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CeeCee’s Kitchen
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!
Servings Prep Time
2People 10minutes
Cook Time
15minutes
Servings Prep Time
2People 10minutes
Cook Time
15minutes
Ingredients
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.