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Gaby Dalkin - Loaded Grilled Steak Salad

Gaby Dalkin - Loaded Grilled Steak Salad
“Eat What You Want” author Gaby Dalkin's satisfying Summer salad.
Gaby Dalkin - Loaded Grilled Steak Salad
Course:
Lunch, Dinner
Seasonal Event:
Summer
INGREDIENTS:
  • 1 lb Flank Steak
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 cloves garlic finely chopped
  • 3 tablespoons chopped flat leaf parsley
  • 2 tablespoons fresh oregano
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper

For the Salad:

  • 4 cups market greens
  • 2 heirloom tomatoes cut into wedges
  • 2 peaches cut into wedges
  • 1 large avocado sliced
  • 3 scallions sliced
  • 2 corn on the cobb grilled and sliced off into sheets
  • 1 recipe cilantro vinaigrette (Recipe below)

Cilantro Vinaigrette:

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

Loaded Grilled Steak Salad - Home & Family

DIRECTIONS:

For the Steak:

  1. Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
  2. Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and use for the salad.

For the Salad:

  1. Arrange everything on a large platter and serve with the vinaigrette drizzled on top.

Cilantro Vinaigrette:

  1. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  2. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.