Grilled Steak Salad
A summertime salad made almost entirely on the grill combines a sweet and spicy marinated skirt steak with a tangy lime vinaigrette.
Marinade & Steak Ingredients
- 3 garlic cloves, grated or minced
- ¼ cup avocado oil
- 1 teaspoon golden monk fruit
- 1 teaspoon chile powder
- 1 teaspoon oregano
- 1 teaspoon salt + ½ teaspoon salt (for vegetables)
- ½ teaspoon sesame oil
- ¼ teaspoon ground cumin
- 1.5 pounds skirt steak, flank steak or flat iron steak
- ½ red onion, diced
- 8 oz mushrooms, diced
- 12 spears of asparagus
- 4 oz arugula, radicchio or spinach leaves
- 2 avocados, peeled and sliced
- 5 tablespoons olive oil
- 1 tablespoon lime juice
Grilled Steak Salad Directions
In a small bowl prepare the marinade. Mix together garlic, avocado oil, monk fruit, chile powder, oregano, 1 teaspoon salt, sesame oil, and cumin.
Add skirt steak to a ziplock bag.
Pour the marinade into the bag with the steak. Shake or rub the bag until the marinade coats the steak. Store in the refrigerator for at least 1 hour or overnight.
Heat the grill to medium high heat (about 450 degrees). You can also use the broiler function in an oven.
Prep the veggies
Just before cooking the steak, prepare the vegetables.
Season the veggies
Add the red onion, mushrooms, and asparagus to a ziplock bag with 2 tablespoons of olive oil plus a ½ teaspoon salt. Rub together until evenly coated.
Grill the vegetables in a preheated grill basket or wrapped them in aluminum foil and place on the grill. Cook until softened. Remove from grill once cooked. If you don’t have a grill, you can saute them on the stove top until softened.
While grilling the vegetables, add the marinated skirt steak to the grill and cook about 2-4 minutes per side for a medium rare steak.
Remove from grill and let rest for 5 minutes before carving.
Make lime vinaigrette
Meanwhile whisk together remaining olive oil and lime juice with a pinch of salt.
Lay down a handful of greens, a scoop of grilled veggies, sliced steak, and sliced avocado onto a plate. Drizzle with lime vinaigrette.