Grilled Steak Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings


  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 3 cloves garlic minced
  • sea salt and freshly ground black pepper to taste
  • 5 tablespoons olive oil divided
  • 1 large head Boston lettuce or Romaine lettuce, chopped
  • 1/2 pound blue cheese or goat cheese crumbled
  • 3/4 cup walnuts toasted and chopped
  • 2 pounds beef skirt steak


  • Prepare dressing: In a small bowl, whisk together first 5 ingredients (mustard through salt and pepper) along with 3 tablespoons of olive oil; set aside.
  • Prepare salad: In a large bowl, combine lettuce, cheese and walnuts; set aside.
  • Preheat outdoor grill to MEDIUM-HIGH. Brush grill grate with remaining 2 tablespoons of olive oil.
  • Grill steak for 3 to 5 minutes per side or until it reaches desired level of doneness; transfer to a cutting board and allow it to rest for 5 minutes before thinly slicing.
  • Toss salad with dressing and top with steak slices.


SERVING SUGGESTION: Serve sliced tomatoes and cucumber on the side. Add some crusty rolls and butter.
VEGETARIAN: Instead of beef, use 2 (15-ounce) cans drained and rinsed black beans.
GLUTEN FREE: Make sure mustard and vinegar are gluten free.
NUTRITION: Per Serving: 606 Calories; 47g Fat; 42g Protein; 5g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 698mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates. Points: 16
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