Grilled Steak Salad
It’s Wednesday already and that makes me happy! I love short weeks . I hope everyone had a wonderful Memorial Day. So grateful for all the men and women who have served and who are serving our country. Also, for their families and the sacrifices they’ve made.
For Memorial Day we wanted to grill something, but had burgers last week and didn’t feel like a heavy steak dinner, so my husband and I came up with this grilled steak salad recipe. We tag teamed on this one; I made the marinade and croutons and he grilled and did all the chopping! It was SO good…we had it the next night too! So, I thought I’d share the recipe with you all and I’m also linking up for Momfessionals Recipe Club. Be sure to head over to Andrea’s blog and check out all the other recipes shared.
- 8 oz thin cut of boneless steak – marinated (sirloin, top shoulder, etc.)
- 1 head iceberg lettuce
- 1/2 red onion, diced
- 1/2 pint grape tomatoes, sliced
- 2 hard boiled eggs, chopped
- homemade croutons
- blue cheese crumbles (optional)
- ranch dressing (Litehouse Organic Ranch is my favorite!)
Marinade Ingredients: (don’t remember where I got the original recipe from)
- 4 Tbsp olive oil
- 4 Tbsp balsamic vinegar
- 4 Tbsp Worcestershire sauce
- 3 Tbsp lime juice
- 2 cloves garlic, pressed
- 2 tsp steak seasoning
- 6 slices sourdough bread
- 1/2 stick butter, melted
- 2 Tbsp olive oil
- 1/4 cup Parmesan cheese
- 1/8 tsp garlic salt
Combine marinade ingredients in a gallon size resealable bag. Add steak to bag, seal, set bag in glass dish, and place in the refrigerator for at least 4 hours, turning meat over halfway through.
While meat is marinading, prepare your homemade croutons: Preheat oven to 300°. Cut bread into 1/2 inch cubes. In large bowl, coat bread cubes with melted butter, olive oil, Parmesan cheese and garlic salt. Spread onto a foil lined baking sheet in a single layer. Bake at 300° for about 25 – 30 minutes or until golden brown and crisp, stirring every 5 minutes or so. Cool completely before storing.
Grill marinated steak to your liking (internal temp of 155° for well done or 140° for medium-well). We like ours well done! Rest your meat under a tent of foil for about 5 minutes (this allows the juices to evenly distribute, keeping the flavor in your meat instead of all over your cutting board). Thinly slice steak across the grain. To serve, divide lettuce into individual serving bowls, top with red onions, tomatoes, egg, croutons, blue cheese and sliced steak. Drizzle with ranch dressing.
Makes 6 to 8 servings.
This is a perfect recipe for those warm summer nights. Hope you enjoy! I’ll be back later in the week to show you how to make the paper fans we made for the baby shower we recently shared with you.