Grilled steak strip salad with mixed greens, grilled mushrooms, tomatoes, red onion, corn, and A1-style vinaigrette on the side

Grilled Steak Salad w/A1 Steak Sauce Vinaigrette

Written by Published on in Fresh Spring Favorites, Sides & Salads, Summer Bites

By: Honey & Habaneros

Prep Time: 30 min | Cook Time: Varies | Serves: 4-6

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Part of the Summer Bites series—a collection of fresh, practical recipes built for real-life cooking, especially after a long day. Because dinner fatigue is real.

Tender, smoky steak strips fresh off the grill, layered over crisp greens with mushrooms, onions, and a bold A1-style vinaigrette—this is a steak salad that’s big on flavor and easy to keep in rotation all week.

After cooking 10-hour shifts in the kitchen, I don’t want to come home looking to start from scratch—I need meals that are already working for me. That’s the whole idea around here: cook once, eat all week, and keep things simple without sacrificing flavor. This grilled steak salad is a perfect example—fresh, hearty, and quick to pull together. Grilled extra steak and you can turn that into something new later. Use those leftovers in a Fire-Roasted Green Chili a steak and eggs breakfast bowl, or pile them onto a stuffed baked potato with sautéed mushrooms and onions for an easy meal that doesn’t feel like leftovers.

This salad is bold, beefy, and just the right amount of messy. If you’ve got leftover grilled steak—or you’re firing up the grill anyway—this is one of those meals you can pull together fast and still have it feel put together.

Make enough to carry you through the week, then use it in different ways. It’s all part of cooking with intent—planning ahead so one recipe turns into multiple meals.

Crisp lettuce, grilled onions and mushrooms, juicy tomatoes, and that peppery A1-style vinaigrette bring all the flavor without any heavy lifting. It’s casual summer steak night—built to work all week.

💛 Why You’ll Love This Recipe

This is one of those meals that works harder than it looks. You get a bold, satisfying steak salad up front—but with a little planning, those same grilled steak strips can carry you through multiple meals without starting from scratch.

🥗 Big flavor, simple prep – Smoky grilled steak, crisp greens, and a bold A1-style vinaigrette come together quickly without overcomplicating your kitchen.

🥩 Built for real life – Cook the steak once, then use it throughout the week in different ways without extra effort.

🌶 Easy to repurpose – This is how you beat dinner fatigue. Turn those steak strips into Fire Roasted Green Chili with Grilled Steak, a hearty Cowboy Stew, or a Loaded Twice-Baked Potato with Mushrooms and Onions.

What’s in it:

  • Grilled steak strips – tender steak strips, layered right on top
  • Romaine & iceberg lettuce – for the ultimate crunch combo
  • Fresh tomatoes – cherry tomatoes or sliced heirloom, your call
  • Red onion – raw and thinly sliced for zip
  • Grilled mushrooms – smoky, soft, and savory
  • Pepperoncini – for that briny, tangy punch
  • A1-style dressing – bold, zesty, and perfect for steak
  • Bleu cheese crumbles – optional

What You’ll Need:

For the A1 Dressing:

  • A1 Steak Sauce
  • Dijon Mustard
  • Red Wine Vinegar
  • Olive Oil
  • Salt & Pepper to taste

For the Salad:

  • Romaine & iceberg lettuce
  • Fresh tomatoes
  • Red onion
  • Pepperoncini
  • Bleu cheese crumbles – optional

For the Grill:

  • Steak – I like NY Strips or Ribeye but sirloin is great too
  • Mushrooms – choose nice large mushrooms (white or portobello) that are good to go on the grill, use what you like best
  • Red Onions – sliced thick – (optional)
  • Corn on the cob – cut the cobs in half before putting them on the grill – (optional)

Assemble:

Toss your lettuce into a large bowl, then add the tomatoes and sliced raw onion. If you’re using them, pile on those grilled mushrooms and onions, then layer the steak strips right over the top. Drizzle everything generously with your homemade A1-style dressing, and finish it off with a few pepperoncini and a good sprinkle of bleu cheese for that extra punch of flavor.

Serve it with:

  • A nice thick slice of sourdough w/olive oil and garlic hot off the grill
  • Grilled corn on cob
  • A tall drink and zero plans

Hot grill, cold salad, big flavor. That’s summer done right.

Grilled Steak Salad w/A1 Dressing
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Grilled Steak Salad w/A1 Dressing

Recipe by Linn
0.0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

Fresh, crisp, and loaded with flavor—this steak salad brings together juicy grilled steak, bold toppings, and a tangy A1-style dressing.

Ingredients

  • For the Steak

  • 2-4 NY strips, ribeye, or sirloin – your choice

  • 2-4 tbsp Olive oil – 1 tbsp per steak

  • Salt and pepper to taste

  • For the Vegetables

  • 8 – Large mushrooms, white or Portobello

  • 2 Red onions

  • 2 Ears corn on the cob, cut in half

  • Olive oil – drizzled over the vegetables

  • Salt and pepper to taste

  • For the Salad

  • 1 Head iceberg lettuce

  • 1 Head romaine lettuce

  • Cherry tomatoes or heirloom slicing tomato

  • Red onion slices

  • Pepperoncini’s

  • Bleu cheese crumbles – Optional

  • For the Dressing

  • 1/2 cup olive oil

  • 1/4 cup A1 steak sauce

  • 1 tsp Dijon mustard

  • 2 tbsp red wine vinegar

  • 1-2 cloves garlic – minced

  • 1-2 tbsp honey

  • Salt and pepper to taste

Directions

  • Before You Start
  • Go ahead and preheat your grill to medium-high heat. While it’s heating, prep everything so it’s ready to go—slice the steak into strips, clean and cut your vegetables, and have your salad ingredients prepped. Make the dressing as well. This should take about 20–30 minutes, and by the time you’re done, your grill will be hot and ready. Once you start cooking, things move fast, so you don’t want to be doing any extra prep at that point.
  • Prep the steak
  • Cut the steak into strips about 1/2 inch thick. Place steak strips, olive oil, salt and pepper into a zip top bag or a container w/lid.
  • The Vegetables
  • Clean the mushrooms, then trim the ends of the stems. If you’re using portobellos, go ahead and remove the stems and gills.
  • Slice the onion into 1/2 inch slices
  • Clean the corn on the cob and cut in half
  • Drizzle olive oil over the vegetables, coating well, season with salt and pepper
  • The Salad
  • Clean the iceberg and romaine lettuce, cut into bite size pieces.
  • Wash the tomatoes. Cut into bite size pieces if your using heirlooms.
  • Slice the red onion into thin slices, cut into bite size pieces or leave in rings
  • The Dressing
  • Mince the garlic and add to a small jar with a lid
  • Add remaining ingredients – olive oil, A1 steak sauce, Dijon mustard, red wine vinegar, honey, salt and pepper to the jar with the garlic. Shake or stir to combine.
  • The Grill
  • Step 1:
    Preheat your grill to medium-high heat. With the oil on the steak and vegetables, watch for flare-ups—they can sneak up fast. Cooking time will vary depending on the temp you like your steaks.
  • Step 2:
    Grill the vegetables until just tender with a little bite, and cook the steak strips to your liking. They cook quickly, so don’t wander too far. 🔥
  • Assemble
  • Start with a layer of the chopped lettuce, then tomatoes, grilled mushrooms and onions.
  • Top with the steak strips, red onion, pepperoncini, and bleu cheese.
  • Finish it off with the A1 Vinaigrette.