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Grilled Steak Salad Recipe
Grilled Steak Salad Recipe photo by Taste of Home

Grilled Steak Salad Recipe

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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Grilled Steak Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
 (1)
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MY REVIEW
Reviewed Jun. 27, 2014

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

MY REVIEW
Reviewed Apr. 23, 2011
One of my favorite salads
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