When summer arrives, most people think about burgers, hot dogs, and steaks fresh off the grill. While those classics never go out of style, there’s another warm-weather favorite that’s equally satisfying—steak salad.

A great steak salad combines everything we love about summer cooking. It starts with a perfectly grilled steak, adds crisp seasonal vegetables, fresh herbs, flavorful cheeses, and finishes with a homemade dressing that ties everything together. The result is a meal that’s hearty enough for dinner yet light enough for a hot summer evening.

Not every steak is the right choice, though. Some cuts are naturally more tender, while others absorb marinades beautifully or offer the rich marbling that makes every bite unforgettable.

At Prime Time Butcher, customers often ask which steak we recommend for salads. While there isn’t one perfect answer, there are several cuts that consistently deliver outstanding results.

Here are our favorites.

Our Favorite Steaks for Summer Salads

Each steak brings something different to the table. Whether you’re looking for a budget-friendly weeknight dinner or an impressive meal for guests, there’s a perfect cut waiting for your grill.

Sirloin Steak

If we had to recommend just one steak for salads, top sirloin would probably be our first choice.

It’s lean without being dry, packed with beef flavor, reasonably priced, and slices beautifully after grilling. Because it isn’t overly rich, it pairs well with almost any combination of vegetables, cheeses, and dressings.

Perfect Pairings

• Blue cheese
• Bacon
• Tomatoes
• Cucumbers
• Red onions
• Balsamic vinaigrette

Flat Iron Steak

Flat iron has become one of our favorite steaks because it offers incredible tenderness and outstanding marbling at a more approachable price than premium steakhouse cuts.

Its rich flavor stands up well to bold ingredients like chimichurri, roasted peppers, goat cheese, and peppery greens.

Perfect Pairings

• Arugula
• Goat cheese
• Roasted peppers
• Chimichurri
• Toasted pine nuts

Tri-Tip

Tri-tip is a West Coast favorite that’s become increasingly popular for good reason. It offers a rich, beefy flavor with excellent tenderness when grilled and sliced properly against the grain. While it’s larger than many steaks, it’s perfect for feeding a family and makes incredible leftovers for salads the next day.

Because tri-tip has a unique grain that changes direction, take your time when slicing. Cutting against the grain is the key to tender, juicy bites.

Perfect Pairings

• Grilled corn
• Avocado
• Black beans
• Cherry tomatoes
• Cilantro
• Cotija cheese
• Crispy tortilla strips
• Chipotle Lime Dressing

Filet Mignon

Filet mignon is the most tender steak you can buy, making it an exceptional choice for elegant summer salads. Its buttery texture and mild, delicate beef flavor allow fresh seasonal ingredients to shine without overpowering them.

Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself to a premium meal, filet mignon transforms an ordinary salad into a steakhouse-quality experience. Grill it to medium-rare, let it rest, and slice it into medallions or thin strips for incredibly tender bites in every forkful.

While filet mignon is often served as the centerpiece of a fine dining meal, pairing it with crisp greens, fresh berries, creamy cheeses, and a bright vinaigrette creates a refreshing summer dish that’s both light and luxurious.

Perfect Pairings

• Spring mix or baby spinach
• Strawberries
• Blueberries
• Raspberries
• Goat cheese
• Candied pecans
• Fresh basil
• Raspberry Balsamic Vinaigrette

New York Strip

When you want to build a steakhouse-quality salad, New York strip is hard to beat.

Its beautiful marbling creates incredible flavor while remaining tender enough to slice easily. Combined with Mediterranean ingredients like feta cheese, cucumbers, tomatoes, olives, and a bright lemon vinaigrette, it creates an elegant dinner that’s surprisingly simple to prepare.

Perfect Pairings

• Feta cheese
• Kalamata olives
• Cucumbers
• Tomatoes
• Lemon Herb Vinaigrette

Butcher’s Tip: Is Sirloin the Same as a New York Strip?

One of the most common questions we hear behind the butcher counter is:

“Is sirloin the same as a New York strip?”

The short answer is no.

Although the two steaks look somewhat similar, they’re different cuts from different parts of the animal.

Sirloin is cut from the sirloin primal. It’s leaner, full of beef flavor, and one of the best values in the meat case.

New York Strip comes from the short loin. It has more marbling, making it richer, juicier, and more like the steak you’d expect at a classic steakhouse.

Both make fantastic steak salads. If you’re looking for the best value, choose top sirloin. If you want a more indulgent meal, New York strip is an excellent choice.

How to Grill Steak for the Perfect Salad

The steak is the star of the salad, so cooking it properly makes all the difference.

