Steak Salad with Creamy Balsamic Vinaigrette

This steak salad recipe is made in partnership with the Washington Beef Commission. Thank you for supporting the brands that support For the Love of Gourmet. 

Every year on Mother’s Day, Kevin grills me a huge, delicious steak. I look forward to it all year! Especially because I have him grill more than what we need so I can enjoy a steak salad the next day too. They are summertime perfection and one of my favorite meals. This recipe is made in partnership with the Washington Beef Commission for the Grilled Girl Dinners summer campaign. A delicious steak salad recipe was the first thing that came to mind because grilling a steak is easier than you think! I can just picture enjoying this with my closest girlfriends on a patio during the summer while we share a bottle of wine. I love cooking with beef not only because of the flavor, but because it’s packed with protein. A 3 oz. serving has about 25g of protein in it! I love a flavorful dinner that keeps me full and provides the protein that everyone needs, but especially women as we hit our mid 30s.

Ingredients for Steak Salad

• Most importantly, your steak! For the best quality steak I recommend shopping local. A local farm is great, or a butcher that sources their meat locally. When you are cooking with a relatively simple seasoning, you want the flavor of the meat to really shine. The better the quality, the more flavor and the healthier it’ll be for you! Here we are using beef loin top sirloin steak. You can also use a filet here. Sometimes we even get a beef tenderloin and cut it into individual steaks. All are delicious options!
•  For the steak rub you’ll need seasoned salt, kosher salt, freshly ground black pepper, garlic powder, fresh rosemary, and olive oil. The fresh rosemary is key and gives such good flavor!
• Cucumber: The crunch is the perfect texture to add to the steak salad.
• Greens: I prefer arugula for a steak salad but a spring green mix will also work well.
• Tomatoes: We are coming up on tomato season! They truly are nature’s candy.
• Feta cheese: A little cheese is always a must on a steak salad. Gorgonzola or blue cheese crumbles will also work.
• Red onion: Thinly sliced is best!
• For the creamy balsamic vinaigrette you’ll need balsamic vinegar, olive oil, lemon juice, mayonnaise, Dijon mustard, salt and pepper, and a little honey.

If you’re intimidated by grilling, don’t be! These steaks will cook pretty quickly and all you need is a meat thermometer to make sure you pull them off at the right time.

How to Make Steak Salads

• First, season your meat. Pat the steaks dry with a paper towel and season with seasoned salt, kosher salt, freshly ground black pepper, garlic powder, and minced fresh rosemary. It’s key to use fresh rosemary and freshly ground black pepper. Both of these really help contribute to the flavor and give your steak a delicious crust. Rub your steaks with the seasoning and then drizzle with olive oil. You don’t need too much oil, just enough to coat. Use your hands to cover the meat on all sides with the seasoning blend and oil.
• Bring your grill temp to 500-600 degrees Fahrenheit. We use a Big Greek Egg smoker, but you can use whatever kind of grill you have. We want a high temp to sear the steaks and give you that crust, while also letting the inside stay medium-rare. Cook the steaks for 2 minutes per side, flipping from side to side until the internal temperature reaches 120 degrees. We are going to let the meat rest, which will bring the temperature to 125 degrees Fahrenheit for medium-rare. If you want your steak to be a different temperature, you can cook for more or less time. Keep in mind we are working with a very hot grill so you can go from your ideal temperature to too dry very quickly.
• While the steak is heating up, you can assemble the rest of the salad. You can make four individual salads or toss everything together in a large bowl. Place arugula, halved tomatoes, chopped cucumber, sliced red onion, and crumbled feta into your bowls.
• In a mason jar, add balsamic vinegar, olive oil, lemon juice, mayonnaise, Dijon mustard, salt and pepper, and honey. Shake shake shake until it’s well combined!
• When the steak is done, transfer to a cutting board and cover with aluminum foil. Let rest for 5 minutes before slicing and adding to the top of the salads. Drizzle with your creamy balsamic dressing, open a bottle of wine, and enjoy with your friends!

I hope you enjoy this perfect steak salad with your own friends the next sunny summer evening! Stay tuned for three more delicious grilling dinners to enjoy with your girlfriends!