
This grilled steak salad with tzatziki sauce is my go to meal when I crave something light refreshing and still full of satisfying flavor. Tender steak gets a quick marinade then hits the grill for smoky richness while the cool creamy tzatziki ties everything together. Perfect for warm days or when I want to feel like I am eating something indulgent without overdoing it.
I whipped this up one hot Saturday when I wanted to grill but also needed something fresh. My whole family devoured it and we agreed it was going on our regular rotation.
Ingredients
- Sirloin steak: provides rich beefy flavor and cooks quickly on the grill
- Cherry tomatoes: offer sweet pops of acidity that complement the meat
- Romaine lettuce: gives crunch and a refreshing base for the salad
- Dijon mustard: in the marinade gives tang and depth to the steak
- Minced garlic: brings aromatic heat and enhances the marinade
- Dried Italian seasoning: layers herbaceous notes throughout the dish
- Kosher salt and pepper: balance and highlight all other flavors
- Red wine vinegar: tenderizes the steak and adds bright acidity
- Extra virgin olive oil: helps emulsify the marinade and adds richness
- Homemade tzatziki: adds creaminess coolness and a Mediterranean vibe
Step by Step Instructions
- Prepare the Marinade:
- In a medium bowl combine Dijon mustard garlic Italian seasoning salt pepper and red wine vinegar. Slowly whisk in the olive oil to create an emulsified mixture. This ensures the flavors stick to the steak and tenderize it properly.
- Marinate the Steak:
- Place the steak in the marinade and turn it to coat thoroughly. Let it sit for fifteen minutes at room temperature so the meat begins to absorb the flavors quickly and evenly.
- Preheat the Grill:
- Heat an outdoor grill to medium high and brush the grates with a little oil to prevent sticking. The goal is a hot surface that will quickly sear the steak.
- Grill the Steak:
- Remove the steak from the marinade and pat it dry for better searing. Grill for four minutes per side for medium rare or until the internal temperature reaches one hundred thirty five degrees Fahrenheit. Let the steak rest for five minutes after grilling so the juices can redistribute and keep it moist.
- Assemble the Salad:
- Chop the romaine and halve the cherry tomatoes then divide them among plates. Slice the rested steak thinly across the grain and place on top of the greens. Spoon over any resting juices for extra flavor.
- Add the Tzatziki:
- Dollop or drizzle the homemade tzatziki over the steak. Its creamy tanginess is the perfect contrast to the grilled meat. Serve immediately and enjoy every bite.

Storage Tips
Keep leftover steak tightly covered in the fridge for up to three days. The tzatziki will stay fresh in a sealed container for about two days. Store salad components separately to prevent sogginess and assemble just before eating.
Ingredient Substitutions
You can use flank or skirt steak instead of sirloin but make sure to slice it thinly across the grain. For the greens try mixed baby lettuces or arugula for a peppery bite. Greek yogurt in the tzatziki can be swapped for regular yogurt if you prefer a thinner sauce.
Cultural and Historical Context

Tzatziki is a traditional Greek sauce made with yogurt cucumber and garlic. It is often served alongside grilled meats which inspired this recipe. Combining it with a classic grilled steak salad brings together Mediterranean and American flavors in a satisfying fusion.
I love how the marinade transforms a basic steak into something so flavorful and tender. Every time I make this salad I remember a spontaneous summer dinner where we ended up eating outside under the stars with music playing. It felt like a little vacation on a plate.
Frequently Asked Questions About Recipes
- → Can I substitute another cut of steak?
Yes, flank or skirt steak work well. Just adjust grilling time to your preferred doneness and slice thinly across the grain.
- → How long should I marinate the steak?
Fifteen minutes is enough for flavor, but for deeper infusion, marinate up to 2 hours in the fridge.
- → Can I make the tzatziki ahead?
Absolutely. It can be prepared up to 2 days in advance and stored in the fridge for best flavor.
- → What other veggies can I add?
Cucumber slices, red onion, or olives pair nicely and add crunch and Mediterranean flair.
- → Is this salad good for meal prep?
Yes. Store components separately and assemble just before eating to maintain texture and freshness.