula, or spring mix)

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  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cucumber, sliced into half-moons
  • 1/2 red bell pepper, julienned
  • 1/4 cup crumbled feta or blue cheese (optional)
  • Salt, pepper, olive oil (for steak)

Chef Ed’s House Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt and cracked black pepper to taste

Instructions

Grill the Steak:

  1. Rub steak with olive oil, salt, and pepper. Let it rest at room temp for 30 minutes before cooking.
  2. Preheat grill (or cast iron skillet) to high heat. Sear steak 4–5 minutes per side for medium rare (130°F internal temp). Rest steak 5–10 minutes.
  3. Slice thinly across the grain.

Make the Dressing:

  1. In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon, honey, garlic, salt, and pepper until emulsified.

Assemble the Salad:

  1. In a large bowl, toss greens with cherry tomatoes, cucumber, onion, and bell pepper.
  2. Drizzle with vinaigrette and toss lightly.
  3. Plate the salad and lay warm steak slices on top. Add cheese if using.

Chef Ed Tip:
Steak too hot? Let it cool a bit before adding to the salad to avoid wilting those fresh greens. Want to bulk it up? Toss in some roasted sweet potatoes or grilled corn.

 

 

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