1. Bring the Steak to Room Temperature

Remove the steak from the refrigerator about 30 minutes before grilling. This helps it cook more evenly.

2. Keep the Seasoning Simple

For most steak salads, all you need is:

• Kosher salt
• Fresh cracked black pepper
• Garlic powder (optional)
• Olive oil

Fresh vegetables and homemade dressings will provide plenty of additional flavor.

3. Grill Over Medium-High Heat

Aim for grill temperatures between 450°F and 500°F to create a flavorful crust while keeping the inside tender and juicy.

4. Use a Thermometer

Guessing isn’t the best way to cook a great steak. An instant-read thermometer takes the uncertainty out of grilling and helps you achieve consistent results every time.

5. Let It Rest

Rest your steak for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

6. Slice Against the Grain

Always slice your steak thinly against the grain. This shortens the muscle fibers and makes every bite noticeably more tender.

Classic Steakhouse Sirloin Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Steak

• 1½ pounds Prime Time Butcher Top Sirloin Steak
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder

For the Salad

• 8 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 English cucumber, sliced
• ½ medium red onion, thinly sliced
• 6 slices bacon, cooked and crumbled
• ½ cup crumbled blue cheese
• ½ cup crispy fried onions (optional)

Homemade Balsamic Vinaigrette

• ¼ cup balsamic vinegar
• ½ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 small garlic clove, minced
• Salt and black pepper to taste

Directions

1. Preheat your grill to medium-high heat (450–500°F).
2. Pat the sirloin dry with paper towels, brush with olive oil, and season both sides with the salt, pepper, and garlic powder.
3. Grill the steak for 4 to 5 minutes per side for medium-rare, or adjust the cooking time for your preferred doneness.
4. Transfer the steak to a cutting board and let it rest for 10 minutes.
5. While the steak rests, whisk together all of the vinaigrette ingredients until smooth and well combined.
6. In a large serving bowl, combine the romaine, tomatoes, cucumber, onion, bacon, and blue cheese.
7. Slice the steak thinly against the grain and arrange it over the salad.
8. Drizzle with the balsamic vinaigrette just before serving and top with crispy fried onions if desired.

Butcher’s Tip: Sirloin is one of our favorite steaks for salads because it delivers outstanding flavor while remaining lean enough to let the fresh ingredients shine.

Grilled Flat Iron Steak Salad with Chimichurri

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Steak

• 1½ pounds Prime Time Butcher Flat Iron Steak
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

For the Salad

• 5 ounces baby arugula
• 1 roasted red pepper, sliced
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup crumbled goat cheese
• ¼ cup toasted pine nuts

Homemade Chimichurri

• 1 cup fresh parsley, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• ½ cup extra virgin olive oil
• Salt and pepper to taste

Directions

1. In a small bowl, combine all of the chimichurri ingredients and set aside for at least 15 minutes to allow the flavors to develop.
2. Brush the flat iron steak with olive oil and season with salt and pepper.
3. Grill over medium-high heat for about 4 to 5 minutes per side for medium-rare.
4. Remove the steak from the grill and let it rest for 10 minutes before slicing thinly against the grain.
5. In a large bowl, combine the arugula, roasted peppers, tomatoes, onion, goat cheese, and toasted pine nuts.
6. Arrange the sliced steak over the salad and generously spoon the chimichurri over the top just before serving.

Butcher’s Tip: Flat iron is one of the most tender steaks available after filet mignon. If you haven’t tried one yet, this recipe is the perfect introduction.

Southwest Tri-Tip Steak Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes (optional)
Total Time: 1 hour
Servings: 4

Ingredients

For the Steak

• 1½ pounds Prime Time Butcher Tri-Tip Steak

Marinade

• 2 tablespoons olive oil
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Salad

• 8 cups chopped romaine lettuce
• 1 cup grilled corn kernels
• 1 cup black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro
• ½ cup shredded pepper jack cheese
• Tortilla strips for garnish

Chipotle Lime Dressing

• ½ cup mayonnaise
• 2 tablespoons sour cream
• Juice of 1 lime
• 1 teaspoon chipotle powder
• 1 teaspoon honey
• 1 tablespoon chopped cilantro
• Salt to taste

Directions

1. In a shallow dish, whisk together all of the marinade ingredients. Add the tri-tip steak and coat evenly. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
2. Remove the steak from the refrigerator about 30 minutes before grilling.
3. Preheat the grill to medium-high heat.
4. Grill the steak for approximately 4 to 5 minutes per side for medium-rare (130–135°F).
5. Let the steak rest for 10 minutes before slicing thinly against the grain.
6. Whisk together all of the dressing ingredients until smooth.
7. Combine the romaine, corn, black beans, tomatoes, avocado, onion, cilantro, and pepper jack cheese in a large serving bowl.
8. Arrange the sliced tri-tip steak over the salad, drizzle with the chipotle lime dressing, and garnish with tortilla strips.

