By Grocery List Plus Editorial Staff | Published on October 3, 2026
Grilled Steak Salad with Tomato Vinaigrette
Recipe GLPRf9b0058fa5d03f
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Average rating: 4.5 (1)
A vibrant grilled steak salad featuring sliced beef over mixed summer greens, crispy bread croutons, and charred spring onions, all tossed with a bright tomato vinaigrette brightened by fresh basil. Perfect for a light yet satisfying main course.
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Ingredients
1 pound Hanger, skirt, or flank steak
1¼ teaspoon Kosher salt
Freshly ground black pepper
1 medium Medium tomato, about 6 ounces
1 tablespoon Minced shallot
1 tablespoon Red wine vinegar
⅓ cup Extra-virgin olive oil, divided
4 large Spring onions or scallions, bulbs halved, dark-green parts discarded
8 cup Mixed summer lettuces, such as mizuna, baby mustard greens, and tatsoi
¾ cup Fresh basil leaves, torn into 1/2-inch strips
5½ slices Ciabatta bread slices, 1/2-inch thick
Directions
Season the steak generously with 1 teaspoon of kosher salt and freshly ground black pepper on both sides. Set aside at room temperature while you prepare the remaining ingredients.
Cut the tomato in half. Using the coarse side of a box grater, grate the cut sides of the tomato into a medium bowl, working down to the skin. Discard the skin. Stir the minced shallot and red wine vinegar into the grated tomato.
Whisk 1/4 cup of the olive oil into the tomato mixture until well combined. Season the vinaigrette to taste with additional salt and pepper. Set aside. (Note: This vinaigrette can be made up to 1 day in advance.)
Prepare your grill to a medium-high heat; if using charcoal, build a medium-hot fire; if using gas, heat to high. Toss the halved spring onion bulbs in a small bowl with 1 teaspoon of olive oil and season with salt and pepper.
Place the spring onions on the hot grill and cook for 2 to 3 minutes per side until just tender with light char marks. Transfer to a cutting board and cut each piece into 2-inch segments.
Place the seasoned steak directly on the hot grill. Cook for 3 to 5 minutes per side for medium-rare, depending on the steak's thickness. The meat should reach an internal temperature of 145°F for a whole cut of beef. Transfer to a cutting board.
Let the steak rest for about 10 minutes to allow the juices to redistribute, which ensures tender, moist slices.
While the steak rests, brush both sides of each ciabatta slice with the remaining 4 teaspoons of olive oil. Season lightly with salt and pepper. Place on the grill and cook for about 2 minutes per side until deep golden brown with charred spots. Transfer to a cutting board to cool slightly.
Once the grilled bread is cool enough to handle, break it into roughly 1-inch pieces to create rustic croutons.
Slice the rested steak thinly against the grain using a sharp knife.
In a large bowl, combine the mixed lettuces, torn basil, grilled spring onion pieces, and bread croutons. Pour some of the tomato vinaigrette over the salad and toss gently until all components are lightly coated. Season to taste with additional salt and pepper.
Arrange the salad on serving plates or a large platter. Top with the sliced steak and toss very gently to incorporate. Serve with the remaining tomato vinaigrette on the side for guests to drizzle as desired.
Comments
Every ingredient here is stocked year-round at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip, and a decent steak dinner for two runs about $12 to $15 total depending on meat choice. The stated prep time likely ignores getting the grill hot and resting the meat; budget 40 minutes end to end rather than 25. This is a same-night dish that does not keep well—the bread goes soggy and lettuces wilt—but it feeds two people as a main and suits a weeknight when you want something that feels composed without fussiness.
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