Inside-Out Grilled Steak Salad

Inside-Out Grilled Steak Salad

3
The Beef Checkoff 0

"Strips of lightly-seasoned grilled steak on top of tender lettuce leaves with assorted colorful vegetables, a light dressing, and optional goat cheese and nuts make a hearty and colorful salad."

Ingredients 25 m {{adjustedServings}} servings 93 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Combine paprika, garlic and pepper; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  3. Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with nuts and cheese, if desired.
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Footnotes

  • Cook's Tip: Two shoulder top blade (flat iron) steaks (about 8 ounces each) may be substituted for top loin steaks. Grill steaks 10 to 14 minutes (for gas, 12 to 16 minutes) for medium rare to medium doneness. Pan-broil steaks 11 to 14 minutes.
  • Cook's Tip: Two cups packaged vegetable slaw may be substituted for assorted vegetables.
  • Cook's Tip: Leaf lettuce may be substituted for Boston or butter lettuce. If leaves are large, cut in half.
  • Cook's Tip: Toasted pepitas (pumpkin seeds) or sunflower seeds may be substituted for nuts.
  • Cook's Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12 and choline.
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Reviews 3

  1. 3 Ratings

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Joey Joan
8/10/2013

Very good flavor easy and quick to prepare. I like the versatility of this recipe.

Cheryl King
6/8/2013

This was yummy, but had slightly too much paprika for our tastes. We loved the goat cheese and the walnuts, and my kids had fun with the lettuce wraps. What a great idea for a grilled dinner!

traceyposner
8/28/2013

I really enjoyed this recipe. I used some of my leftover Mediterranean grilled steak from dinner the night before and put this salad together in no time. I used the pine nuts, which I toasted (out of this world delicious) and used a Greek vinaigrette dressing with a sprinkle of feta cheese. I will make this one again and again. Thanks for the recipe!