Description
Grilled Steak Salad with juicy New York strip steak, fresh vegetables, avocado, goat cheese, and a herby dressing.
Ingredients
Scale
- 1.33 lb New York strip steak
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon lemon pepper
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped cilantro
- 2 green onions
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon lemon zest
- 1 teaspoon apple cider vinegar
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 7 oz romaine lettuce, chopped
- 1 large avocado, sliced
- 2 cups English cucumbers, sliced
- 10 oz cherry tomatoes, halved
- 1/2 large red onion, thinly sliced
- 1 cup corn
- 1/4 cup sunflower seeds
- 2 oz goat cheese crumbles
Instructions
- Combine Worcestershire sauce, balsamic vinegar, garlic, olive oil, lemon juice, and lemon pepper and marinate steak for 30 minutes to 2 hours
- Preheat grill to 500°F and bring steak to room temperature
- Sear steak for 2 minutes per side over direct heat
- Reduce heat to 400°F and grill for 10-15 minutes flipping halfway until internal temperature reaches 140°F
- Rest steak for 5 minutes and slice into thin strips
- Blend all dressing ingredients in a food processor until smooth
- Place lettuce, avocado, cucumbers, tomatoes, onion, and corn in a bowl and toss
- Drizzle dressing over salad and toss again
- Top with sliced steak, sunflower seeds, and goat cheese
Notes
- Use any preferred steak cut if needed
- Serve steak warm or cold
- Do not skip resting the steak before slicing
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 786
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 58 g
- Saturated Fat: 20 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 41 g
- Cholesterol: 90 mg