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Juicy Grilled Steak Salad

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A delicious Juicy Grilled Steak Salad featuring marinated steak over a bed of fresh greens and vegetables, perfect for summer gatherings.

Ingredients

Scale
  • 1.5 lb (680 g) flank steak or skirt steak, trimmed
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp honey or brown sugar
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional but recommended)
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 6 cups mixed salad greens (spring mix, arugula, or romaine), washed and dried
  • 1 cup cherry or grape tomatoes, halved
  • 1 small English cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 ripe avocado, sliced or cubed
  • 1/2 cup crumbled feta or blue cheese (optional, to taste)
  • 1/2 cup thinly sliced radishes (optional)
  • 1/4 cup fresh parsley or cilantro leaves, roughly chopped
  • 1/4 cup extra-virgin olive oil (for dressing)
  • 3 tbsp balsamic vinegar (or red wine vinegar for a brighter flavor)
  • 1 tsp Dijon mustard (for dressing)
  • 1 tsp honey or maple syrup (for dressing)
  • 1 small garlic clove, very finely minced or grated (for dressing)
  • 1/2 tsp kosher salt (for dressing, to taste)
  • 1/4 tsp freshly ground black pepper (for dressing)

Instructions

  1. Marinate the steak by whisking together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, pepper, smoked paprika, and red pepper flakes. Place in a dish and refrigerate for at least 30 minutes.
  2. Prepare the dressing by combining olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl. Whisk until emulsified.
  3. Wash and dry the salad greens; halve the cherry tomatoes, slice the cucumber, red onion, and radishes, and chop the avocado and herbs.
  4. Preheat the grill to medium-high heat. Remove the steak from the marinade and let excess marinade drip off.
  5. Grill the steak for 4–6 minutes per side for medium-rare, using an instant-read thermometer to ensure doneness.
  6. Rest the steak for 8–10 minutes before slicing.
  7. Assemble the salad base by adding greens, tomatoes, cucumbers, red onions, and radishes in a large bowl. Drizzle with half of the dressing and toss gently.
  8. Slice the rested steak against the grain into thin strips and arrange over the salad.
  9. Build the steak salad by adding avocado, crumbled cheese, and chopped herbs, then drizzle with remaining dressing.
  10. Serve immediately, optionally with crusty bread.

Notes

Marinate the steak overnight for enhanced flavor. Store salad components separately if making ahead. Use low-sodium soy sauce to reduce sodium content.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/grilled-steak-salad-recipe/

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