Name: Grilled Steak & Strawberry Goat Cheese Salad with Vinaigrette Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 lb Ribeye steak, trimmed; 2 tbsp Extra Virgin Olive Oil; 2 tbsp Apple Cider Vinegar; 2 tsp Dijon mustard; 2 cloves garlic, minced or crushed; 1 tbsp chopped fresh thyme; Pinch of salt and pepper; 1/2 cup diced strawberries; 2 tbsp Extra Virgin Olive Oil; 2 tbsp Apple Cider Vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced or crushed; 2 tsp chopped fresh thyme; Juice from 1 lemon; Pinch of salt and pepper; 1.5 cups halved strawberries; 1 cup Quinoa, cooked according to package directions (or ~2 cups leftover cooked quinoa); 5 oz Baby Spinach & Arugula Mix; 2 oz Goat Cheese, crumbled; 1/2 cup thinly sliced red onion; Cooking Spray

Jump to Recipe· 4.4 from 133 reviews

If you’re looking for a vibrant, flavorful salad that combines the smoky richness of steak with the fresh sweetness of strawberries, look no further than this Grilled Steak & Strawberry Goat Cheese Salad with Vinaigrette Recipe. It’s a delightful harmony of textures and tastes—tender grilled ribeye, juicy grilled strawberries, creamy goat cheese, and zesty vinaigrette—that takes your salad game to a whole new level. Perfect for a summer dinner or an impressive lunch, this recipe is sure to become a favorite you’ll want to share with friends and family again and again.

Ingredients You’ll Need

A small clear glass bowl filled with a smooth, light pink creamy sauce with tiny specks inside, sitting on a white marbled surface. Next to the bowl are two fresh red strawberries with green leaves and a small fresh green herb sprig placed diagonally. The colors are soft and bright, creating a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

What makes this salad extraordinary is how straightforward and fresh the ingredients are. Each one plays an essential role—from the peppery greens and juicy strawberries to the savory ribeye and tangy dressing—creating a dish that’s as balanced as it is beautiful.

2 lb Ribeye steak, trimmed: The star protein of the dish, delivering juicy, flavorful bites.

2 tbsp Extra Virgin Olive Oil: Adds richness while helping to marry the flavors in both the steak marinade and vinaigrette.
2 tbsp Apple Cider Vinegar: Brings bright acidity that tenderizes the steak and adds zing to the dressing.
2 tsp Dijon mustard: Gives a subtle kick and depth to marinades and dressings alike.

3 cloves garlic, minced or crushed: Offers robust aromatic notes in both marinade and vinaigrette.
1 tbsp plus 2 tsp chopped fresh thyme: Fresh herbaceous hints that lift the salad’s profile.
Pinch of salt and pepper: Simple seasoning essentials to enhance every element.

1.5 cups halved strawberries: Grilled to smoky-sweet perfection, they provide juicy bursts of flavor.
1 cup cooked quinoa: Nutty and hearty, it adds a satisfying texture and bulk to the salad.
5 oz Baby Spinach & Arugula Mix: Peppery, fresh greens that provide a lovely base for the toppings.

2 oz Goat Cheese, crumbled: Creamy and tangy, it balances the sweetness of the strawberries beautifully.
1/2 cup thinly sliced red onion: Adds delicate crunch and mild bite to brighten the salad.
Cooking Spray: To keep your grilled strawberries looking perfect without sticking.

Juice from 1 lemon: Adds lively citrus brightness to the vinaigrette.

How to Make Grilled Steak & Strawberry Goat Cheese Salad with Vinaigrette Recipe

The image shows a white marble surface with various fresh ingredients arranged neatly. In the center is a white bowl full of bright red strawberries with green leaves still attached. To the upper right of the strawberries is a white bowl filled with small beige quinoa grains. Below that is a sealed package of raw Ribeye steak with visible marbling on black wrapping. To the lower left of the steak, a clear plastic container holds fresh baby spinach and arugula leaves in deep green shades. Above the greens, a small white bowl contains thinly sliced purple onions. Next to the onions is a small package of white goat cheese. To the far left stands a green bottle of Mediterranean extra virgin olive oil. Above the olive oil are sprigs of fresh green thyme and two garlic cloves. To the top of the image, a small white bowl holds a creamy beige dressing or sauce. To the right side of the image, there is a large glass bottle of apple cider vinegar with a white label showing a red apple. The setup is clean and bright, emphasizing fresh, colorful ingredients on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Step 1: Marinate the Ribeye Steak

Start by trimming any excess fat from the ribeye to ensure a cleaner bite. Place the steak in a shallow dish or plastic bag and coat it thoroughly with extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, chopped fresh thyme, salt, and pepper. This marinade not only flavors but also tenderizes the steak. Let it sit for up to 30 minutes. Avoid marinating longer to keep the texture perfect, as the acidic vinegar will otherwise begin to “cook” the meat.

