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Grilled Steak Salad with French Vinaigrette is super simple to prepare and is a delicious summer entrée that is filling but not heavy. A lite French Vinaigrette works perfectly with the tender grilled steak, juicy pears, and blue cheese on this entrée salad.

grilled steak salad with sliced pears, blue cheese, and French vinaigrette in a bowl on a table.

This beautiful salad comes together with just a few ingredients, though its simplicity doesn’t mean it isn’t a classy salad. It’s definitely dinner-party worthy!

The best part is that you’ll never miss the salt on this delicious steak with a beautiful texture! Most marinades are loaded with salt, which acts as a tenderizer for the meat. However, you can still get a flavorful, tender steak without all the extra sodium.

While your steak is coming to room temperature, whisk together the vinaigrette. A French vinaigrette is typically made with white wine vinegar and Dijon mustard — it is so delicious!.

ingredients for grilled steak salad on a table.

Key ingredients & substitutions for Grilled Steak Salad with Shallot Vinaigrette

Steaks

  • Steaks | For the best results, choose two New York strip steaks for the tender meat of this entre salad recipe. If preferred, you may use another cut of steak.
  • Garlic | You’ll rub the outside of the steaks with a freshly sliced garlic clove for a burst of delicious flavor.
  • Olive oil | Olive oil helps to give the steak a tasty outside and not stick to the grill as it cooks.
  • Salt and pepper | Add a pinch of kosher salt and freshly ground black pepper to season the steaks. Sea salt also works.
  • Garlic and onion powder | These two essential ingredients add the bulk of seasoning for the steaks, avoiding the need for so much salt. 
  • Coriander seed | Top it off with warm and nutty coriander seeds. If necessary, swap this ingredient for something similar in taste, like cumin or curry powder.

French Vinaigrette

  • Olive oil | Extra-virgin olive oil is the main base ingredient for your homemade French vinaigrette.
  • Vinegar | I prefer using white wine vinegar for this steak salad recipe. However, if desired, you may also use red wine or white vinegar.
  • Shallots | One of my favorite parts of this vinaigrette recipe is the freshly chopped shallots—YUM!
  • Dijon mustard | Dijon mustard adds creaminess and deeper notes. More importantly, it helps to emulsify the dressing. 
  • Basil | Before serving, mix in some fresh chopped basil for a final touch of delicious flavor!

Salad

  • Lettuce | The bed of greens for my salad recipe consists of chopped romaine lettuce. If preferred, use spinach, a mix of greens, or arugula.
  • Pear | Add sweet and crisp bites with a peeled and sliced ripe pear.
  • Blue cheese | Blue cheese compliments the sugary pears, steak, and French dressing so well! But if you’re not a fan of blue cheese, feel free to swap this ingredient for feta or something similar.

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!

Grill the Steak and Assemble the Salad

STEP 1 | Trim and prepare the steaks

Before adding the delicious 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.

process steps for seasoning and grilling steaks for a grilled steak salad.

STEP 2 | Apply the Spice Rub

Toss together the spice rub ingredients in a small bowl, including the salt, pepper, garlic powder, onion powder, and coriander seed. Mix until all are well combined.

Then, apply the tasty rub evenly on all sides of the steaks and let it stand at room temperature for about 30 minutes.

STEP 3 | Grill the steaks

After adding the rub, set the grill to medium-high heat and let it preheat until the steaks are ready to cook.

Grill the steaks on each side for 8-10 minutes if you prefer medium. Otherwise, adjust the time for your desired temperature, like medium-rare, well-done, or rare.

STEP 4 | 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.

tips

  • 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.

STEP 5 | Assemble the Salads

Next, throw together the yummy salads. Set out four salad bowls or plates and split the romaine lettuce evenly on the dishes.

Then, top each salad with sweet, sliced pears, crumbly blue cheese, and your delicious steaks!

Finally, drizzle the tops with your homemade vinaigrette and serve your salads chilled or at room temperature.

whisking together ingredients for French vinaigrette and assembling a grilled steak salad in a white bowl.

Mix the French Vinaigrette

A basic vinaigrette is made with a base of oil, like vegetable or olive oil, and vinegar, like white, cider, or wine vinegar. A pinch of salt and pepper is also commonly added.

However, there are so many variations of vinaigrette, including Italian, creamy, balsamic, and, of course, French vinaigrette.

My favorite must be this classic French vinaigrette recipe with shallots and fresh basil. Shallots are often added to a French vinaigrette, but the basil is a unique touch.

You can also add lemon juice for extra tang, paprika for a sprinkle of smokiness, or a couple of tablespoons of sour cream to make it creamier!

STEP 1 | Add ingredients

First, set out a small bowl to whisk the olive oil, white wine vinegar, shallots, Dijon mustard, and salt together.

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.

STEP 2 | Add the basil and serve!

The last thing you’ll need to do is sprinkle in the freshly chopped basil before adding the vinaigrette to the salad. And that’s it — So easy!

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.

sliced steak on a bed of salad greens in a white bowl on a table.

Frequently asked questions

How do you get a tender steak without loading it down with salt?

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.

How long does French vinaigrette last in the fridge?

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.

What happens if the vinaigrette dressing sits on the salad too long?

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.

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a bowl of grilled steak salad with condiments on a table.

Toppings

Other toppings you may want to add to this salad include fresh chopped red onions, pickled red onions, cherry tomatoes, parmesan cheese, or crumbled bacon.

Serving suggestions

This perfectly grilled salad is delicious on its own. But if you want a little more for your lunch or dinner, consider adding bread or soup to the meal.

Try these buttery Homemade Dinner Rolls or pair the salad with hot and tasty soup, like French Onion Soup, easy Crockpot Broccoli Cheddar Soup, or a classic Creamy Tomato Soup.

a bite of steak and pear on a fork with a bowl of salad in the background.

Behind the recipe: French Vinaigrette

Vinaigrette has been a staple in cuisine worldwide for many years. Its exact origins are difficult to track down. Still, a record of a similar recipe in a French dictionary from 1694 describes it as “a type of cold sauce made with vinegar, oil, salt, pepper, parsley, and chives.” It was primarily used to dress meat rather than salads.

Today there are countless variations of this popular salad dressing, some containing bacon bits, mustard, and fresh herbs, and others keeping it simple with oil and vinegar.

Grilled Steak Salad with a French Vinaigrette in a white bowl on a table with condiments and silverware.

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Grilled Steak Salad with a French Vinaigrette in a white bowl on a table.

Grilled Steak Salad with French Vinaigrette

Grilled Steak Salad with French Vinaigrette is super simple to prepare and is a delicious summer entrée that is filling but not heavy.
5 from 1 vote
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Course Salad
Cuisine American
Servings 4 servubgs
Calories 263 kcal

Ingredients
  

Steaks

  • 2 8 oz. New York strip steaks
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon coriander seed

French Vinaigrette

  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 3 tablespoons chopped shallots
  • 1 teaspoon Dijon mustard
  • 1/4 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

Serving: 1gCalories: 263kcalCarbohydrates: 11gProtein: 1gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 0.3mgSodium: 457mgPotassium: 216mgFiber: 3gSugar: 6gVitamin A: 4160IUVitamin C: 5mgCalcium: 30mgIron: 1mg

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.

Keyword Basil, blue cheese, french vinaigrette, grilled steak, steak salad
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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