Recipe courtesy of Claire Thomas
Recipe courtesy of Claire Thomas
Watch how to make this recipe.
Grilled Steak Salad
Getting reviews...
- Level: Easy
- Total: 2 hr 45 min (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 940
- Total Fat
- 48 g
- Saturated Fat
- 12 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 10 g
- Sugar
- 54 g
- Protein
- 58 g
- Cholesterol
- 154 mg
- Sodium
- 2212 mg
- Level: Easy
- Total: 2 hr 45 min (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 940
- Total Fat
- 48 g
- Saturated Fat
- 12 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 10 g
- Sugar
- 54 g
- Protein
- 58 g
- Cholesterol
- 154 mg
- Sodium
- 2212 mg
Ingredients
Steak and Peaches:
Salad:
Dressing:
Directions
- For the steak and peaches: Put the pineapple juice, brown sugar, soy sauce, mirin, sesame oil, garlic, scallions, onion and 1/4 teaspoon pepper in a blender and blend until smooth. Combine three-quarters of the marinade with the flank steak in a large resealable plastic freezer bag. Combine the remaining marinade with the peaches in a separate resealable plastic freezer bag. Refrigerate both at least 45 minutes and up to 4 hours.
- Prepare a grill for high heat.
- For the salad: Using the tongs from a Food Network 17-piece Grilling Tool Set, grill the romaine cut-side down until lightly charred, about 1 minute. Transfer to a large platter. Put a stainless-steel mesh Food Network Grilling Tray on the grill. Add the onions and grill, tossing occasionally, until tender and charred in spots, about 5 minutes.
- Remove the steak from the marinade, shake off any excess, and put on a baking sheet. Sprinkle both sides with salt and pepper. Remove the peaches from the marinade to a plate. Grill the steak until well browned, about 5 minutes per side for medium rare. Set aside on a cutting board to rest. Brush the peaches with olive oil and grill cut-side down just until grill-marks appear, about 1 minute.
- For the dressing: Meanwhile, whisk together the lime juice, olive oil, pineapple juice and 1/2 teaspoon salt in a small bowl until combined.
- Thinly slice the steak against the grain. Cut the peaches into thick wedges.
- Scatter the cucumbers, tomatoes, onions, peaches, cilantro and basil over the romaine. Top with the steak and sprinkle with the sesame seeds. Drizzle with the dressing.
