Ingredients
This recipe is broken down into three main components: the steak and its marinade, the vibrant salad vegetables, and the simple yet elegant homemade vinaigrette. Each ingredient is chosen to create a symphony of flavors and textures.
For the Steak and Marinade:
- 1.5 lbs Sirloin or Flank Steak: A lean yet flavorful cut that holds up beautifully to grilling and slices wonderfully for a salad. Aim for a steak that is about 1 to 1.5 inches thick for a perfect medium-rare.
- ¼ cup Olive Oil: The base of our marinade, it helps to tenderize the beef and prevent it from sticking to the grill.
- 3 cloves Garlic, minced: Provides a pungent, aromatic foundation that infuses the beef with savory depth.
- 2 tablespoons Soy Sauce (or tamari for gluten-free): Adds a rich, umami saltiness that is the secret weapon for a deeply flavorful steak.
- 1 tablespoon Worcestershire Sauce: Lends a complex, tangy, and slightly smoky background note that complements the grilled flavor.
- 1 teaspoon Black Pepper, freshly ground: For a touch of spice that enhances the natural flavor of the beef.
- 1 teaspoon Dried Oregano: Adds a subtle, earthy, and herbaceous note to the marinade.
For the Grilled Vegetables and Salad Base:
- 1 large Red Bell Pepper: When grilled, its sweetness intensifies, providing a beautiful color and soft, juicy texture.
- 1 large Yellow Bell Pepper: Offers a milder sweetness than the red pepper and adds another pop of vibrant color.
- 1 large Red Onion: Grilling tames its sharp bite, making it sweet, tender, and slightly caramelized.
- 1 pint Cherry Tomatoes: These burst with a concentrated, sweet-tart flavor when kissed by the grill’s heat.
- 1 bunch Asparagus, tough ends trimmed: Grills quickly to a perfect tender-crisp texture with a slightly nutty flavor.
- 8 oz Mixed Greens or Romaine Lettuce: The fresh, crisp foundation of our salad. Use a sturdy green that won’t wilt immediately under the warm toppings.
- ½ cup Crumbled Feta or Blue Cheese (optional): Adds a creamy, tangy, and salty counterpoint to the rich steak and sweet vegetables.
- 2 tablespoons Olive Oil: To lightly coat the vegetables before grilling, ensuring they char nicely without drying out.
- Salt and Pepper to taste: To season the vegetables before they hit the grill.
For the Balsamic Vinaigrette:
- ½ cup Extra Virgin Olive Oil: The high-quality, flavorful base of our dressing.
- ¼ cup Balsamic Vinegar: Provides the signature sweet and tangy flavor profile. Use a good quality vinegar for the best results.
- 1 tablespoon Dijon Mustard: Acts as an emulsifier to help the oil and vinegar combine, while adding a zesty kick.
- 1 clove Garlic, minced: A touch of fresh garlic adds a layer of aromatic complexity to the dressing.
- 1 teaspoon Honey or Maple Syrup (optional): Balances the acidity of the vinegar with a hint of sweetness.
- Salt and Pepper to taste: To season the dressing and bring all the flavors together.
Instructions
Follow these detailed steps to create a flawless Grilled Steak and Veggie Salad. The key is in the preparation and grilling technique, ensuring each component is cooked to perfection before being brought together.
In a small bowl, whisk together the marinade ingredients: ¼ cup of olive oil, minced garlic, soy sauce, Worcestershire sauce, black pepper, and dried oregano. Place the steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s coated on all sides. Rub the marinade into the meat. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For a more profound flavor, you can marinate it for up to 4 hours. Remove the steak from the refrigerator about 20-30 minutes before grilling to allow it to come to room temperature, which promotes more even cooking.
While the steak is marinating, prepare the dressing. This allows the flavors time to meld together. In a small bowl or a jar with a tight-fitting lid, combine the ½ cup of extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, and optional honey. Whisk vigorously or shake the jar until the dressing is fully emulsified and slightly thickened. Season with salt and pepper to your liking. Set aside.
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Chop the bell peppers and red onion into large, grill-friendly pieces (to prevent them from falling through the grates). You can quarter the onion and leave the root intact to hold it together. In a large bowl, toss the peppers, onion pieces, whole cherry tomatoes, and asparagus with 2 tablespoons of olive oil, salt, and pepper. Place the vegetables in a grill basket or directly onto the clean, oiled grates. Grill for about 8-12 minutes, turning occasionally, until they are tender and have developed a nice char. The cherry tomatoes will be ready when their skins start to blister and burst. Once cooked, remove the vegetables from the grill and set them aside. Once they are cool enough to handle, you can chop them into smaller, bite-sized pieces if desired.
Keep the grill at medium-high heat. Remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade. Place the steak directly on the hot grill grates. For a perfect medium-rare (130-135°F), grill for approximately 4-6 minutes per side for a 1-inch thick steak. Adjust the time based on your steak’s thickness and your desired level of doneness. Avoid pressing down on the steak, as this will squeeze out the flavorful juices.
This is arguably the most crucial step for a juicy, tender steak. Transfer the grilled steak to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. If you slice it too soon, all the delicious juices will run out onto the board. After resting, use a sharp knife to slice the steak thinly against the grain. Slicing against the grain shortens the muscle fibers, making the meat much more tender to chew.
You’re now ready to assemble your masterpiece. In a very large salad bowl or on a large platter, create a bed of the mixed greens or romaine lettuce. Artfully arrange the warm, grilled vegetables over the greens. Place the beautifully sliced steak on top of the vegetables. Drizzle a generous amount of the prepared balsamic vinaigrette over the entire salad. Finally, sprinkle with the crumbled feta or blue cheese, if using. Serve immediately while the steak and vegetables are still warm.
Nutrition
- Serving Size: one normal portion
- Calories: 580
- Fiber: 7g
- Protein: 40g