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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 for one smokin’ salad.
Prep Time
15 Minutes
Cook Time
20 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
4
Units of Measurement:
main
| 1 | (1.5 lb) flat iron steak |
| As Needed | Traeger Beef Rub |
| To Taste | 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 |
| To Taste | Fresh black pepper |
Steps
1
When ready to cook, set the Traeger temperature 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
2
Trim and discard any sinew or silverskin from the flat iron steak. Season liberally with Traeger Beef Rub, and sea salt.
Ingredients
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 / 260 ˚C
130 ˚F / 54 ˚C
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.
Ingredients
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!
Ingredients
To Taste Fresh black pepper