Chopped Salad With Grilled Steak: The Ultimate Summer Salad Recipe

There’s nothing quite like a Chopped Salad With Grilled Steake to satisfy your cravings for a hearty, flavorful, and nutritious meal. This dish combines the smoky richness of perfectly grilled steak with the crisp freshness of a well-balanced salad, all tied together with a creamy, tangy dressing. Whether you’re looking for a light yet filling lunch, a crowd-pleasing dinner, or a meal prep option that keeps well, this Chopped Salad With Grilled Steak is a winner.

In this comprehensive guide, we’ll walk you through:

• The best cuts of steak for this salad

• How to grill steak to perfection

• Ingredient substitutions and variations

• Step-by-step instructions with pro tips

• Nutritional benefits of this dish

• Frequently asked questions

So, grab your knives and let’s dive into making the best Chopped Salad With Grilled Steak you’ve ever had!

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Why You’ll Love This Chopped Salad With Grilled Steak

Before we get into the details, here’s why this salad deserves a spot in your recipe rotation:

✅ Perfectly Balanced – A mix of protein, healthy fats, and fiber keeps you full and energized.
✅ Customizable – Swap ingredients based on what’s in season or your personal preferences.
✅ Meal Prep Friendly – Prep components ahead for quick assembly.
✅ Restaurant-Quality at Home – Impress guests (or just yourself) with minimal effort.
✅ Packed with Flavor – The combination of grilled steak, fresh veggies, and creamy dressing is unbeatable.

Now, let’s break it down.

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Best Steak for Chopped Salad With Grilled Steak

The star of this dish is, of course, the grilled steak. Choosing the right cut makes all the difference. Here are the best options:

1. Filet Mignon (Tenderloin)

• Pros: Ultra-tender, lean, buttery texture.

• Cons: Less marbling means slightly less flavor than fattier cuts.

• Best For: Those who prefer melt-in-your-mouth tenderness.

2. Sirloin

• Pros: Affordable, flavorful, holds up well to grilling.

• Cons: Can be slightly tougher if overcooked.

• Best For: A budget-friendly yet delicious option.

3. Ribeye

• Pros: Rich marbling = maximum juiciness and flavor.

• Cons: Higher fat content (though that’s not necessarily a bad thing!).

• Best For: Steak lovers who crave a bold, beefy taste.

4. Flank or Skirt Steak

• Pros: Great for slicing thin, absorbs marinades well.

• Cons: Can be chewy if not sliced against the grain.

• Best For: A more economical choice with great texture.

Pro Tip: No matter which cut you choose, let the steak rest for 5-10 minutes after grilling before slicing. This keeps the juices inside, ensuring every bite is succulent.

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Ingredients for the Ultimate Chopped Salad With Grilled Steak

Here’s everything you’ll need (full measurements in the recipe card below):

For the Steak:

• 12 oz filet or sirloin steak (or your preferred cut)

• 1 Tbsp steak seasoning (Montreal Steak Seasoning works great)

• ½ tsp garlic powder

• ¼ tsp salt

For the Salad:

• 8 cups romaine lettuce, chopped

• ½ cup cherry tomatoes, sliced

• ¼ cup corn kernels (fresh, canned, or grilled)

• 1 Tbsp shallots or red onion, finely chopped

• 1 small avocado, sliced or chopped

• 4 hard-boiled eggs, chopped

• Fresh thyme or basil for garnish

For the Dressing:

• ⅓ cup Lemon Herb Tahini Dressing (or your favorite creamy dressing)

Optional Add-Ins:

• Crispy bacon bits

• Crumbled feta or blue cheese

• Cucumber slices

• Roasted red peppers

• Pickled jalapeños for a spicy kick

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Step-by-Step Instructions

1. Make the Dressing

If you’re making your own dressing (like the Lemon Herb Tahini Dressing), prepare it first so the flavors can meld. Store-bought works too!

2. Season and Grill the Steak

• Pat the steak dry and season both sides with steak seasoning, garlic powder, and salt.

• Preheat your grill (or grill pan) to medium-high heat.

• Grill the steak for 4-5 minutes per side for medium doneness (adjust based on thickness and preference).

