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.
Servings: 4 Servings
Calories: 787kcal
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.
Nutrition
Serving: 1g | Calories: 787kcal | Carbohydrates: 18g | Protein: 71g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Cholesterol: 227mg | Sodium: 983mg | Fiber: 3g | Sugar: 3g