Friday, July 11

Grilled Steak Salad with Mixed Greens, Tomatoes, & Goat Cheese

This grilled steak and mixed green salad is a healthy no-carb meal that's full of flavor


Grilled Skirt Steak Salad with Arugula, Little Gems, Grape Tomatoes, Red Onion, Goat Cheese


I usually never make salads for dinner - they seem like such a let down after a long day - but this grilled steak salad is so tasty and filling that I can make an exception. Just grill a cheap but flavorful cut of steak (I used skirt steak but you could definitely sub in flank or hanger or something similar), slice it against the grain, and serve it on top of some mixed greens, ripe grape tomatoes, thinly sliced red onion, and a handful of crumbled goat cheese. The dressing has a few more ingredients than I normally use, but I had everything in my pantry already and you probably do too. The worcestershire sauce adds a salty umami flavor to the dressing and brings out a steakhouse-quality taste to the meat. It's the perfect meal to make on a hot summer night when you don't feel like turning on the oven.


Related Recipes:
- Thai-Style Beef Salad
- Lamb Sausage & Mixed Green Salad
- Loaded Wedge Salad


Grilled Skirt Steak Salad with Greens, Tomatoes, Red Onion, & Goat Cheese:
For Balsamic-Worcestershire Dressing
  • In a small bowl, whisk together 1 minced clove of garlic, 1 tsp. dijon mustard, 1 tbsp. red wine vinegar, 1 1/2 tbsp. balsamic vinegar, 1 tsp. worcestershire sauce, a dash of hot sauce, and a pinch of salt and pepper.
  • Slowly whisk in 1/4 c. extra virgin olive oil until emulsified.
For Steak & Salad
  • Preheat a grill to high.
  • Brush 3/4 lb. skirt steak with canola oil and season with salt and pepper.
  • Grill the steak for 3-4 minutes per side for medium-medium rare, depending on thickness.
  • Remove the steak and let rest, uncovered, for 5-10 minutes.
  • Meanwhile, toss 4 oz. baby arugula with 1 the leaves from 1 head of little gem lettuce,* 1 c. halved grape tomatoes, and 1/4 thinly sliced red onion.
  • Add in some of the dressing and a bit of freshly cracked black pepper and toss to combine.
  • Arrange the salad onto plates or a platter and sprinkle with 2-3 oz. fresh goat cheese.
  • Slice the steak against the grain and arrange the meat on top of the salad.

Serves two-three (main course)
*Can substitute little gems with half a head of butter lettuce or romaine.