Step 2: Prepare the Salad Dressing and Cook Quinoa

While the steak marinates, whip up the vinaigrette. Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, garlic, thyme, fresh lemon juice, salt, and pepper in a blender or a jar if you prefer using an immersion blender. Blend until smooth. Set aside to let the flavors meld. At the same time, cook your quinoa according to package directions or heat up some leftover cooked quinoa if you have it on hand. Quinoa adds a lovely nutty texture to the salad, balancing the fresh and rich flavors.

Step 3: Grill the Steak

Preheat your grill to medium-high heat. Remove the steak from the marinade and place it directly on the grill. Cook for about 5 to 7 minutes per side, aiming for medium-rare (140 degrees internal temperature). This timing ensures the steak remains juicy and tender with a smoky crust. Let it rest for at least 5 minutes after grilling so the juices redistribute, then slice it thinly for easy salad assembly.

Step 4: Grill the Strawberries

Thread the halved strawberries onto skewers with their cut sides facing the same direction. Lightly spray the cut sides with cooking spray to help them caramelize beautifully. Place them cut side down on the hot grill for just 30 to 60 seconds—just until you see those gorgeous grill marks. Be careful not to overcook as strawberries are delicate and will start to fall apart quickly on the grill.

Step 5: Assemble the Salad

Divide the baby spinach and arugula mix evenly between four bowls. Top with cooked quinoa, thin slices of grilled steak, the smoky grilled strawberries, crumbled goat cheese, and thinly sliced red onion. Finally, drizzle generously with the freshly blended strawberry vinaigrette to tie all the elements together. This assembly creates a mosaic of flavors and textures in every forkful.

How to Serve Grilled Steak & Strawberry Goat Cheese Salad with Vinaigrette Recipe

Garnishes

Consider adding a sprinkle of toasted pine nuts or crushed pecans for an extra layer of crunch. Fresh thyme leaves scattered on top enhance the herbal notes and add a beautiful green accent. If you like a bit more tang, a few additional crumbles of goat cheese right before serving never hurt anyone.

Side Dishes

This salad is hearty enough to stand on its own for a light meal, but pairing it with crusty bread or a garlic baguette can be wonderful to mop up any remaining vinaigrette. For a complete dinner, a chilled white wine like Sauvignon Blanc or a light rosé complements the fruit and steak flavors wonderfully.

Creative Ways to Present

For a show-stopping presentation, serve the salad on a large wooden platter with the ingredients artistically layered. Or, for a more casual approach, use mason jars for individual servings—perfect for picnics or lunches on the go. You can also swap the quinoa for farro or couscous to switch up textures without losing the hearty component.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled steak and strawberry goat cheese salad in an airtight container in the refrigerator. Keep the vinaigrette separate until ready to serve to prevent the greens from wilting. This salad tastes fantastic within 1 to 2 days when properly stored.

Freezing

While the cooked steak and quinoa freeze well separately, the fresh greens, strawberries, and goat cheese do not freeze properly as they lose texture upon thawing. It’s best to freeze any extra cooked steak for future use but prepare the salad fresh for the best experience with the Grilled Steak & Strawberry Goat Cheese Salad with Vinaigrette Recipe.

Reheating

If you have leftover steak and quinoa, reheat gently in the microwave or on the stovetop until warmed through. Avoid overheating to keep the steak tender. Reassemble the salad with fresh greens, strawberries, goat cheese, and vinaigrette for that crisp, fresh bite.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye is ideal for its marbling and flavor, you can substitute with sirloin, flank, or even strip steak. Just adjust grilling times accordingly since thinner cuts cook faster.

How do I know when the steak is perfectly grilled?

Using a meat thermometer is the best bet—aim for 140 degrees Fahrenheit for medium-rare. If you don’t have one, cook for about 5 to 7 minutes per side depending on thickness, and always let it rest before slicing.

Can I make the vinaigrette without a blender?

Yes, simply whisk the vinaigrette ingredients vigorously in a bowl or shake them in a sealed jar until combined and smooth. It might be slightly less emulsified but just as tasty.

Is quinoa necessary in the salad?

Not at all! Quinoa adds nutty flavor and makes the salad more filling. You can skip it for a lighter salad or substitute with cooked farro, couscous, or even cooked bulgur wheat.

Are grilled strawberries essential?

Grilling the strawberries adds a subtle smoky sweetness that elevates the salad. However, fresh strawberries work well too if you’re short on time, just be sure to slice them smaller to disperse their flavor evenly.

Final Thoughts

I can’t recommend making the Grilled Steak & Strawberry Goat Cheese Salad with Vinaigrette Recipe enough. It’s an irresistible blend of savory, sweet, tangy, and creamy that feels both indulgent and fresh. Whether you’re cooking for guests or treating yourself, this salad is a delightful celebration of flavors and textures that you’ll want to come back to time and again. Give it a try—you might just have a new favorite on your hands!