easy grilled steak salad with herb shallot dressing!
This easy grilled steak salad with herb shallot dressing will be on repeat long after summer is over!
another no-stove-no-oven recipe (cause it’s still hot AF around here)!
As a lifelong New Yorker slash elderly lady I find myself wistfully reminiscing about how things “used to be”. For the purposes of this post I’ll keep it to this:
“Remember when we used to have seasons?”
Ah yes, seasons. Like, four distinct seasons throughout the year, each unfolding like what you picture in a child’s storybook. Cold, snowy winters. Rainy, then mild and sunny springs. Hot, hazy summers. And crisp, beautiful falls.
No longer. Which, if you too are a New Yorker, you know all too well. Which is why I’m no longer surprised to find myself in a heatwave in the middle of September – and why I’m making this delicious steak salad on repeat!
steak and salad are the combination you didn’t know you needed!
This dinner salad (check this one, from the same New York Times supplement) truly checks so many boxes for me.
First – and foremost – it’s DELICIOUS. Marinated steak, sliced and served over greens with radishes, avocado and cherry tomatoes. Major yum.
Second – EASY. The marinade does double duty as the dressing for the salad, and bagged baby mixed greens make fast work of the final assembly.
Third? Evergreen. Meaning, while YES, it’s a “salad”, I can easily see this being as satisfying on a busy winter weeknight as it was on the sweltering day I took these pictures.
And finally, it’s SATISFYING. This is a hearty salad that doesn’t feel like a chore (like a lot of salads do, IMO), but actually a complete meal that is a true main course recipe.
what do you need to make this easy grilled steak salad?
A short list of simple ingredients is all that’s needed to make this delicious salad:
olive oil
lemons
herbs
shallot
honey
kosher salt
flank steak
mixed salad greens
cherry tomatoes
radishes
avocado
how do you make it?
Couldn’t be easier! Start by making the dressing by whisking the oil, lemon juice, herbs, shallot, honey and salt together. You’ll pour about 1/4 cup over the steak and let it marinate for a bit.
Then grill the steak to your desired doneness (I like a medium-rare steak myself), let it rest and then slice. Serve over the fresh greens along with sliced cherry tomatoes, radishes and avocado. Serve, passing the reserved dressing.
It’s that simple!
as always, I love a recipe that can flex as needed!
I followed this recipe as written but can easily see this being successfully switched up in any number of ways. Of course the grill is so easy but if you don’t have access to one you can prepare the steak on your stove top using a cast iron skillet (cook over medium-high heat). You can swap the radishes and/or tomatoes for your fave fresh vegetables. And the baby greens can be substituted with baby spinach or fresh romaine lettuce hearts.
I used the flank steak suggested in the recipe, but again, use your favorite cut of beef – filet mignon, skirt steak, top sirloin steak and New York strip steak all work! You can swap diced red onion for the shallots, add feta cheese, queso fresco or goat cheese, or sub lime juice for the lemon called for. Add sunflower seeds or pine nuts for some crunch. And the herby dressing works with any fresh herbs you can get your hands on.
Let me know if you try it!
Easy Grilled Steak Salad with Herb Shallot Dressing
Equipment
Ingredients
For the dressing/marinade:
- 1/2 cup olive oil
- 1/4 cup lemon juice, from 2 lemons
- 6 tablespoons finely chopped herbs, cilantro, parsley, dill, basil or a combination
- 2 tablespoons finely chopped shallots
- 1 tablespoon honey
- 1 1/2 teaspoons kosher salt
For the salad:
- 1 pound flank steak
- kosher salt and freshly ground black pepper
- 5 ounces mixed greens
- 1 cup cherry tomatoes, halved
- 4 radishes, cut into thin slices
- 1 avocado
Instructions
Make the dressing/marinade:
- Whisk the oil, lemon juice, herbs, shallot, honey and salt.
Make the salad:
- Pour 1/4 cup of the marinade over the steak and let marinate in the fridge (bring to room temperature for 30 minutes prior to cooking).
- Grill the steak to your personal preference, then transfer to a cutting board to rest for 10 minutes. Peel and slice the avocado. Slice the steak against the grain and plate along with the salad ingredients. Serve the reserved dressing separately.
Notes
- Filet mignon, skirt steak, sirloin and New York strip can be substituted for the flank steak.
- Swap the radishes and/or tomatoes for any fresh vegetables.
- Use baby spinach or romaine hearts in place of the spring greens.
- Swap diced red onion for the shallots.
- Add feta cheese, queso fresco or goat cheese, or sub lime juice for the lemon called for.
- Add sunflower seeds or pine nuts for some crunch.
- Use any herbs (or combination) that you like for the dressing.
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
