Grilled Steak Salad with French Vinaigrette
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Grilled Steak Salad with French Vinaigrette is one of those summer meal I make on repeat. It’s hearty enough to satisfy, yet feels light, with tender slices of steak, juicy pears, and blue cheese tossed in a bright, tangy vinaigrette. It’s just right for an easy weeknight dinner or casual entertaining.
One thing I really love about this recipe is how flavorful the steak is without relying on a heavy, salty marinade. A good cut of beef, a few simple seasonings, and a hot grill are all you need for tender, juicy slices of meat.
While the grilled steak rests, you can quickly whisk together the vinaigrette. This classic French-style dressing, made with white wine vinegar and Dijon mustard, adds a bright, tangy finish that ties everything together.
For a refreshing drink to go alongside this salad, try a chilled blackberry mocktail. The sweet, slightly tart flavor pairs beautifully with the savory steak, juicy pears, and tangy vinaigrette—making it a perfect addition for summer dinners.
Ingredient Notes for Grilled Steak Salad with Shallot Vinaigrette
Steaks
- New York Strip Steaks | A great choice for tender, flavorful slices that hold up well on the grill. Ribeye or sirloin also work if you prefer a different cut.
- Garlic | Rubbing the steaks with a freshly sliced garlic clove adds a subtle, savory layer of flavor without overpowering the meat.
- Olive Oil | Helps create a nice sear on the outside of the steak and prevents sticking on the grill.
- Salt and Pepper | Keep it simple with kosher salt and freshly ground black pepper to enhance the steak’s natural flavor.
- Garlic and Onion Powder | Adds depth and a well-rounded savory flavor without needing extra salt.
- Coriander Seed | Brings a warm, slightly citrusy note that pairs nicely with the vinaigrette.
French Vinaigrette
- Olive Oil | Use extra-virgin olive oil for the best flavor—it’s the base of the dressing.
- White Wine Vinegar | I prefer using white wine vinegar for this steak salad recipe. It adds a clean, tangy bite. Red wine vinegar or champagne vinegar are good alternatives.
- Shallots | Freshly chopped shallots add mild onion flavor and a touch of sweetness.
- Dijon Mustard | Helps emulsify the dressing while adding a subtle tang and richness.
- Basil | Stir in just before serving for a fresh finish.
Salad
- Romaine Lettuce | Crisp and sturdy, making it a great base for hearty toppings like steak
- Pear | Adds a touch of sweetness and a juicy contrast to the savory ingredients.
- Blue Cheese | Bold and creamy, it pairs beautifully with the steak and vinaigrette.
Variations and Substitutions
- Swap the steak cut. Ribeye, sirloin, or flank steak are all great options—just be sure to slice thinly against the grain.
- Change up the greens. Use arugula for a peppery bite, spinach for a softer texture, or a spring mix for variety.
- Try a different cheese. Feta, goat cheese, or shaved Parmesan all work well if blue cheese isn’t your favorite.
- Switch the fruit. Apples or even fresh berries can be used in place of pear for a slightly different flavor profile.
- Add extra toppings. Cherry tomatoes, thinly sliced red onions, pickled onions, crumbled bacon, or toasted nuts all make delicious additions.
How to Make Steak Salad with Easy French Vinaigrette
This simple salad and dressing recipe is easy to make and absolutely divine. With just a few steps, your restaurant-quality grilled steak salad is ready to serve!
TRIM AND PREP THE STEAKS. Before adding the seasonings to this low-salt steak, let’s trim away any fat. Next, rub the sliced garlic clove over the steak, covering the top, bottom, and sides. Then, brush the olive oil on all sides.
APPLY THE SPICE RUB. Toss together the spice rub ingredients in a small bowl and mix until well combined. Apply the rub evenly on all sides of the steaks and let them stand at room temperature for about 30 minutes.
GRILL THE STEAKS. Set the grill to medium-high heat and let it preheat until the steaks are ready to cook. Grill the steaks for 8-10 minutes per side if you prefer medium. Otherwise, adjust the cooking time to your desired temperature, such as medium-rare, well-done, or rare.
REST AND SLICE. Once the steaks are cooked to your liking, remove them from the grill and let them rest for about 5 minutes. Then, slice each steak across the grain into slices about 1/4 inch thick.
