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Week of 5/30/22

Grilled Steak Salad
with cucumbers / tomatoes / shallot vinaigrette

Active: 35 Total: 35
Original GF Paleo Vegetarian
Grilled Steak Salad

The warm, grilled steak served over fresh summery ingredients will make this salad a staple for the warmer months. This meal was last featured in 2020.

Tags
Grill Friendly, Entree Salad
Proteins
Beef, non-ground
Cuisines
American
Save recipe
49

Ingredients

Metric
Servings:
4
Shallot Vinaigrette:
  • Shallots - 2 cloves , diced
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 2 tsp
  • Oil, olive - 4 Tbsp
Grilled Steak Salad:
  • Celery - 2 stalks , thinly sliced
  • Steak, sirloin, flank, or skirt - 1 1/4 lbs
  • Lettuce, bibb or romaine - 8 oz , chopped (sub mixed greens or baby spinach)
  • Tomatoes, cherry or grape - 1 1/2 cups , halved
  • Cucumbers - 10 oz , chopped
  • Avocados - 1 , cubed
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Shallot Vinaigrette (ingredients listed separately) - 1 Tbsp + 5 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup

Choose Cooking Method

Prep

  1. If prepping right before cooking, get grill heating before continuing with prep.

  2. Celery / Shallots - Prep as directed. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  4. Steak - Tenderize steak with a fork and season with some salt and pepper. (Can be done 1 day ahead)

  5. Lettuce / Tomatoes / Cucumbers /  Avocados / Green onions - Prep as directed.

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Make

  1. Heat up grill to 500F / 260C.

  2. Clean grates and brush with some cooking oil. Add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. In the last minute of cooking brush both sides of the steak with the first portion of shallot vinaigrette. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  3. Remove steak from heat and transfer to a serving plate. Let steak rest, covered, for 5 to 10 minutes.

  4. While steak rests, toss lettuce with celery, tomatoes, cucumbers, avocados, green onions, and pepitas. Add second portion of shallot vinaigrette until dressed to your liking.

  5. Slice steak and serve on top of salad. Enjoy!

Prep

  1. Celery / Shallots - Prep as directed. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Steak - Tenderize steak with a fork and season with some salt and pepper. (Can be done 1 day ahead)

  4. Lettuce / Tomatoes / Cucumbers /  Avocados / Green onions - Prep as directed.

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Learn More

Make

  1. Heat a skillet over medium-high heat. Brush with some cooking oil and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. In the last minute of cooking brush both sides of the steak with the first portion of shallot vinaigrette. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  2. Remove steak from heat and transfer to a serving plate. Let steak rest, covered, for 5 to 10 minutes.

  3. While steak rests, toss lettuce with celery, tomatoes, cucumbers, avocados, green onions, and pepitas. Add second portion of shallot vinaigrette until dressed to your liking.

  4. Slice steak and serve on top of salad. Enjoy!

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