There are so many traditional cookout foods – and so many of them are light on vegetables. I love a good potato salad but I also love my greens so I’m always excited when they find their way into an outdoor party menu. Thus, it seemed appropriate to wrap up #BBQWeek with a hearty salad that’s still perfect for an outdoor gathering.

This salad is full of the bounty of summer and make-ahead friendly which is perfect for entertaining. Simply dressed greens, tomatoes, and grilled onions are topped with grilled steak, avocado, basil, and almonds in this drool-worthy dish. It will serve four as a meal in itself – or more as part of a larger spread.

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• Ingredients
• Directions
• More recipes for a cookout
• Recipe

Ingredients

• 8 oz. flank steak, seasoned with salt and pepper
• 1 large onion, cut into 1/2″ thick slices
• 2 Tablespoons olive oil
• 1 Tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tomatoes, halved and sliced
• 5 oz. arugula
• 4 oz. baby spinach
• 1/2 cup sliced basil
• 1 avocado, peeled and sliced
• 1/4 cup sliced almonds

The produce in this salad screams summer. The greens, tomatoes, and basil will all be especially flavorful during a summer harvest period and they play off the grilled steak wonderfully.

In this salad, the steak does not have to be warm – having it cooler actually keeps the greens from wilting – so don’t be afraid to make it ahead. If you’re grilling up steaks one night, this is a great opportunity to throw on an extra one for dinner later in the week!

Directions

• Heat a grill or grill pan over medium-high heat. Spray with non-stick grill spray and place the steak on the grill 10-12 minutes, turning occasionally. When done, remove from the grill and set aside to rest.
• Spray the grill again if needed and add the onion slices. Grill ten minutes, or until tender, turning occasionally. Removed the onions to a bowl and cover. Let stand for at least 10 minutes.
• In a large bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the onion and any juices. Add tomato slices and stir to coat. Let sit for 15 minutes to marinate.
• Slice the steak.
• Add the arugula and spinach to the tomatoes and toss to coat. Spread on a serving plate.
• Top with sliced steak, avocado, basil, and almonds.

If you’d like to start prepping this ahead, you can grill and slice the steak the day before. The onion grilling up to marinating the tomato slices can be done the day before too.

To finish preparing the next day, bring the tomatoes to room temperature on the counter for about thirty minutes, then toss with the spinach and arugula and plate as directed.

We love serving this with Grilled Bread with a Honey-Rosemary Drizzle.

Friday #BBQWeek Recipes

Appetizers and Drinks

• BBQ Deviled Eggs by The Spiffy Cookie
• Lemonade Margarita by Cheese Curd In Paradise
• Mojitos with Grilled Strawberries and Mint by Our Good Life

Side Dishes

• Caprese Salad by House of Nash Eats
• Classic Broccoli Salad by Family Around the Table
• Cowboy Caviar by Devour Dinner
• Grilled Peppers and Potatoes by Jolene’s Recipe Journal
• Wilted Mixed Green Salad with Bacon and Blue Cheese by Karen’s Kitchen Stories

Main Dishes

• Grilled Shrimp Skewers with Tropical Fruit Salsa by A Day in the Life on the Farm
• Summer Steak Salad by Kate’s Recipe Box

Desserts

• Blueberry Coffee Cake by Sweet Beginnings
• Blueberry Ice Cream Recipe by SueBee Homemaker
• Copycat Dole Pineapple Whip by Hezzi-D’s Books and Cooks
• Grilled Strawberry Shortcake by Blogghetti

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Recipe

Summer Steak Salad

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Marinating Time: 25 minutes

Total Time: 1 hour

Print

Ingredients

• 8 oz. flank steak, seasoned with salt and pepper
• 1 large onion, cut into 1/2" thick slices
• 2 Tablespoons olive oil
• 1 Tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tomatoes, halved and sliced
• 5 oz. arugula
• 4 oz. baby spinach
• 1/2 cup sliced basil
• 1 avocado, peeled and sliced
• 1/4 cup sliced almonds

Instructions

1. Heat a grill or grill pan over medium-high heat. Spray with non-stick grill spray and place the steak on the grill 10-12 minutes, turning occasionally. When done, remove from the grill and set aside to rest.
2. Spray the grill again if needed and add the onion slices. Grill ten minutes, or until tender, turning occasionally. Removed the onions to a bowl and cover. Let stand for at least 10 minutes.
3. In a large bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the onion and any juices. Add tomato slices and stir to coat. Let sit for 15 minutes to marinate.
4. Slice the steak.
5. Add the arugula and spinach to the tomatoes and toss to coat. Spread on a serving plate.
6. Top with sliced steak, avocado, basil, and almonds.

Notes

Adapted from Cooking Light