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Test Kitchen Approved

Grilled Steak Salad

Grilled Steak Salad

Grilled Steak Salad

Recipe By Savory Spice Test Kitchen

Yields

4 servings

Prep Time

15 Minutes

Cooking Time

25 Minutes

Recipe By Savory Spice Test Kitchen

This rustic grilled salad is great for a backyard BBQ party or campfire meal.

Ingredients

1/2 cup red wine vinegar

1/2 cup orange juice

1/2 cup olive oil, plus more for drizzling



2 lbs. boneless strip steak

1 medium zucchini, cut in half lengthwise

1 medium yellow squash, cut in half lengthwise

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup sun dried tomatoes


1 small red onion, sliced thick

6 to 8 mini sweet bell peppers, halved

2 to 3 romaine lettuce hearts, sliced in half lengthwise

Savory Spice ingredients in this recipe

  • Worcestershire Sauce

    Our blend of Worcestershire Sauce is gluten-free, vegan, anchovy-free and destined to become your new secret ingredient. Made so that everyone can ...

    View full details
  • Kansas City Strip Steak Seasoning

    Kansas City Strip Steak Seasoning is specifically made to be the best steak seasoning for your favorite cuts of beef. While it's best used as a Kan...

    View full details
  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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Directions

Whisk together vinegar, orange juice, olive oil, Worcestershire Sauce, and 2 Tbsp. Kansas City Strip Steak Seasoning. Pour half the mixture (about 3/4 cup) into a gallon size zip top bag along with steak, zucchini, and yellow squash. Seal bag and toss gently to coat. Lay flat in the refrigerator to marinate for at least 1 hour and up to overnight.

Add remaining marinade to a blender with mayonnaise, Parmesan, and sun-dried tomatoes. Blend until smooth. Season with salt & pepper to taste and refrigerate until ready to dress salad.

Preheat grill for even, medium-high heat. Remove steak, zucchini, and yellow squash from marinade, shaking off any excess liquid. Sprinkle steak with 1 Tbsp. steak seasoning and set aside. Lay onion and peppers on a sheet of foil; drizzle with olive oil and sprinkle with salt & pepper and remaining 1 Tbsp. steak seasoning. Cover with another piece of foil and seal to make a packet. Lay onion and pepper packet on grill along with zucchini and yellow squash halves. Cook 5 min. Turn packet and halves over and cook 5 more min., or until halves have softened and are lightly browned. Transfer to a cutting board to cool.

Grill steak for 2 to 4 min. per side (depending on thickness), or until well-browned and center reaches 135 degrees for medium-rare or 140 degrees for medium. Transfer steaks to cutting board to rest for at least 5 min. Drizzle cut sides of romaine with olive oil and season with salt & pepper. Grill romaine, cut-side down, for 5 min., or until lightly charred. Slice steak, zucchini, squash, and lettuce into thick strips. In a large bowl, toss everything together with dressing and serve warm or at room temperature.