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Grilled Steak Salad with Caramelized Onion Vinaigrette

Here’s a dish that has it all—juicy grilled steak, crunchy delectable croutons, and a caramelized onion vinaigrette that’s next-level delicious. This Grilled Steak Salad is hearty enough for a main meal but light enough to keep things fresh. Whether you're serving it up for a weeknight dinner or a weekend get-together, it's one of those salads that’s sure to impress without feeling fussy.

Ingredients

For the Steak

  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon Gaby's Everyday or Meat
  • 1 teaspoon red pepper flakes
  • 1.5 lbs flank steak or skirt steak
  • Kosher salt and freshly cracked black pepper
  • 1 recipe homemade croutons

For the Salad

  • 2 cups arugula
  • 2 cups romaine lettuce roughly chopped
  • 2 avocados cubed
  • 1 cup cherry tomatoes halved
  • 1 cup freshly grated parmesan cheese

For the Caramelized Onion Vinaigrette

  •  cup olive oil
  • 1 yellow onion or 2 shallots
  • 2 tablespoon red wine vinegar
  • ½ lemon juiced and zested
  • ½ teaspoon dijon mustard
  • Kosher salt and freshly cracked pepper to taste

Instructions

For the Steak

  • Remove the steak from the fridge and allow it to come to room temperature. Season with a drizzle of oil, salt, pepper and red pepper flakes
  • Heat your grill to medium high heat. Once hot, add the steak and cook for 3-4 minutes on each side, longed if you want it more well done. Let the meat rest for at least 5 minutes before slicing against the grain into bite sized pieces
  • Follow the directions to make the croutons from the link above and set aside.

For the Vinaigrette

  • Combine the caramelized onions or shallots with the remaining ingredients and blend until smooth. Taste and adjust seasoning as needed. Set aside
  • Combine the arugula and romaine with a few tablespoons of the dressing and toss to combine. Add the remaining ingredients on top and a few more tablespoons of the dressing. Toss to combine. Finish with the grated cheese