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Grilled Steak Salad with Autumn Vegetables

Grilled Steak Salad with Autumn Vegetables

Molly Aronica

Steak Salad

The only thing better than how delightfully filling this salad is, is how easy it is to make. This particular version includes grilled Edge of Eye steak, which is a super tender (yet relatively inexpensive) cut of beef found between the chuck and rib areas, on a bed of arugula, an end of summer tomato, and a bell pepper.

Click here to see 7 Satisfying Low-Carb Recipes.

Ingredients

  • 1 pound Edge of Eye steak
  • Coarse salt and black pepper, to taste
  • 1 teaspoon olive oil, for cooking
  • 3 cups arugula
  • ¼ cup fresh cilantro leaves
  • 1 tomato, thinly sliced
  • 1 bell pepper, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Juice of ½ lemon
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Directions

Preheat a grill pan over high heat for 5 minutes (test the heat with a drop of water — it should sizzle when it touches the pan). Meanwhile, season the steak generously with salt on both sides. Once the pan is heated, lightly brush the pan with the olive oil. Carefully add the steak and let it cook, untouched, for 5 minutes. Flip the meat over and grill the other side for 5 minutes for medium-rare (cook longer, if desired). Let the meat rest for at least 10 minutes before slicing.

While the meat is resting, assemble the salad. Start with a bed of arugula, followed by the cilantro, and then the tomato and pepper slices. To make the dressing, whisk together the extra-virgin olive oil, lemon juice, and mustard until creamy, then mix in the garlic, salt, and pepper, to taste. When the steak is ready, slice the meat across the grain into ½-inch slices and arrange on top of the vegetables. Drizzle the salad with dressing and serve immediately.


Grilled Steak Salad with Balsamic Vinaigrette

I feel like salads sometimes have that sad reputation as that boring salad. Except nothing about this is boring or mundane at. all.

Hello? We have perfectly grilled steak for starters! All it needs is a simple brush of canola oil, salt and pepper. Nothing fancy here.

And while we have that grill fired up, we can throw some fresh corn right on there for those charred, smoky corn kernels. Grilled corn = bomb.com.

Once your steak and corn are ready to go, you can serve with chopped romaine, fresh Campari tomatoes, thinly sliced red onion and crumbled blue cheese, drizzled with my super easy and quick balsamic vinaigrette.

This is so simple yet so so good. And so not boring.


Steak and Arugula Salad with Walnut Dressing

1. Preheat the oven to 375°F. Preheat a grill to medium ‑ high.

2. For the dressing, combine the walnuts, vinegar, yogurt, mustard, salt and pepper in a blender. Blend on high speed until smooth. With the blender running, slowly add the walnut oil and blend for another 5 seconds. Transfer the dressing to a small bowl. Cover and refrigerate until ready to serve.

3. For the salad, spread the walnuts on a baking sheet. Toast in the oven until light golden brown, about 4 minutes, stirring once set aside to cool. Leave the oven on.

4. Spray a large rimmed nonstick baking sheet with nonstick cooking spray. Toss the potatoes with the melted butter in a medium bowl. Season to taste with salt and pepper. Transfer the potatoes to the prepared baking sheet. Roast for 20 to 30 minutes or until browned and tender, stirring once or twice.

5. Meanwhile, season the steak to taste with salt and pepper. Grill for 5 to 7 minutes per side, to your desired doneness. Remove the steak from the grill. Let rest for 5 minutes, then thinly slice.

6. To assemble the salad, toss the arugula and tomatoes in the dressing. Divide among four serving plates. Top with the steak, potatoes, blue cheese, and toasted walnuts. Serve immediately.


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Method

Heat the grill/pan to maximum, a cast iron ridged pan gives excellent results.

Place the steaks in a shallow dish, and place the prepared vegetables in a bowl.

Mix together the oil, salt, black pepper and balsamic vinegar. Pour half the mixture over the steaks and the remainder over the vegetables, mix well.

Place the steaks on the grill pan and cook for 2 minutes, then turn to sear the other side. Leave to cook for two minutes before turning again. Continue to cook, allowing a total of 3-6 minutes on each side, depending on how thick the steak is and how you like it cooked.

