| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped fresh chives
- Oil, for brushing vegetables, plus more for grill grate
- 1 large red onion, cut into 1/2-inch wide rings
- 2 large red, yellow, or orange bell peppers, stemmed, seeded, and cut into quarters
- Salt and freshly ground black pepper
- 1 pound NY strip steak, trimmed
- 4 cups chopped watercress or arugula
- 1 cup halved grape or cherry tomatoes
Instructions
- For the vinaigrette:
- Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil. Stir in the chives, taste, and adjust seasoning as desired. Set aside until ready to use.
- For the salad:
- Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil. Brush the vegetables all over with oil and season well with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers. Remove the vegetables from the grill to a cutting board and let cool slightly. Cut the onion rings into quarters and cut the peppers into 1-inch cubes. Reserve.
- Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Cut the steak against the grain into 1/2-inch slices and add to a medium bowl. Pour 1/3 of the vinaigrette over the steak and toss to coat.
- Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine. Top with the steak, adjust seasoning, as desired, and serve.
Nutrition Facts
| Calories | 261 |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 45 milligrams |
| Sodium | 724 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 28 grams |
| Sugar | 6 grams |
Reviews
Excellent! Even my kids who don’t like peppers and onions loved it. Unique dressing, Will definitely make again
This is delicious and SO easy! I made it with chicken since I didn’t have what I needed to make the steak. I marinated it in the dressing ALL DAY, and then cooked it on a George Foreman. It was so tender and worked perfectly with the salad.
I also couldn’t find watercress or arugula so I used red leaf romaine which tasted pretty good!
This steak salad was a huge hit at a ladies get together. Some even asked for the recipe. I used mixed green and added a head of romaine instead of the arugula and it turned out great. I have to agree that the combination of grilled sweet peppers and onions in a tangy vinaigrette, along with the tender steak was so tasty!
The family loves this recipe had a difficult time finding arugula or watercress at my local store so I substituted spring mix salad and it still came out great, also try substituting chicken instead of steak for a change.
I wasn’t expecting much from this in that it just looked like a cooked steak over leafy greens recipe. I tried it anyway since I had (mostly) everything on hand and needed to use up a single steak. I forgot how tasty grilled veggies can be. The combination of sweet peppers and onions in a tangy vinaigrette, along with the tender steak and slightly wilted greens was really good. Nice variations of texture are a plus.
I loved this recipe and so did my husband and 14-year-old daughter. It was light, yet tasty and filling. I used shallots instead of red onions, and baby romaine lettuce, which worked well. Yummy!