Grilled Steak Salad with Caramelized Onion Vinaigrette

Here’s a dish that has it all—juicy grilled steak, crunchy delectable croutons, and a caramelized onion vinaigrette that’s next-level delicious. This Grilled Steak Salad is hearty enough for a main meal but light enough to keep things fresh. Whether you're serving it up for a weeknight dinner or a weekend get-together, it's one of those salads that’s sure to impress without feeling fussy.

 

Why I Love This Recipe

Let's break down this perfectly balanced Grilled Steak Salad that works all year round. We've got 1: grilled juicy steak. Game on. 2: a Caramelized Onion Vinaigrette that is so good you'll want to start making it in bulk and 3: homemade croutons. It's perfection in every way!

Ingredients & Substitutions

• Olive Oil
• Skirt or flank steak
• Gaby's Everyday
• Ciabatta or Sourdough bread
• Arugula
• Romaine
• Avocado
• Tomatoes
• Parmesan Cheese or Pecorino Cheese
• Onions or Shallots
• Dijon mustard
• Red wine vinegar
• Red pepper flakes 
• Lemon juice and zest
• Kosher salt and freshly cracked black pepper 

How to Make

To make the steak: remove the steak from the fridge and allow it to come to room temperature. Season with a drizzle of oil, salt, pepper some of your favorite Gaby's Everyday and red pepper flakes. Let sit for 30 minutes.

Heat your grill to medium high heat. Once hot, add the steak and cook for 3-5 minutes on each side, longer if you want it more well done. Let the meat rest for at least 5-10 minutes before slicing against the grain into bite sized pieces.

To make the grilled croutons: drizzle the slices of bread with ample amounts of oil oil. Transfer to the grill and char for a few minutes on each side until golden. Remove and tear into large chunks. 

To make the vinaigrette: combine the caramelized onions or shallots with the remaining ingredients and blend until smooth. Taste and adjust seasoning as needed. Set aside.

Combine the arugula and romaine with a few tablespoons of the dressing and toss to combine. Add the remaining ingredients on top and a few more tablespoons of the dressing. Toss the Grilled Steak Salad to combine. Finish with the grated cheese. 

Tips & Tricks

Let's talk about making the perfect flank steak to be used in this Grilled Steak Salad! Same tips apply for a skirt steak too FYI:

Marinate for Flavor: Flank steak loves a good marinade! Let it soak for at least a couple of hours (or overnight) to tenderize the meat and infuse it with flavor if you're using a wet marinade. If you're doing a spice rub, let it sit for about 30 minutes before grilling.

Room Temp Before Grilling: Take the steak out of the fridge about 30 minutes before grilling. Cooking cold steak straight from the fridge can lead to uneven cooking.

High Heat for a Quick Sear: Flank steak is best cooked quickly over high heat. Grill or sear it for 4-5 minutes per side for medium-rare, depending on thickness. Don’t overcook it—it can get tough if it goes too far past medium. If you're doing a skirt steak - it'll be more like 3 minutes per side.

Let It Rest: After grilling, let the steak rest for about 5-10 minutes before slicing. This keeps all the juices in the meat.

Slice Against the Grain: Flank steak has long muscle fibers, so slice thinly against the grain. This shortens the fibers and makes each bite tender.

FAQ's

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