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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 in this smokin’ salad.

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  • 1 1/2 Pound Black Flat Iron Steak

  • Traeger Beef Rub

  • 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

  • black pepper

  • 1

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

    500 ˚F

  • 2

    Trim any sinew or silverskin from the flat iron steak. Season liberally with Traeger Beef Rub and kosher salt.
    • 1 1/2 Pound Black Flat Iron Steak

    • As Needed Traeger Beef Rub

    • As Needed coarse sea 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

    130 ˚F

  • 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.
    • 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

  • 5

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

    • As Needed black pepper