Steak Salad Recipe
A hearty yet refreshing steak salad with grilled skirt steak, crisp vegetables, and a tangy vinaigrette, perfect for a busy weeknight.
Ingredients
- 3 tablespoons Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1 clove Garlic Clove, minced
- 1 teaspoon Dijon Mustard
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1.5 pounds Skirt Steak
- 2 tablespoons Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Hot Pepper Sauce
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Ground Cumin
- 5 ounces Arugula
- ¼ cup Red Onion, thinly sliced
- 2 pieces Roma Tomatoes, sliced
- ¼ cup Kalamata Olives, pitted and halved
- ½ cup Goat Cheese, crumbled
Instructions
- In a small jar, combine olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper. Seal and shake until smooth.
- Cut the skirt steak in half, pat dry, and rub with marinade ingredients. Let it marinate for about 30 minutes.
- Preheat grill to medium-high heat. Grill steak for 3 minutes on each side for medium-rare. Rest for 5-10 minutes before slicing thinly against the grain.
- In a large bowl, toss arugula, sliced red onion, and half the vinaigrette. Distribute onto plates.
- Layer tomato slices, olives, crumbled goat cheese, and grilled steak slices on top. Drizzle with remaining vinaigrette before serving.
Notes
- For best results, allow the steak to marinate for at least 30 minutes and always let it rest after grilling to ensure juicy slices.
Nutrition
Calories: 450kcalCarbohydrates: 12gProtein: 30gFat: 35gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
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