Tessa’s Recipe Rundown
Taste: Fresh, garlicky, and cheesy with that distinct savory steak flavor. The dressing is reminiscent of Caesar dressing actually, but much easier. Texture: The steak is tender and satisfying while the salad is full of crisp and juicy textures. Ease: As the name suggests, this recipe is easy! The STAR Grilling Oil makes easy work of the marinade and dressing. Appearance: I love how fresh and tasty this dish looks. Pros: Easy, fresh, flavorful. Cons: None. Would I make this again? Oh yes! I might try using some of the other STAR Cuisine Oils in this recipe.This post may contain affiliate links. Read our disclosure policy.
STAR Fine Foods recently sent me a fun package with their new Cuisine Cooking Oils, which come in a variety of flavors all made in part with olive oil.
In fact, each flavor has earned the ChefsBest® Excellence Award, so you know they taste great. STAR asked me to create a recipe based around the Grilling Cuisine Oil, which features a garlic flavor that goes great on meats and salads. I immediately thought to create a steak salad recipe which is when this easy grilled steak salad was born. It’s fresh, flavorful, and best of all, easy! The grilling oil makes it easy to pack in big flavor with little work. Love!
Easy Grilled Steak Salad
Ingredients
For the steak:
- 1/4 cup STAR Grilling (Garlic) Cuisine Cooking Oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon onion powder
- 1 1/2 pounds flank steak
- Kosher salt and freshly ground black pepper to taste
For the dressing:
- 6 tablespoons STAR Grilling (Garlic) Cuisine Cooking Oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper to taste
For the salad:
- 2 hearts of romaine lettuce, cut into bite-size pieces
- 1/4 cup Parmesan cheese
- 12 cherry or grape tomatoes, halved
Instructions
For the steak:
- In a small dish or plastic bag, combine the oil, lemon juice, onion powder, and steak, making sure the steak is well coated. Cover the dish or close the bag and marinade in the refrigerator for at least 8 hours, or up to 24 hours. After marinating, season to taste with salt and pepper.
- Prepare the grill for direct cooking over high heat (450°F to 500°F). Grill the steak with the lid closed as much as possible, until the meat is slightly charred, and is medium-rare inside with an internal temperature of 135°F, about 5 minutes per side depending on the thickness of the steak. Transfer to a cutting board and let rest for 5 minutes. Thinly slice across the grain.
For the dressing:
- Meanwhile, combine the dressing ingredients in a small bowl and whisk vigorously until emulsified. You can also combine the dressing ingredients in a small mason jar and shake well until emulsified. Use immediately or store in the fridge for up to a week. Bring the dressing to room temperature and whisk or shake to re-emulsify.
To serve:
- Combine all the salad ingredients. Toss with the dressing. Divide between four plates. Divide steak slices among plates. Serve.
I love a good steak salad. This looks wonderful!
That is a gorgeous salad, the steak sounds so flavorful and delicious!
I love using my grill pan in the winter months and this looks like a perfect way to do so! Anything with the words “easy” and “steak” in it is so up my alley!
Pinned!