Remove to a plate and keep warm while you cook the vegetables.

Place the vegetables on the hot pan and cook for 4-5 minutes. Serve with jacket boiled potatoes


  1. Heat grill to medium-high heat.
  2. In a small bowl, whisk together oil and seasonings. Add steak and marinate for 15 minutes at room temperature. Grill for 3 minutes on each side, let rest for 5 minutes before slicing.
  3. Meanwhile, grill peppers until charred. Place in a bowl and cover with plastic wrap. Let stand for 5 minutes, remove skins and slice into strips.
  4. Grill onion rounds about 2 minutes each side. Slice into strips.
  5. Grill mushroom halves about 1 minute each side.
  6. To assemble salad: Layer arugula, red pepper, onion, mushrooms, olives and artichokes on a platter. Top with sliced steak and asiago cheese. Sprinkle with a pinch of salt and pepper, then drizzle with balsamic vinaigrette and serve.

TIP: Covering the peppers will steam the skin away from the flesh of the peppers, making them easier to remove.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen


Southwestern Steak Salad | Gluten-Free, Dairy-Free

Summer time is perfect for grilling meat and veggies for a lovely, nutritious and delicious salad dressed with a homemade Southwestern vinaigrette.

Keyword beef, homemade salad dressing, salad, southwestern steak salad

Author Deana Larkin Evans

Ingredients

Fajita Seasoning

  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp organic raw cane sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin

Southwestern Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1/4 + tsp fajita seasoning
  • 1/4 tsp light agave nectar

Southwestern Steak Salad

  • grass-fed sirloin steaks
  • red leaf lettuce
  • red bell pepper
  • mushrooms
  • cherry tomatoes
  • carrots
  • sweet corn
  • Persian cucumbers
  • green onions
  • cilantro
  • cooked black beans
  • avocado

Instructions

Mix together the ingredients for the fajita seasoning and store in an air-tight spice jar or container.

Mix together the red wine vinegar and olive oil. Start by adding 1/4 teaspoon fajita seasoning and 1/4 teaspoon light agave nectar. Whisk together and taste. Continue adding fajita seasoning and agave until you reach a preferred level of spice.

Preheat the oven to 400 degrees F.

Season the steak with a drizzle of olive oil (or ghee), salt and pepper. Heat a cast iron skillet or grill pan over medium high heat. Sear the steak for 2-3 minutes per side then place in the oven to finish cooking to desired doneness. Set aside and let rest before slicing.

Wash and rinse the veggies before prepping. I like to roast the red bell pepper and mushrooms in the oven with a little olive oil, salt and pepper.

Divide the lettuce, veggies and black beans in two large bowls. Pour the vinaigrette over the salads then add the beef. Enjoy your nutritious bowl of delicious!

Recipe Notes

Make sure your spices are gluten-free and preferably organic.

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You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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Deana Larkin Evans

This blog is about cooking real food from unprocessed ingredients to make simple and naturally gluten-free meals and mostly casein-free/dairy-free (except for a little aged Parmesan and goat milk). We try to "healthify” and clean up our favorite comfort foods using organic fresh veggies, lean proteins, healthy grains and lots of spice!

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© Deana Evans and The Weekly Menu 2021. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Deana Evans and The Weekly Menu with appropriate and specific direction to the original content.


Grilled Flank Steak and Vegetables

I mean, THE BEST, most amazing, grilled summer platter ever.

With the most tender, melt-in-your-mouth flank steak made with the simplest seasonings – all you need is smoked paprika, garlic, salt and pepper. No marinade needed here, guys.

Pair that with perfectly crisp-tender grilled veggies – charred corn, zucchini and tomatoes, although mushrooms, asparagus and onions would also be equally amazing.

When all is said and done, you can brush on that easy peasy olive oil, garlicky-herb mixture on top of everything for extra flavor.

Like I said. This platter is just perfect.


Big Steak Salad

To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine taste and adjust seasonings to taste.

Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.

Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.

In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.

Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

There are few things I love more than a big green salad with sliced grilled steak on top. Whenever Marlboro Man and I land at this steakhouse or that, I&rsquom always drawn to the steak salads on the menu because they&rsquore the best of both worlds. Juicy medium rare steak. Girlie green salad. And usually, plenty of adornments ranging from freshly fried bits of peppered bacon to sauteed mushrooms to different kinds of grated cheese.

I repeat: I love a good steak salad.

I&rsquoll take the dressing any old way, too. Blue cheese is a mainstay, and probably my first choice if all things were equal. But for this one, I went for more of a vinaigrette with just a little bit of sweetness. And for the rest? I looked for culinary inspiration from none other than&hellip

We love Dave and Busters, and I don&rsquot care who knows it. We love Dave and Busters because when we take our children to the big city ninety minutes away from home for a long day of soccer games and sweat, Dave and Busters is the perfect place to land before we make the long drive back home. If you don&rsquot have a Dave and Busters in your neck of the woods, it&rsquos basically one of those kid restaurants with a bunch of games&hellipbut not just for kids, and the food isn&rsquot bad pizza. It&rsquos absolutely respectable bar and grill food. So there.

Anyway, we went Saturday following our soccer games and I ordered the steak salad, taking note of all the things I enjoyed about it. I implemented some of them for today&rsquos recipe.

This is a multi-step salad and fun to make&hellipbut you can eliminate some of the more complicated aspects (candied pecans, anyone?) and just adapt it to be more of an easy weeknight meal.


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Have been making for 4 years for my family. MS to College kids. Flank steak is preferred. Traegered tonight. They love it. Added brown sugar to rub. Make extra dressing for tomorrow.

This book is in the Epicurious Cookbook which is just awesome. I make this salad over and over again. I was looking it up on the internet just to send my son the recipe so I didn't have to retype. I just had to stop by and leave a great review.

Just a few days ago, I told my partner that I was pretty inept at preparing steak. Well, no more. The rub is incredible, bringing out the goodness of the steak. The salad dressing is tasty and easy. Put everything together, and this is one perfect salad. I did add quartered and baked red skinned potatoes that I marinated along with the onions after they came out of the oven. Since I cannot stand bell peppers of any color, I didn't add that ingredient. Other than that, I followed the recipe exactly. Good stuff, you cannot go wrong.

Delicious best salad I've ever made! I wish you could past pictures! !

Made this recipe substituting shrimp for steak and it was amazing. I was tired of the Phillips Blackening seasoning, it had heat but was otherwise blah. So I used this recipe and it was fantastic. I will be using this rub all over the place :) I lightly coated the shrimp with olive oil, tossed, then sprinkled with rub. They were just amazing. Didn't use blue cheese. Made salad with the addition of tomato and avocado. Excellent. I feel the rub would stand up to a caesar salad too.

Very very good. Put the steaks on the grill and omitted the cheese at the end. Otherwise made it exactly as stated. This is a fabulous recipe for lunch or dinner.

This is a delicious dinner salad! I had one New York steak to share with my husband so I went on an Epicurious quest for a steak salad recipe and found this one. I decided to try it since I had most everything on hand. The only subs I made were romaine and red mini peppers. The blackened seasoning had just the right heat for our tastes and the balsamic vinaigrette is similar to what I usually make. In addition to the dressing ingredients listed, I normally add garlic and a touch of soy sauce to my balsamic vinaigrette. I like the method of coating the steak with melted butter rather than melting the butter in the hot pan. I think it may have helped to reduce the amount of smoke you get when you pan fry a steak. This salad is impressive enough to serve friends and family.

This recipe is fantastic! Based on others reviews, I made a few minor changes. I used about 1/8 tsp Cayenne. I had a feeling 1 tsp would be overpowering. I sliced the bell pepper and red onion and let sit in a small amount of dressing for a few hours (didn't have tomato). My husband grilled the filet mignon on the bbq and took it off at approx 125 degrees. Put baby greens on the plate and topped with onions, red bell pepper, filet, and blue cheese. The flavor was out of this world! Will definitely make again.

Tasty main course salad recipe. Open a window when you blacken the steak. Simple, easy balsamic dressing, and the blue cheese is a nice touch.

We loved this recipe. Simple, quick, and easy-this will be a keeper for us.

