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Test Kitchen Approved

Grilled Steak Salad

Recipe By Savory Spice Test Kitchen


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.


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

    Say hello to your new secret ingredient! Our Worcestershire Sauce is vegan and gluten-free so everyone can enjoy it. Worcestershire Sauce is common...

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  • Kansas City Strip Steak Seasoning

    Which came first, the Kansas City Strip Steak or the New York Strip Steak? Kansas City, of course! The story goes that the top loin steak, known as...

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  • 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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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.