Steak Salad
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Steak Salad
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A flavorful and healthy grilled steak salad with blue cheese and vinaigrette dressing. Great for filling lunches and easy dinners!
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Ingredients
FOR THE STEAK:
- 1 ¼ pounds flank steak skirt steak, or hanger steak
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
FOR THE SALAD:
- 1 large red onion
- 1 pint cherry tomatoes
- 3 cups mixed greens chopped romaine, spinach, or lettuces of choice
- 3 cups arugula
- 4 ounces crumbled blue cheese such as gorgonzola, divided
- extra virgin olive oil for grilling the onion
FOR THE DRESSING:
- ¼ cup balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¾ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon ground black pepper plus additional to taste
Instructions
- Prep the steak: With paper towels, pat the steak dry. Place in a large ziptop bag or large bowl, with the salt, pepper, balsamic vinegar, and oil. Seal the bag (if using), removing as much air as possible. Turn to coat the steak. Set aside at room temperature for 30 minutes, or refrigerate overnight.
- Meanwhile, cut the onion into 1/2-inch thick rings. Lightly brush each side with olive oil. Cut the cherry tomatoes in half.
- Make the dressing: In a medium bowl or large measuring cup, whisk together the balsamic, oil, Dijon, honey, salt, and pepper.
- Cook the steak and onion: Heat the grill over medium-high heat (425 to 450 degrees F) or heat the oven’s broiler. If using the broiler, line a rimmed baking pan with foil. Remove the steak from the marinade, allowing as much excess marinade as possible to drip away. Grill or broil the onion and steak, until the steak is medium-rare and the onion is charred on both sides—3 to 4 minutes per side depending on its thickness, until the steak reaches 130 degrees F on an instant read thermometer. (If you like your steak more well done, cook it 1 to 2 minutes more, but note that it will be tough).
- Place the steak on a cutting board and let rest at least 5 minutes.
- In a large bowl, place the mixed greens, arugula, halved tomatoes, half of the cheese, and the grilled onions (separate the rings as you add them).
- Add enough dressing over the top to moisten, then toss to coat. Divide the salad between individual plates, or place in the center of a large serving plate.
- VERY thinly slice the steak across the grain (about 1/4-inch wide). Serve on top of or alongside the salad. Sprinkle on the remaining blue cheese. Enjoy!
Notes
- *Nutrition has been calculated with only half of the dressing and without the marinade, as it is discarded.
- TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days. If possible, store the steak, salad, and dressing separately.
- TO REHEAT: Gently rewarm steak in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Leftover steak can be frozen in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)*
Calories
392kcal
(20%)
Carbohydrates
12g
(4%)
Protein
39g
(78%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
106mg
(35%)
Potassium
972mg
(28%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1493IU
(30%)
Vitamin C
38mg
(42%)
Calcium
230mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1(of 4)* | |
| Calories | 392kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 106mg | 35% |
| Potassium | 972mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1493IU | 30% |
| Vitamin C | 38mg | 42% |
| Calcium | 230mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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