I made this for my husband tonight (we only had one piece of steak and I'm supposed to be on a diet anyhow) and he raved!! Definitely a keeper! I subbed red pepper for green and left out the tomato and cheese. Also, I used heart-healthier olive oil instead of butter to coat the steak.

4 forks isn't enough to do justice to this salad. My husband isn't much of a salad eater but he craves this. Use the freshest organic ingredients available to showcase the flavors. We added organic baby arugula and it just rocks!

Excellent flavor and easy to make. I now make the steak without the salad and it's a hit every time.

The salad was a hit with my family. I used a thick New York strip steak and grilled instead of pan frying. Sauteed the peppers and onions in a bit of the dressing and substituted feta for the blue cheese. Paired with a good Oregon Pale Ale and it was a perfect light meal.

The steak was excellent & I will make again, exactly as given. The salad didn't do anything for us.

What a great recipe! So easy, even for a novice like me - turned out great - Tip for cooking the steak: blacken in the pan for 2-5 minutes each side (depending on thickness), the put in the oven for 6 minutes or so at 160C, instead of just relying on pan cooking. This will keep you from overcooking the outside of the steak. I will definitely make this one again.

Wonderful wonderful rub. We tried it last night and it was all perfect together. We even did roasted new potatoes with herbs de provence tossed in olive oil roasted for 30 min at 475. I give it 4.5 forks.

Excellent! This has been a staple for years.

Very, very good! Added cuke, scallions, tomatoes & sauteed mushrooms. Served with soft rolls. Super easy too.

Wow! I made this for dinner last night. Delicious. This will be a frequent "to do." So quick and easy too.

Tasty steak dish. We grilled the meat because the husband likes all things grilled. Came out great. We served with pasta in blue cheese and walnut cream sauce to play up blue cheese in the salad. Nice meal!

I get sick of my usual salads, but this one was amazing! One of the best I have ever made. Followed recipe exactly, it was perfect.

Amazing flavours and very filling!! Didn't change too much except to add a few ingredients to the salad to "fatten it up". Boiled fingerling potatoes and then pan-fried in garlic and butter along with cremini mushrooms. Roasted chopped pecans in oven. Used filet mignons (frozen and wrapped in bacon) and fried the bacon separately and tossed into salad along with potatoes, mushrooms and pecans. Made for a very filling salad indeed! Dinner guests loved all, although Iɽ cut down slightly on cayenne next time as some guests found it a little hot for their liking.

Very good! I also cooked the steak inside in a skillet & set off the smoke alarm- but it was worth it!


Grilled steak and vegetable salad

Tender juicy steak combines beautifully with sweet grilled vegetables – a perfect match for a weekend get together with friends. Toss the leftovers with cooked pasta the next day.

Ingredients
  • 2 red peppers, quartered
  • 2 carrots, sliced lengthwise
  • 2 small zucchini, sliced lengthwise
  • 2 tsp (10 mL) canola oil
  • 2 tbsp (25 mL) chopped fresh oregano
  • 1/2 tsp (2 mL) fresh ground pepper
  • 1 striploin steak, excess fat trimmed (about 300 g)
  • 2 tsp (10 mL) Dijon mustard
  • 1 large clove garlic, minced
  • 2 tbsp (25 mL) balsamic vinegar
Directions
  1. In a large bowl, toss peppers, carrots and zucchini with oil, half each of the oregano and pepper. Place on greased grill over medium heat for about 10 minutes, turning occasionally until tender crisp. Remove to cutting board and chop coarsely.
  2. Rub steak with Dijon mustard and sprinkle with remaining oregano and pepper. Place steak on greased grill over medium high heat and grill, turning once for about 5 minutes or until medium. Let rest on cutting board for 5 minutes then slice thinly.
  3. In a large bowl, combine vegetables with steak, garlic and vinegar and toss to combine to serve.
Nutritional info per serving (1 of 3)
  • Calories 225
  • Protein 22 g
  • Total Fat 9 g
    Saturated Fat 3 g
    Cholesterol 44 mg
  • Carbohydrates 14 g
    Fibre 4 g
  • Sodium 151 mg
  • Potassium 633 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.