Name: Grilled Steak Salad with Arugula, Tomatoes, Kalamata Olives, and Goat Cheese Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1 garlic clove, minced; 1 teaspoon Dijon mustard; 1/4 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds skirt steak; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 tablespoon hot pepper sauce; 1 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 5 ounces arugula; 1/4 cup thinly sliced red onion; 2 Roma tomatoes, sliced; 1/4 cup pitted and halved kalamata olives; 1/2 cup crumbled goat cheese

Jump to Recipe· 4.3 from 15 reviews

There is something truly irresistible about the Grilled Steak Salad with Arugula, Tomatoes, Kalamata Olives, and Goat Cheese Recipe that makes it a standout in any meal rotation. This salad is a perfect harmony of flavors and textures—the peppery bite of fresh arugula, juicy tomatoes, briny Kalamata olives, and creamy goat cheese combine beautifully with tender, smoky grilled skirt steak. Whether you’re craving a light lunch or a satisfying dinner, this recipe fills the spot with vibrant colors and bold tastes that will have you coming back for more.

Ingredients You’ll Need

Two flat pieces of raw red meat lie side by side on a white cutting board placed on a white marbled surface. The meat is covered with a reddish-brown spice rub, showing a slightly coarse texture and small granules of seasoning evenly spread over the surface. The pieces have a marbled look with visible muscle fibers and are surrounded by small traces of the spice mix on the board. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but they are absolutely essential to delivering the vibrant flavors and satisfying texture of this dish. Each one plays an important role—from the zesty vinaigrette that ties everything together to the smoky spices that elevate the steak to new heights.

Olive oil (extra virgin), 3 tablespoons: The base of the vinaigrette that adds richness and smoothness.
Red wine vinegar, 1 tablespoon: Brings brightness and balances the richness of the steak and cheese.
Garlic clove (minced): Adds a pungent, aromatic hint to the dressing.
Dijon mustard, 1 teaspoon: Helps emulsify the dressing while giving it a subtle tangy depth.
Kosher salt (Diamond Crystal), ¼ teaspoon: Enhances all the flavors perfectly.
Freshly ground black pepper, ¼ teaspoon: For a gentle kick in the dressing.
Skirt steak, 1½ pounds: The star of the salad, prized for its rich flavor and tender texture when grilled.
Olive oil, 2 tablespoons: Used in the steak marinade to keep the meat juicy and flavorful.
Red wine vinegar, 1 tablespoon: Adds acidity to the steak marinade.
Hot pepper sauce, 1 tablespoon: Infuses the steak with a subtle spicy warmth.
Kosher salt, 1 teaspoon: Seasoning the steak to bring out its natural flavors.
Black pepper, ½ teaspoon: Adds a robust peppery note to the meat.
Onion powder, ½ teaspoon: Gives the marinade a gentle savory backdrop.
Garlic powder, ½ teaspoon: Complements the other spices with its warm, slightly sweet flavor.
Smoked paprika, ½ teaspoon: Introduces a smoky dimension that perfectly matches grilled steak.
Ground cumin, ½ teaspoon: Adds subtle earthiness and complexity.
Arugula, 5 ounces: Peppery greens that provide a fresh, lively base.
Red onion, ¼ cup thinly sliced: Delivers a crisp, sharp snap that brightens the salad.
Roma tomatoes, 2 sliced: Sweet, juicy, and vibrant, balancing the savory elements.
Kalamata olives, ¼ cup pitted and halved: Salty and tangy bursts of flavor.
Goat cheese, ½ cup crumbled: Creamy and tangy, it elevates the salad with luxurious texture.

How to Make Grilled Steak Salad with Arugula, Tomatoes, Kalamata Olives, and Goat Cheese Recipe

Step 1: Prepare the Vinaigrette

The magic starts with a simple vinaigrette that ties every ingredient together. In a small jar with a secure lid, combine olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and freshly ground black pepper. Shake it well until the dressing emulsifies into a smooth, silky blend bursting with flavor. Set it aside to let the ingredients marry while you work on the steak.

Step 2: Marinate the Steak

Cut the long skirt steak in half crosswise to make it easier to handle and fit your grill. Blot the meat dry with paper towels so the marinade can adhere beautifully. Create a marinade by whisking together olive oil, red wine vinegar, hot pepper sauce, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin. Rub this spice-laden mixture all over the steak, gently massaging it into every inch. Let the steak rest at room temperature for 30 minutes—this step infuses it with layers of flavor while bringing it to the perfect grilling temperature.

