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Juicy Grilled Steak Salad

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4.6 from 137 reviews

A delightful and hearty salad featuring grilled flank steak, vibrant greens, and a tangy balsamic dressing.

Ingredients

Scale
  • 1.5 lb (680 g) flank steak or skirt steak, trimmed
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp honey or brown sugar
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 6 cups mixed salad greens (spring mix, arugula, or romaine), washed and dried
  • 1 cup cherry or grape tomatoes, halved
  • 1 small English cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 ripe avocado, sliced or cubed
  • 1/2 cup crumbled feta or blue cheese (optional)
  • 1/2 cup thinly sliced radishes (optional)
  • 1/4 cup fresh parsley or cilantro leaves, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp balsamic vinegar (or red wine vinegar)
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, very finely minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1–2 tbsp steak pan/plate juices from resting steak (optional)
  • 1 cup grilled or roasted corn kernels (optional)
  • 1/2 cup toasted pecans, walnuts, or pumpkin seeds (optional)
  • Crusty bread or garlic bread, for serving (optional)

Instructions

  1. Marinate the steak: In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, pepper, smoked paprika, and red pepper flakes. Place the steak in a shallow dish or resealable bag, pour over the marinade, and coat evenly. Refrigerate for at least 30 minutes; ideally, marinate for 2–4 hours.
  2. Prepare the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk until emulsified. Let sit at room temperature.
  3. Prep the salad ingredients: Wash and dry the salad greens. Halve tomatoes, slice cucumber and onion, and prep radishes. Cut avocado shortly before serving.
  4. Preheat the grill to medium-high heat (450–500°F / 230–260°C). Clean and oil the grates.
  5. Grill the steak: Place on hot grill and cook for 4–6 minutes per side for medium-rare, about 8–10 minutes total. Use an instant-read thermometer to check doneness.
  6. Rest the steak: Transfer to a cutting board and tent with foil. Let rest for 8–10 minutes.
  7. Assemble the salad base: In a large bowl, add salad greens and top with other veg. Drizzle with half of the dressing and toss.
  8. Slice the steak against the grain into strips.
  9. Build the salad: Arrange steak over greens, add avocado and cheese (if using), and nuts (if using). Drizzle with remaining dressing.
  10. Serve immediately with bread, if desired.

Notes

Marinate the steak for optimum flavor and tenderness. Serve with crusty bread for a complete meal.

Nutrition

Find it online: https://pennykitchenz.com/grilled-steak-salad-with-grilled-steak/

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