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Juicy Grilled Steak Salad

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A vibrant salad featuring juicy marinated steak, crisp greens, and a tangy dressing, perfect for summer gatherings.

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 but recommended)
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 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, to taste)
  • 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 for a brighter flavor)
  • 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)
  • 1 cup grilled or roasted corn kernels (optional)
  • 1/2 cup toasted pecans, walnuts, or pumpkin seeds (optional)
  • Crusty bread or garlic bread, for serving

Instructions

  1. Marinate the steak: In a medium bowl, whisk together the 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, pouring the marinade over it. 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 the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until emulsified and slightly thickened, then set aside.
  3. Prep the salad ingredients: Wash and dry the salad greens. Halve the cherry tomatoes, slice the cucumber and red onion, and prepare the radishes if using. Prepare the avocado shortly before assembling.
  4. Preheat the grill: Preheat a gas or charcoal grill to medium-high heat. Clean and oil the grates lightly.
  5. Grill the steak: Place the steak on the hot grill and grill for about 4–6 minutes per side for medium-rare. Use an instant-read thermometer for accuracy.
  6. Rest the steak: Transfer the grilled steak to a cutting board and tent with foil for 8–10 minutes to redistribute the juices.
  7. Assemble the salad base: In a large bowl or platter, add the salad greens, tomatoes, cucumber, red onion, and toss with half of the dressing.
  8. Slice the steak: After resting, slice the steak against the grain into thin strips.
  9. Build the steak salad: Arrange the sliced steak over the salad, add avocado, cheese, and sprinkle with herbs. Drizzle with remaining dressing.
  10. Serve immediately while warm, with bread on the side if desired.

Notes

Customize the salad with seasonal vegetables or different proteins. Best enjoyed fresh.

Nutrition

Find it online: https://www.nailzspa.com/grilled-steak-salad-recipe/

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