Best 6 Grilled Steak And Onion Salad Recipes

GRILLED STEAK AND ONION SALAD

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and Parmesan, then season with salt and pepper. Bake until golden brown, 7 minutes.
• Heat a grill pan or cast-iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender, 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.
• Meanwhile, in a large bowl, whisk together mustard, vinegar, and 2 tablespoons oil. Add arugula and season with salt and pepper. Add onions, steak, and croutons and toss to combine. Serve immediately.

BIG STEAK SALAD

Steps:

• For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
• Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
• For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
• Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
• Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
• For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
• Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
• Serve immediately. Yum!

GRILLED SOUTHWESTERN STEAK SALAD

Steps:

• Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

MARINATED STEAK WITH GRILLED ONIONS

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

GRILLED SKIRT-STEAK SALAD

Steps:

• Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
• Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
• Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

GRILLED STEAK SALAD WITH CHILE AND BROWN SUGAR

Steps:

• In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.
• Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren't charred, give them another minute or two while the steak rests.
• Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.
• Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.
• Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.