• Let it rest for 5 minutes before slicing thinly against the grain.

3. Chop All Salad Ingredients

• Use a sharp knife (or a slap chopper for even pieces).

• Chop romaine, tomatoes, eggs, avocado, and shallots into bite-sized pieces.

4. Assemble the Salad

• In a large bowl, layer the chopped ingredients.

• Top with sliced grilled steak.

• Drizzle with dressing and garnish with fresh herbs.

5. Serve & Enjoy!

Toss lightly just before eating to distribute the dressing evenly.

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Choosing the Best Steak for Your Chopped Salad

When it comes to making the perfect Chopped Salad With Grilled Steak, selecting the right cut of beef is crucial. The steak is the star of the dish, and its flavor, tenderness, and juiciness will significantly impact the overall experience. Here’s a detailed breakdown of the best steak options and how to prepare them for your salad.

Top Steak Cuts for Chopped Salad

1. Filet Mignon (Beef Tenderloin)

   • Why It’s Great: This is the most tender cut, with a buttery texture that melts in your mouth.

   • Best Cooking Method: Quick grilling (4-5 minutes per side) to medium-rare or medium.

   • Flavor Profile: Mild, lean, and luxurious.

   • Best For: Those who prioritize tenderness over intense beefy flavor.

2. Sirloin

   • Why It’s Great: More affordable than filet but still flavorful and tender when cooked properly.

   • Best Cooking Method: Grill over medium-high heat, 5-6 minutes per side.

   • Flavor Profile: Balanced beefiness with a firmer texture than filet.

   • Best For: A budget-friendly yet high-quality option.

3. Ribeye

   • Why It’s Great: Rich marbling ensures juiciness and deep, beefy flavor.

   • Best Cooking Method: Grill 4-5 minutes per side for medium-rare.

   • Flavor Profile: Bold, fatty, and incredibly satisfying.

   • Best For: Steak lovers who crave maximum flavor.

4. Flank or Skirt Steak

   • Why It’s Great: Absorbs marinades well and has a robust, meaty taste.

   • Best Cooking Method: High-heat grilling, sliced thinly against the grain.

   • Flavor Profile: Chewier but packed with savory depth.

   • Best For: A more economical choice with great texture.

How to Season & Grill the Perfect Steak

• Pat Dry: Remove excess moisture for a better sear.

• Season Generously: Use a mix of salt, pepper, garlic powder, and steak seasoning.

• Grill at Medium-High Heat:

  • Rare: 120°F (2-3 mins per side)

  • Medium Rare: 130°F (4 mins per side)

  • Medium: 140°F (5 mins per side)

• Rest Before Slicing: Let it sit for 5-10 minutes to retain juices.

Pro Tip: For extra flavor, brush the steak with a little garlic butter after grilling!

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 The Ultimate Chopped Salad Ingredients & Assembly

A great Chopped Salad With Grilled Steak isn’t just about the meat—it’s about balancing textures and flavors. Here’s how to build the perfect salad with fresh, crunchy, and creamy elements.

Essential Salad Components

1. Base Greens

   • Romaine Lettuce: Crisp and sturdy, holds up well with dressing.

   • Alternative Options: Butter lettuce, kale, or arugula for a peppery kick.

2. Crunchy Vegetables

   • Cherry Tomatoes: Sweet and juicy.

   • Corn Kernels: Adds a pop of sweetness (grilled corn is even better!).

   • Shallots/Red Onion: A sharp, tangy bite.

3. Creamy & Rich Elements

   • Avocado: Adds healthy fats and creaminess.

   • Hard-Boiled Eggs: Extra protein and richness.

4. Extras for Flavor Boost

   • Bacon Bits: For smokiness.

   • Cheese: Feta, blue cheese, or shaved Parmesan.

   • Fresh Herbs: Basil, thyme, or cilantro for brightness.

How to Chop Like a Pro

• Uniformity is Key: Cut everything into similar-sized pieces for balanced bites.

• Use a Slap Chopper (Optional): Speeds up prep and ensures consistency.

• Keep Ingredients Cold: Chill veggies before chopping for extra crispness.

