Best Grilled Steak Parmesan Salad Recipes

GRILLED STEAK & PARMESAN SALAD

Grilled Steak & Parmesan Salad image

This salad made with tender grilled steak, torn mixed greens and colorful fresh veggies is a winner. Top with shaved Parmesan and savor the victory.

Provided by My Food and Family

Categories Father's Day Recipes

Time 1h

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

1 cup prepared GOOD SEASONS Italian Dressing Mix (prepared using the less-oil directions on package), divided
1 boneless beef sirloin steak (1 lb.), 1/2 inch thick
1 pkg. (10 oz.) torn mixed salad greens
2 tomatoes, cut into wedges
1 yellow squash, chopped
1/4 cup POLLY-O Shaved Parmesan Cheese

Steps:

Pour 1/2 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Remove from grill; cut steak across the grain into thin slices.
Toss greens with tomatoes, squash and remaining dressing. Place on platter; top with meat and cheese.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

GRILLED FLANK STEAK SALAD WITH PARMESAN CRISPS

Grilled Flank Steak Salad with Parmesan Crisps image

Any cookout becomes a special occasion when this is on the menu.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 4

Number Of Ingredients 10

Ingredients

1 lb beef flank steak
1/2 cup balsamic vinaigrette dressing or Italian dressing
1/4 teaspoon cracked black pepper
1 lb fresh asparagus spears, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn romaine lettuce
1/2 cup thinly sliced radishes
Additional 1/4 cup dressing
6 tablespoons finely shredded Parmesan cheese

Steps:

In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
Heat oven to 350°F. Spray large cookie sheet with cooking spray.
To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into 2-inch circle. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature.)
Heat gas or charcoal grill. Remove steak from marinade; reserve marinade. Sprinkle steak with cracked black pepper. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes.
Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket (grill "wok"); discard any remaining marinade. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates. Serve with Crisps.

Nutrition Facts : Calories 440, Carbohydrate 6 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g

GRILLED STEAK WITH PARSLEY-PARMESAN SALAD

Grilled Steak with Parsley-Parmesan Salad image

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Provided by Chris Fischer

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds flatiron steak
3 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
2 cups fresh flat-leaf parsley leaves
2 ounces Parmesan, shaved
1 tablespoon fresh lemon juice

Steps:

Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

GRILLED STEAK WITH ARUGULA AND PARMESAN SALAD

GRILLED STEAK WITH ARUGULA AND PARMESAN SALAD image

Categories Beef Lunch Healthy

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tsp chopped thyme
1/4 tsp salt
1/2 tsp pepper, divided
4 (4oz) flat-iron steaks
2 lemons, halved
1 tbsp chopped fresh chives
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1/8 tsp salt
4 cups arugula
1/4 oz shaved fresh Parmigiano-Reggiano cheese

Steps:

1. Heat a grill pan over medium-high heat. Rub thyme, 1/4 tsp salt, and 1/4 tsp pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired doneness. Remove steaks from pan. Add lemon halves, cut sign down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices. 2. Combine remaining 1/4 tsp pepper, chives, and next 4 ingredients (through 1/8 tsp salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tsp cheese.