Juicy Grilled Steak Salad

Juicy Grilled Steak Salad is the perfect dish for a satisfying main course that’s light yet filling. The combination of marinated grilled steak, fresh vegetables, and a zingy dressing brings together flavors and textures that delight the palate. It’s an ideal choice for a family dinner, a summer cookout, or even a special occasion when you want something simple yet impressive.

Recipe Information

• Prep Time: 30 minutes (plus marinating time)
• Cook Time: 10 minutes
• Total Time: 40 minutes (plus marinating time)
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 450
• Protein: 36 grams
• Carbohydrates: 11 grams
• Fat: 30 grams
• Fiber: 5 grams
• Sugar: 4 grams
• Sodium: 600 mg

Why Make This Juicy Grilled Steak Salad

This Juicy Grilled Steak Salad is a celebration of freshness and bold flavors. The tender, succulent steak acts as the star, enhanced by a rich marinade that infuses it with depth. The crisp salad greens and colorful vegetables not only make the dish visually appealing but also provide a refreshing crunch that perfectly complements the juicy steak. Plus, it can easily be customized, allowing you to use seasonal veggies or your favorite toppings, making this salad a versatile option for any meal.

How to Make Juicy Grilled Steak Salad

Ingredients:

For the steak:

• 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)

For the salad:

• 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

For the dressing:

• 1/4 cup extra-virgin olive oil
• 3 tbsp balsamic vinegar (or red wine vinegar for a brighter flavor)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, very finely minced or grated
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper

Optional:

• 1–2 tbsp steak pan/plate juices from resting steak for extra flavor
• 1 cup grilled or roasted corn kernels
• 1/2 cup toasted pecans, walnuts, or pumpkin seeds
• Crusty bread or garlic bread, for serving

Directions:

Step 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 and pour the marinade over it, turning to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. For maximum flavor, marinate up to 8 hours but avoid much longer to maintain texture.

Step 2: Prepare the Dressing

In a small bowl or jar, combine extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until emulsified and slightly thickened. Taste and adjust seasoning, adding more salt, pepper, or honey if desired. Set aside at room temperature while you grill the steak, shaking or whisking again just before using.

Step 3: Prep the Salad Ingredients

Wash and thoroughly dry the salad greens to avoid diluting the dressing with excess water. Halve the cherry tomatoes, slice the cucumber and red onion, and prepare the radishes if using. Slice or cube the avocado shortly before assembling to minimize browning. Crumble the cheese and chop the fresh herbs. If using nuts or seeds, toast them briefly in a dry pan over medium heat for 3–5 minutes, stirring frequently until fragrant, then cool.

Step 4: Grill the Steak

Preheat a gas or charcoal grill to medium-high heat (about 450–500°F / 230–260°C). Clean the grates well and lightly oil them to reduce sticking. Remove the steak from the marinade, letting the excess drip off, and discard the marinade. Pat the steak lightly with paper towels to remove surface moisture for better browning. Place the steak on the hot grill and grill for about 4–6 minutes per side for medium-rare, turning once. Flank steak typically needs 8–10 minutes total; skirt steak often cooks a bit faster. Use an instant-read thermometer for accuracy, aiming for 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, and 140°F (60°C) for medium. Avoid overcooking, as this cut is best tender when cooked to medium-rare and sliced thinly.

Rest the steak before slicing. Transfer the grilled steak to a cutting board and loosely tent with foil. Let rest for 8–10 minutes to allow the juices to redistribute, with any juices collected on the board whisked into the dressing for extra flavor.

How to Serve Juicy Grilled Steak Salad

In a large salad bowl or platter, add the salad greens and top with tomatoes, cucumber slices, red onion, radishes, and corn if using. Drizzle with about half of the dressing and gently toss to coat everything. After resting, slice the steak against the grain into thin strips, approximately 1/4 inch thick. Arrange the sliced steak over the salad, adding avocado slices, crumbled cheese, and fresh herbs. Drizzle with the remaining dressing, or serve it on the side. Enjoy this salad warm or slightly cooled, paired with crusty bread or garlic bread if desired.

