Best Grilled Steak And Onion Salad Recipes

Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup olive oil
6 tablespoons white balsamic vinegar
1 3/4 teaspoons dry mustard, divided
1 tablespoon dark brown sugar
1 2-pound well-trimmed tri-tip beef roast
4 large plum tomatoes, very thinly sliced
1 bunch watercress, stems trimmed
1/2 white onion, very thinly sliced
6 5-inch pieces French baguette, cut horizontally almost in half, opened flat

Steps:

Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
Arrange beef slices over bread. Using tongs and draining slightly, top with salad.

Grilled Steak and Onion Salad image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 9

2 thick slices crusty bread, torn into bite-size pieces (2 cups)
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
Coarse salt and ground pepper
1 pound skirt steak, cut into 4 pieces
1 red onion, cut crosswise into 1/2-inch-thick rounds
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
5 ounces baby or wild arugula

Steps:

Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and Parmesan, then season with salt and pepper. Bake until golden brown, 7 minutes.
Heat a grill pan or cast-iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender, 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.
Meanwhile, in a large bowl, whisk together mustard, vinegar, and 2 tablespoons oil. Add arugula and season with salt and pepper. Add onions, steak, and croutons and toss to combine. Serve immediately.

Nutrition Facts : Calories 440 g, Fat 26 g, Fiber 2 g, Protein 34 g

GRILLED STEAK WITH AVOCADO AND RED ONION SALAD image

Yield 4 Servings

Number Of Ingredients 11

2 New York strip steaks (1 1/2 lbs. total)
4 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons pepper, divided
1 1/2 teaspoons sweet smoked Spanish paprika
2 ripe avocados, sliced
1/2 cup thinly sliced red onion
1/2 cup cilantro sprigs
Juice of 1 lime
1/2 small jalapeno chile, seeded and very thinly sliced
Warm flour tortillas

Steps:

1. Heat grill to medium (350° to 450°). Brush steaks with 2 tbsp. oil and season with 1 tsp. each salt and pepper and the paprika. Grill steaks until done the way you like, turning once, 10 to 12 minutes total for medium-rare; transfer to a cutting board and let rest a few minutes. 2. Toss avocados in a large bowl with onion, cilantro, remaining 2 tbsp. oil, the lime juice, jalapeño, and remaining 1/2 tsp. each salt and pepper. Slice steaks across the grain and serve with salad and tortillas.