½ cup chopped fresh herbs: dill, mint, parsley, basil, chives, tarragon
5-6 small vine-ripened tomatoes, quartered
1 avocado, divided, scooped and sliced
½ cup crumbled blue cheese
5-6 green onions
1 small zucchini, quartered lengthwise
2 corn cobs
2 portobello mushrooms
drizzle extra virgin olive oil
kosher salt
black pepper
For the Panko crumb:
1 cup seasoned Panko crumbs
1 tablespoon butter
3 garlic cloves, finely minced
For the vinaigrette:
¼ cup oil - extra-virgin olive, vegetable, avocado or walnut oil
1 heaping tablespoon Dijon mustard
juice from ½ a lemon
3 garlic cloves, finely chopped or grated
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon honey, optional
Takes ,
serves 4.
Instructions
Prepare steak: About 20 minutes to an hour grilling, bring steak from refrigerator. Sprinkle liberally with seasoning, coating both sides and surrounding edge. Set to the side.
Prepare the dressing: Place oil, garlic, Dijon and lemon juice into the canister of an immersion blender. Zip to combine. Add kosher salt and black pepper to taste. If using honey add, then zip again to combine. Pour dressing into an attractive bowl or carafe. Set to the side.
Prepare greens and herbs: Rip lettuces and radicchio into small, bite-sized pieces. Rinse and spin dry. Transfer to a stainless bowl, sprinkle with herbs and toss to combine. Transfer to an attractive serving bowl or platter.
Turn left side of grill or barbecue on for direct heat and preheat to 500°F.
Grill vegetables: Place corn, zucchini, mushrooms and green onion onto a platter, drizzle with oil and sprinkle with salt and pepper. Rub vegetables to coat. Transfer vegetable onto grill over direct heat, cooking to desired doneness. Remove to platter and set aside until salad is assembled.
Grill steak: For a 24-ounce steak, place onto grill over direct heat. Close lid leaving steak to sear undisturbed for 3 minutes. Turn steak over, close lid and cook for an additional 3 minutes. Move steak over onto indirect heated side of grill, close lid and cook for 4 minutes undisturbed. Turn steak over, close lid and cook for an additional 4 minutes. When steak is cooked to desired doneness, remove from grill, covering loosely with foil. Return steak to kitchen leaving it to rest for five minutes.
Prepare Panko crumb: Heat small skillet on stovetop over moderate heat. When pan is hot, add butter and when melted, add garlic and cook until fragrant, about 1 minute. Add Panko stirring to combine. Cook Panko, stirring occasionally, until browned. Transfer to small bowl and set aside.
Assemble salad: Cut green onions and zucchini into small pieces and cut corn from the cob. Slice mushrooms. Add vegetables in groupings nestled into the greens, leaving the central area somewhat open. Sprinkle salad with blue cheese followed by Panko. Slice steak into thin strips transferring the sliced steak onto the centre of the salad.
Sprinkle with chopped parsley, sea salt flakes and black pepper. Serve dressing and Panko on the side, inviting guests to help themselves.
½ cup chopped fresh herbs: dill, mint, parsley, basil, chives, tarragon
5-6 small vine-ripened tomatoes, quartered
1 avocado, divided, scooped and sliced
½ cup crumbled blue cheese
5-6 green onions
1 small zucchini, quartered lengthwise
2 corn cobs
2 portobello mushrooms
drizzle extra virgin olive oil
kosher salt
black pepper
For the Panko crumb:
1 cup seasoned Panko crumbs
1 tablespoon butter
3 garlic cloves, finely minced
For the vinaigrette:
¼ cup oil - extra-virgin olive, vegetable, avocado or walnut oil
1 heaping tablespoon Dijon mustard
juice from ½ a lemon
3 garlic cloves, finely chopped or grated
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon honey, optional
Directions
Prepare steak: About 20 minutes to an hour grilling, bring steak from refrigerator. Sprinkle liberally with seasoning, coating both sides and surrounding edge. Set to the side.
Prepare the dressing: Place oil, garlic, Dijon and lemon juice into the canister of an immersion blender. Zip to combine. Add kosher salt and black pepper to taste. If using honey add, then zip again to combine. Pour dressing into an attractive bowl or carafe. Set to the side.
Prepare greens and herbs: Rip lettuces and radicchio into small, bite-sized pieces. Rinse and spin dry. Transfer to a stainless bowl, sprinkle with herbs and toss to combine. Transfer to an attractive serving bowl or platter.
