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Grilled steak and beet salad with tender seared steak, earthy roasted beets, peppery arugula, creamy blue cheese, and a bright, zesty dressing! This is so tasty that you’ll be making it all summer long!
Why I Love This Steak and Beet Salad
I’m always looking for a new type of salad, and I’ll be the first to admit that steak isn’t the first meat that comes to mind when I think about preparing a delicious salad.
But there’s something that’s so delicious about a perfectly marinated grilled flank steak. So why wouldn’t it be just as amazing as part of a summer salad?
The steak is marinated in an easy-to-make combination of sauces, spices, and garlic. And while it’s sitting in the fridge, the beets can be roasted, then sliced, and seasoned. Once the steak is grilled, the salad is assembled and gets drizzled with a bright dressing.
To me, this sounds like the epitome of a delicious summer salad that’s light, yet hearty enough to be an entire meal.
Steak and Beet Salad Ingredients
The components for this steak salad may seem like a lot, but most of them are pantry staples that form the delicious flavors of the marinade and dressing. But there are some specific ingredients that contribute to this being such an amazing salad:
- Flank steak is a lean cut of beef that soaks up marinades easily, making it ideal for imparting deep flavors into the meat. Its long grain allows for thin strips to be sliced easily. Additionally, it cooks quickly when cooked over high heat, making it ideal for this salad. Bonus: Flank steak is one of the more reasonably priced cuts of steak!
- Beets are roasted until they’re sweet and tender, with their edges caramelized. They go from what was once a hard texture to perfectly soft and hearty, and their earthy flavor pairs so well with the steak and dressing.
- Arugula adds a peppery bite, but stays light when paired with the steak and beets.
- Spinach, in contrast to the arugula, has a mild flavor and texture. That’s why the salad has a mixture of both!
- Blue cheese has a creamy, tangy pop of flavor that is exactly what the steak needs. The funkiness adds a surprise element that makes the entire salad even better.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Steak and Beet Salad
There are five steps to make this grilled steak salad:
Step 1: Marinate the steak. Combine the marinade ingredients in a large plastic bag and let the steak marinate for 1 to 2 hours.
Step 2: Prepare and roast the beets. Slice off the excess components from the beets and wrap each one in tin foil. Roast in the oven until softened, then remove the outer skin, slice the beets, and season them.
Step 3: Prepare the dressing. Whisk together all of the dressing ingredients in a small bowl and set aside.
Step 4: Grill the steak. Remove the steak from the marinade, removing any excess. Season with salt and black pepper and grill it until the desired internal temperature is reached.
Step 5: Assemble the salad. Slice up the grilled steak and place it on top of a mixture of arugula and spinach. Add the beets, blue cheese, and drizzle with the dressing. Serve immediately.
Serving and Storage
To serve: This salad is best served immediately once everything is assembled. If you plan to prepare everything beforehand, you can marinate the steak, cook and slice the beets, and whisk together the dressing. If you want the steak to be cold when served, you can also prepare this ahead of time. I find it best to grill the steak and serve the salad immediately.
To store: If possible, the salad’s components should be stored separately. The spinach and arugula will continue to soften if stored with the steak, beets, and dressing on top. Place any leftover components in the fridge, where they should last for 3 to 5 days.
Frequently Asked Questions
I totally understand, as not everyone loves blue cheese. Try sprinkling crumbled feta cheese or goat cheese on top as an apt substitute.
Of course! The steak can be grilled indoors or outside. I wrote the recipe for those who don’t have access to an outdoor grill, but since I have an outdoor grill, I would use it during the summer to make this recipe.
That is completely up to your personal taste! But I can see roasted red onions, cherry tomatoes, roasted radishes, and bell peppers all being good options. If you love garlic scapes, make sure to check out my grilled flank steak recipe that uses them for a chimichurri sauce!
Watch How to Make This Steak Salad
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Grilled Steak and Beet Salad
Ingredients
For the steak
- ½ cup olive oil
- ¼ cup soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
- 1 tbsp minced fresh parsley
- 1 tsp dry mustard powder
- 2 cloves garlic minced
- 2 tbsp fresh lemon juice
- 2 lb flank steak
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
For the beets and dressing
- 2 ½ lbs beets
- ⅓ cup olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp apple cider vinegar
- 3 tsp honey
- 2 tsp Dijon mustard
- 2 tbsp minced fresh parsley
For the salad
- 4 oz arugula
- 4 oz spinach
- 4 oz blue cheese crumbled
Instructions
- Marinate the steak. In a gallon-size zipper plastic bag, combine the olive oil, soy sauce, Worcestershire sauce, red wine vinegar, parsley, dry mustard powder, garlic cloves, and lemon juice. Add the flank steak, pressing the marinade around to ensure it has moistened all sides of the steak. Press out excess air and zip the bag shut. Set on a plate and place in the refrigerator to marinate for 1-2 hours.½ cup olive oil, ¼ cup soy sauce, 1 tbsp Worcestershire sauce, 2 tbsp red wine vinegar, 1 tbsp minced fresh parsley, 1 tsp dry mustard powder, 2 cloves garlic, 2 tbsp fresh lemon juice, 2 lb flank steak
- Preheat oven to 400°F.
- While marinating, prepare the beets. Trim the root and leaves from each beet and wrap in foil. Place on a baking sheet and in the preheated 400°F oven for 50 minutes to 1 hour, or until fork-tender.2 ½ lbs beets
- While beets are roasting, make the dressing. Combine olive oil, salt, black pepper, apple cider vinegar, honey, Dijon mustard, and minced parsley in a small bowl. Whisk until well incorporated and set aside.⅓ cup olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp apple cider vinegar, 3 tsp honey, 2 tsp Dijon mustard, 2 tbsp minced fresh parsley
- Once beets are fork-tender, remove from foil with gloved hands and peel the beet skin under running cold water. Cut beets into ½-inch thick slices and season with salt and pepper.
- Grill the steak. Remove the steak from the refrigerator 30 minutes before cooking to allow the steak to come to room temperature. Heat a grill pan or large cast-iron skillet over medium-high heat. At this point, season both sides of the steak with salt and black pepper.1 tsp kosher salt, 1 tsp freshly ground black pepper
- Grill the steak over high heat until charred, about 6-8 minutes per side for medium-rare (130°F ot 135°F) or 8-10 minutes per side for medium (135°F to 140°F). When done, remove the steak from the grill pan onto a clean tray. Allow steak to rest 15 minutes.Note: You can also use an outdoor grill to grill the steak.
- Serve. Add a mixture of arugula and spinach to a large platter or individual plates. Thinly slice the steak, cutting horizontally to the grain, and add to the greens. Top with seasoned beets and finish with crumbled blue cheese.4 oz arugula, 4 oz spinach, 4 oz blue cheese
Notes
Nutrition
Styling: Addelyn Evans / Photography: Dera Burreson
My favorite fast and easy summer ten minute salad is cooked cous cous (any flavor) that you add diced red onions, tomatoes and cucumber. Add in feta cheese crumbles and toss the whole thing with bottled Zesty Italian dressing. Add some store bought rotisserie chicken chunks to make it a main meal.
Sounds absolutely delicious!!