Grilled Steak Salad with Grilled Vegetables

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Grilled Steak Salad

I think I have to add another chef to my short list of favorites. Really, there are just a handful of chefs that I routinely return to, and I think I need to add Sara Foster to that list. Whenever I page through cookbooks, I pencil or pen in a little dot next to the title, which lets me know that I want to try that recipe. I usually don’t bother doing that in Sara Foster cookbooks, because I would basically be dotting every page.

Grilled Steak Salad

As I was flipping through Sara Foster’s Casual Cooking: More Fresh Simple Recipes from Foster’s MarketI found the perfect recipe for the switching of the seasons. A grilled steak salad, which featured some of the late summer early fall veggies. And perfect it was. It was seriously good. Usually when I grill veggies, I just toss them in some olive oil, with some salt and pepper. The addition of the balsamic vinegar was just the little tang that the veggies needed and one that I’ll be using over and over again. The only changes I made were to cut the veggies to bite size and grill using a grill basket.

Grilled Steak Salad with Grilled Vegetables
Serves 2 to 4

3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 6 ounce New York strip or rib-eye steaks
freshly ground black pepper
2 tablespoons fresh rosemary
1 red bell pepper, cut into 1 inch dice
1 small zucchini, cut into 1 inch dice
1 red onion, cut into 1 inch dice
4 ounces baby bella or button mushrooms
sea salt

Rosemary mustard vinaigrette
3 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
1 shallot minced
1/2 cup extra-virgin olive oil
1 teaspoon chopped fresh rosemary
salt and fresh ground black pepper

4 cups loosely packed mixed baby greens, washed and drained

Preheat gas grill to high.

Rub steak with 1 tablespoon of the olive oil and 1 tablespoon of the balsamic vinegar on both sides. Sprinkle both sides with the pepper and half the rosemary. Set the meat aside to come to room temperature, while you grill the vegetables.

Put the bell pepper, zucchini, onion and mushrooms in a large bowl. Add the rest of the olive oil (2 tablespoons), vinegar (2 tablespoons), and the rest of the rosemary (1 tablespoon). Season with salt and pepper and toss to coat. Add to a grill basket and grill for about 6 minutes, stirring, until they’re tender, but still slightly crunchy. Transfer to a large bowl.

Season both sides of the steak with salt and grill for about 5 minutes per side (depending on the thickness of your steak). Transfer the steak to a cutting board and let rest for 5 minutes.

Prepare the vinaigrette by whisking together the vinegar, mustard, and shallot. Gradually whisk in the olive oil. Stir in the rosemary and season with salt and pepper.

Add the greens to the vegetables in the bowl and toss with 1/2 cup of the vinaigrette. Add steak and toss too, or serve the steak sliced on top. Add additional vinaigrette and salt and pepper if necessary.

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  1. says

    I did not need to discover another wonderful blog! (sigh) However, any blogger who likes Sara Foster and read The Beekeeper’s Apprentice has to be on my Must Read list.

    Son is coming to visit tomorrow. I’ll try this recipe so he’ll know his ol’ mom can still crank out the tasty meals. (Especially since when he called last night, his dad told him we were having frozen pizza.) :)

  2. says

    Mmmm … I’ve only had a steak salad once, and it was sooo good. This one with all those veggies sounds even better. I’ve not used balsamic vinegar on steak before … that’s my something new for today!

  3. says

    Everything taste better grilled. My neighbors will even spot me – in the dead of winter, 2 feet of snow, sub zero temps – outside at my grill.

  4. says

    Hmmm I’ve never heard of Sara Foster but now you have tempted me to look her up on Amazon. Which is never a good thing for my wallet! This salad looks great. you are right, the perfect transition food to cure some summer withdrawal symptoms.

  5. says

    Sounds delicious! Just as you pencil/pen a little dot next to a title in a cookbook, I have a stack of recipes I’ve printed out from your blog. You’re my cooking twin! If the weather cooperates, I’ll whip this up sometime this weekend. Yum!


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