Turn left side of grill or barbecue on for direct heat and preheat to 500°F.
Grill vegetables: Place corn, zucchini, mushrooms and green onion onto a platter, drizzle with oil and sprinkle with salt and pepper. Rub vegetables to coat. Transfer vegetable onto grill over direct heat, cooking to desired doneness. Remove to platter and set aside until salad is assembled.
Grill steak: For a 24-ounce steak, place onto grill over direct heat. Close lid leaving steak to sear undisturbed for 3 minutes. Turn steak over, close lid and cook for an additional 3 minutes. Move steak over onto indirect heated side of grill, close lid and cook for 4 minutes undisturbed. Turn steak over, close lid and cook for an additional 4 minutes. When steak is cooked to desired doneness, remove from grill, covering loosely with foil. Return steak to kitchen leaving it to rest for five minutes.
Prepare Panko crumb: Heat small skillet on stovetop over moderate heat. When pan is hot, add butter and when melted, add garlic and cook until fragrant, about 1 minute. Add Panko stirring to combine. Cook Panko, stirring occasionally, until browned. Transfer to small bowl and set aside.
Assemble salad: Cut green onions and zucchini into small pieces and cut corn from the cob. Slice mushrooms. Add vegetables in groupings nestled into the greens, leaving the central area somewhat open. Sprinkle salad with blue cheese followed by Panko. Slice steak into thin strips transferring the sliced steak onto the centre of the salad.
Sprinkle with chopped parsley, sea salt flakes and black pepper. Serve dressing and Panko on the side, inviting guests to help themselves.
Steak Salad Recipe
4.7 / 5. 3
Curly lettuces, veggies, fresh herbs, blue cheese and a tangy dressing, topped with toasted crumbs grilled ribeye steak…
So there’s salad and then there’s this GRILLED STEAK SALAD RECIPE!
Frequent visitors to WATC know we’re big on salads. In planning this sensational GRILLED STEAK SALAD RECIPE, a number of things felt essential. Fresh salad greens, check. Delicious assortment of vegetables, check. A superior protein (in this case, ribeye steak), check. Finally, a flavour-forward dressing was essential, complete with easy-to-make directions, so check and check. Oh, but then we decided to raise the stakes on this steak salad recipe, dreaming up a crunchy Panko topping instead of traditional croutons… and the crowd goes wild!
Before listing a few helpful tips and fun facts about steak salad, how about some additional salad suggestions you may wish to try. Here are three additional “complete meal” salad ideas you can add to your menu: the colossal king of chicken salads, our COBB SALAD, this tasty TEX-MEX TACO SALAD, and one of my personal faves, this traditional TUNA SALAD NIÇOISE. Always remember, need an idea for something to serve at your next dinner party, serve a salad!
Let’s make grilling season a year-round thing. Here are some tips about our GRILLED STEAK SALAD RECIPE:
STEAK AND STEAK SEASONING
Let’s start with the star ingredients for this salad recipe, beef steak and a stellar steak seasoning. In preparing this recipe we selected our favourite cut of steak, ribeye but sirloin steak, filet mignon, flank steak, beef tenderloin, t-bone steak and striploin will all work. During the testing of this recipe, we found that cuts with some fat on them, like ribeye, delivered more flavour but the choice is yours.
Another memorable addition is the perfect steak seasoning. Yes, you can use your favourite seasoning in this steak salad recipe, but why bother when we’ve created the absolute best?! Our BUTCHER’S BLEND spice blend is the perfect mix of fragrant spices and seasoning that include onion, coriander, cumin, allspice, oregano, sage, black pepper and more. We suggest bringing the steak from the refrigerator, perhaps 30 minutes to an hour before you intend to grill, then rub liberally with our spice blend.
Looking to purchase our BUTCHER’S BLEND, head HERE where it’s offered with our PORK & POULTRY RUB as part of our MEAT LOVER’S two-pack.
SALAD GREENS
Perhaps that “salad greens” heading is a bit of a misnomer considering we’re also including radicchio and a variety of red lettuce into the mix. And just when things were already fabulously fresh, we went a step further and added a chiffonade of fresh herbs. Let’s add phenomenal to this fresh salad recipe.
Using curly leaf lettuce, both green and red, creates a solid base for the salad while the inclusion of radicchio, a member of the chicory family, adds colourful interest. Including fresh herbs like dill, mint and parsley adds an enticing aroma and more flavour. When crafting this recipe at home, feel free to make it your own by adding other greens like romaine lettuce, spinach, kale and arugula into a large bowl along with other herbs too like tarragon, basil, chives, cilantro and thyme.
