Grilled Italian Steak Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Yield: 4 servings
- 2 (10 to 12 ounces each, 1-inch thick) boneless NY Strip steaks
- 1 teaspoon PLUS 3 Tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon sea salt or kosher salt, divided
- Freshly ground black pepper to taste
- 1 Tablespoon balsamic vinegar
- 1 1/2 Tablespoons coarsely chopped fresh oregano
- 1/4 cup thinly sliced red onion
- 4 cups baby arugula
- 4 cups thick shreds romaine lettuce
- 1 cup halved grape tomatoes
- 3 ounces gorgonzola cheese, crumbled (about 3/4 cup)
- Preheat grill or grill pan. Brush steaks with 1 teaspoon of the olive oil and sprinkle with 1/2 teaspoon of the salt and ground black pepper to taste.
- Grill steak, turning once, until desired doneness about 8 minutes for medium-rare. Remove steak to cutting board and let stand 10 minutes.
- Meanwhile, whisk remaining 3 Tablespoons olive oil and 1/4 teaspoon salt with vinegar, oregano and ground black pepper to taste in a large bowl. Add red onion and toss to coat. (This helps take some of the “bite” out of the onions.)
- Thinly slice steak. Add arugula, romaine and tomatoes to bowl and toss to mix and coat. Arrange salad on serving platter or serving plates.
- Top salad with sliced steak and sprinkle with gorgonzola cheese. Season with additional salt and pepper if desired.
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This salad easily adapts to changing weather! In the fall and winter, grill the steak indoors and instead of tomatoes, use sliced ripe pears. Add some chopped walnuts too-they pair beautifully with pears and gorgonzola.