Best 13 Grilled Steak Tossed Salad Recipes

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If you're seeking a delectable and flavorful meal that combines the succulence of grilled steak with the vibrancy of a fresh, crisp salad, then look no further. This article will guide you through the process of creating an unforgettable grilled steak tossed salad, providing you with expert tips and tantalizing recipe ideas. Discover the secrets to grilling the perfect steak, achieving a juicy and tender interior while maintaining a beautifully seared exterior. Learn how to craft a colorful and nutrient-rich salad, featuring an array of vibrant vegetables, tangy fruits, and aromatic herbs. We'll also unveil the art of crafting a flavorful dressing that perfectly complements the grilled steak and enhances the flavors of the salad ingredients. Get ready to embark on a culinary journey that will transform your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

TOSSED STEAK SALAD WITH SPICY GARLIC DRESSING



Tossed Steak Salad with Spicy Garlic Dressing image

Spicy garlic dressing flavors a dinner salad of grilled steak and greens.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 15

1/4 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
2 medium green onions, thinly sliced (2 tablespoons)
2 large plum (Roma) tomatoes, chopped
1 beef boneless top sirloin steak (1 lb), 1 to 1 1/2 inches thick
1 large red or yellow bell pepper
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens
1 cup sliced fresh mushrooms (3 oz)

Steps:

  • Heat gas or charcoal grill. In tightly covered container, shake all dressing ingredients. Reserve 1/4 cup dressing. In small bowl, mix onions and tomatoes with remaining dressing; set aside.
  • Place beef steak and bell pepper on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until beef is desired doneness. Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. Cut bell pepper into strips.
  • In large bowl, place salad greens, mushrooms, bell pepper and beef. Add tomato mixture; toss.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

GRILLED STEAK SALAD WITH ASIAN DRESSING



Grilled Steak Salad with Asian Dressing image

BBQ steak salad with a sesame-rice vinegar dressing.

Provided by Joanne Zalapski Samchyk

Categories     Salad     Green Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 17

1 (12 ounce) rib eye steak
1 tablespoon soy sauce
1 teaspoon Montreal steak seasoning, or to taste
½ lemon, juiced
2 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons white sugar
½ teaspoon sesame oil
¼ teaspoon garlic powder
2 pinches red pepper flakes
10 leaves romaine lettuce, torn into bite-size pieces
½ large English cucumber, cubed
1 avocado - peeled, pitted, and diced
1 tomato, cut into wedges
1 carrot, grated
4 thin slices red onion
3 tablespoons toasted sesame seeds

Steps:

  • Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
  • Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g

GRILLED SOUTHWESTERN STEAK SALAD



Grilled Southwestern Steak Salad image

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it's versatile! We serve it hot, room temperature or cold. -Yvonne Starlin, Westmoreland, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 17

1 beef top sirloin steak (1 inch thick and 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
3 poblano peppers, halved and seeded
2 large ears sweet corn, husks removed
1 large sweet onion, cut into 1/2-inch rings
1 tablespoon olive oil
2 cups uncooked multigrain bow tie pasta
2 large tomatoes
DRESSING:
1/4 cup lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup chopped fresh cilantro

Steps:

  • Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.

GRILLED GARLIC STEAK SALAD



Grilled Garlic Steak Salad image

Beef up your grilled dinner options with a meaty salad. You'll find a feast for the eyes and the satisfaction of a flavorful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1/3 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
1 large red or yellow bell pepper, cut into strips
1 cup sliced mushrooms (3 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens

Steps:

  • Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
  • Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
  • Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.

