Why You’ll Love This Grilled Steak Salad Recipe
If you’re craving a dish that balances hearty and fresh flavors, you’ll absolutely love this grilled steak salad recipe.
I can’t get enough of how the savory grilled steak pairs perfectly with the crisp veggies and crunchy pecans. Each bite bursts with flavor, thanks to the fresh herbs and zesty vinaigrette.
It’s a satisfying meal that’s surprisingly light, making it perfect for any occasion. Plus, it’s quick to prepare, so I can whip it up even on busy weeknights.
Trust me, once you try it, you’ll find yourself coming back for seconds—maybe even thirds!
Ingredients of Grilled Steak Salad
When it comes to whipping up something delicious, the ingredients are key. For this Grilled Steak Salad, you’ll need a mix of fresh produce, spices, and all the good stuff that makes every bite satisfying. It’s amazing how a few simple ingredients can come together to create a dish that feels both hearty and invigorating.
Trust me, when you lay all these ingredients out, you’ll be ready to dive right in.
Here’s what you’ll need to create this tasty masterpiece:
- 3/4 lb flank steak
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 red pepper
- 1/2 head red leaf lettuce
- 1/4 cup pecans, toasted
- 20 grape tomatoes
- 1/4 cup feta cheese
- 1/2 cup cucumber, cut into bite-sized pieces
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 5 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- A dash of cinnamon, salt, and pepper to taste
Now, as you gather these ingredients, think about the fresh flavors you’ll be bringing into your kitchen. The red leaf lettuce isn’t just for decoration; it adds a lovely crunch.
And those pecans? Oh, they give the salad that satisfying crunch we all crave. If you’re feeling adventurous, you could swap in different veggies or even try a different type of cheese. Who says you can’t have fun with your food?
Just remember to keep that balance of flavors in mind, and you’ll be golden—just like the perfectly grilled steak. Don’t worry if you don’t have all the ingredients on hand; cooking is all about improvisation and making it your own.
How to Make Grilled Steak Salad
Alright, let’s get into the nitty-gritty of making this Grilled Steak Salad, shall we? First things first, grab your 3/4 lb of flank steak and let’s make that rub. In a small bowl, mix together 1 teaspoon of dried oregano, 1/4 teaspoon of ground cinnamon, 2 minced garlic cloves, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper. The smell of this spice mix? It’s going to have you dreaming of summer barbecues.
Add just a splash of olive oil to help the spices stick to the steak, and then rub it all over the meat. Don’t be shy; give it a good massage.
Next up, fire up your grill to medium-high heat. Once it’s hot and ready, place the seasoned flank steak on the grill. Let it sizzle for about 5 minutes on one side for that perfect rare finish.
While that’s cooking, grab your red pepper and toss it on the grill as well. You want to turn it occasionally so it gets those lovely grill marks and becomes tender, which should take around 10 minutes.
After both the steak and pepper have had their time on the grill, take them off and let them rest for about 5 minutes. This allows the juices in the steak to redistribute, making each bite juicy and flavorful. Slice the steak and pepper into nice strips, and set them aside.
Now, let’s whip up that salad. In a large bowl, mix together 1/2 head of red leaf lettuce, 1/4 cup of toasted pecans, 20 grape tomatoes, 1/2 cup of cucumber cut into bite-sized pieces, 2 tablespoons of chopped fresh basil, and 2 tablespoons of chopped fresh mint.
This colorful mix isn’t just a feast for your taste buds but also your eyes. For the vinaigrette, whisk together 5 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of sugar, and a dash of cinnamon, salt, and pepper to taste.
Drizzle this dressing over your salad mix, toss it gently, and then top it with those beautiful strips of steak and pepper. Voilà! You now have a fresh, hearty Grilled Steak Salad that isn’t only satisfying but also a delight to behold. Enjoy every bite; you deserve it.
Grilled Steak Salad Substitutions & Variations
While I love the original Grilled Steak Salad recipe, I appreciate that there are plenty of ways to customize it to suit different tastes or dietary needs.
For a lighter option, I sometimes swap flank steak for grilled chicken or shrimp. If I want a vegetarian version, I use roasted portobello mushrooms instead of meat.
You can also change up the greens; arugula or spinach work beautifully.
When it comes to toppings, feel free to replace pecans with walnuts or almonds, and add your favorite cheese, like goat or blue cheese, for a different flavor profile.
Additional Tips & Notes
To guarantee your Grilled Steak Salad turns out perfectly every time, I recommend preparing all your ingredients before you start cooking. This way, everything’s within reach, and you won’t feel rushed.
Also, let the steak rest after grilling; it helps keep the juices locked in. If you like a little heat, consider adding some sliced jalapeños or a dash of hot sauce to the vinaigrette.
Don’t forget, fresh herbs elevate the flavor, so use them generously. Finally, feel free to customize with your favorite veggies—this salad is versatile and can easily adapt to your taste!
Enjoy your cooking!