Butcher’s Tip: Tri-tip steak has long muscle fibers, so slicing against the grain isn’t optional—it’s the secret to a tender bite.

Mediterranean New York Strip Salad

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Steak

• 2 Prime Time Butcher New York Strip Steaks (10–12 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

For the Salad

• 8 cups mixed greens
• 1 English cucumber, sliced
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup Kalamata olives
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley

Lemon Herb Vinaigrette

• ¼ cup fresh lemon juice
• ½ cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Directions

1. Preheat the grill to medium-high heat.
2. Brush the steaks with olive oil and season generously with salt and pepper.
3. Grill for 4 to 6 minutes per side for medium-rare, depending on thickness.
4. Transfer the steaks to a cutting board and let them rest for 10 minutes.
5. Whisk together the vinaigrette ingredients.
6. Combine the mixed greens, cucumber, tomatoes, onion, olives, feta cheese, and parsley in a large serving bowl.
7. Slice the steaks thinly against the grain and arrange over the salad.
8. Drizzle with the lemon herb vinaigrette immediately before serving.

Butcher’s Tip: New York strip has excellent marbling, making it rich enough to stand up to bold Mediterranean flavors without overpowering the fresh vegetables.

Filet Mignon & Summer Berry Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Steak

• 4 Prime Time Butcher Filet Mignon steaks (5–6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

For the Salad

• 8 cups spring mix or baby spinach
• 1 cup strawberries, sliced
• 1 cup blueberries
• ½ cup raspberries
• ½ cup crumbled goat cheese
• ½ cup candied pecans
• ¼ small red onion, thinly sliced
• Fresh basil leaves for garnish (optional)

Raspberry Balsamic Vinaigrette

• ¼ cup raspberry preserves
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• ½ cup extra virgin olive oil
• 1 teaspoon honey (optional)
• Salt and freshly ground black pepper to taste

Directions

1. Remove the filet mignon from the refrigerator about 30 minutes before grilling.
2. Brush each filet with olive oil and season generously with kosher salt and freshly ground black pepper.
3. Preheat the grill to medium-high heat (450–500°F).
4. Grill the filets for approximately 4 to 5 minutes per side for medium-rare (130–135°F after resting), or cook to your preferred doneness.
5. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing.
6. While the steaks rest, whisk together the raspberry preserves, balsamic vinegar, Dijon mustard, olive oil, honey (if using), salt, and pepper until smooth.
7. In a large serving bowl, combine the spring mix, strawberries, blueberries, raspberries, goat cheese, candied pecans, and red onion.
8. Slice the filet mignon into medallions and arrange over the salad.
9. Drizzle with the raspberry balsamic vinaigrette and garnish with fresh basil before serving.

Butcher’s Tip: Filet mignon is prized for its incredible tenderness. Its mild, buttery flavor pairs beautifully with sweet summer berries and tangy goat cheese, making this salad an elegant choice for dinner parties, date nights, or any special occasion.

Final Butcher’s Tips

Before you fire up the grill, remember these simple tips:

• Choose the right steak for your recipe.
• Season generously with kosher salt and freshly ground black pepper.
• Use an instant-read thermometer instead of guessing.
• Let your steak rest before slicing.
• Always slice against the grain.
• Dress the salad just before serving to keep the greens crisp.

A few simple techniques can turn a good steak salad into a memorable meal.

Leftover Steak? Make Tomorrow’s Lunch Easy.

Steak salads are one of the best ways to enjoy leftover grilled steak.

For the freshest results:

• Store the steak separately from the greens.
• Keep the dressing in a separate container.
• Slice the steak just before serving if possible.
• Enjoy it cold, or warm it gently for 20–30 seconds in the microwave.

A great steak dinner today can become an equally delicious lunch tomorrow.

Bring Home the Perfect Steak

Every great steak salad starts with a quality cut of beef.

At Prime Time Butcher, we hand-cut our steaks fresh every day and are always happy to recommend the perfect cut for your recipe, your cooking style, and your budget. Whether you’re grilling sirloin for a quick weeknight dinner, marinating tri-tip steak for a backyard cookout, or serving New York strip for a special occasion, we’ll help you choose the right steak every time.

Visit us in Woodbury, order online for local pickup or delivery, or have meats shipped nationwide.

We look forward to helping you make your next summer meal your best one yet.

Happy grilling!