![BBQ steak salad with sliced bavette steak, charred onions, avocado, tomatoes and Parmesan black pepper dressing.]](https://images.squarespace-cdn.com/content/v1/5df80003adcfaf1ad89aceb9/7d205e4c-dae7-4763-a748-75b4b93e71c3/BBQ+Steak+Salad+with+Parmesan+Black+Pepper+Dressing)
This BBQ steak salad is made with tender bavette steak, smoky charred onions, juicy tomatoes, creamy avocado, fresh herbs and a punchy Parmesan black pepper dressing. It's a fresh, flavour-packed salad that's perfect for summer entertaining, BBQ dinners and feeding a crowd, especially when served with herby garlic bread.
I've made this salad three times in the last week. At Pisa Moorings, at home, and again when we had our farm owners over for dinner. At this point, I think we're in a committed relationship (don't tell Jake).
It's fresh, ridiculously flavourful, looks bloody impressive on a big platter and takes surprisingly little effort. Exactly the kind of dinner I want to be making as we head into summer.
And because I'm firmly in my let's cook everything on the barbecue and pretend we're not cooking era, this one is made almost entirely on the BBQ.
What makes this BBQ steak salad so good?
There are three things that really make this salad: the steak, the charred onions and the Parmesan black pepper dressing. Each brings something different, and together they turn a fairly simple combination of salad ingredients into something seriously good.
Bavette steak: the perfect cut for steak salad
I recently went down a bit of a rabbit hole researching the best cuts of beef for steak salad and came across flap steak, also known as bavette.
It's a beautifully flavoursome cut from the abdominal area of the cow, near the flank, with a loose, meaty texture that works brilliantly in salads. It's delicious served warm straight off the BBQ or left to cool slightly before slicing.
I asked my local butcher for some and came away with three steaks for around $60. Each was roughly a kilo and easily enough for four to six people.
Not bad for a cut that feeds a crowd and tastes this good.
Next time you're at the butcher, ask about bavette or flap steak. It's worth getting to know your butcher because they can often point you towards cuts you might not spot at the supermarket.
Tip: Always slice steak against the grain. This helps keep each bite tender, particularly with bavette.
Charred BBQ onions with a sweet-and-sour marinade
This little trick is a keeper.
Rather than caramelising onions for ages or using them raw, slice them into thick rounds and char them on the barbecue. While they're still hot, toss them into a quick marinade of vinegar, maple syrup and mustard.
The heat helps the onions soak up the flavours, leaving you with smoky, sweet-and-sour onions that sit somewhere between a pickle and a caramelised onion.
They're tender, punchy and absolutely packed with flavour.
The best part? The marinade doubles as the base for the salad dressing. Fewer ingredients, less washing up. We love a multitasker.
Parmesan black pepper salad dressing
Think cacio e pepe vibes, but in salad dressing form.
Freshly grated Parmesan brings salty, savoury richness, while a generous amount of freshly cracked black pepper adds a sharp, peppery bite. Combined with the vinegar and oil from the onion marinade, it makes a dressing that pulls the whole salad together.
It's bold enough to stand up to the steak but fresh enough to complement all the crunchy, juicy salad ingredients.
Ingredients for BBQ steak salad
The quantities below can be adjusted to suit the number of people you're feeding. The recipe serves four to six people when using approximately 1 kg of steak.
Serves 4-6
BBQ steak salad ingredients
For the Steak:
1kg bavette (flap) steak
3 tbsp olive oil
Salt + pepper
For the Salad:
1 baby cos, torn
2 handfuls rocket
4 radishes, finely sliced
6 gourmet tomatoes or 3 truss tomatoes, sliced
1 large avocado, sliced
½ cup fresh basil
For the Charred onions:
1 red onion, cut into thick rounds, keeping them intact
1 tsp olive oil
2 tbsp red or white wine vinegar
2 tbsp maple syrup
1 tbsp water
½ tsp Dijon or grainy mustard
Salt + pepper
For the Dressing:
4 tbsp white wine vinegar
3 tbsp olive oil
3 tbsp extra virgin olive oil
1 tsp grainy mustard
½ tsp Dijon mustard
1 tsp cracked black pepper
30g finely grated Parmesan
1 tbsp maple syrup
Good pinch of sea salt
1x Venerdi Gluten-free Sourdough garlic bread, to serve.
How to make BBQ steak salad
Whisk together the onion marinade ingredients: vinegar, maple syrup, water, mustard, salt and pepper. Set aside.
Heat the BBQ to medium-high. Coat onion rounds with 1 tsp olive oil. Season the steak generously with salt and pepper, then rub with 3 tbsp olive oil.
Place the onions on the grill and the steak on the flat plate at the same time. Close the lid. Cook onions for 3–5 mins each side until charred and beginning to soften, then transfer straight into the marinade.
