Savor the Flavor: Juicy Grilled Steak Salad Delight

This Juicy Grilled Steak Salad combines grilled flank steak with fresh greens for a flavorful, satisfying dish.

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Course: Salads

Cuisine: American

Keyword: Grilled Salad, healthy salad, Juicy Grilled Steak Salad, Party Food, steak recipe, Summer Recipe

Prep Time: 30

Cook Time: 15

Marination Time: 2

Total Time: 2 45

Servings: servings

Calories: 450kcal

Equipment

Grill
medium bowl
small bowl or jar
Cutting Board
sharp knife

Ingredients

For the Steak Marinade

1.5 lb flank steak or skirt steak trimmed for a lean and tender result
2 tablespoon olive oil helps to tenderize and infuse the meat with flavor
2 tablespoon soy sauce adds a savory, umami character to the marinade
1 tablespoon Worcestershire sauce enhances the depth of flavor beautifully
1 tablespoon balsamic vinegar introduces a tangy sweetness that balances the saltiness
2 cloves garlic finely minced to infuse rich aroma and taste
1 teaspoon Dijon mustard adds a slight tang and helps with emulsifying the marinade
1 teaspoon honey or brown sugar rounds out the flavors with a hint of sweetness
1 teaspoon coarse kosher salt necessary for seasoning to enhance all other flavors
½ teaspoon freshly ground black pepper brings a subtle heat that complements the steak
½ teaspoon smoked paprika optional but recommended for an unforgettable smoky flavor
¼ teaspoon red pepper flakes optional, for heat, gives it a nice kick

For the Salad Base

6 cups mixed salad greens washed and dried, offering freshness and crunch
1 cup cherry or grape tomatoes halved for a juicy pop of color and sweetness
1 small English cucumber thinly sliced to add a refreshing crunch
½ small red onion thinly sliced for a mild onion bite
1 ripe avocado sliced or cubed, introduces creaminess and healthy fats
½ cup feta or blue cheese crumbled, optional, to taste, adds richness and tang
½ cup radishes thinly sliced, optional, for a peppery crunch
¼ cup fresh parsley or cilantro leaves roughly chopped, to brighten the salad up

For the Dressing

¼ cup extra-virgin olive oil a healthy base for a rich, flavorful dressing
3 tablespoon balsamic vinegar or red wine vinegar for a brighter tang
1 teaspoon Dijon mustard adds flavor and helps emulsify the ingredients
1 teaspoon honey or maple syrup for a touch of sweetness
1 small clove garlic very finely minced or grated for extra depth
½ teaspoon kosher salt essential for flavor enhancement
¼ teaspoon freshly ground black pepper to add a touch of warmth

Optional Extras

1-2 tablespoon steak pan/plate juices from resting steak for extra flavor
1 cup grilled or roasted corn kernels optional add-on, for a sweet pop
½ cup toasted pecans, walnuts, or pumpkin seeds optional add-on, great for crunch
1 loaf crusty bread or garlic bread ideal for serving alongside, adding a wonderful pairing

Instructions

Step-by-Step Instructions for Juicy Grilled Steak Salad

Begin by whisking together the 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 the flank or skirt steak in a shallow dish or resealable bag, pour the marinade over it, ensuring it’s evenly coated. Cover and refrigerate for at least 30 minutes, but ideally for 2-4 hours to develop full flavor.
In a small bowl or jar, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or seal the jar and shake vigorously until the ingredients are fully emulsified and slightly thickened. Set this dressing aside to allow the flavors to meld while you work on the other components for the Juicy Grilled Steak Salad.
While the steak marinates, wash and dry the mixed salad greens carefully to retain their crunch. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and if you’re using radishes, slice them thin as well. Slice or cube the avocado just before serving to keep it fresh. Crumble the cheese and chop the herbs for a finishing touch.
Heat your grill to medium-high, aiming for a tantalizing temperature of 450-500°F (230-260°C). To ensure the steak doesn't stick, clean the grill grates with a brush and lightly oil them with a paper towel dipped in oil. Your grill should be sizzling and ready to impart that smoky flavor into the steak.
Remove the steak from the marinade and gently pat it dry with paper towels to promote a beautiful sear. Place the steak on the hot grill and let it cook undisturbed for 4-6 minutes per side until it reaches medium-rare, indicated by an internal temperature of about 135°F (57°C). Enjoy the aromatic sizzle as the juices seal in.
Once grilled to perfection, transfer the steak to a cutting board and tent it loosely with aluminum foil. Allow it to rest for 8-10 minutes—this step lets the juices redistribute throughout the meat, keeping it juicy and tender when sliced.
In a large bowl or platter, combine the washed and dried mixed greens, halved tomatoes, cucumber slices, red onion, radishes, and if using, grilled corn. Drizzle half of the prepared dressing over the salad, gently toss to combine all the vibrant ingredients, and set aside while you get back to the star of the dish.
Using a sharp knife, slice the rested steak against the grain into thin strips about ¼ inch thick. This technique ensures each bite is tender and easy to chew, making your Juicy Grilled Steak Salad even more enjoyable.
Arrange the beautifully sliced steak strips over the tossed greens, showcasing their flavor and color. Add the creamy avocado slices atop the salad, sprinkle with cheese and herbs, and feel free to include nuts for an added crunch. Drizzle the remaining dressing over the top or serve it on the side for extra indulgence.
Present your stunning Juicy Grilled Steak Salad immediately while the steak is still warm. To elevate the experience, serve alongside crusty bread or garlic bread, perfect for soaking up any remaining dressing. Enjoy your delicious creation!

Notes

Marination Time Matters: Letting the steak marinate for at least 2-4 hours deepens the flavor. Always let the grilled steak rest for 8-10 minutes before slicing. Cut against the grain for tenderness.

Nutrition