Nutrition Facts : Calories 220, Carbohydrate 5 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

GRILLED STEAK AND ONION SALAD



Grilled Steak and Onion Salad image

This delicious salad is hearty enough to be a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 9

2 thick slices crusty bread, torn into bite-size pieces (2 cups)
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
Coarse salt and ground pepper
1 pound skirt steak, cut into 4 pieces
1 red onion, cut crosswise into 1/2-inch-thick rounds
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
5 ounces baby or wild arugula

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and Parmesan, then season with salt and pepper. Bake until golden brown, 7 minutes.
  • Heat a grill pan or cast-iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender, 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.
  • Meanwhile, in a large bowl, whisk together mustard, vinegar, and 2 tablespoons oil. Add arugula and season with salt and pepper. Add onions, steak, and croutons and toss to combine. Serve immediately.

Nutrition Facts : Calories 440 g, Fat 26 g, Fiber 2 g, Protein 34 g

GRILLED STEAK SALAD WITH CHILE AND BROWN SUGAR



Grilled Steak Salad With Chile and Brown Sugar image

In this summery beef salad, pieces of grilled, marinated flank steak and charred red onions are tossed with a mound of spicy greens, avocado and a tangy lime-spiked dressing. Keep the flank steak on the rare side - this lean cut is best when still very juicy - then slice it thinly against the grain for the most tender meat.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 garlic cloves, finely grated or minced
1 tablespoon dark brown sugar
1 teaspoon kosher salt, plus more as needed
1 teaspoon ancho chile powder
1 teaspoon dried oregano, crumbled between fingers
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
1 1/2 pounds flank steak
1 large red onion, sliced into 1/2-inch-thick rounds
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
1 avocado, peeled, seeded and diced
5 ounces spicy greens, such as arugula, watercress, baby kale, tatsoi or a mix of greens (about 5 cups)
4 radishes, thinly sliced
1 scallion, thinly sliced

Steps:

  • In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.
  • Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren't charred, give them another minute or two while the steak rests.
  • Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.
  • Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.
  • Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 601 milligrams, Sugar 5 grams

GRILLED STEAK SALAD WITH TOMATO VINAIGRETTE



Grilled Steak Salad with Tomato Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Leafy Green     Tomato     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Steak     Summer     Grill     Grill/Barbecue     Healthy     Lettuce     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 Servings

Number Of Ingredients 11

1 pound hanger, skirt, or flank steak
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 medium tomato (about 6 ounces), halved
1 tablespoon minced shallot
1 tablespoon red wine vinegar
1/4 cup plus 5 teaspoons olive oil, divided
4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded
5 1/2-inch-thick slices ciabatta
8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi)
3/4 cup fresh basil leaves, torn into 1/2-inch-strips

Steps:

  • Season steak with 1 teaspoon salt and pepper; set aside. Grate cut sides of tomato on coarse holes of a box grater into a medium bowl down to the skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil. Season to taste with salt and pepper. Set aside. DO AHEAD: Tomato vinaigrette can be made 1 day ahead.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss spring onions in a medium bowl with 1 teaspoon oil and season with salt and pepper. Grill onions until just tender, 2-3 minutes per side. Transfer to a cutting board and cut into 2" pieces.
  • Grill steak until seared and cooked to desired doneness, 3-5 minutes per side for medium-rare, depending on steak's thickness. Transfer to a cutting board. Let rest, about 10 minutes.
  • Meanwhile, make croutons: Brush both sides of bread slices with remaining 4 teaspoons oil and season with salt and pepper. Grill bread until dark golden brown and nicely charred in spots, about 2 minutes per side. Set toast aside until cool enough to handle, then break toast into roughly 1" pieces.
  • Thinly slice steak against the grain. Toss lettuces, basil, spring onions, croutons, and some of the vinaigrette in a large bowl. Season to taste with salt and pepper. Add steak and toss gently to coat. Serve with remaining vinaigrette alongside.