RAW VEGETABLES & CHEESE
Let’s hear it for the vegetables! Our go-forward with this recipe is to use your favourites and create something you’re guaranteed to love. In planning this story, and with our pledge to make things extra delicious, we thought, “What if we left some veggies raw, and grilled the others?” The result is a mash-up of fresh flavours partnered with buttery ones.
For the fresh vegetables, we selected sweet, vine-ripened tomatoes (cherry tomatoes work too) and a perfectly ripened avocado. Other vegetables that will be perfect as is are cucumbers, red bell peppers, grated carrots, chopped broccoli and thinly sliced radishes. Notice we also added a bowl of crumbled blue cheese in the above photo alongside the raw veggies. Seemed like a good place to put it since this cheese pairs so well with tomatoes and avocado. Additional cheeses to consider include goat’s cheese, grated Parmesan, feta cheese or Asiago as well as a gouda or grated provolone.
GRILLED VEGETABLES
For the other veggies, we selected a few that grill up with minimal effort and release more flavour when cooked. We love how corn on the cob, green onions, zucchini and portobello mushrooms all did during the testing, but since then we’ve added others into the rotation. Feel free to also add sweet onions, red onions, asparagus, eggplant and jalapeño peppers into your mix at home. One tip on the process: make sure to rub the veggies with a light drizzle of olive oil, canola, avocado oil or vegetable oil. This prevents them from sticking to the grill when they hit that high heat.
SALAD DRESSING
We opted to partner this salad with a simple Dijon mustard vinaigrette instead of a dressing made with balsamic vinegar. Ours is made with walnut oil, lemon juice and garlic. Simply drop everything into a Mason jar, bowl, or the canister of an immersion blender, give it a zip, season and you’ll be good to go.
Pro tip: just a teaspoon of honey adds the perfect hint of sweetness to this salad dressing. It’s an upgrade in my opinion, and we suggest following our lead and making yours just so. So good. On the off chance that this salad suggestion isn’t making your mouth water, you can try this recipe with our BLUE CHEESE DRESSING, this GREEN GODDESS DRESSING or our tangy JAPANESE DRESSING. A balsamic vinaigrette will also work.
GRILL TIME
Once the veggies are prepped, the dressing is done, and the greens, radicchio and herbs are in their attractive bowl or nestled on a serving platter, it’s time to get your grill on. For best results, preheat your gas or charcoal grill to 500°F. We always light the left side of the grill to first cook over direct heat, and leave the right off so the cooking can finish over indirect heat. This prevents your food from getting burned or charred.
We’ve listed all the instructions down below, but if you’re looking for a few tips on how to grill veggies and how to cook steak perfectly, here’s the overview.
For the veggies, simply turn them occasionally over direct heat, watching closely so they don’t burn. They cook differently, so remove each type of veggie to a side dish or platter when done to your liking.
GRILLED RIBEYE STEAK
The ribeye steak requires a bit more attention. We crafted this recipe to serve 4 guests, so we asked our butcher to prepare a large, 24-ounce ribeye steak. Grilling 1 large cut of meat is easier to prepare than individual, smaller-sized steaks especially when you’re cooking for more than two. If preparing an 8-ounce, 12-ounce or 16-ounce steak, reduce the sear time, flip over direct heat and monitor the timing of the flips on the indirect side of the grill closely.
It’s also easier to nail your goal doneness temperature with a probe thermometer. Here’s a helpful beef doneness guide:
As a general rule: rare is 125°F / 52°C, medium-rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.
Once the steak is grilled to your liking, remove it to a plate or platter, bring it into your kitchen and cover loosely with foil, leaving it to rest for five minutes before you slice.
PANKO CRUMB TOPPING
Here’s this recipe’s game changer: a sprinkle of browned Panko crumbs instead of salad croutons. Please do not skip this final enhancement; it truly takes the flavour and presentation of this GRILLED STEAK SALAD RECIPE from simple to amazing.
Better still, it is also easy to make where we melt butter in a skillet over moderate heat, add the minced garlic and then a cup of seasoned Panko crumbs. Browning the Panko in a pan and adding that buttery, garlic taste to them is so, so delicious. You’ll see, the crunch is perfect!