Step 3: Grill the Steak

Preheat your grill to medium-high heat and give it a light oiling to prevent sticking. Grill the skirt steak for about 3 minutes on each side to achieve a gorgeous medium-rare doneness that’s juicy and tender. If you’re using a dual-contact grill, aim for 2 minutes per side. Once grilled, give the steak 5 to 10 minutes to rest—this ensures the juices redistribute, making every bite succulent.

Step 4: Slice the Steak

Slicing against the grain is the key to tenderness here. Cut the steak thinly, then cut each slice crosswise into smaller pieces. Rotate these pieces 90 degrees and slice again to break down the muscle fibers, which makes chewing a complete pleasure. This attention to detail transforms the steak from rich and meaty into pure blissful tenderness.

Step 5: Assemble the Salad

In a large bowl, toss the fresh arugula and thinly sliced red onions with half of the prepared vinaigrette. Divide this peppery, vibrant mixture onto serving plates, then artfully arrange the juicy Roma tomato slices around it. Scatter the briny Kalamata olives and creamy goat cheese crumble on top for bursts of flavor and texture. Finally, crown the salad with those beautifully sliced grilled steak pieces and drizzle the remaining vinaigrette over everything for the perfect finishing touch.

How to Serve Grilled Steak Salad with Arugula, Tomatoes, Kalamata Olives, and Goat Cheese Recipe

A round white plate on a white marbled surface holds a colorful steak salad with five thick slices of medium-rare steak arranged in a row in the center. Underneath the steak is a bed of fresh dark green leafy arugula. Around the edges, there are bright red tomato slices evenly spaced. Scattered on the greens and steak are small white crumbles of feta cheese. There are also several dark purple olive halves placed near the tomato slices. A creamy white dressing is drizzled in parallel lines over the steak and salad, with a few larger dollops on the tomatoes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add an extra layer of appeal, consider garnishing your salad with freshly cracked black pepper and a light sprinkle of flaky sea salt. A few sprigs of fresh herbs like parsley or basil can also bring in a refreshing herbal note that complements the richness of the steak and goat cheese brilliantly.

Side Dishes

This salad stands out on its own but pairs wonderfully with crusty bread or warm pita to soak up any remaining dressing. If you want to round out the meal, roasted vegetables or a light soup work wonderfully alongside to keep the balance light but satisfying.

Creative Ways to Present

For a more elegant presentation, serve the Grilled Steak Salad with Arugula, Tomatoes, Kalamata Olives, and Goat Cheese Recipe on individual shallow bowls, layering the ingredients so the colors pop. You can also pile the salad on a large wooden board, creating a rustic feast perfect for sharing with friends and family—turning an everyday recipe into a celebration.

Make Ahead and Storage

Storing Leftovers

You can store any leftover steak and salad components separately in airtight containers in the refrigerator. This helps keep the textures fresh, especially the arugula and tomatoes, which can get soggy if dressed too early.

Freezing

While the steak itself freezes well, freezing the entire salad is not recommended due to the fresh greens and cheese. If you want to freeze, keep the steak slices separate and thaw them gently before reheating.

Reheating

Reheat the steak slices in a skillet over medium heat just until warmed through to avoid overcooking. Assemble the salad fresh afterward and dress it right before serving to preserve the crispness and flavors.

FAQs

Can I use a different cut of steak?

Absolutely! While skirt steak is ideal for its flavor and quick cooking time, flank steak or hanger steak also work well. Just adjust the grilling time accordingly to achieve the perfect doneness.

Is it necessary to marinate the steak?

Marinating adds extra flavor and helps tenderize the meat slightly. You can skip it if you’re short on time, but expect a less complex flavor profile.

Can I substitute goat cheese with another cheese?

Yes, feta cheese is a great substitute if you prefer something more familiar but still tangy and creamy. Just keep an eye on the saltiness as feta tends to be saltier.

How spicy is this salad?

The hot pepper sauce in the marinade adds a gentle warmth without overwhelming the other flavors. If you prefer it milder, you can reduce or omit the hot sauce without sacrificing too much flavor.

Can this salad be made vegan?

To veganize, simply omit the steak and goat cheese, and replace them with grilled portobello mushrooms and vegan cheese or avocado for creaminess and a satisfying bite.

Final Thoughts

I can’t recommend trying the Grilled Steak Salad with Arugula, Tomatoes, Kalamata Olives, and Goat Cheese Recipe enough. It brings together simple, wholesome ingredients in a way that feels both indulgent and fresh. Every forkful delivers a delightful balance of smoky, tangy, creamy, and peppery flavors that will brighten up your dinner table and earn compliments from everyone sitting around it. Go ahead and make it—you’ll be thrilled you did!