5 from 3 votes
Grilled Steak Salad with Cherry-Chipotle Balsamic Vinaigrette
This Grilled Steak Salad with Cherry-Chipotle Balsamic Vinaigrette is bursting with flavor, color, and texture!
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
5
servings
Calories:
719 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1.25 lbs. ribeye steak or your favorite steak, 3/4" to 1-1/4" thick, beef
- olive oil
- dry-aged beef seasoning or homemade Herbs de Provence mixture
- kosher salt
- black pepper freshly ground
- 1 Boston lettuce also known as butter lettuce or Bibb lettuce, head
(also known as butter lettuce or Bibb lettuce)
- 12 Cherry pitted and halved, fresh
- 4 oz. blue cheese creamy
- ¼ c. pine nuts toasted
- balsamic vinaigrette cherry-chipotle
Instructions
- Take steak out of refrigerator about 30 minutes prior to putting them on the grill. Rub a bit of olive oil onto both sides of each steak, about 1 teaspoon per large (1 lb. or more) steak.
- Sprinkle both sides of the steak fairly generously with Dry-Aged Beef Seasoning, plus a bit of kosher salt and freshly ground black pepper. Let steak rest while you fire up the grill.
- Heat the grill to super hot. If your grates aren’t clean, give them a good cleaning next. Then coat your grill grates with canola oil. Blake likes to pour a few tablespoons of canola oil into a small bowl. Then he folds up a thick paper towel into a 3'' size piece and soaks it in the oil. With a grill tongs, he runs the soaked paper towel over the grill grates.
- Once the grill grates are smoking hot, place your steaks on. Then close the lid and don’t peek. For a 3/4'' thick, juicy medium-rare steak, grill for 2-1/2 minutes without peeking or moving the steak. Then flip and grill for another 2-1/2 minutes more on the second side without peeking or moving the steak. Increase grilling time for thicker steaks. Immediately remove steaks from grill to a platter and tent very slightly with a piece of aluminum foil. Let rest for a few minutes to retain juices.
- Then slice steak against the grain into 1/4"-thick slices. Lay slices of steak over a platter of lettuce leaves. Sprinkle salad with cherry halves, blue cheese crumbles, and pine nuts.
- Drizzle some of the Cherry-Chipotle Balsamic Vinaigrette over the steak and greens. Sprinkle a little kosher salt and freshly ground black pepper over the top of the salad. Offer the remaining vinaigrette on the side for extra drizzling and dipping.
Cup of Yum
Notes
- from a farmgirl’s dabbles
Nutrition Information
Serving
1
Calories
719kcal
(36%)
Carbohydrates
6g
(2%)
Protein
57g
(114%)
Fat
51g
(78%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
25g
(147%)
Cholesterol
187mg
(62%)
Sodium
570mg
(24%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 719
% Daily Value*
| Serving | 1 | |
| Calories | 719kcal | 36% |
| Carbohydrates | 6g | 2% |
| Protein | 57g | 114% |
| Fat | 51g | 78% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 25g | 147% |
| Cholesterol | 187mg | 62% |
| Sodium | 570mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.