Grilled Steak Salad with Caramelized Onion Vinaigrette

5 from 3 votes

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.

Prep Time30

Cook Time10

Total Time40

Course: Main Course, Salad, Lunch

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Steak

1 tablespoon olive oil or avocado oil
1 tablespoon Gaby's Everyday
1 teaspoon red pepper flakes
1.5 lbs flank steak or skirt steak
Kosher salt and freshly cracked black pepper
1 recipe homemade croutons

For the Salad

2 cups arugula
2 cups romaine lettuce roughly chopped
2 avocados cubed
1 cup cherry tomatoes halved
1 cup freshly grated parmesan cheese

For the Caramelized Onion Vinaigrette

⅓ cup olive oil
1 yellow onion or 2 shallots
2 tablespoon red wine vinegar
½ lemon juiced and zested
½ teaspoon dijon mustard
Kosher salt and freshly cracked pepper to taste

Instructions

For the Steak

Remove the steak from the fridge and allow it to come to room temperature. Season with a drizzle of oil, salt, pepper and red pepper flakes
Heat your grill to medium high heat. Once hot, add the steak and cook for 3-4 minutes on each side, longed if you want it more well done. Let the meat rest for at least 5 minutes before slicing against the grain into bite sized pieces
Follow the directions to make the croutons from the link above and set aside.

For 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 to combine. Finish with the grated cheese

Nutrition