Grilled Steak Salad
Grilled Steak Salad is a surefire hit for dinner. Parmesan crusted steak served over spring greens, with tomatoes and parmesan cheese and your favorite dressing.
When the weather starts to warm up we grill almost every night and salads like this Grilled Chicken Salad make an easy weeknight meal plus there’s always garlic bread.
Ingredients for Grilled Steak Salad:
For the Steak:
- Sirloin Steak ~ An affordable cut perfect for grilling. Use ribeye or strip steak if you prefer.
- Olive Oil ~ Extra Virgin
- Kosher Salt
- Fresh Ground Pepper
- Panko Bread Crumbs ~ For the crunchy parmesan topping.
- Parmesan Cheese ~ Finely grated.
- Dried Onion Flakes
- Fresh Rosemary
- Dried Basil
- Dried Thyme
For the Salad:
- Spring Salad Mix
- Tomatoes
- Parmesan Cheese ~ Shaved
- Creamy Italian Salad Dressing ~ homemade or store bought.
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How to Make Grilled Steak Salad:
- Pat the steak dry with paper towels. Place on a rimmed baking sheet and drizzle olive oil over both sides, coating the entire steak.
- Season with kosher salt and fresh ground pepper.
- In a bowl, add panko bread crumbs, grated parmesan, onion flakes, garlic, basil and thyme.
- Mix together.
- Sprinkle bread crumb mixture over steaks.
- Prepare a grill fire to 350°.
- Place steaks over direct fire and cook with the grill closed about 10 minutes.
- Check internal temperature using a digital meat thermometer, cooking to desired doneness.
- Remove from grill to a cutting board and rest 10 minutes.
- Thinly slice the steak.
- Assemble the salad by layering lettuce, shaved parmesan and tomatoes over a serving platter. Top with sliced steak.
- Serve with creamy Italian salad dressing or your favorite dressing.
How to Store and Reheat:
- Salad can be stored in an airtight container up to 3 days.
- Steak can be stored separately in an airtight container up to 4 days.
- Reheat steak in a skillet coated with olive oil, stirring until heated through.
More Sirloin Steak Recipes to Try:
If you are looking for an easy dinner that won’t heat up the house, give this Grilled Steak Salad a try. It’s tasty and filling without being heavy, perfect for summer!
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Grilled Steak Salad
Ingredients
- 2 pounds Sirloin Steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- ½ cup panko bread crumbs
- ½ cup finely grated parmesan cheese
- ¾ teaspoon finely chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
For the Salad
- 8 cups mixed spring salad greens
- 1 tomato diced
- ⅓ cup shaved parmesan cheese
- Creamy Italian Salad Dressing
Instructions
- Pat steak dry with paper towels. Place on a rimmed baking sheet.
- Drizzle olive oil over steak, coating both sides.
- Season with 1/2 teaspoon kosher salt and pepper.
- In a bowl, combine panko bread crumbs, grated parmesan, fresh rosemary, dried thyme and dried basil.
- Sprinkle over the top side of the steak.
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
- Cook steak over direct fire with the grill closed about 10 minutes.
- Check internal temperature with a digital meat thermometer, cooking until desired doneness is reached.
- Remove steak to a cutting board and rest 10 minutes.
- Place lettuce over a serving tray and top with diced tomatoes and shaved parmesan.
- Thinly slice the steak and serve over salad with creamy Italian dressing.
Notes
- Store leftover salad in an airtight container up to 3 days.
- Steak can be stored in a separate airtight container up to 4 days.
- Reheat steak in a skillet coated in olive oil over medium heat, stirring until heated through.
