Description
This grilled beef salad combines juicy, perfectly grilled steak with fresh, crisp greens and a tangy homemade dressing. It’s a light yet satisfying dish ideal for a summer meal, protein-packed lunch, or quick dinner that’s both flavorful and nutritious.
Ingredients
Grilled Beef
- 1 lb beef steak (sirloin, flank, or ribeye)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Salad
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cucumber, sliced
- Optional: avocado slices or crumbled feta
Dressing
- 3 tbsp olive oil
- 1½ tbsp balsamic vinegar (or red wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot enough for a good sear on the steak.
- Season the Steak: Rub the beef steak all over with olive oil, then season generously with salt and black pepper for balanced flavor.
- Grill the Steak: Place the steak on the grill and cook for 4–6 minutes per side depending on the thickness and your preferred doneness, aiming for a nicely charred exterior.
- Rest the Steak: Remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat juicy and tender.
- Slice the Steak: Slice the rested steak thinly against the grain to maximize tenderness when eating.
- Prepare the Salad: In a large bowl, mix together the salad greens, cherry tomatoes, sliced red onion, and cucumber to create a fresh vegetable base.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper until emulsified and balanced.
- Assemble the Salad: Arrange the sliced beef on top of the salad greens, drizzle the dressing over everything, then gently toss to combine.
- Serve Immediately: Serve the salad right away to enjoy the contrast of warm beef and crisp vegetables.
Notes
- Letting the beef rest after grilling is essential to keep it juicy and tender.
- Consider adding grilled vegetables like peppers or zucchini to enhance the salad’s flavor and texture.
- For a lighter dressing variation, substitute balsamic vinegar with lemon vinaigrette.
- Leftover grilled steak makes a great addition for meal prepping this salad ahead of time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Dish
- Method: Grilling
- Cuisine: American
