Hot-Off-The-Grill Beef Salad Recipe

Name: Hot-Off-The-Grill Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 4 whole Baby Potatoes; 1/4 cups Butter; 1 Tablespoon Seasoning (I Use Mrs. Dash Table Blend); 1 whole Red Pepper; Olive Oil; 8 ounces, weight Beef Sirloin; Salt And Pepper; Beef Spices, To Taste (I Use Mrs. Dash); 4 cups Mixed Greens; FOR THE DRESSING:; 1/2 cups Mayonnaise; 2 Tablespoons Agave; 2 Tablespoons Dijon Mustard; 2 Tablespoons Milk; 2 teaspoons Lemon Juice; 1/4 teaspoons Coriander

Servings: persons

FOR THE SALAD:
4 whole Baby Potatoes
1/4 cups Butter
1 Tablespoon Seasoning (I Use Mrs. Dash Table Blend)
1 whole Red Pepper
Olive Oil
8 ounces, weight Beef Sirloin
Salt And Pepper
Beef Spices, To Taste (I Use Mrs. Dash)
4 cups Mixed Greens
FOR THE DRESSING:
1/2 cups Mayonnaise
2 Tablespoons Agave
2 Tablespoons Dijon Mustard
2 Tablespoons Milk
2 teaspoons Lemon Juice
1/4 teaspoons Coriander

1
Cut the baby potatoes into thin wedges. Melt the butter in the microwave for a few seconds and add the seasoning to it. Blend well. Dump the herb butter onto the potatoes, coating them all. Place the baby potatoes onto a baking tray and bake until done, about 30 minutes. Remove, drain on a kitchen towel and set aside to cool.
2
While the potatoes are cooking, slice the red pepper and drizzle with olive oil. Grill on the BBQ until done and set aside. Season the beef with salt, pepper and beef spices (I prefer Mrs Dash) and place on the hot grill. Keep an eye on the beef because the salad calls for the steak to be medium rare. When the beef and red peppers are done, remove and slice. Set aside.
3
Whisk the dressing ingredients together in a bowl and set aside.
4
Assemble the salad using the mixed greens, beef, red peppers and potato wedges. Drizzle the agave mustard dressing over and serve.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE SALAD:, 4 whole Baby Potatoes, 1/4 cups Butter, 1 Tablespoon Seasoning (I Use Mrs. Dash Table Blend), and more.

Yes, Hot-Off-The-Grill Beef Salad 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.

That's it — enjoy your meal!

Hot-Off-The-Grill Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions