Grilled Steak Salad With Walnut Dressing Recipe

Name: Grilled Steak Salad With Walnut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, thinly sliced; 1/2 cup olive oil; 1 cup coarsely chopped walnuts; 1 garlic clove, thinly sliced; 2 pounds flat-iron, hanger, or tri-tip steak; 2 tablespoons olive oil; 1 tablespoon Chicago steak seasoning; 1 teaspoon kosher salt, divided; 2 large red onions, cut into 1/2-inch-thick slices; 1/3 cup white wine vinegar; 1 tablespoon dark brown sugar; 1 tablespoon whole grain Dijon mustard; 1/4 teaspoon black pepper; 1 romaine lettuce heart, torn; 2 ounces crumbled blue cheese

Servings: persons

1 small red onion, thinly sliced
1/2 cup olive oil
1 cup coarsely chopped walnuts
1 garlic clove, thinly sliced
2 pounds flat-iron, hanger, or tri-tip steak
2 tablespoons olive oil
1 tablespoon Chicago steak seasoning
1 teaspoon kosher salt, divided
2 large red onions, cut into 1/2-inch-thick slices
1/3 cup white wine vinegar
1 tablespoon dark brown sugar
1 tablespoon whole grain Dijon mustard
1/4 teaspoon black pepper
1 romaine lettuce heart, torn
2 ounces crumbled blue cheese

1
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Saute 1 thinly sliced small onion in 1/2 cup hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or until golden and tender. Add walnuts and garlic; cook, stirring occasionally, 3 to 4 minutes or until walnuts just begin to turn golden brown. Remove from heat, and cool 5 minutes.
2
Rub steak with 1 Tbsp. olive oil, steak seasoning, and 1/2 tsp. salt. Toss 1/2-inch onion slices with remaining 1 Tbsp. olive oil.
3
Grill steak, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. At the same time, grill thick onion slices, covered with grill lid, 4 to 5 minutes on each side or until golden brown. Remove steak and onions from grill, and let stand 5 minutes. Thinly slice steak. Reserve half of steak and onions for Steak Wraps.
4
Whisk together vinegar, brown sugar, and mustard in a medium bowl. Gradually whisk in walnut mixture. Add 1/4 tsp. pepper and remaining 1/2 tsp.salt. Reserve 1/2 cup vinaigrette for Steak Wraps.
5
Toss lettuce and grilled onions with 1/4 cup vinaigrette in a large bowl; arrange on a serving platter. Top with grilled steak. Sprinkle with crumbled blue cheese. Serve with remaining 1/4 cup vinaigrette.
6
LEFTOVER DINNER Steak Wraps: Coarsely chop reserved onions from Grilled Steak Salad with Walnut Dressing. Stir together 4 oz. softened cream cheese and reserved 1/2 cup vinaigrette until smooth. Spread on 1 side of 4 (9-inch) plain wraps. Top each with 10 baby spinach leaves. Divide reserved steak and onions among wraps; sprinkle with 2 oz. crumbled blue cheese. Roll up. Makes 4 wraps.

1292

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small red onion, thinly sliced, 1/2 cup olive oil, 1 cup coarsely chopped walnuts, 1 garlic clove, thinly sliced, and more.

Yes, Grilled Steak Salad With Walnut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Steak Salad With Walnut Dressing

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