Cook steak for around 7 mins each side, depending on thickness and BBQ heat, until beautifully browned and cooked to your liking. Rest for 10–15 mins before slicing thinly against the grain.
When you flip the steak, add your gluten-free herby garlic bread to the grill. Cook for 10–15 mins, turning every few minutes, or bake in the oven or air fryer until golden.
While the steak rests, whisk together all dressing ingredients.
Scatter cos and rocket over a large platter. Add half the avocado and radish, then drizzle with half the dressing. Thinly slice the steak and ribbon it through the salad.
Top with remaining avocado, radish and tomatoes. Drizzle over remaining dressing, add the charred onions (drained from their marinade) and finish with fresh basil.
What to serve with BBQ steak salad
This salad is substantial enough to be the main event, but it's even better with a few extras on the table.
Herby garlic bread: Perfect for soaking up any leftover dressing.
Grilled vegetables: Courgettes, capsicum or asparagus work beautifully alongside the smoky onions.
Roast or BBQ potatoes: Ideal if you're feeding hungry guests.
More summer salads: Add a grain salad or something crunchy and fresh for a generous BBQ spread.
If you're planning a summer lunch or dinner party, this is the sort of meal you can mostly prepare ahead, then assemble on a big platter when everyone arrives.
Tips for the best BBQ steak salad
Ask your butcher for bavette: If you can't find it, ask what other steak cuts they'd recommend for a salad.
Slice against the grain: This is particularly important for bavette to help keep the steak tender.
Marinate the onions while they're hot: They'll take on the sweet-and-sour flavours beautifully.
Make the most of the marinade: Using it as the base of the dressing adds flavour while saving time and washing up.
Dress just before serving: This keeps the lettuce fresh and crunchy.
Prepare your ingredients ahead: Wash the leaves, slice the vegetables and make the dressing in advance. Cook the steak and assemble closer to serving time.
Frequently asked questions
How much steak do I need for steak salad?
Around 1 kg of bavette or flap steak is a good starting point for four to six people, depending on what else you're serving.
What is bavette steak?
Bavette, also known as flap steak, is a flavoursome beef cut with a loose texture that works well when grilled and sliced thinly against the grain. Ask your butcher for advice on availability and suitable alternatives.
Can you serve steak salad cold?
Yes. You can cook the steak ahead and serve it cooled or at room temperature. For the best texture, rest it before slicing and store it safely in the fridge if preparing it in advance.
Can you make steak salad ahead of time?
You can prepare the dressing, char the onions and chop most of the vegetables ahead of time. Keep the salad leaves, avocado, steak and dressing separate until you're ready to assemble and serve.
What dressing goes well with steak salad?
A savoury dressing with acidity and plenty of flavour works particularly well with beef. This Parmesan black pepper dressing combines the tangy onion marinade with salty Parmesan, olive oil and freshly cracked black pepper.
What should I serve with steak salad at a BBQ?
Garlic bread is an easy place to start. Grilled vegetables, potatoes and other seasonal salads are also great options when you're feeding a crowd.
More summer salad inspiration
If you love a salad that can hold its own at a BBQ, explore my Everything Salads cookbooks for more ideas, dressings, crunchy toppings and flavour combinations to make your summer cooking easier.
Browse my salad recipes and shop my cookbooks to find your next crowd-pleasing dish.
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Embrace the beauty of seasonal Kiwi ingredients, making every recipe accessible whether you're in a bustling metropolis or nestled in a rural location. No exotic treasures required—just humble good ingredients transformed into showstoppers.
Want a taste of what’s inside the Autumn + Winter Cookbook:
Middle Eastern Parsnip, Lentil and Za’atar Salad with Garlic Tahini Sauce - gf, df
Tahini and Tamari noodles with easy greens - gf, df
Autumn Caprese with Basil and Olive Salsa - gf
Pomegranate and Orange Glazed Beetroot, Zingy Onion and Green Bean Salad with Goats Feta - gf, df
Golden Cauliflower and Red Cabbage Salad with Curried Cashews and Garlic Yoghurt - gf
Crispy Potato, Feta and Red Onion Salad with Apple Cider Vinegar and Mustard dressing - gf
Satay Brown Rice and Broccoli Salad with Crunchy Veggies - gf, df
Want a taste of what’s inside the Spring + Summer Cookbook:
Balsamic Beetroot, Bulgur and Almond Salad with Tahini Yoghurt
Grilled Peach, Tomato and Mozzarella caprese Salad - gf
Spicy Almond Satay Noodle Salad with Cucumber and Green beans - df
Golden Cauliflower, Green Bean and Sticky Onion Salad with Garlic Tahini Sauce -gf,df
Spring Chop Chop Salad - gf,df
Crispy New Potatoes with Romesco Sauce - gf, df
