Best 3 Grilled Pepper Steak Salad Recipes

Indulge in a culinary journey with Grilled Pepper Steak Salad, a tantalizing dish that enchants the senses. Savor tender, juicy steak strips grilled to perfection, harmoniously paired with a vibrant medley of roasted bell peppers, crisp lettuce, and a tangy dressing that elevates every bite. This symphony of flavors is complemented by hearty brown rice, offering a satisfying foundation for this delightful salad. But that's not all; the recipe article also presents variations to suit diverse palates and preferences. For those seeking a keto-friendly option, a low-carb alternative replaces the rice with cauliflower rice, creating a guilt-free yet equally delicious experience. Additionally, if you prefer chicken over steak, a flavorful chicken version is also included, providing a leaner protein option.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED STEAK AND BELL PEPPER SALAD

Grilled Steak and Bell Pepper Salad image

Categories Salad Beef Onion Tomato Low Carb Backyard BBQ Bell Pepper Grill Chill Grill/Barbecue Watercress Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 1 1/2-pound beef flank steak, trimmed
2 large red bell peppers
6 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1 1/4 cups chopped red onion
1 cup cherry tomatoes, halved

Steps:

Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

GRILLED PEPPER STEAK SALAD

Grilled Pepper Steak Salad image

Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing.

Provided by Sargento

Categories Trusted Brands: Recipes and Tips Sargento

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 ½ teaspoons minced garlic, divided
1 teaspoon freshly ground black pepper
1 pound lean skirt steak or flank steak
8 cups packed torn romaine lettuce or mixed salad greens
1 large tomato, seeded, chopped
1 ripe avocado, peeled, seeded, diced
1 ¼ cups Sargento®Shredded Reduced Sodium Mild Cheddar Cheese or Sargento® Artisan Blends Shredded Double Cheddar Cheese, divided
¼ cup thinly sliced red onion
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or white wine vinegar
2 teaspoons pureed chipotle chlies in adobo sauce

Steps:

Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.
Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.
Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.

Nutrition Facts : Calories 415 calories, Carbohydrate 13.1 g, Cholesterol 62.7 mg, Fat 30.5 g, Fiber 6.7 g, Protein 25.4 g, SaturatedFat 10.2 g, Sodium 228.5 mg, Sugar 3.3 g

GRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD

Grilled Flank Steak with Spicy Pepper and Watermelon Salad image

Provided by Dorie Greenspan

Categories Pepper High Fiber Father's Day Backyard BBQ Dinner Watermelon Meat Steak Summer Grill Grill/Barbecue Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

Flank Steak:
1 1/2 tablespoons fresh lime juice
1 tablespoon grapeseed oil or olive oil
2 garlic cloves, pressed
1 teaspoon hot chili paste (such as sambal oelek)*
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon honey
1 1 1/2-pound flank steak
Pepper and watermelon salad:
1/4 cup hot chili sauce (such as sriracha)*
1/4 cup grapeseed oil or olive oil
3 tablespoons seasoned rice vinegar
1 1/4 teaspoons honey
4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
2 tablespoons minced red jalapeño chiles
2 cups 1/2-inch cubes seedless watermelon

Steps:

For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
For pepper and watermelon salad:
Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.

Tips:

For the best flavor, use high-quality ingredients. Look for well-marbled steak, crisp bell peppers, and fresh greens.
To ensure even cooking, slice the steak against the grain and pound it to an even thickness.
When grilling the steak, cook it over medium-high heat for a few minutes per side, or until it reaches your desired doneness.
Let the steak rest for a few minutes before slicing it. This will help the juices redistribute and make the steak more tender.
For a flavorful marinade, combine soy sauce, olive oil, garlic, and ginger. Marinate the steak for at least 30 minutes, or up to overnight.
To make the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper. Taste and adjust seasonings as needed.
To assemble the salad, toss the steak, grilled peppers, arugula, and dressing together. Serve immediately.

Conclusion:

Grilled Pepper Steak Salad is a delicious and healthy meal that is perfect for a summer cookout or a quick weeknight dinner. The steak is tender and flavorful, the peppers are sweet and smoky, and the arugula adds a peppery bite. The dressing is light and tangy, and it brings all of the flavors together perfectly. This salad is sure to be a hit with everyone who tries it!