Our favorite SteakSaladrecipe tops Romaine lettuce with grilled steak, sweet cherry tomatoes, dried tart cherries, toasted sliced almonds, roasted red pepper, crunchy green onions, and tangy feta cheese. This salad is finished with an herby cilantro-lemon vinaigrette.
Heat the grill to high heat (400-450 degrees F). Once the grill is hot, clean it with a wire brush. Then, roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates. Remove the steaks from the fridge and drizzle with olive oil (about 1 tablespoon total) and then generously sprinkle with sea salt and pepper over all sides (about 1 teaspoon salt and 1/2 teaspoon pepper total).
Place the steaks on the grill and cook about 4-5 minutes. Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F). (See Note 1) Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices a chance to re-distribute. Cut steak against the grain into thin slices.
DRESSING
Using a zester, zest the lemon to get 2 teaspoons lemon zest. Squeeze to get 3 tablespoons lemon juice. Squeeze the lime to get 2 and 1/2 tablespoons lime juice.
For the cilantro, chop off the large stems (no need to remove all the tiny stems) and lightly pack into measuring cup to get 1 cup.
Combine all of the dressing ingredients except for the olive oil in a small blender. Add salt and pepper to taste ( I add 1/4 teaspoon of each). Blend until cilantro is broken down. Add in olive oil and pulse until emulsified. Do not over-blend with the oil or it can make the dressing taste metallic. Taste and adjust dressing to personal preference (more honey, more salt/pepper, etc.). Place in the fridge until ready to use.
SALAD
Wash and thoroughly dry the lettuce. Chop the lettuce into bite-sized pieces. Halve the cherry tomatoes, chop the roasted red peppe,r and thinly slice the green onions.
When ready to serve, toss the lettuce, green onions, and tomatoes with half of the dressing. Stir in the dried cherries, sliced and toasted almonds, and feta cheese. Add thinly sliced steak on top and drizzle with the remaining dressing (add dressing to desired preference; we like all of the dressing on this salad, but you may like less).
STORAGE: All ingredients are best when combined right before eating. The salad doesn't sit or store well. (If you don't plan on eating it all or are making in advance, toss small amounts of the salad with the dressing and store separately)
Video
Notes
Note 1: Grill time: The grilling time will vary depending on your actual grill, the thickness of the steak, and the temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)Desired doneness temperature guide:
Rare: 120-125 degrees F
Medium-Rare: 135 degrees F (about 4-5 minutes on one side and another 3-5 minutes on the other side)
Medium: 140 degrees F (about 5-7 minutes on one side and another 3-5 minutes on the other side)
Medium-Well: 150 degrees F (about 8-10 minutes on one side and another 3-5 minutes on the other side)