GRILLED STEAK SALAD



Grilled Steak Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

10 stalks celery (about 1 bunch), cut into 1-inch pieces
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons light mayonnaise
Juice of 2 limes
2 tablespoons honey
1 tablespoon green hot sauce
1 small head iceberg lettuce, shredded
1 bunch watercress, torn (3 to 4 cups)
1 1/4 pounds blade steak, about 3/4 inch thick (4 to 6 steaks)
2 bunches scallions, cut into 2-inch pieces
1 cup grape or cherry tomatoes, halved

Steps:

  • Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
  • Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
  • Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
  • Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

Nutrition Facts : Calories 406 calorie, Fat 22.5 grams, SaturatedFat 6.5 grams, Cholesterol 96 milligrams, Sodium 488 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 14 grams

GRILLED MARINATED STRIP STEAKS WITH SPICY CRAB SALAD



Grilled Marinated Strip Steaks with Spicy Crab Salad image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Number Of Ingredients 16

3 ancho chiles, seeded and torn into pieces
1/4 cup chili powder
2 tablespoons coriander seed
1 tablespoon cumin seed
1 tablespoon dried oregano
2 teaspoons sweet paprika
1/2 cinnamon stick
4 (1 1/2-inch thick) strip steaks, about 2 pounds
Kosher salt and freshly ground black pepper
1 pound lump crabmeat, picked over for shells
3/4 cup mayonnaise
2 tablespoons chopped shallots
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chili sauce, such as Srirachi Hot Chili Sauce
Juice of 1/2 lime plus lime wedges for garnish
Kosher salt and freshly ground black pepper

Steps:

  • In a small dry skillet over medium heat, add the chiles, chili powder, coriander, cumin, oregano, paprika, and cinnamon stick. Heat just until the ingredients become fragrant, about 1 to 2 minutes. Put the spices into a grinder and pulse to a powder. Massage the dry chili rub into the steaks; cover and refrigerate for at least 2 hours.
  • For the crab salad: Put the crabmeat in a bowl and add the mayonnaise, shallots, cilantro, chili sauce, and lime juice. Mix gently to combine the ingredients without breaking up the large lumps of crabmeat. Taste and adjust the seasoning with salt and pepper.
  • Remove the steaks from the refrigerator about 30 minutes before you want to grill them to bring them up to room temperature. Heat the grill; brush the grate with some olive oil. Season the steaks with salt and pepper and place them on the hot grill. Cook for 6 to 7 minutes per side for medium rare. When the steaks are cooked to your liking, put them on a platter, cover them with aluminum foil, and let them rest for 5 minutes. Serve a generous scoop of crab meat on top of the steaks. Garnish with lime wedges.

GRILLED STEAK AND POTATO SALAD



Grilled Steak and Potato Salad image

Very fullfilling and enjoyable! The flavor of the steak is so wonderful and with the potatoes and mustard vinaigrette - awesome! Allow to stand for 30 minutes after seasoning the steak. Found in Cottage Living.

Provided by Manami

Categories     One Dish Meal

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 18

1 (1 lb) steak, cut 1 1/2 inches thick
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
3 fresh rosemary sprigs, divided (about 2 tablespoons)
1/2 lb red new potato, cut in half (about 8 small potatoes)
sea salt, to taste
fresh ground black pepper, to taste
1 red bell pepper, cored and seeded
1 red onion, sliced into 1-inch-thick rounds
1 (5 ounce) bag mixed baby greens, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 lime, juice of
1/3 cup extra virgin olive oil
sea salt, to taste
fresh ground pepper, to taste

Steps:

  • FIRST, MAKE MUSTARD VINAIGRETTE:.
  • Combine first 3 ingredients in a small bowl.
  • Slowly whisk in olive oil until well blended, and add sea salt and pepper.
  • Store in an airtight container.
  • MAKE STEAK & POTATOES:.
  • Preheat oven to 400°F.
  • Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
  • Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
  • Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
  • Spread in a single layer on a rimmed baking sheet.
  • Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
  • Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
  • Season steak on both sides with sea salt.
  • Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
  • Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
  • Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
  • Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
  • Divide evenly onto plates.
  • Serve warm.