SERVE
Make sure to watch the very end of the VIDEO created for this post. There’s nothing complicated in assembling all of the element together; we think it’s just fun to watch. We also think adding the veggies in groupings is visually appealing while the sprinkle of blue cheese and crunchy crumbs give the dish a pleasing, almost casual vibe. Adding the perfectly grilled steak across the top of the presentation piece adds a striking “the eyes eat first” moment before we finish with a sprinkle of chopped parsley, sea salt flakes and black pepper. Yes, you can add the dressing at this point, but we like presenting it on the side, inviting guests to dress their own portions once they’ve served themselves.
GET SPICY!
Before sending you on your way to make this dish, it’s the perfect time for an update: our three SPICE BLEND GIFT SETS are now available in Canada on Amazon.ca!
VEGGIE LOVERS (2-pack) – A packet of our POTATO & VEGGIE SEASONING plus a package of our GARLICKY SUN-DRIED TOMATO DIP; just add mayo and sour cream and you’ve got a delicious party dip. Go HERE to order.
MEAT LOVERS (2-pack) – A packet of POULTRY & PORK RUB plus a package of our BUTCHER’S BLEND. Go HERE to order.
WEEKEND ESSENTIALS: The whole shebang, 1 packet of everything! A packet of POULTRY & PORK RUB, BUTCHER’S BLEND, POTATO & VEGGIE SEASONING and a GARLICKY SUN-DRIED TOMATO DIP. Go HERE to order.
This grilled salad idea is so tasty, we suggest you PIN the recipe to a favourite salad or BBQ board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
The stakes (and steaks) sure are high. Make this GRILLED STEAK SALAD RECIPE now!
½ cup chopped fresh herbs: dill, mint, parsley, basil, chives, tarragon
5-6 small vine-ripened tomatoes, quartered
1 avocado, divided, scooped and sliced
½ cup crumbled blue cheese
5-6 green onions
1 small zucchini, quartered lengthwise
2 corn cobs
2 portobello mushrooms
drizzle extra virgin olive oil
kosher salt
black pepper
For the Panko crumb:
1 cup seasoned Panko crumbs
1 tablespoon butter
3 garlic cloves, finely minced
For the vinaigrette:
¼ cup oil - extra-virgin olive, vegetable, avocado or walnut oil
1 heaping tablespoon Dijon mustard
juice from ½ a lemon
3 garlic cloves, finely chopped or grated
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon honey, optional
Directions
Prepare steak: About 20 minutes to an hour grilling, bring steak from refrigerator. Sprinkle liberally with seasoning, coating both sides and surrounding edge. Set to the side.
Prepare the dressing: Place oil, garlic, Dijon and lemon juice into the canister of an immersion blender. Zip to combine. Add kosher salt and black pepper to taste. If using honey add, then zip again to combine. Pour dressing into an attractive bowl or carafe. Set to the side.
Prepare greens and herbs: Rip lettuces and radicchio into small, bite-sized pieces. Rinse and spin dry. Transfer to a stainless bowl, sprinkle with herbs and toss to combine. Transfer to an attractive serving bowl or platter.
Turn left side of grill or barbecue on for direct heat and preheat to 500°F.
Grill vegetables: Place corn, zucchini, mushrooms and green onion onto a platter, drizzle with oil and sprinkle with salt and pepper. Rub vegetables to coat. Transfer vegetable onto grill over direct heat, cooking to desired doneness. Remove to platter and set aside until salad is assembled.
Grill steak: For a 24-ounce steak, place onto grill over direct heat. Close lid leaving steak to sear undisturbed for 3 minutes. Turn steak over, close lid and cook for an additional 3 minutes. Move steak over onto indirect heated side of grill, close lid and cook for 4 minutes undisturbed. Turn steak over, close lid and cook for an additional 4 minutes. When steak is cooked to desired doneness, remove from grill, covering loosely with foil. Return steak to kitchen leaving it to rest for five minutes.
Prepare Panko crumb: Heat small skillet on stovetop over moderate heat. When pan is hot, add butter and when melted, add garlic and cook until fragrant, about 1 minute. Add Panko stirring to combine. Cook Panko, stirring occasionally, until browned. Transfer to small bowl and set aside.
Assemble salad: Cut green onions and zucchini into small pieces and cut corn from the cob. Slice mushrooms. Add vegetables in groupings nestled into the greens, leaving the central area somewhat open. Sprinkle salad with blue cheese followed by Panko. Slice steak into thin strips transferring the sliced steak onto the centre of the salad.
Sprinkle with chopped parsley, sea salt flakes and black pepper. Serve dressing and Panko on the side, inviting guests to help themselves.
Until Cottage Season
