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Grilled Steak Salad

15

20

Mesquite

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 for one smokin’ salad.

:

main

  • 1 (1.5 lb) flat iron steak

  • Traeger Beef Rub

  • coarse sea salt

  • 8 Ounce arugula

  • 8 Ounce baby spinach

  • 1/4 Cup cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/4 Cup blue cheese, crumbled

  • 2 Tablespoon balsamic vinegar

  • 4 Tablespoon extra-virgin olive oil

  • Fresh black pepper

  • 1

    When ready to cook, set the Traeger temperature 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 2

    Trim and discard any sinew or silverskin from the flat iron steak. Season liberally with Traeger Beef Rub, and sea salt.
    • 1 (1.5 lb) flat iron steak

    • As Needed Traeger Beef Rub

    • To Taste coarse sea salt

  • 3

    Insert the probe horizontally into the center of the steak. Place the steak directly on the grill grates. Close the lid and cook for 10-15 minutes then flip and cook until the internal temperature reaches 130℉, 10 minutes.

    500 ˚F

    130 ˚F

  • 4

    Remove the steak from the grill, and let rest 10 minutes before slicing.
  • 5

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

    • 8 Ounce baby spinach

    • 1/4 Cup cherry tomatoes, halved

    • 1/2 red onion, thinly sliced

    • 1/4 Cup blue cheese, crumbled

    • 2 Tablespoon balsamic vinegar

    • 4 Tablespoon extra-virgin olive oil

  • 6

    Place the salad on a large platter and top with sliced steak. Season with sea salt, and fresh black pepper, as desired. Enjoy!
    • To Taste Fresh black pepper

Cooking Notes

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