Grilled Steak Salad Recipe

Marinate the steak

In a shallow dish or resealable bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, 2 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp lemon juice or red wine vinegar. Add the steak and coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring to room temperature 30 minutes before grilling).

Preheat grill

Preheat a grill or grill pan over medium-high heat (about 450°F / 230°C). Oil the grates or brush the steak lightly with oil to prevent sticking.

Grill the steak

Pat the steak dry with paper towels, season lightly with additional salt and pepper if desired. Place steak on the hot grill. For medium-rare, grill 4–5 minutes per side depending on thickness (internal temperature 130–135°F / 54–57°C). For medium, grill 6–7 minutes per side. Avoid flipping repeatedly—one flip is best.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. Slice thinly across the grain into 1/4-inch slices.

While the steak rests, assemble the salad base. In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup cucumber slices, 1/4 cup thinly sliced red onion and the sliced avocado. Gently toss to combine so avocado remains intact.

If using, sprinkle 2 tbs chopped fresh parsley or cilantro over the salad and toss lightly.

Make the dressing

In a small bowl or jar combine 3 tbs extra virgin olive oil, 1.5 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Dress the salad just before serving: pour about half the dressing over the greens and vegetables and toss lightly to coat. Reserve the remainder to drizzle over plated salad or for diners to add more.

Arrange dressed salad on a serving platter or divide among 4 plates. Fan sliced steak over the top of each portion.

Scatter 1/2 cup crumbled feta or blue cheese and 1/3 cup toasted chopped walnuts or pecans evenly across the salads. Drizzle any reserved dressing over the steak if desired.

Finish with an extra grind of black pepper and a pinch of flaky sea salt if desired. Serve immediately.