Grilled Steak Salad by Savory Spice
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Test Kitchen Approved Recipe

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

4 to 6 servings

Active Prep: 15 min
Cook: 25 min


  • 1/2 cup red wine vinegar
  • 1/2 cup orange juice
  • 1/2 cup olive oil, plus more for drizzling
  • 2 tsp. Worcestershire Sauce
  • 4 Tbsp. Kansas City Strip Steak Seasoning, divided
  • 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
  • Salt & pepper, to taste
  • 1 small red onion, sliced thick
  • 6 to 8 mini sweet bell peppers, halved
  • 2 to 3 romaine lettuce hearts, sliced in half lengthwise

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Whisk together vinegar, orange juice, olive oil, Worcestershire, 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.

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