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
- ⅓ 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
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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
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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
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Follow the directions to make the croutons from the link above and set aside.
For the Vinaigrette
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Combine the caramelized onions or shallots with the remaining ingredients and blend until smooth. Taste and adjust seasoning as needed. Set aside
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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