Grilled Steak Salad
Grilled Steak Salad is a hearty meal perfect for summer. Healthy greens, mozzarella pearls and fresh vegetables, topped with steak and drizzled in a quick balsamic dressing.
Servings: 4
Calories: 836kcal
Ingredients
- 2 ribeye steaks
- 2 tablespoons olive oil
- 2 tablespoons OG Sweet BBQ Rub or Steak Rub
- 8 cups Mixed Salad Greens
- 1 cup tomatoes diced
- 8 ounces mozzarella pearls
- 1 cup croutons
Balsamic Dressing
- ½ cup olive oil extra virgin
- ¼ cup balsamic vinegar
- 1 tablespoon dijon mustard
- 3 tablespoons honey
- 1 tablespoon granulated garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teasoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Instructions
- Drizzle steaks with olive oil and sprinkle with dry rub seasoning on both sides.
- Prepare a grill fire to 350°. If you don’t have a grill, you can preheat a cast iron skillet or grill pan on the stove top.
- Cook steaks over indirect fire for 5 minutes with the grill closed.
- Flip the steaks and continue to cook until steaks reach desired doneness using a digital meat thermometer.
- Remove from grill to a pan to rest for 10 minutes. Slice the steak into thin strips.
- Make the Salad Dressing: In a mason jar with a lid, add olive oil, balsamic vinegar, dijon mustard, honey, basil, oregano, thyme, salt and pepper.
- Cover and shake vigorously until well combined.
- On a platter or in a large salad bowl, add the greens, chopped tomatoes, sliced onions, mozzarella balls, sliced steak and croutons.
- Serve salad with balsamic dressing.
Notes
Internal Temperatures for Perfect Grilled Steak
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
- Vegetables: Add any vegetables that you have on hand. Sliced avocados, carrots, celery and cucumbers are great additions.
- Cheese: Cheddar cheese cubes, crumbled feta or blue cheese goes great with grilled steak.
- Salad Dressing: Peppercorn Ranch or Italian Dressing are great options for this steak salad.
- Storage: Store leftover, undressed salad in an airtight container in the refrigerator up to 3 days. Salad dressing can be stored in a covered jar up to 2 weeks.
Nutrition
Serving: 1g | Calories: 836kcal | Carbohydrates: 30g | Protein: 38g | Fat: 64g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Cholesterol: 114mg | Sodium: 828mg | Potassium: 669mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1696IU | Vitamin C: 24mg | Calcium: 363mg | Iron: 5mg
