One of my favorite things about summer is firing up the grill. And steak is my specialty. I season with salt and pepper and grill it to the perfect medium-rare! And while it is delicious on its own, I like to mix things up once in a while. If you’re like me, then this Grilled Steak Salad recipe is for you. The steak turns out so tender and juicy it practically melts in your mouth. And we pair it with summer’s fresh bounty of tomatoes, cucumbers and more.
Marinades typically contain acid, which helps soften muscle fibers in meat. And the liquid keeps the meat from drying out during cooking. Ours starts with salsa, which has lots of zingy flavor. We blend it with red wine vinegar, olive oil and cilantro. The mixture does double duty as a marinade for the steak and dressing for the salad. Give it a try. Then let us know your favorite marinade.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 cup fresh salsa
- 1 (Tbs.) chopped fresh cilantro
- 3 (Tbs.) olive oil
- 1 (Tbs.) red wine vinegar
- 1 (lb.) boneless beef sirloin
- 8 cups torn lettuce
- 2 mini cucumbers, thinly sliced lengthwise
- 1 avocado, pitted, peeled, chopped
- 1 cup grape tomatoes, halved
- 1 can kidney beans, rinsed, drained
Instructions
PrintIn blender, puree salsa and cilantro until smooth. Transfer to bowl with olive oil and red wine vinegar; whisk until combined. Place steak and ½ cup dressing in large food storage bag; seal. Chill 2 hrs., turning bag several times. Remove steak from bag; discard marinade.
Prepare grill for medium-high direct-heat cooking. Grill steak, flipping once, 4-5 min. per side for medium-rare. Let stand 5 min.; slice. Place lettuce, cucumbers, avocado, tomatoes and beans on platter. Top with steak. Serve with remaining dressing.
Nutrition
- Calories: 280
- Fat: 15 gram
- Saturated Fat: 4 gram
- Protein: 19 gram
- Carbohydrates: 21 gram
- Fiber: 7 gram
- Cholesterol: 45 mg
- Sugar: 6 gram
- Sodium: 300 mg
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