Nutrition Facts : Calories 1142.8, Fat 93.3, SaturatedFat 24, Cholesterol 154.2, Sodium 216.2, Carbohydrate 31.9, Fiber 5.1, Sugar 6.3, Protein 45.1

STEAK SALAD II



Steak Salad II image

A great filling salad for clean out the fridge day. The steaks may also be pan-fried.

Provided by Rob Foote

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 6

1 pound boneless beef sirloin steaks
2 cups chopped romaine lettuce
½ small red onion, chopped
½ small green bell pepper, chopped
1 small tomato, diced
½ cup creamy Ranch salad dressing

Steps:

  • Preheat an outdoor grill for high heat.
  • In a bowl, toss together the lettuce, onion, pepper, tomato, and dressing.
  • Lightly oil grill grate. Place steak on grill, and cook 5 minutes on each side, or to desired doneness. Cut into strips, and arrange over the salad to serve.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 8.8 g, Cholesterol 137.3 mg, Fat 52.2 g, Fiber 2.5 g, Protein 39.7 g, SaturatedFat 13.1 g, Sodium 666.9 mg, Sugar 5.4 g

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY



Grilled Veggie & Steak Salad Recipe by Tasty image

Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper

Provided by Claire Nolan

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

½ cup red wine vinegar
½ teaspoon pepper
¼ teaspoon salt
1 teaspoon dried oregano
2 cloves garlic
¼ cup olive oil
1 zucchini
1 summer squash
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 ½ lb ribeye steak
salt, to taste
pepper, to taste
1 bag mixed greens salad
olive oil, to taste
red wine vinegar, to taste
salt, to taste
pepper, to taste

Steps:

  • Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
  • Combine red wine vinegar, pepper, salt, oregano, and garlic.
  • Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
  • Season the rib eye with salt and pepper.
  • Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
  • Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
  • Remove steak from the grill and let rest for 10 minutes.
  • Slice the steak into strips.
  • Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
  • Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
  • Enjoy!

Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams

GRILLED STEAK WITH POTATO SALAD



Grilled Steak with Potato Salad image

This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 11

1 1/2 pounds flank steak
1/2 cup plus 2 to 3 tablespoons Vinaigrette
Olive oil, for grates
1/4 cup reduced-fat mayonnaise
2 teaspoons white-wine vinegar
1/4 cup lightly packed flat-leaf parsley, finely chopped
2 scallions, minced
1 small garlic clove, minced
Coarse salt and ground pepper
4 cups grilled or roasted new potatoes, cut into 1-inch chunks
2 medium heads romaine lettuce (12 ounces each), cut crosswise into 1/2-inch pieces

Steps:

  • Place steak in baking dish with 1/2 cup Vinaigrette. Let marinate at room temperature 15 minutes or up to 1 hour. Heat grill to high; lightly oil grates. Lift steak from marinade; place on grill and cover. Cook, turning once, until meat is done, 3 to 4 minutes per side for medium-rare. Remove from grill; cover loosely with aluminum foil. Let rest 10 minutes before slicing.
  • Meanwhile, make Potato Salad: In a medium bowl, whisk together mayonnaise, vinegar, parsley, scallions, and garlic; season with salt and pepper. Add potatoes and gently mix until coated; set aside.
  • Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad.

Tips:

  • Choose the right steak: Opt for a well-marbled steak, such as ribeye or strip loin, for maximum flavor and tenderness.
  • Season the steak well: Rub the steak with a generous amount of salt and pepper before grilling. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Grill the steak over high heat: This will help create a flavorful crust on the outside while keeping the inside juicy and tender.
  • Let the steak rest before slicing: This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
  • Use fresh, seasonal ingredients for the salad: This will ensure that your salad is packed with flavor and nutrients.
  • Don't overdress the salad: A light vinaigrette is all you need to enhance the flavors of the fresh vegetables.

Conclusion:

This grilled steak tossed salad is a delicious and satisfying meal that is perfect for any occasion. The flavorful steak, paired with the crisp and refreshing salad, makes for a well-balanced and nutritious dish. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is sure to impress.

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