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Juicy Grilled Steak Salad

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A delightful summer salad featuring grilled steak, vibrant mixed greens, and a tangy dressing, perfect for gatherings or a casual dinner.

Ingredients

Scale
  • 1.5 lb (680 g) flank steak or skirt steak, trimmed
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp honey or brown sugar
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 6 cups mixed salad greens (spring mix, arugula, or romaine), washed and dried
  • 1 cup cherry or grape tomatoes, halved
  • 1 small English cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 ripe avocado, sliced or cubed
  • 1/2 cup crumbled feta or blue cheese (optional)
  • 1/2 cup thinly sliced radishes (optional)
  • 1/4 cup fresh parsley or cilantro leaves, roughly chopped
  • 1/4 cup extra-virgin olive oil (for dressing)
  • 3 tbsp balsamic vinegar (or red wine vinegar)
  • 1 tsp Dijon mustard (for dressing)
  • 1 tsp honey or maple syrup (for dressing)
  • 1 small garlic clove, very finely minced or grated (for dressing)
  • 1/2 tsp kosher salt (for dressing)
  • 1/4 tsp freshly ground black pepper (for dressing)

Instructions

  1. Marinate the steak: In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, pepper, smoked paprika, and red pepper flakes. Place the steak in a shallow dish or resealable plastic bag, pour the marinade over the steak, and turn to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.
  2. Prepare the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until emulsified and slightly thickened. Set aside at room temperature.
  3. Prep the salad ingredients: Wash and dry the salad greens. Halve the tomatoes, slice the cucumber and red onion, and prepare radishes if using. Slice or cube the avocado just before assembling.
  4. Preheat the grill: Preheat your grill to medium-high heat (about 450–500°F / 230–260°C). Clean and oil the grates.
  5. Grill the steak: Place the steak on the hot grill for about 4–6 minutes per side for medium-rare, depending on thickness.
  6. Rest the steak: Transfer the grilled steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes.
  7. Assemble the salad base: In a large salad bowl, add salad greens. Scatter tomatoes, cucumber, red onion, and radishes if used. Drizzle with half of the dressing and toss gently.
  8. Slice the steak: After resting, slice the steak against the grain into thin strips.
  9. Build the steak salad: Arrange sliced steak over the salad, add avocado, sprinkle cheese, and top with herbs.
  10. Serve immediately while the steak is still warm, optionally with crusty bread.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep salad components separate until serving.

Nutrition

Find it online: https://thestationrecipes.com/juicy-grilled-steak-salad/

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