Juicy grilled steak salad with charred tomatoes and creamy goat’s cheese. The perfect easy lunch or dinner for days when it’s too hot to cook.
I just love this steak salad recipe. It has become my go-to for fuss-free lunches when I want to impress friends but can’t be bothered to spend too much time cooking. Juicy, cooked-to-perfection steak makes this salad a substantial meal when paired with the sweet, charred tomatoes, creamy goat’s cheese and slices of ripe avocado. Serve with some crusty bread for the ultimate summer meal.
How to make steak salad
Marinate a large steak in olive oil, lemon juice, chopped herbs, garlic, salt and pepper for at least 30 minutes. Cook the steak on a hot grill until done to your preference. Drizzle vine tomatoes with olive oil and balsamic vinegar and cook alongside the steak until blistered and charred.
Remove the steak and tomatoes and allow to rest in a shallow dish for 5 minutes before slicing the steak. Whisk the resting juices of both the steak and tomatoes into a simple dressing of olive oil, lemon juice, salt and pepper. Place the steak and tomatoes on a bed of baby greens with chunks of goat’s cheese and slices of avocado. Pour over the dressing and serve.
What kind of steak for steak salad?
Rump, sirloin, rib-eye and fillet or tenderloin are all good choices for steak salad.
What dressing is best for steak salad?
Any salad dressing will work with a simple steak salad. A simple dressing made with olive oil, lemon juice or vinegar, salt, pepper and the resting juices from the steak is easy and delicious.
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Steak salad with tomatoes and goat's cheesePrint Pin Rate
for the steak
- 500 g (1lb) rib eye steaks
- juice and zest of 1/2 lemon
- 4 tablespoons olive oil
- small handful mixed herbs I used thyme, rosemary and parsley
- 1 garlic clove minced
- salt & pepper to taste
for the salad
- baby salad leaves
- baby tomatoes on the vine
- soft goat's cheese I used Chevin
- sliced avocado
- lemon juice and olive oil to dress
- salt & pepper
- To marinate the steak, combine the lemon juice and zest, olive oil, herbs and seasoning and marinate the steaks for at least 30 minutes.
- Braai the steak over hot coals until cooked to your preference.
- Remove the steak from the grid and allow to rest for at least 10 minutes, covered with foil.
- In the meantime, brush the tomatoes with olive oil and place on the braai. Allow them to soften slightly and for the skins to blister. Remove and set aside.
- To serve, slice the steak into thin strips then place on the baby leaves along with the blistered tomatoes, sliced avocado and goat's cheese. Dress with lemon juice and olive oil, season to taste and serve.