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steak salad in white ceramic bowls with vintage forks

Easy Grilled Steak Salad with Herb Shallot Dressing

sherisilver
This easy grilled steak salad with herb shallot dressing will be on repeat long after summer is over!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4

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

  1. Filet mignon, skirt steak, sirloin and New York strip can be substituted for the flank steak.
  2. Swap the radishes and/or tomatoes for any fresh vegetables.
  3. Use baby spinach or romaine hearts in place of the spring greens.
  4. Swap diced red onion for the shallots.
  5. Add feta cheese, queso fresco or goat cheese, or sub lime juice for the lemon called for.
  6. Add sunflower seeds or pine nuts for some crunch.
  7. Use any herbs (or combination) that you like for the dressing.

Nutrition

Serving: 1g
Keywords salad, steak
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