Assembling the Salad

1. Layer Greens First: Spread chopped romaine in a large bowl.

2. Add Toppings: Scatter tomatoes, corn, avocado, eggs, and onions.

3. Top with Steak: Arrange sliced grilled steak on top.

4. Drizzle Dressing: Add Lemon Herb Tahini Dressing or your favorite creamy dressing.

5. Garnish & Serve: Finish with fresh herbs and a crack of black pepper.

Pro Tip: Toss the salad lightly just before eating to evenly distribute the dressing without wilting the greens.

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 Dressing Options & Meal Prep Tips

No Chopped Salad With Grilled Steak is complete without the perfect dressing. Plus, with a few smart meal prep strategies, you can enjoy this salad all week long!

Best Dressing Choices

1. Lemon Herb Tahini Dressing

   • Why It’s Great: Creamy, tangy, and packed with protein.

   • Ingredients: Tahini, lemon juice, garlic, olive oil, herbs.

2. Classic Ranch

   • Why It’s Great: A crowd-pleaser with cool, herby flavors.

   • Best With: Bacon and cheddar additions.

3. Balsamic Vinaigrette

   • Why It’s Great: Light and tangy, perfect for a less creamy option.

   • Add Honey: For a touch of sweetness.

4. Chipotle Lime

   • Why It’s Great: Smoky, spicy, and refreshing.

   • Best With: Avocado and grilled corn.

Meal Prep Strategies

✔ Prep Ahead:

• Grill steak and store slices separately.

• Hard-boil eggs and chop veggies (except avocado—add fresh).

• Make dressing and keep it in a sealed container.

✔ Storage Tips:

• Steak: Lasts 3-4 days refrigerated.

• Chopped Veggies: Stay fresh for 2-3 days in airtight containers.

• Dressing: Keeps for up to 5 days.

✔ Assembly:

• Combine everything when ready to eat to prevent sogginess.

• Pack in mason jars for easy grab-and-go lunches (dressing at the bottom).

Pro Tips for the Best Chopped Salad With Grilled Steak

✔ Meal Prep Hack:

• Grill the steak and hard-boil eggs ahead of time.

• Store dressing separately to keep greens crisp.

✔ Knife Skills Matter:

• Uniform chopping ensures every bite is balanced.

• A slap chopper speeds things up!

✔ Steak Doneness Guide:

• Rare: 120°F (bright red center)

• Medium Rare: 130°F (warm red center)

• Medium: 140°F (pink center)

• Medium Well: 150°F (slightly pink)

• Well Done: 160°F (no pink)

✔ Extra Flavor Boost:

• Char the corn on the grill before adding to the salad.

• Add a sprinkle of smoked paprika or chili flakes.

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Nutritional Benefits of Chopped Salad With Grilled Steak

This dish isn’t just delicious—it’s packed with nutrients:

• Protein: Steak and eggs provide high-quality protein for muscle repair.

• Healthy Fats: Avocado and tahini dressing offer heart-healthy monounsaturated fats.

• Fiber: Romaine and veggies aid digestion.

• Vitamins & Minerals:

  • Vitamin A (romaine, eggs) – Supports vision and immunity.

  • Iron (steak) – Essential for energy levels.

  • Potassium (avocado) – Helps regulate blood pressure.

Nutrition per serving (1.5 cups):

• Calories: 571

• Carbs: 11g

• Protein: 24g

• Fat: 37g

• Fiber: 6g

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Frequently Asked Questions

Can I Use Chicken Instead of Steak?

Absolutely! Grilled chicken breast or shrimp would work well.

How Do I Store Leftovers?

Store components separately for best results. Assembled salad lasts 1 day in the fridge.

What Other Dressings Work?

• Ranch

• Balsamic vinaigrette

• Chipotle lime

Can I Make This Vegan?

Yes! Swap steak for grilled portobello mushrooms or tofu, and omit eggs.

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Final Thoughts

This Chopped Salad With Grilled Steak is a flavor-packed, satisfying meal that’s perfect for any occasion. Whether you’re meal prepping for the week or hosting a summer BBQ, this recipe delivers every time.