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Steak Salad, a summer salad that is hearty, loaded with grilled steak, roasted sweet potatoes and more.
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Grilled Steak Salad

Hearty steak salad with roasted sweet and russet potatoes, black beans, corn, fresh veggies, and juicy grilled steak seasoned with Sergio’s Seasoning and Pepper Mafia. Topped with a tangy balsamic vinaigrette for a satisfying main dish salad.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main, Main Course, Main Dish
Cuisine: American
Keyword: balsamic dressing, salad, steak salad
Servings: 6
Calories: 605kcal
Author: Rachael

Ingredients

Grilled Steaks

  • 2 beef tenderloin steaks about 1.5 inches thick
  • 1 tablespoon Golden Steer Sergio’s Seasoning
  • 1 teaspoon Pepper Mafia Seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter optional, for finishing

Balsamic Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1/3 cup oil olive oil or avocado oil work best
  • 1/3 cup sugar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon Pepper Mafia seasoning

Roasted Potatoes and Sweet Potatoes

  • 1 sweet potato large, peeled and cut into 1 cm cubes, about 2 cups
  • 1 Russet potato large, cut into 1 cm cubes
  • 2 tablespoons olive oil
  • 1 teaspoon Chili Powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper or Pepper Mafia

The Rest

  • 5 ounces Spring Mix
  • 15 ounces Black beans – Drained and rinsed
  • 15 ounce Corn – Fresh canned, or thawed frozen kernels
  • 1 cup Cherry tomatoes – Halved
  • 1 cup Sweet mini peppers – Sliced
  • 1 cup Cucumber – Sliced

Instructions

Prep and Roast the Potatoes

  • Preheat your oven to 425°F or Preheat your airfryer to 400°F
  • Toss diced sweet and russet potatoes with olive oil, and season with seasonings.
  • Spread in an even layer on a baking sheet or in air fryer basket
  • Roast 25–30 minutes, stirring halfway through, until golden and tender.
  • Set aside to cool slightly.

Grill the Steaks

  • Prep the Steaks
  • Remove the steaks from the fridge 20–30 minutes before cooking so they come to room temperature.
  • Pat them dry with paper towels to help get a good sear.
  • Season
  • Rub each steak with a little olive oil.
  • Generously sprinkle Sergio’s Seasoning on all sides.
  • Lightly sprinkle Pepper Mafia Seasoning for extra bold flavor and a touch of heat.
  • Preheat the Grill
  • Heat your grill to high (around 450–500°F). Make sure the grates are clean and lightly oiled.
  • Grill the Steaks
  • Place the steaks on the hot grill.
  • Grill for about 4–5 minutes per side for medium-rare, or until they reach your preferred doneness (use a meat thermometer: 130°F for medium-rare, 140°F for medium).
  • If desired, in the last minute of cooking, place a pat of butter on top of each steak. Transfer to a griddle heated over medium heat and sear until you have a rich, carmelized crust (1-2 minutes)
  • Rest
  • Transfer steaks to a cutting board.
  • Let them rest for 5 minutes before slicing to keep them juicy.

Make the Balsamic Vinaigrette

  • In a jar or small bowl, combine balsamic vinegar, oil, sugar, Dijon mustard, minced garlic, and Pepper Mafia seasoning.
  • Shake or whisk until fully emulsified.

Assemble the Salad

  • Arrange a bed of spring mix on a large platter or individual plates.
  • Top with roasted potatoes, black beans, corn, cherry tomatoes, sliced peppers, and cucumber.
  • Slice the rested steak thinly against the grain and lay over the salad.
  • Drizzle generously with balsamic vinaigrette.
  • Finish with an extra sprinkle of salt and freshly cracked pepper, if desired.

Nutrition

Calories: 605kcal | Carbohydrates: 65g | Protein: 28g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 516mg | Potassium: 1198mg | Fiber: 11g | Sugar: 21g | Vitamin A: 7355IU | Vitamin C: 69mg | Calcium: 83mg | Iron: 5mg