Grilled Steak Salad

Steak Salad-1.jpg

Steak salads are a go-to meal at our house during the summer. They are great with a freshly grilled steak, or leftover steak from a day or two earlier. The best part is you can change the salad by simply switching out the toppings you choose. This makes it perfect for serving to a crowd. You can set out a large variety of toppings, and let everyone create their own salad. It is a fun way to showcase any fresh veggies your garden may be producing as well. Get creative, and have fun!

Preparing The Meal

Start by preheating your grill on high. While the grill is heating, set your steaks out on a plate and allow to come up to room temperature. Then, begin preparing your salad toppings. The carrot matchsticks, pickled beets, green onions, olives, and sunflower kernels can be put in individual bowls for serving. Toss the bell pepper with olive oil, and drizzle olive oil on both sides of the slices of bread.

When the grill is heated, place the bell pepper over direct heat. Cook for 10 to 15 minutes, flipping and rotating occasionally. You want the pepper to have a lot of char on the outside. Once the pepper has charred and softened, remove from the grill and wrap with foil to allow to steam. This step will allow you to remove the skin easily.

Next, rub 2 tablespoons of oil on the steaks and season with salt and pepper on both sides. Place the steak on the grill over direct heat. Leave undisturbed for 3 to 4 minutes. Flip the steak and cook for an additional 3 to 4 minutes. Continue to flip and move the steak occasionally for another 1 to 3 minutes, making sure to prevent the steak from burning. You want the meat to be rare to medium rare. When the steak is cooked, remove from the grill and allow to rest for 10 minutes. Once the steak has rested, slice thinly across the grain, and place on a plate.

While the steak is resting, toast the slices of bread on the grill. You can start them over direct heat and move as necessary to toast, without burning. Once the bread is toasted, cut each slice into 1 inch cubes and place in a small bowl. When the pepper has cooled enough to handle, you can peel off the charred skin (it is ok if some of the charred bits remain). After you peel the pepper, cut the top off and remove the seeds. Then slice the pepper into thin strips. Place the sliced pepper in its own small bowl

Next, make the blue cheese dressing. Start by mixing the mayonnaise, sour cream, buttermilk, vinegar, and honey. Then, add the blue cheese, and fold to combine. Season with salt and pepper to taste.

To serve, place the bowl of salad greens and the plate of steak on a table, and surround with the toppings and dressing. Allow each person to create their own salad, customizing with whatever toppings they prefer.

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The Salad

  • 1 to 2 Pounds Sirloin Steak

  • 4 Tablespoons Olive Oil

  • Kosher Salt

  • Fresh Ground Black Pepper

  • 4 Cups Salad Greens

  • 1 Red Bell Pepper

  • 1 Large Carrot, Cut Into Matchsticks

  • 8 Green Onions

  • 1 Cup Radishes, Sliced Thin

  • 8 Hard Boiled Eggs, Halved

  • 1 Cup Pickled Red Beets

  • 1 Cup Olives

  • 1/2 Cup Sunflower Kernels

  • 4 Slices of Day Old Sourdough Bread

The Dressing

  • 4 Ounces Blue Cheese, Crumbled

  • 2/3 Cup Mayonnaise

  • 1/4 Cup Sour Cream

  • 1/4 Cup Buttermilk, Shaken Well

  • 1 Tablespoon White Vinegar

  • 1 Teaspoon Honey

  • A Pinch of Fresh Ground Black Pepper

Ty KeplerComment