Spinach, Bacon and Blue Cheese Steak Salad with homemade Balsamic Dressing

You might not know this about me, but I LOVE salads.  Like, I live for them.  Most days, I’d take a salad over pizza – something about all of those delicious veggies in one place makes my heart happy.  But, salads can get boring, so I like to keep things creative (insert steak salad recipe here, hello!).

This post may contain affiliate links*

I don’t know why, but I almost never make steak salad.  It might be because I’m terrified of the gas grill (like, I’m pretty sure I’d blow up the neighborhood if I bellied up to that), or if it’s just easier to top a salad with chicken or roasted veggies.  Either way, the magic that is a perfectly grilled steak, topped with balsamic and blue cheese in a huge bowl of spinach is real.  SO. GOOD.


If it’s Summer, the hubs is grilling. But it’s not always the most convenient when you live in New England and it snows 5k days per year.  So, as soon as the weather changes, we tend to prepare our meat indoors.

There are a ton of ways to cook a sirloin in your kitchen, I think it tastes best when you sear it for a few minutes on the skillet and then roast it in the oven.  Either way you prepare your meat, this recipe requires no more than a bit of salt and pepper to season.  And, if you’re feeling awesome, you can grill your bacon too 🙂

Hot tip:  If you regularly use frozen meat when cooking, you might be interested in the magical thawing device I shared in my Sheet Pan Sweet Beef + Broccolli recipe!


If you’re watching your carbs, you’re gonna want to go easy on the balsamic. For this recipe, you get about 1.5 tsp per serving (which brings the total macros to around 4.5 net carbs for the entire steak salad).

Spinach, Bacon and Blue Cheese Steak Salad with homemade Balsamic Dressing

But, if you’d like to reduce that carb count a bit, you can top your salad with 1 tbsp of the homemade dressing and 1 tbsp of oil (EVOO, avocado oil, almond oil, etc).  Balsamic has a strong flavor so even if you cut it in half, you will still get just enough acidity to pair with the other ingredients.


I like using spinach as the base instead of romaine or other lettuce because it’s so darn good for you!  It is FULL of nutrients (more than almost any other veggie), is super good for your skin and helps prevent disease (it also contains a negligible amount of carbs for those of you counting, so double score!).

Spinach, Bacon and Blue Cheese Steak Salad with homemade Balsamic Dressing Spinach, Bacon and Blue Cheese Steak Salad with homemade Balsamic Dressing

If spinach isn’t your thang, feel free to choose whatever lettuce floats your boat.  Arugula is a great substitute (and is the star in my goat cheese and roasted veggie salad).


If you’re not watching your macros, you can totally dress this steak salad up in about a bazillion ways.  Red onion and blackened corn are a great addition. Add hardboiled egg and make it a cobb, or throw in a few bites of crab or shrimp to make it surf and turf.  Salads are so magical because you can choose your own adventure every single time. Sometimes we change out the blue cheese for feta or gorgonzola for funsies.


My steak salad recipe (including the homemade dressing) is for you below!  I hope you get a chance to enjoy this grill-side before Summer ends.  But, if you don’t, you can prepare your meat indoors and eat it all year round 🙂

Spinach, Bacon and Blue Cheese Steak Salad with homemade Balsamic Dressing

Print Recipe
Spinach, Bacon and Blue Cheese Steak Salad
This Steak Salad makes a delicious meal in minutes. Low carb, packed with flavor and loaded with protein, this salad is perfect for any season.
  1. Prepare Steak (Grill) Place steaks on the grill and cook 4-5 minutes. Once golden brown and slightly charred, flip the steaks and continue to grill 3 to 5 minutes for medium-rare. IF you'd prefer to prepare the steaks indoors, preheat oven to 400 degrees. Sear steaks over a preheated skillet (medium-high with 2 tbsp EVOO) for approximately 2 minutes. Then, roast in oven 6-8 minutes per side for medium-rare.
  2. While steak is cooking, prepare bacon per instructions on packaging.
  3. Slice tomato in thin strips and place approximately 2 cups of spinach in each serving bowl. Split the tomato in half, placing half the tomato in each bowl on top of the spinach.
  4. Add 2 tbsp of blue cheese to each serving bowl, along with 2 strips of bacon (crumbled). Slice the steak and place approximately 4 ounces on top of the spinach in each bowl.
Make the Dressing
  1. Wisk all of the dressing ingredients in a small bowl until well combined. Top each salad with approximately 2 tbsp of dressing and enjoy!
Recipe Notes

SERVING SIZE: (recipe makes 2 servings)

MACROS: 353 calories | 31.5 g fat | 38 g protein | 4.6 net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.


Never miss a post!  Drop your email below to get the weekly recap.


Spinach, Bacon and Blue Cheese Steak Salad with homemade Balsamic Dressing

*As always, all thoughts and opinions are my own. Post may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging!  Full disclaimers avail. here.  

WANT TO LEAVE A COMMENT? Unfortunately, comments are disabled on my site due to a firewall required after a security hack.  If you would like to ask me a question about this recipe or leave a comment, please reach out via Facebook or Instagram!