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Grilled Steak Salad

Grilled Steak Salad
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Grilled Steak Salad is a vibrant and satisfying dish that combines the rich flavors of marinated beef with an array of colorful vegetables. This low-carb recipe is perfect for any occasion, whether you’re hosting a summer barbecue or looking for a nutritious meal any day of the week. The smoky aroma from the grill melds beautifully with a sweet and spicy monk fruit marinade, while a zesty lime vinaigrette adds a refreshing finish. Quick to prepare and customizable based on your favorite veggies, this salad is sure to become a staple in your kitchen.

Ingredients

Scale
  • 3 garlic cloves, grated or minced
  • ¼ cup avocado oil
  • 1 teaspoon golden monk fruit
  • 1 teaspoon chile powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon salt (for vegetables)
  • ½ teaspoon sesame oil
  • ¼ teaspoon ground cumin
  • 1.5 pounds skirt steak, flank steak or flat iron steak
  • ½ red onion, diced
  • 8 oz mushrooms, diced
  • 12 spears of asparagus
  • 4 oz arugula, radicchio or spinach leaves
  • 2 avocados, peeled and sliced
  • 5 tablespoons olive oil
  • 1 tablespoon lime juice

Instructions

  1. In a small bowl, mix together garlic, avocado oil, monk fruit, chile powder, oregano, 1 teaspoon salt, sesame oil, and cumin until well combined.
  2. Add skirt steak to a ziplock bag.
  3. Pour the marinade into the bag with the steak. Shake or rub until coated. Store in refrigerator for at least 1 hour or overnight.
  4. Heat the grill to medium-high heat (about 450 degrees). Alternatively, you can use your oven's broiler function.
  5. Just before grilling, add red onion, mushrooms, and asparagus to another ziplock bag with 2 tablespoons of olive oil plus remaining ½ teaspoon salt. Rub together until evenly coated.
  6. Place vegetables in a preheated grill basket or wrap in aluminum foil. Grill until softened; remove once cooked.
  7. While grilling vegetables, add marinated skirt steak to grill. Cook for about 2-4 minutes per side for medium-rare doneness.
  8. Once done grilling, remove skirt steak from heat and let rest for 5 minutes before carving.
  9. Meanwhile whisk together remaining olive oil and lime juice with a pinch of salt.
  10. On each plate lay down a handful of greens followed by grilled veggies, sliced steak, and sliced avocado. Drizzle with lime vinaigrette before serving.

Nutrition

Find it online: https://flavorandspoon.com/grilled-steak-salad/