Why Make This Recipe

Grilled Steak Salad is a fantastic dish that’s both hearty and healthy. It combines the rich flavor of grilled steak with fresh vegetables, making it perfect for lunch or dinner. This salad is not only filling but also packed with nutrients, making it a great choice for anyone looking to enjoy a delicious meal without the guilt. Plus, it’s easy to prepare, so you can whip it up for a family gathering or a casual weeknight meal!

How to Make Grilled Steak Salad

Ingredients:

1/3 cup olive oil
3 Tbsp. balsamic vinegar
2 Tbsp. minced shallot
1 Tbsp. dijon mustard
1 Tbsp. honey
1/2 tsp. sea salt
Black pepper
1 1/2 lbs. steak (like ribeye)
6 cups chopped romaine lettuce
2 cups thinly sliced radicchio
8 oz. mushrooms, woody stems removed and thinly sliced
1 medium zucchini, cut into half moons
2 ears of corn (or 2 cups corn kernels)
8 oz. blue cheese crumbles
French fried onions (packaged kind that goes on casseroles)
Thinly sliced chives

Directions:

Make the dressing. In a small blender or immersion blender cup, combine olive oil, balsamic vinegar, shallot, mustard, honey, sea salt, and black pepper. Blend until smooth.
Prep the ingredients. Remove the steak from the refrigerator. Wash and dry the romaine and radicchio. Slice the mushrooms and zucchini. If using corn on the cob, prep it now.
Grill the steak. Preheat your grill to medium-high heat. Season the steak with salt and pepper and place it over direct flames. Grill undisturbed for about 3-4 minutes per side, cooking until the internal temperature reaches 140°F for medium-rare or 155°F for medium. Let it rest for 5-10 minutes before slicing thinly against the grain.
Grill the vegetables. Place the zucchini and mushrooms in a grill basket. Lightly drizzle with olive oil and season with salt. Grill over direct heat for about 3-5 minutes until cooked through and lightly charred. Grill the corn on the cob for about 3-4 minutes on each side, rotating for all four sides. If using frozen corn, cook it in a hot skillet over medium-high heat until lightly charred, about 10 minutes.
Assemble the salad. In a large bowl or on individual plates, layer the lettuce on the bottom. Top with radicchio, grilled veggies, crumbled blue cheese, and sliced steak. Drizzle with the dressing and finish with French fried onions and chives.

How to Serve Grilled Steak Salad

Serve your Grilled Steak Salad warm or at room temperature. It makes a great main dish on its own or can be a filling side dish. Pair it with a light white wine or a refreshing iced tea for the perfect meal.

How to Store Grilled Steak Salad

If you have leftovers, store them in an airtight container in the refrigerator. The salad is best eaten within 1-2 days. Keep the dressing separate until you’re ready to eat, as this will help maintain the freshness of the vegetables.

Tips to Make Grilled Steak Salad

Make the dressing ahead of time and store it in the fridge for an extra burst of flavor.
Feel free to add other vegetables you enjoy, like bell peppers or cherry tomatoes.
Adjust the seasoning based on your taste. A little garlic powder or crushed red pepper can add nice flavor.

Variation

You can easily switch up the protein in this salad. Try grilled chicken, shrimp, or even tofu for a vegetarian option. The rest of the salad ingredients will pair beautifully with any of these proteins!

FAQs

Can I use a different type of steak for this recipe?

Yes! You can use any steak cut you prefer, like sirloin or filet mignon. Just make sure to adjust the cooking time based on the thickness of the steak.

How can I make this salad lighter?

To lighten up the salad, you can reduce the amount of blue cheese or use a lower-fat version. You can also add more vegetables to bulk it up without adding extra calories.

Can I prep this salad ahead of time?

You can prep the vegetables and dressing in advance, but it’s best to assemble the salad just before serving to keep everything fresh and crisp.