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Grilled Steak Salad

Grilled Steak Salad

By Traeger Kitchen

A salad is good and all, but a steak salad? Now we’re talking. Juicy wood-fired steak sits atop a bed of leafy greens and gets covered with a savory vinaigrette in this smokin’ salad.

Prep Time

15 Min

Cook Time

20 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1 1/2 Pound Black Flat Iron Steak
As Needed Traeger Beef Rub
As Needed coarse sea salt
8 Ounce Arugula, fresh
8 Ounce Spinach, fresh
1/4 Cup Cherry tomatoes, sliced
1/2 red onion, sliced
1/4 Cup blue cheese
2 Tablespoon balsamic vinegar
4 Tablespoon extra-virgin olive oil
As Needed black pepper

Step

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 2

    Trim any sinew or silverskin from the flat iron steak. Season liberally with Traeger Beef Rub and kosher salt.

  • 3

    When the grill is hot, place steak directly on the grill grate. Cook for 10-15 minutes then flip and cook 10 minutes more. Remove from the grill when the internal temperature reaches 130℉ when an instant read thermometer is inserted into the thickest part. Let steak rest 10 minutes before slicing.

    500 ˚F / 260 ˚C

    130 ˚F / 54 ˚C

    00:25

  • 4

    While the steak is resting, build the salad. In a large bowl combine the greens, tomatoes, onion and blue cheese. Drizzle with balsamic and olive oil and toss.

  • 5

    Place salad on a large platter and top with sliced steak. Finish with a sprinkle of sea salt and fresh black pepper. Enjoy!

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