Summer Steak Salad

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

  • 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

Side Dishes

Main Dishes

Desserts

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

Summer Steak Salad

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 25 minutes
Total Time: 1 hour

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

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