This grilled steak salad recipe features cubes of grilled beef tenderloin steak and roasted potatoes served over a mixture of red leaf lettuce, tomato, and crumbled blue cheese.

Andrew Swallow

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Sara Remington

Recipe Summary

prep:
10 mins
cook:
39 mins
total:
49 mins
Yield:
Makes 8 servings (serving size: 3 ounces steak and about 2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375° and grill to high.

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  • Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.

  • Combine vinegar and next 6 ingredients (through sugar) in a blender. Add 1/2 cup oil in a thin stream; blend. Add 1/8 teaspoon each salt and pepper; set aside.

  • While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion 10-12 minutes or until caramelized; set aside.

  • Season steaks with remaining salt and pepper. Reduce grill to medium-high; cook steaks for about 7 minutes per side or until desired degree of doneness. Remove from grill; let rest 3 minutes before slicing into 1-inch cubes.

  • Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.

Nutrition Facts

441 calories; fat 27g; saturated fat 6g; mono fat 14g; poly fat 5g; protein 23g; carbohydrates 27g; fiber 4g; cholesterol 57mg; iron 3mg; sodium 390mg; calcium 161mg.
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