Summer Grilled Steak Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 Salads
Ingredients for the salad
- 1 small red onion thinly sliced
- White or apple cider vinegar
- 2 steaks (ribeye or skirt)
- salt and pepper
- 8 cups baby arugula
- 1/2 cup grape tomatoes (washed and sliced in half)
- 2 ripe peaches, washed, pitted, and sliced
- 6 Tablespoons sunflower seeds
Ingredients for the dressing
Prepare the pickled onions
Prepare the steaks
Sprinkle the steaks with salt and pepper.
Preheat the grill, or grill pan. Once preheated, place the steaks on it (if using a grill pan, you may need to oil it slightly to prevent sticking). Let the steaks cook - do not touch or move them - for 3-4 minutes.
Assemble the salad bases
While the steaks are cooking, drain the onions (discard the vinegar). Then, Assemble the bowls by dividing the arugula evenly between them, and topping the arugula with the onions, tomatoes, peaches, and sunflower seeds. (Note: if you're not good at multitasking, assemble the bowls before you put the steaks on the grill.)
After 3-4 minutes of cooking, gently lift up one corner of one of the steaks to check for grill marks. If the marks have appeared, flip the steak. If not, continue to cook, checking every minute, until grill lines appear. Do the same with the second steak. Cook the steaks on the other side for another 2-3 minutes, or to your desired level of doneness.
Remove from the grill or pan, and place steaks on a plate or cutting board. DO NOT CUT INTO THEM. Cover with a loose tent of tinfoil, set aside and allow them to rest for 10-15 minutes.
Make the dressing and finish assembling the salads
While the steaks are resting, make the dressing by adding all of the ingredients to the jar of a high speed blender, and process until smooth. If the dressing is too thick, add an additional 1/2 - 1 Tablespoon olive oil. Taste and add more salt and pepper, if desired.
Slice the rested steak and add it to the salads, then drizzle with dressing and serve immediately.
- Replace the balsamic vinegar with apple cider vinegar to make this compatible with a GAPS, SCD, or anti-candida diet.
- Reduce the calories in this salad by using one large steak and dividing it between both salads.
Calories: 812kcal | Carbohydrates: 13g | Protein: 54g | Fat: 62g | Saturated Fat: 17g | Cholesterol: 137mg | Sodium: 160mg | Potassium: 1218mg | Fiber: 4g | Sugar: 6g | Vitamin A: 57.5% | Vitamin C: 23.9% | Calcium: 18.8% | Iron: 39.5%