Grilled Steak Salad Recipe

4 2 3
Grilled Steak Salad Recipe
Grilled Steak Salad Recipe photo by Taste of Home
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Grilled Steak Salad Recipe

Read Reviews
4 2 3
Publisher Photo
With plenty of sliced steak and veggies, this main dish salad will please even the biggest appetites. It's a terrific dinner on hot summer days or any time you feel like grilling. —Mildred Sherrer, Roanoke, Texas
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1 pound)
  • 1 large sweet onion, sliced
  • 1 package (5 ounces) spring mix salad greens
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1/3 cup balsamic vinegar
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard

Directions

Combine the salt, garlic powder and pepper; rub over steak. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Grill, covered, over medium heat for 16-20 minutes or until onions are tender. Open foil carefully to allow steam to escape.
Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion.
In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing. Yield: 4 servings.
Originally published as Grilled Steak Salad in Country Woman May/June 2005, p36

Nutritional Facts

1 each: 367 calories, 15g fat (4g saturated fat), 54mg cholesterol, 688mg sodium, 28g carbohydrate (7g sugars, 6g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1 pound)
  • 1 large sweet onion, sliced
  • 1 package (5 ounces) spring mix salad greens
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1/3 cup balsamic vinegar
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  1. Combine the salt, garlic powder and pepper; rub over steak. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
  2. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Grill, covered, over medium heat for 16-20 minutes or until onions are tender. Open foil carefully to allow steam to escape.
  4. Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion.
  5. In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing. Yield: 4 servings.
Originally published as Grilled Steak Salad in Country Woman May/June 2005, p36

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Reviews forGrilled Steak Salad

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holland.janet User ID: 5691678 60677
Reviewed Jun. 27, 2014

"Very disappointing flavor, strong vinegar taste over powers even the grilled onions."

MY REVIEW
Destinykidz User ID: 5947577 64157
Reviewed Apr. 23, 2011

"One of my favorite salads"

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