Grilled Steak and Beet Salad
Grilled steak and beet salad with tender seared steak, earthy roasted beets, peppery arugula, creamy blue cheese, and a bright, zesty dressing! This is so tasty that you’ll be making it all summer long!
Servings: 8 servings
Ingredients
For the 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
- 2 lb flank steak
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
For the beets and dressing
- 2 ½ lbs beets
- 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 salad
- 4 oz arugula
- 4 oz spinach
- 4 oz blue cheese crumbled
Instructions
- Marinate the steak: In a gallon-size zipper plastic bag, combine the olive oil, soy sauce, Worcestershire sauce, red wine vinegar, parsley, dry mustard powder, garlic cloves, and 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.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, 2 lb flank steak
- Preheat oven to 400°F.
- While marinating, prepare the beets: Trim the root and leaves from each beet and wrap in foil. Place on a baking sheet and in the preheated 400°F oven for 50 minutes to 1 hour, or until fork-tender.2 ½ lbs beets
- While beets are roasting, make the dressing: Combine olive 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 from 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 pepper.
- Grill the steak: 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 heat. 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°F ot 135°F) or 8-10 minutes per side for medium (135°F to 140°F). When done, remove the steak from the grill pan onto a clean tray. Allow steak to rest 15 minutes. Note: You can also use an outdoor grill to grill the steak.
- Serve: Add a mixture of arugula and spinach to a large platter or individual plates. Thinly slice the steak, cutting horizontally to the grain, and add to the greens. Top with seasoned beets and finish with crumbled blue cheese.4 oz arugula, 4 oz spinach, 4 oz blue cheese
Video
Notes
While this recipe is written for a grill pan, an outdoor grill works just as well to cook the steak.
Nutrition
Serving: 1serving | Calories: 395kcal