Steak Salad
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5.0
9 reviews
Excellent
Steak Salad
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The best steak salad recipe includes marinated, grilled flank steak, fresh vegetables, crispy fried onions, crumbled blue cheese, and a homemade creamy balsamic vinaigrette!
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Ingredients
FOR THE GRILLED STEAK
- 1 flank steak (about 1 ½ - 2 lbs.)
- ¼ cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
FOR THE CREAMY BALSAMIC DRESSING
- 3 tablespoons balsamic vinegar
- 3 tablespoons mayonnaise
- 1 tablespoon water
- 2 teaspoons light brown sugar
- 2 cloves garlic, minced or pressed (about 1 teaspoon)
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly-ground black pepper, to taste
FOR THE SALAD
- 6 cups chopped Romaine lettuce, baby spring greens, arugula, or other greens of choice
- 2 cups halved cherry tomatoes
- ½ red onion, finely diced
- 1 English cucumber, halved lengthwise and thinly sliced
- ½ cup crumbled blue cheese
- crispy fried onions, to taste (optional)
Instructions
MARINATE THE STEAK
- In a small bowl, whisk together Worcestershire sauce, brown sugar, and Dijon mustard. Place the steak in a large zip-top plastic bag or shallow dish and pour marinade over top. Squeeze air out of the bag and seal to close or cover the dish. Gently toss to coat the beef in the marinade. Refrigerate for at least 30 minutes, or up to 24 hours.
PREPARE THE DRESSING
- In a small bowl or measuring cup, whisk together balsamic vinegar, mayonnaise, water, brown sugar, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.
GRILL THE STEAK
- After at least 30 minutes in the refrigerator, remove the steak and discard the marinade. Wipe excess marinade off of the steak by patting it with paper towels. Season the meat on both sides with the garlic powder, salt and pepper. Allow to stand at room temperature for 20-30 minutes before grilling.
- Lightly brush or spray the steak with oil. Preheat your grill for high direct heat (about 450° F). Grill the steak covered for about 5 minutes. Turn and cook covered for about 3-4 more minutes, or until the meat reaches the desired level of doneness. Baste with a little bit of the prepared balsamic dressing during the final few minutes, if desired. Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium. Allow to rest for 10-15 minutes. Slice thinly against the grain.
ASSEMBLE SALAD
- Place the lettuce on a large serving tray or on individual plates. Top with the tomatoes, red onion, cucumber, blue cheese, and sliced steak. Drizzle with balsamic dressing. Garnish with crispy fried onions, if desired. Serve immediately.
Notes
- Marinate the steak for at least 30 minutes, but if you have the time it's best to use the flank steak marinade overnight. This will give the marinade more time to penetrate the meat, which helps to break down the tough fibers for a more tender and flavorful piece of steak.
- Marinate the steak for at least 30 minutes, but if you have the time it's best to use the flank steak marinade overnight. This will give the marinade more time to penetrate the meat, which helps to break down the tough fibers for a more tender and flavorful piece of steak.
- Allow the marinated flank steak to sit on the counter and come to room temperature before grilling. This will ensure that it cooks more evenly.
- Allow the marinated flank steak to sit on the counter and come to room temperature before grilling. This will ensure that it cooks more evenly.
- Allow the grilled flank steak to rest for 10-15 minutes before slicing. This will give the juices time to redistribute through the meat so that they don't all run out onto the cutting board.
- Allow the grilled flank steak to rest for 10-15 minutes before slicing. This will give the juices time to redistribute through the meat so that they don't all run out onto the cutting board.
- Always slice flank steak thinly against the grain (perpendicular to those long fibers that you see). This will result in tender (rather than chewy) steak.
- Always slice flank steak thinly against the grain (perpendicular to those long fibers that you see). This will result in tender (rather than chewy) steak.
Nutrition Information
Show Details
Serving
1salad with dressing
Calories
519kcal
(26%)
Carbohydrates
14g
(5%)
Protein
43g
(86%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
717mg
(30%)
Potassium
1114mg
(32%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
6722IU
(134%)
Vitamin C
23mg
(26%)
Calcium
180mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1salad with dressing | |
| Calories | 519kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 43g | 86% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 717mg | 30% |
| Potassium | 1114mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 6722IU | 134% |
| Vitamin C | 23mg | 26% |
| Calcium | 180mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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