This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Dinner time can be difficult. Most days, I spend my time working at my nine to five day job or toiling in the yard for what seems like a few minutes, but in all reality is numerous hours. Suddenly it’ll be seven in the evening and I won’t really feel like making a meal. To be honest, hummus and veggies have become my go-to staple in recent years. I change it up a bit, but yeah, I do love my hummus and homegrown produce. It’s quite a change from my days growing up when we always had set meals and ate together as a family, complete with meat, potatoes and a salad.
Times change and I’ve found that since I usually cook for myself, making large meals doesn’t happen as often as it should. That’s why when I do decide to make a meal, I want it to be simple, delicious and something that’s worth the effort.
A steak and beet salad isn’t the first meal to come to most people’s mind, probably because it has been done too many times and often is on the lackluster side. Dry or tough steak, beets with no flavor on top of wilted greens: sound familiar? Enter my version of this salad, full of flavor from the quick steak marinade, a side of grilled beets full of charred flavor on top of butter lettuce and arugula. This is a salad that is a meal and worth every minute!
How do you like to enjoy summer salads? I’m always on the lookout for new inspiration so let me know in the comments what your favorites are!
Other salad recipes to try
Roasted Vegetable and Salmon Salad
Chicken Fajita Salad
Grilled Zucchini & Onion Salad with Basil Dressing
Apple Cider Quinoa Kale Salad
Watch how to make this steak salad
Grilled Flank Steak with Beets Salad
Ingredients
For the steak
- 2 lb flank steak
- ½ cup olive oil
- ¼ cup soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
- 1 tbsp minced fresh parsley
- 1 tsp dry mustard powder
- 2 cloves garlic minced
- 2 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
For the dressing
- ⅓ cup olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp apple cider vinegar
- 3 tsp honey
- 2 tsp Dijon mustard
- 2 tbsp minced fresh parsley
For the beets
- 2 ½ lb beets
- kosher salt to season
- freshly ground black pepper to season
For the salad
- 4 oz arugula
- 4 oz spinach
- 4 oz blue cheese crumbled
Instructions
- For the steak, in a gallon-size zipper plastic bag, combine the olive oil, soy sauce, Worcestershire sauce, red wine vinegar, parsley, dry mustard, garlic cloves, and lemon juice.½ cup olive oil, ¼ cup soy sauce, 1 tbsp Worcestershire sauce, 2 tbsp red wine vinegar, 1 tbsp minced fresh parsley, 1 tsp dry mustard powder, 2 cloves garlic, 2 tbsp fresh lemon juice
- Add the flank steak, pressing the marinade around to ensure it has moistened all sides of the steak. Press out excess air and zip the bag shut. Set on a plate and place in the refrigerator to marinate for 1-2 hours. While marinating, prepare the beets.2 lb flank steak
- Preheat oven to 400°
- Trim the root and leaf from each beet and wrap in foil. Place on a baking sheet and in the preheated oven for 50-60 minutes or until fork tender.2 ½ lb beets
- While beets are roasting, make the dressing. Combine oil, salt, black pepper, apple cider vinegar, honey, Dijon mustard, and minced parsley in a small bowl. Whisk until well incorporated and set aside.⅓ cup olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp apple cider vinegar, 3 tsp honey, 2 tsp Dijon mustard, 2 tbsp minced fresh parsley
- Once beets are fork tender, remove them from the foil with gloved hands and peel the beet skin under running cold water. Cut beets into ½-inch thick slices and season with salt and black pepper.kosher salt, freshly ground black pepper
- Remove the steak from the refrigerator 30 minutes before cooking to allow the steak to come to room temperature. Heat a grill pan or large cast iron skillet over medium-high high. At this point, season both sides of the steak with salt and black pepper.1 tsp kosher salt, 1 tsp freshly ground black pepper
- Grill the steak over high heat until charred, about 6-8 minutes per side for medium-rare (130-135°F) or 8-10 minutes per side for medium (135-140°F). When done, remove the steaks from the grill pan onto a clean tray. Allow steak to rest for 15 minutes.
- To serve, add the arugula and spinach to a large platter or individual plates. Thinly slice the steak, cutting horizontally to the graining, and add to the greens. Top with dressed beets and finish with blue cheese.4 oz arugula, 4 oz spinach, 4 oz blue cheese
My favorite fast and easy summer ten minute salad is cooked cous cous (any flavor) that you add diced red onions, tomatoes and cucumber. Add in feta cheese crumbles and toss the whole thing with bottled Zesty Italian dressing. Add some store bought rotisserie chicken chunks to make it a main meal.
Sounds absolutely delicious!!