Grilled Steak Salad

Sliced grilled steak on a bed of leafy greens with homemade honey mustard vinaigrette – grilled steak salad is the perfect hot weather dinner!

Grilled Steak Salad: grilled steak on a bed of leafy greens with homemade honey mustard vinaigrette - the perfect summer hot weather dinner! {Bunsen Burner Bakery}

It’s summer.  It’s a million degrees outside.  You don’t want to turn on your oven because… it’s a million degrees.  That grilled vegetable salad I shared yesterday isn’t quite carnivorous enough for you.  What’s the solution for dinner?

This easy grilled steak salad, of course!  When I made the grilled vegetable salad, I offered my husband some of the zucchini and squash.  He just laughed – both are pretty high on the list of things he won’t eat.  So instead, I tossed a steak on the grill.

Grilled Steak Salad: grilled steak on a bed of leafy greens with homemade honey mustard vinaigrette - the perfect summer hot weather dinner! {Bunsen Burner Bakery}

No marinating necessary, so this is a perfect easy last minute dinner.  Season the steak liberally with salt and pepper, grill over high heat until desired doneness, and while the steak is resting, prep the rest of the salad.

Some fresh summer tomatoes, a big bag of lettuce (great for using up your CSA box greens!), and a sprinkle of crumbled cheese.  Whisk together an easy honey mustard vinaigrette and your grilled steak salad is done.

Grilled Steak Salad: grilled steak on a bed of leafy greens with homemade honey mustard vinaigrette - the perfect summer hot weather dinner! {Bunsen Burner Bakery}

High protein, low carb, gluten free.  No oven heating up your kitchen.  Simultaneously light enough for a roasting hot day but also filling.  Dare I call this the perfect summer dinner salad?

Grilled Steak Salad

Sliced grilled steak on a bed of leafy greens with homemade honey mustard vinaigrette – grilled steak salad is the perfect hot weather dinner!

Ingredients:

  • 6 ounces skirt steak, seasoned liberally with salt and cracked pepper
  • olive oil
  • handful of grape tomatoes
  • mix of lettuce (we used red romaine and arugula)
  • 1/4 cup crumbled gorgonzola cheese
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon honey
  • 1 teaspoon minced garlic
  • 1/4 cup olive oil

Directions:

  1. Preheat grill to high.  Coat both sides of steak with olive oil after seasoning with salt and pepper.
  2. Grill 5 minutes per side, until a thermometer inserted into the center reads 135 degrees for medium-rare.  Transfer steak to a cutting board and allow it to rest for 5 minutes.
  3. Whisk together mustard, balsamic vinegar, honey, garlic, and olive oil.
  4. Toss lettuce mix with vinaigrette and top with grape tomatoes, steak sliced across the grain, and sprinkle with gorgonzola cheese.

A Bunsen Burner Bakery Original Protocol

Grilled Steak Salad: grilled steak on a bed of leafy greens with homemade honey mustard vinaigrette - the perfect summer hot weather dinner! {Bunsen Burner Bakery}