This Grilled Steak Salad with Lemon Herb Tahini Dressing is a hearty, flavor-packed meal that brings together smoky grilled steak, creamy tahini dressing, and fresh, vibrant toppings.
It’s perfect for summer grilling, meal prep, or a satisfying low-carb dinner!
Why You’ll Love This Recipe
High-protein, low-carb, and totally satisfying
Packed with texture—crunchy, creamy, juicy, and crisp
Great way to enjoy steak in a lighter, refreshing form
Super easy to prep with minimal cooking
Customizable with your favorite veggies
What You’ll Need (Ingredient Highlights)
Steak (filet or sirloin) – Juicy and tender, grilled to perfection.
Lemon Herb Tahini Dressing – Adds creaminess and zing.
Romaine lettuce – Crisp base for the salad.
Hard boiled eggs – Adds protein and richness.
Cherry tomatoes, corn, shallots – Fresh, sweet, and savory accents.
Avocado – Creamy, buttery element.
Fresh herbs – Thyme or basil brightens everything up.
Pro Tips Before You Start
Let steak sit at room temp for 15 minutes before grilling.
Use a grill pan or outdoor grill for best sear and flavor.
Don’t skip resting the steak before slicing—it locks in juices.
Prep all salad components while the steak cooks.
Use cold eggs for clean, easy chopping.
How to Make Grilled Steak Salad with Tahini Dressing
Step 1- Prep the dressing
If using homemade dressing, whisk it up and set aside to let flavors meld.
Step 2- Season and grill steak
Rub both sides with steak seasoning, garlic powder, and salt.
Grill over medium-high heat for 4–5 minutes per side for medium. Remove and rest 5 minutes.
Step 3- Slice steak
Once rested, slice the steak thinly across the grain.
Step 4- Assemble the salad
In a large bowl or platter, add chopped romaine, eggs, cherry tomatoes, corn, shallots, and avocado.
Step 5- Dress and garnish
Drizzle with tahini dressing, top with sliced steak, and sprinkle with fresh herbs.
What to Serve It With
Toasted pita bread or naan
Sweet potato fries or roasted potatoes
A chilled glass of white wine or sparkling water
Fresh fruit like watermelon or grapes
Variations & Substitutions
Swap steak for grilled chicken or salmon
Use arugula or baby spinach instead of romaine
Add cucumbers, radishes, or red bell pepper for crunch
Use feta or goat cheese in place of eggs for a vegetarian twist
Swap tahini dressing with balsamic vinaigrette for a tangy version
Storage & Leftovers
Store undressed salad in an airtight container for up to 2 days
Keep dressing separate and drizzle when ready to serve
Leftover steak can be chilled and used in wraps or bowls
Not ideal for freezing—best enjoyed fresh
FAQs
Can I use another cut of steak?
Yes, ribeye or NY strip also work well for this recipe.
What’s the best way to cook the steak indoors?
Use a cast-iron skillet or grill pan over medium-high heat.
Is this salad gluten-free?
Yes, as long as your dressing and seasonings are gluten-free.
Can I make this salad dairy-free?
Yes! Just skip any cheese toppings and verify dressing ingredients.
Can I use store-bought tahini dressing?
Absolutely—choose a high-quality brand with lemon and garlic flavor.
What’s the best way to boil eggs?
Place eggs in cold water, bring to a boil, turn off heat, cover 12 minutes, then chill.
How long should steak rest after grilling?
At least 5 minutes—this helps juices redistribute.
Final Thoughts
This Grilled Steak Salad with Lemon Herb Tahini Dressing is everything I love in a meal—fresh, filling, and full of flavor.
It’s perfect for weeknights or summer lunches when you want something hearty yet refreshing!
Grilled Steak Salad
Ingredients
- 1/3 cup Lemon Herb Tahini Dressing
- 12 oz filet or sirloin steaks
- 1 Tbsp steak seasoning such as Montreal Steak Seasoning
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 4 hard boiled eggs chopped
- 8 cups romaine lettuce chopped
- 1/2 cup cherry tomatoes sliced
- 1/4 cup corn kernels
- 1 Tbsp shallots or red onion chopped
- 1 small avocado sliced or chopped
- Fresh thyme or basil for garnish
Instructions
- Make the dressing (if homemade) and set aside.
- Season the steak with seasoning, garlic powder, and salt.
- Grill over medium-high heat for 4–5 minutes per side for medium doneness.
- Let steak rest 5 minutes, then slice thinly.
- In a large bowl or platter, combine romaine, eggs, tomatoes, corn, shallots, and avocado.
- Drizzle with dressing, top with steak slices, and garnish with fresh herbs.
- See full steps with tips & photos → https://mischacrossing.com/grilled-steak-salad/
Notes
- Steak Alternatives: Swap beef for grilled chicken breast or skirt steak.
- Vegetarian Option: Omit steak and eggs; add grilled portobello slices or chickpeas for protein.
- Dressing Swap: A simple lemon-olive oil vinaigrette works beautifully if tahini isn’t on hand.
