This Grilled Steak Salad with Strawberries and Goat Cheese is the kind of meal that makes weeknights feel special. It’s hearty without being heavy, fresh without feeling like “just a salad,” and full of contrasting flavors that actually work. Sweet strawberries, creamy goat cheese, peppery arugula, and a juicy steak—each bite is balanced and bright.
Plus, the whole thing comes together quickly, especially if you preheat the grill while you prep the greens.
What Makes This Special
This salad shines because it blends textures and flavors in a way that feels restaurant-worthy yet easy to pull off at home. The grilled steak brings smoky depth and satisfying protein, while the strawberries add a pop of sweetness and acidity. Goat cheese ties everything together with a tangy, creamy element that melts slightly into the warm steak.
A simple balsamic vinaigrette anchors the dish, making every ingredient taste intentional.
It’s also flexible. You can use your favorite cut of steak, swap greens based on what’s in your fridge, and even grill the strawberries for a caramelized twist. Whether you’re cooking for a crowd or just yourself, this salad feels like a complete meal without much fuss.
Shopping List
- Steak: 1 to 1.25 pounds flank steak, skirt steak, or sirloin
- Greens: 5–6 cups arugula, baby spinach, or spring mix
- Strawberries: 1 pint, hulled and sliced
- Goat cheese: 4 ounces, crumbled (chèvre)
- Avocado (optional): 1, sliced
- Red onion: 1/4 small, thinly sliced
- Nuts: 1/3 cup toasted pecans, walnuts, or sliced almonds
- Fresh herbs (optional): basil or mint for garnish
- Olive oil: extra-virgin, for marinade and dressing
- Balsamic vinegar: for dressing
- Dijon mustard: for dressing
- Honey or maple syrup: for dressing
- Garlic: 1 clove, minced (for dressing)
- Kosher salt and black pepper
Step-by-Step Instructions
- Make the dressing. In a small jar, combine 1/4 cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon, 1 teaspoon honey, 1 minced garlic clove, 1/4 teaspoon salt, and a few grinds of pepper.
Shake until emulsified. Taste and adjust sweetness or acidity as needed.
- Season the steak. Pat the steak dry. Rub with 1 tablespoon olive oil, then season generously with salt and pepper.
Let it sit at room temperature for 20–30 minutes while you preheat the grill or a grill pan.
- Preheat the grill. Heat to medium-high. Clean and oil the grates to prevent sticking.
- Prep the salad base. In a large bowl, add arugula (or your greens), sliced strawberries, thinly sliced red onion, and toasted nuts. If using avocado or herbs, prep those now but wait to add them until the end.
- Grill the steak. Grill 4–6 minutes per side for medium-rare, depending on thickness, or until the internal temperature reaches about 130–135°F.
For skirt or flank steak, avoid overcooking to keep it tender.
- Rest and slice. Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice against the grain into thin strips for maximum tenderness.
- Dress the greens. Lightly toss the salad base with about half the dressing. You want it just coated, not soggy.
- Assemble the salad. Plate the dressed greens, then top with warm steak slices.
Scatter over the crumbled goat cheese, add avocado if using, and sprinkle fresh herbs. Drizzle with a little more dressing and finish with a pinch of salt and black pepper.
- Serve. Enjoy right away while the steak is still slightly warm and the goat cheese is creamy.
Storage Instructions
Store components separately for best texture. Keep the greens, sliced strawberries, and onion in an airtight container with a paper towel to absorb moisture.
Refrigerate the steak in a separate container, and store the dressing in a jar. Crumble goat cheese right before serving to keep it fresh.
Refrigeration: Steak keeps for 3–4 days; dressed greens should be eaten immediately, but undressed components last 2–3 days. The dressing keeps up to a week.
Reheating: Warm the steak gently in a skillet over low heat or enjoy cold.
Avoid microwaving for too long to prevent toughness.
Health Benefits
- High-quality protein: Steak provides iron, B12, and protein for energy and muscle support.
- Fiber and antioxidants: Greens and strawberries offer vitamin C, folate, and polyphenols that support immune health and reduce inflammation.
- Healthy fats: Olive oil and nuts bring heart-healthy monounsaturated fats that help with satiety and flavor.
- Balanced meal: You get protein, produce, and healthy fats in one plate, leaving you full without feeling weighed down.
Common Mistakes to Avoid
- Overcooking the steak: Aim for medium-rare to medium to keep it juicy. Use a thermometer instead of guessing.
- Skipping the rest: Resting the steak keeps the juices inside. Slicing too soon makes the meat dry.
- Under-seasoning: Salt and pepper matter here.
Season the steak generously, and don’t forget a pinch over the salad at the end.
- Dressing too early: Toss greens with dressing right before serving to avoid soggy salad.
- Using bland strawberries: Choose ripe, fragrant berries. If they’re dull, boost flavor with a tiny pinch of sugar and a squeeze of lemon.
Alternatives
- Protein swaps: Use grilled chicken, salmon, shrimp, or portobello mushrooms for a different vibe.
- Cheese options: Try feta, blue cheese, or shaved Parmesan if goat cheese isn’t your thing.
- Greens: Spinach, butter lettuce, or a spring mix all work well. Arugula adds peppery bite.
- Fruit: Swap strawberries for cherries, raspberries, or thinly sliced peaches depending on the season.
- Nuts and crunch: Candied pecans, pistachios, or pumpkin seeds add texture.
For nut-free, use roasted sunflower seeds.
- Dressing: A simple lemon vinaigrette or a light poppy seed dressing pairs nicely if you’re not into balsamic.
- Grain add-ins: Add cooked farro, quinoa, or couscous to make it extra hearty.
FAQ
What cut of steak works best?
Flank, skirt, and sirloin all work great. Flank and skirt cook fast and slice beautifully against the grain. Sirloin is a bit thicker and very tender if not overcooked.
Can I cook the steak without a grill?
Yes.
Use a hot cast-iron skillet or grill pan on the stovetop. Sear in a little oil for 3–5 minutes per side, depending on thickness, then rest and slice.
How do I keep goat cheese from melting too much?
Let the steak cool for a few minutes before adding the cheese. Crumble the goat cheese at the end and sprinkle it over the salad instead of mixing it into hot steak.
Can I make this ahead?
Prepare the dressing, wash and dry greens, slice strawberries, and cook the steak ahead of time.
Assemble and dress just before serving to keep everything crisp and fresh.
What wine pairs well with this salad?
Pinot Noir or a light-bodied red works nicely with strawberries and steak. For white, try a Sauvignon Blanc for a bright, citrusy contrast.
How do I toast the nuts?
Toast in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly browned. Let them cool before adding to the salad for the best crunch.
Is there a way to make it dairy-free?
Omit the goat cheese and add creamy avocado or a drizzle of tahini-lemon sauce for richness.
Everything else in the salad is naturally dairy-free.
What if my strawberries aren’t very sweet?
Toss them with a tiny pinch of sugar and a squeeze of lemon to brighten them up. You can also add a touch more honey to the dressing.
Wrapping Up
This Grilled Steak Salad with Strawberries and Goat Cheese is a simple way to bring big flavor to your table. With a few smart touches—good seasoning, a quick homemade dressing, and ripe berries—you’ll have a meal that’s both satisfying and fresh.
Keep the components flexible and the technique simple, and this will quickly become a go-to in your rotation.