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Chopped Salad With Grilled Steak
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This recipe takes me back to summer evenings when Dad would fire up the grill, and the smell of sizzling steak filled the yard. He’d always say, “Keep it simple, and let the flavors speak.” This chopped salad does just that—fresh, hearty, and full of vibrant textures. It’s a complete meal in one bowl, and oh, how it satisfies.

Ingredients

Scale

  • 1 lb sirloin or flank steak

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • 1/2 tsp paprika

  • Salt and black pepper to taste

  • 4 cups romaine or mixed greens, chopped

  • 1 cup cherry tomatoes, halved

  • 1/2 cucumber, chopped

  • 1/2 red bell pepper, diced

  • 1/4 red onion, thinly sliced

  • 1/2 avocado, diced

  • 1/4 cup crumbled blue cheese or feta (optional)

Dressing:

  • 3 tbsp olive oil

  • 1 tbsp balsamic vinegar or red wine vinegar

  • 1 tsp Dijon mustard

  • 1 tsp honey

  • Salt and pepper to taste

Instructions

  1. Season & Grill Steak: Rub steak with olive oil, garlic powder, paprika, salt, and pepper. Grill over medium-high heat for 4–5 minutes per side (medium-rare), then let rest and slice thinly.

  2. Make Dressing: Whisk together olive oil, vinegar, mustard, honey, salt, and pepper.

  3. Assemble Salad: Toss greens with tomatoes, cucumber, bell pepper, onion, avocado, and cheese.

  4. Top & Serve: Add steak slices and drizzle with dressing. Serve immediately.

Notes

  • Let steak rest before slicing to keep it juicy.

  • Add corn, beans, or croutons for variety.

  • Use any leftover steak for a next-day wrap!

Nutrition

Find it online: https://recipes.gernarb.com/2035-2/