Grilled Steak Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
529 kcal
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Course
Main Course
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Cuisine
American
Grilled Steak Salad Recipe
Description
The Grilled Steak Salad Recipe revolves around skirt steak marinated in a blend of olive oil, red wine vinegar, hot sauce, and spices like smoked paprika and cumin. The marinade tenderizes the steak and adds depth of flavor. The steak is grilled quickly to medium rare, allowing the interior to stay juicy and flavorful. After resting, it is sliced carefully across the grain to reduce chewiness—a necessary step because of the steak's muscle structure.
Arugula, sliced Roma tomatoes, red onions, kalamata olives, and crumbled goat cheese compose the salad base, dressed in a vinaigrette made with minced garlic, Dijon mustard, and red wine vinegar emulsified with olive oil. The vinaigrette adds brightness and acidity to complement the rich steak. This salad can serve as a light main course or a hearty side dish.
Marinating the steak is essential to soften the tougher fibers of skirt steak. Leftover cooked steak can be stored and reheated gently or enjoyed cold. For those seeking a more tender option without marinating, a flat iron steak is suggested. The salad greens do not store well once dressed.
Ingredients
Vinaigrette:
- 3 tablespoons olive oil extra virgin
- 1 tablespoon red wine vinegar
- 1 garlic minced, clove
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt or a pinch of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
Salad:
- 5 ounces arugula
- 2 Roma tomato 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 kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin ground
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
- Marinate skirt steak to tenderize and improve flavor before grilling.
- Slice steak across the grain by first cutting into sections, rotating each 90 degrees to ease slicing.
- Flat iron steak is a more tender alternative that may not require marinating or slicing across the grain.
- Leftover cooked steak keeps up to 4 days refrigerated and is best reheated gently or eaten cold.
- Dressed salad greens will wilt quickly and are best served fresh.
- Use a meat thermometer to ensure steak reaches at least 145°F with a 3-minute rest for food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 529kcal | 26% |
| Carbohydrates | 5g | 2% |
| Protein | 44g | 88% |
| Fat | 38g | 58% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 812mg | 34% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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