MIX THE FRENCH VINAIGRETTE. Whisk the olive oil, white wine vinegar, shallots, Dijon mustard, and salt together in a small bowl. Once thoroughly combined, the prepared vinaigrette may stand at room temperature for about an hour as you make the rest of the recipe. Otherwise, refrigerate the vinaigrette for later.
When ready to serve, sprinkle in the freshly chopped basil before adding the vinaigrette to the salad.
ASSEMBLE THE SALADS. Set out four salad bowls or plates and split the romaine lettuce evenly on the dishes. Top each salad with sweet, sliced pears, crumbly blue cheese, and your delicious steaks!
Drizzle the tops with the homemade vinaigrette and serve the salads chilled or at room temperature.
More Recipe Success Tips
Frequently Asked Questions
You don’t have to overload steak with salt to make it tender and delicious. Instead, follow this grilled steak recipe using olive oil, pepper, fresh garlic, only a pinch of salt, and just a couple more seasonings.
The secret is to allow the steak to sit at room temperature for about 30 minutes before grilling. Don’t skip this step! It will help you make a tasty steak without relying solely on salt.
If you have leftover dressing or want to make it ahead of time, you should know it will last for about a week in the refrigerator when tightly sealed in a container. To use what you have left, add this yummy French vinaigrette to grilled chicken, a grain bowl, a side of quinoa, or another refreshing salad.
The acidic properties of French vinaigrette dressing will make the greens of the salad wilt quickly. So, avoid adding the dressing until you are ready to serve the salad. Furthermore, if you’re storing the salad for later, keep the dressing in a separate container to add just before serving.
What to Serve with Grilled Steak Salad
This perfectly grilled salad is delicious on its own. But if you want a little more for lunch or dinner, consider adding bread or soup.
Try these buttery Homemade Dinner Rolls or pair the salad with a hot, tasty soup, like French Onion Soup, easy Crockpot Broccoli Cheddar Soup, or a classic Creamy Tomato Soup.
Looking for More Salad Recipes?
By the way, I have more salad recipes topped with delicious vinaigrette dressing, like this Chicken Kale Salad with Thai Peanut Vinaigrette, Winter Salad with Maple Cider Vinaigrette, or my Grilled Shrimp Salad with a Light Citrus Vinaigrette.
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Grilled Steak Salad with French Vinaigrette
Ingredients
Steaks
- 2 8 oz. New York strip steaks
- 1 clove garlic
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon coriander seed
French Vinaigrette
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 3 tablespoons chopped shallots
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- 2 tablespoons fresh basil (chopped)
Salad
- 4 cups romaine lettuce chopped
- 1 medium pear peeled and sliced
- blue cheese
Instructions
- Trim any fat from the steaks, then rub a sliced garlic clove on all sides and brush them with olive oil.
- Make a spice rub by combining the salt, pepper, garlic powder, onion powder, and coriander seed. Apply the rub evenly on all sides of the steaks. Let stand at room temperature for 30 minutes.
- Preheat the grill to medium-high heat. Cook the steaks on each side for approximately 8-10 minutes for medium. Adjust the time for your desired temperature.
- Remove the steaks from the grill and let rest for 5 minutes, then slice them across the grain into 1/4 inch slices.
- Assemble salads by dividing the romaine lettuce among 4 bowls or plates. Top each with sliced pear, blue cheese, and steaks. Drizzle with the vinaigrette and serve.
French Vinaigrette
- In a small bowl, whisk together the olive oil, white wine vinegar, shallots, Dijon mustard, and salt. Prepared vinaigrette may stand at room temperature for an hour (or be refrigerated for up to one week).
- Stir in the chopped basil just before serving.
Notes
- If desired, serve the salad in chilled bowls or plates to keep the ingredients cold and fresh. Before making the recipe, place the dishes in the freezer to chill.
- Like with most dressings, the longer the French vinaigrette sits, the more the flavors will meld and develop. So, consider making the dressing ahead of time.
- If you don’t have a grill to cook the steak, fry it on the stovetop or bake it in the oven.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Garlic clove and spice rub really make a difference to the meat!