Grilled Steak Salad Recipe

Name: Grilled Steak Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h
Yield: 4 serving
Ingredients: 3 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 garlic clove; 1 teaspoon Dijon mustard; ¼ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 5 ounces arugula; 2 roma tomatoes; ¼ cup red onion; ¼ cup kalamata olives; ½ cup goat cheese; 1 ½ pound skirt steak; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 tablespoon hot pepper sauce; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon ground cumin

User Reviews

5.0

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
40 mins
Total Time
1 hr
Servings
4
Calories
529 kcal
Course
Main Course
Cuisine
American

Grilled Steak Salad Recipe

Winston Campbell

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This delicious steak salad features marinated and grilled skirt steak and a classic vinaigrette of olive oil and vinegar.

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Ingredients

Servings

Vinaigrette:

3 tablespoons olive oil extra virgin
1 tablespoon red wine vinegar
1 garlic clove minced
1 teaspoon Dijon mustard
¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground

Salad:

5 ounces arugula
2 roma tomatoes sliced
¼ cup red onion thinly sliced
¼ cup kalamata olives pitted, halved
½ cup goat cheese crumbled

Steak and Marinade:

1 ½ pound skirt steak
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon hot pepper sauce
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon ground cumin

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Instructions

Prepare the vinaigrette:

In a small jar with a tight-fitting lid, add the olive oil, vinegar, garlic, Dijon mustard, salt, and pepper. Seal the lid tightly and shake the jar for a few seconds, until the dressing is emulsified. Set aside.

Marinate the steak:

Cut the steak in half crosswise into two parts. This will make the ultra-long steak easier to handle and help it better fit on your grill. Blot the steak dry with paper towels.
In a small bowl, mix the marinade ingredients (olive oil, vinegar, hot sauce, salt, pepper, onion powder, garlic powder, smoked paprika, and ground cumin).
Rub the mixture on both sides of the steak, massaging it into the meat. Let the steak marinate at room temperature for 30 minutes.

Grill the steak:

Preheat your grill to medium-high and lightly grease it. Grill the steak for about 3 minutes per side for medium-rare (about 2 minutes per side on a dual-contact grill). (See notes).
Let the steak rest for 5-10 minutes before slicing.
Slice the steak thinly against the grain. Cut each piece crosswise into 2-3 smaller pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the tough muscle fibers, making the meat easier to chew.

Assemble the Salad:

In a large mixing bowl, add the arugula, red onions, and half the dressing. Mix to coat. Transfer the arugula and onions to plates.
Arrange the tomato slices around the arugula. Scatter the olives and goat cheese crumbles on top.
Top the salad with slices of steak. Drizzle with the remaining dressing and serve.

Notes

Marinating the steak is a must. Skirt steak has tough muscle fibers, and a vinegar marinade helps break them down.
It's also important to slice this steak across the grain to make it easier to chew. Because the muscle fibers run along the width of this steak, you can't just slice it crosswise. Instead, cut it into manageable pieces, rotate each 90 degrees, and slice it.
Having said that, skirt steak will always be a little chewy. If you want a tender steak that doesn't require marinating (or cutting across the grain), use flat iron steak.
You won't be able to keep the dressed salad greens. They will wilt. But you can keep the cooked steak in the fridge, in an airtight container, for up to 4 days. Reheat the leftovers gently, covered, in the microwave at 50% power. Or enjoy them cold like you would cold cuts.
The USDA recommends cooking steaks to 145°F with a 3-minute rest.

Nutrition Information

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Serving 0.25recipe Calories 529kcal (26%) Carbohydrates 5g (2%) Protein 44g (88%) Fat 38g (58%) Saturated Fat 11g (55%) Monounsaturated Fat 2g Sodium 812mg (34%) Fiber 2g (8%) Sugar 2g (4%)