Summer Steak Salad

Firing up the bbq in the summer is so much easier than cooking indoors because you get to enjoy all the fresh air without being cooped up in a hot kitchen. Steak cooks up so quickly too, so while the grill is doing all the work, the rest is just assembly.

Today, I walked through my (small) garden and picked out what was fresh. All we have so far are salad greens and herbs in bloom, so after a quick wash, they made an important presence on tonights platter. I love picking veggies from my garden to make a salad because it keeps dinner constantly fresh.

I also included the sirloin steak, Manchego cheese and ciabatta bread I picked up at this mornings farmers market and the rest of the veggies are leftover from Amelia’s lunchboxes this week. I topped it off with my Basic Vinaigrette and dinner was served before my drink even got warm. Ahhhh, summer!

Summer Steak Salad

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3-4 sirloin steaks, about 2 pounds
  • Kosher salt and freshly ground pepper
  • A variety of veggies, each by the handful (lettuce, peppers, carrots, broccoli, sugar snap peas, etc…)
  • 3 ounces cheese cubes, any kind
  • 1 serving of my basic vinaigrette 


  1. Preheat a gas grill to 350 degrees.
  2. While the grill is preheating, season both sides of each steak with salt and pepper. Once the grill is ready, place on the grill for 4-5 minutes. Flip and cook other side for 4-5 minutes, or until desired doneness. Remove from heat and set aside. img_2329
  3. Meanwhile, place veggies on a platter in groups along with vinaigrette. Once steak has cooled slightly, slice and place on top of salad. Enjoy! img_2330

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