Grilled Steak Salad Recipe

Season steak

Pat the steak dry with paper towels. Rub with 1 tablespoon olive oil then season both sides evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder. Let sit at room temperature for 15–20 minutes.

Grill or pan-sear

Preheat a grill or heavy skillet over high heat until very hot (about 5 minutes). Place the steak on the grill or in the pan and cook without moving for 3–4 minutes to develop a good sear. Flip and cook another 3–4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for desired doneness.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes. Slice thinly across the grain into bite-size strips for the salad.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Prepare the vegetables: core and chop the romaine into 1–2 inch pieces to yield about 6 cups. Cut the tomatoes into wedges or large dice. Peel (if desired) and slice the cucumber into half-moons about 1/4" thick. Thinly slice the red onion and separate the rings; if the onion is strong, soak slices in cold water for 5 minutes then drain to mellow the flavor.

Combine salad ingredients: In a large bowl toss the chopped romaine, tomatoes, cucumber and a light pinch of salt to taste. Crumble 3 ounces gorgonzola over the salad and add toasted nuts if using.

Dress and top: Drizzle about half of the dressing over the salad and toss gently to coat. Arrange sliced steak over the top, drizzle remaining dressing as desired. Finish with chopped parsley if using and an extra grind of black pepper.