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Grilled Steak Salad

April 2006
Grilled Steak Salad

by 17 people

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Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

  • 1 flank steak (1 to 1-1/2 pounds)
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 3 tablespoons Worcestershire sauce
  • 2 garlic cloves, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 Kirby cucumbers, sliced into thin half-moons
  • 1 yellow bell pepper, sliced into thin strips
  • 1 10 ounce box  frozen corn kernels, thawed
  • Chopped mint leaves
  • 8 ounces mixed salad greens
  1. Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
  2. In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
  3. In a large bowl, combine the cucumber, bell pepper and corn.
  4. When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
  5. Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.
  • Bodegas Breton Lorinon Rioja Crianza 2003 (Spain)
Tip Spice it up!
  • Add seeded, chopped jalapeno to taste.