How to Store Juicy Grilled Steak Salad

Store any leftovers in an airtight container in the refrigerator for up to 2 days. If possible, keep the components separate to maintain freshness, especially the salad greens and dressing. Reheat the steak gently in a skillet or the microwave, but enjoy the salad cold for the best texture.

Expert Tips for Perfect Juicy Grilled Steak Salad

• Always let your steak come to room temperature for about 30 minutes before cooking to ensure even cooking.
• Use an instant-read thermometer to check for doneness accurately. Trust it over cooking times for the best results.
• For less salt, consider low-sodium soy sauce and leave out or reduce the added salt in the marinade and dressing.
• Before serving, mix in grilled vegetables or seasonal ingredients to customize the salad to your taste or what’s available.

Delicious Variations

• Swap in different proteins like grilled chicken or shrimp for a twist.
• Add seasonal fruits such as peaches, strawberries, or pomegranate seeds for a sweet touch.
• Experiment with different greens such as spinach or kale, and try adding quinoa or couscous for extra heartiness.
• Use different kinds of cheese such as goat cheese or cotija for varied flavors.

Frequently Asked Questions

• Can I use a different cut of steak?
  Yes, you can use other cuts like ribeye or sirloin. Just adjust the cooking time as needed, as different cuts have different thicknesses and cooking times.

• What’s the best way to marinate the steak?
  Marinating in a resealable plastic bag often works best, allowing the marinade to coat the meat evenly. Squeeze out excess air to ensure good contact.

• How do I prevent my avocado from browning?
  To minimize browning, cut the avocado just before adding it to the salad. You can also brush it with a little lemon juice for extra protection.

• Can I prepare this salad in advance?
  While individual components can be prepped in advance, the salad is best assembled fresh. Store the ingredients separately for later assembly.

• Is this salad gluten-free?
  Yes, it can be gluten-free if you use gluten-free soy sauce and confirm that all other ingredients and dressing components are gluten-free.

Conclusion

Juicy Grilled Steak Salad is not only a feast for the eyes but also a delightful experience for the taste buds. This dish fuses the smoky flavor of perfectly grilled steak with the freshness of garden vegetables and a tangy dressing, making it a favorite for all occasions. Whether you’re entertaining guests or enjoying a family meal, this salad will shine on your table. Embrace this recipe, customize it to your liking, and enjoy the beautiful balance of flavors that will leave everyone asking for seconds. Happy cooking!

Juicy Grilled Steak Salad

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• Author: lydia
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A satisfying main course salad featuring marinated grilled steak, fresh vegetables, and a zesty dressing.

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Ingredients

Scale 1x2x3x

• 1.5 lb 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, 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
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, very finely minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Marinate the steak by whisking together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, pepper, smoked paprika, and red pepper flakes in a medium bowl. Place steak in a shallow dish, pour marinade over, cover, and refrigerate for at least 30 minutes up to 8 hours.
2. Prepare the dressing by combining extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl. Whisk until emulsified and set aside.
3. Prep the salad ingredients by washing and drying the salad greens, halving the cherry tomatoes, slicing the cucumber and red onion, and preparing the radishes. Slice or cube the avocado just before assembling.
4. Grill the steak on a preheated grill over medium-high heat for about 4-6 minutes per side for medium-rare. Use an instant-read thermometer to check for doneness. Let steak rest for 8-10 minutes before slicing thinly against the grain.
5. In a large salad bowl, combine salad greens, tomatoes, cucumber, red onion, radishes, and corn if using. Drizzle with half the dressing and toss to coat. Arrange sliced steak over the salad and add avocado, cheese, and herbs. Drizzle with remaining dressing and serve.

Notes

Store leftovers in an airtight container for up to 2 days. Assemble salad fresh for best texture.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 90mg