Grilled Steak Salad

This Main Dish salad is easy, flavorful and FAST! It’s a great light lunch/dinner anytime of year. The ingredients for both the salad and the dressing can vary with your tastes, or what you have in your fridge. This is the version I made last night, but I’ve also added grilled peppers, grilled scallions when I didn’t have a red onion on hand, grilled broccoli….you get the idea. It’s very versatile! The recipe calls for a Soy Vinaigrette, but you could easily substitute any other dressing. I’ve made it with a creamy Blue Cheese dressing instead of using the blue cheese on the salad and that is amazing as well!

Print Recipe

Grilled Steak Salad

You can use a grill or a grill pan for this recipe. I would normally grill it, but it was raining cats and dogs yesterday, so the grill pan was pressed into duty!

Prep Time

10 minutes

Cook Time

15 minutes

Servings

People

Ingredients

• 2 Tbsp. Soy or Worcestershire sauce
• 1/4 cup + 1 Tbsp. olive oil
• 1 lb. Rib Eye Steak Steak should be 1 1/4-1 1/2 inches thick. Let sit at room temp 20-30 min. before starting
• 4 tsp. Balsamic vinegar
• 1 tsp. Dijon Mustard
• 1 tsp. Soy sauce
• 1-2 cloves minced garlic
• Kosher Salt
• Freshly ground black pepper
• 1 medium Red onion
• 8 oz Grape or Cherry tomatoes I like the heirloom grape tomatoes, halved, sprinkled with salt and pepper
• Blue Cheese I like either Maytag or a good Buttermilk Blue
• Salad greens

Prep Time 10 minutes Cook Time 15 minutes Servings People Ingredients 2 Tbsp. Soy or Worcestershire sauce 1/4 cup + 1 Tbsp. olive oil 1 lb. Rib Eye Steak Steak should be 1 1/4-1 1/2 inches thick. Let sit at room temp 20-30 min. before starting 4 tsp. Balsamic vinegar 1 tsp. Dijon Mustard 1 tsp. Soy sauce 1-2 cloves minced garlic Kosher Salt Freshly ground black pepper 1 medium Red onion 8 oz Grape or Cherry tomatoes I like the heirloom grape tomatoes, halved, sprinkled with salt and pepper Blue Cheese I like either Maytag or a good Buttermilk Blue Salad greens

Instructions

Marinate the Steak

1. While you heat the grill and prepare the other ingredients, add the Soy/Worcestershire and 1 Tbsp. Olive Oil to a dish that will hold the steak. Salt and pepper the steak and add to the marinade, flipping to coat both sides. Set aside.

   

Make the vinaigrette

1. Combine the vinegar, Dijon, soy sauce, minced garlic salt and pepper and whisk to combine. Add the olive oil and whisk until you get an emulsion. Taste and adjust seasoning/ingredients to your liking. Note: I like to make dressing in a small jar with a lid. I can just put everything in, tighten the lid and shake. Then, if there is any left over, I can store it in the fridge in the same jar.

   

Get ready to grill!

1. Slice the onion into thick slices. Place on a sheet pan and drizzle with olive oil and salt and pepper. You can grill the onions (and any other veggies you like to add) and the steak at the same time, but the steak will take a bit longer. The sheet pan gives a handy landing place and carry tray for both the onion and the steak. Remove the onions when they are softened, but not too charred. Once cooled, roughly chop.

   
2. Grill the steak to your preference. The best way to get the perfect degree of doneness is to use a thermometer. Here's a guide: Medium-rare - 135 degrees F Once you remove the steak from the grill, let it rest while you put the rest of the salad together. Medium - 140 degrees F Medium-well - 150 degrees F

   

Build your salad

1. Place greens on a platter or divide among individual plates. Add tomatoes and chopped red onion (and any other veggies you decided to add). Slice the steak across the grain and add to prepared greens. Crumble cheese on top, and drizzle dressing over.