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Inside-Out Grilled Steak Salad

Inside-Out Grilled Steak Salad

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The Beef Checkoff

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.

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Original recipe yields 16 servings

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Nutrition

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  • 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

Directions

  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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Reviews

Joey Joan
1
8/10/2013

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

Cheryl King
1
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
0
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!