Grilled Steak with Roasted Beet and Goat Cheese Salad

Why I Love This Steak and Beet Salad

I’m always searching for new salad ideas, and while steak might not be the first protein that comes to mind for a salad, a well‑marinated, grilled flank steak transforms this dish. The contrast between the meaty, savory steak and sweet, roasted beets gives the salad a satisfying balance of flavors and textures.

The steak soaks up a simple, flavorful marinade made with pantry staples. While the steak marinates, roast the beets until tender, peel and slice them, then season. After grilling the steak and resting it, simply assemble the greens, sliced steak, beets and a bright dressing for a light yet hearty summer meal.

Steak and Beet Salad Ingredients

This recipe uses common pantry items and a few fresh components that together build a layered, restaurant-style salad. Key ingredients to highlight:

• Flank steak — a lean, flavorful cut that marinates and slices easily across the grain. It cooks quickly over high heat and works well for salads where you want thin steak strips.
• Beets — roasting develops their natural sweetness and softens them, creating an earthy complement to the steak and dressing.
• Arugula — provides a peppery bite that lifts the richer elements of the salad.
• Spinach — balances the arugula with a mild, tender leaf for texture contrast.
• Blue cheese — offers a creamy, tangy pop that pairs wonderfully with beef and roasted beets; feta or goat cheese can be substituted if preferred.

The full ingredient amounts appear in the recipe section below.

How to Make This Steak and Beet Salad

This recipe breaks down into five clear steps: marinate, roast beets, make the dressing, grill the steak, and assemble. Follow the steps below for straightforward results.

Step 1: Marinate the steak. Combine olive oil, soy sauce, Worcestershire, red wine vinegar, minced parsley, dry mustard, garlic and lemon juice in a large zip-top bag. Add the flank steak, press the marinade around the meat, remove excess air, and refrigerate for 1–2 hours.

Step 2: Roast the beets. Preheat the oven to 400°F (200°C). Trim the beet greens and roots, wrap each beet in foil, place on a baking sheet, and roast for 50–60 minutes or until fork-tender. When cool enough to handle, peel under running water, slice into ½-inch rounds and season with salt and pepper.

Step 3: Make the dressing. Whisk together olive oil, kosher salt, freshly ground black pepper, apple cider vinegar, honey, Dijon mustard, and minced parsley in a small bowl until emulsified. Taste and adjust seasoning as needed.

Step 4: Grill the steak. Remove the steak from the marinade and pat dry. Bring it to room temperature for about 30 minutes before cooking. Heat a grill pan or heavy skillet over medium-high heat, season both sides with salt and black pepper, and sear the steak about 6–8 minutes per side for medium-rare, or 8–10 minutes per side for medium. Transfer to a tray and rest for 10–15 minutes before slicing thinly across the grain.

Step 5: Assemble the salad. On a large platter or individual plates, combine arugula and spinach. Arrange sliced steak over the greens, add the roasted beets, crumble blue cheese on top, and drizzle the dressing evenly. Serve immediately.

Frequently Asked Questions

More Salad Recipes

• Roasted vegetable and salmon salad
• Chicken fajita salad
• Grilled zucchini and onion salad with basil dressing
• Spring spinach salad

Have I Convinced You to Make This Recipe?

Try this grilled steak and beet salad for a satisfying, seasonal meal. If you make it, consider leaving a rating or comment where you found the recipe to help others discover and enjoy it.