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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
10 mins
Total Time
15 mins
Servings: 5 servings
Calories: 719 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1.25 lbs. beef ribeye or your favorite steak, 3/4" to 1-1/4" thick
  • olive oil
  • this Dry-Aged Beef Seasoning or my homemade Herbs de Provence mixture
  • kosher salt
  • freshly ground black pepper
  • 1 head Boston lettuce also known as butter lettuce or Bibb lettuce
(also known as butter lettuce or Bibb lettuce)
  • 12 fresh cherries pitted and halved
  • 4 oz. creamy blue cheese
  • ¼ c. toasted pine nuts
  • Cherry-Chipotle Balsamic Vinaigrette

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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 Cholesterol 187mg (62%) Sodium 570mg (24%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 5servings

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.