Pepper Grilled Steak With Chopped Summer Salad Recipes

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GRILLED STEAK SUMMER SALAD



Grilled Steak Summer Salad image

This salad combines some of my favorite summer flavors like bright cherry tomatoes, grilled sweet corn and caramelized onions with juicy seasoned steak and creamy gorgonzola!

Provided by Cayla Atha

Categories     Main Course     Salad

Time 1h30m

Number Of Ingredients 8

1 NY Strip Steak (about 1 1/2 inches thick with light marbling)
2 cobs corn with husks on (yellow, white or combination)
2 cups chopped kale leaves (ribs removed)
½ pint cherry tomatoes (halved)
¼ cup crumbled gorgonzola cheese (can sub feta or goat cheese)
2 tbs. prepared pesto
olive oil
kosher salt + pepper

Steps:

  • Prepare the steak by removing from refrigerator and placing onto counter. Let come to room temperature for 1 hour before grilling/cooking.
  • Season steaks by drizzling lightly with olive oil and seasoning well with kosher salt and pepper on both sides.
  • For the grill: Plan to grill for about 8 minutes per side over high heat, turning just once. The key is to cook until the steak is about 135-140 degrees internally, because it will continue to cook once removed from the grill. Take off, tent with foil and let rest for at least 10 minutes before slicing.
  • Meanwhile, grill corn with husks on for 3 minutes per side, rotating often. Then peel back the paper and let corn roast on grill for a few minutes to char.
  • In a bowl, place chopped kale and drizzle on a few teaspoons of olive oil. Massage kale with hands to soften.
  • Top kale with cherry tomatoes, grilled corn (cut off husks), sliced steak, crumbled gorgonzola and prepared pesto!

GRILLED STEAK AND BELL PEPPER SALAD



Grilled Steak and Bell Pepper Salad image

Categories     Salad     Beef     Onion     Tomato     Low Carb     Backyard BBQ     Bell Pepper     Grill     Chill     Grill/Barbecue     Watercress     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 1 1/2-pound beef flank steak, trimmed
2 large red bell peppers
6 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1 1/4 cups chopped red onion
1 cup cherry tomatoes, halved

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
  • Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
  • Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

PEPPER-GRILLED STEAK WITH CHOPPED SUMMER SALAD



Pepper-Grilled Steak with Chopped Summer Salad image

Provided by Jeanne Thiel Kelley

Categories     Beef     Pepper     Vegetable     Fourth of July     Low Cal     Father's Day     Backyard BBQ     Dinner     Lunch     Meat     Steak     Arugula     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

2 large garlic cloves, pressed
1 3/4 teaspoons coarsely ground black pepper
1 1/4 teaspoons coarse kosher salt
1 2-pound 1 1/2-inch-thick top sirloin steak
Nonstick vegetable oil spray
1 cup diced tomatoes
1 cup baby arugula or chopped regular arugula
1/2 cup (generous) diced red onion
1/2 cup crumbled feta cheese
3 tablespoons chopped pitted Kalamata olives
1 1/2 tablespoons extra-virgin olive oil
1 jalapeño chile, seeded, finely chopped (about 4 teaspoons)

Steps:

  • Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
  • Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
  • Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.

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