Recipe courtesy of Kardea Brown

Spice-Rubbed Steak Salad with Creamy Red Wine Vinaigrette

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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One 1 1/2- to 2-pound skirt steak

4 teaspoons kosher salt 

4 teaspoons sugar 

2 teaspoons freshly ground black pepper 

1/2 teaspoon cayenne pepper 

1 tablespoon vegetable oil 

1/2 Vidalia or sweet onion, cut crosswise into 1/2-inch rings 

Creamy Red Wine Vinaigrette:

3 tablespoons red wine vinegar

2 tablespoons mayonnaise 

1 tablespoon honey 

1/4 teaspoon red pepper flakes 

2 cloves garlic, minced or pressed 

3 tablespoons olive oil 

1/4 teaspoon kosher salt, plus more if needed

1/4 teaspoon freshly ground black pepper 


2 heads iceberg lettuce, cut into bite-size pieces

2 ounces blue cheese, crumbled into chunks 

1 cup grape tomatoes, halved 


  1. For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
  2. Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
  3. Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
  4. For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
  5. For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.