Steak Salad with Basil Vinaigrette

A plate of food with fruit and vegetables.

Summer Steak Salad with Basil Vinaigrette

Servings 4 Servings


  • Basil Vinaigrette:
  • 2 bunches of fresh basil, 4 cups packed
  • cup water, plus more if needed
  • 4 tablespoons white vinegar
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 1 cup olive oil
  • Steak:
  • pounds skirt steak, preferably outside skirt
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 2 tablespoons basil vinaigrette
  • Salad:
  • 3 cups spinach leaves or favorite salad greens
  • cooked skirt steak
  • 8 strawberries, quartered
  • 2 ripe avocados, sliced
  • 2 ears corn on the cob, kernels removed
  • ½ cup fresh blueberries
  • basil vinaigrette, to taste


  • Basil Vinaigrette:
  • Add basil, water, vinegar, garlic, salt, and red pepper flakes to a blender. Blend for one minute until smooth. Slowly stream in all of the oil. Taste and adjust the seasoning with salt, if desired. Refrigerate until ready to use.
  • Steak:
  • Season steak with 2 tablespoons of basil vinaigrette, salt and black pepper. Cover steak and refrigerate for 2 hours.
  • Bring steak to room temperature 1 hour prior to cooking. Place steak on preheated grill, over medium-high heat and cook 4 minutes per side for medium rare (145°F) or longer depending on your preference. Transfer to a cutting board and let rest for 10 minutes. Carve steaks diagonally across the grain into thin slices.
  • Salad:
  • Arrange the spinach leaves on a large platter and top with the steak, strawberries, avocado, raw corn kernels, and blueberries. Season with salt and pepper. Toss with the vinaigrette and serve. Enjoy!