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Grilled Steak Salad

Difficulty 2/5
|
Prep time 15 mins

Cook time 20 mins
|
Serves 4-6

Hardwood 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.

Ingredients

1 EA (1.5 lb) Black Flat Iron Steak

Traeger Beef Rub

8 oz ARUGULA

8 oz baby SPINACH

1/4 cup CHERRY TOMATOES, HALVED

1/2 RED ONION, THINLY SLICED

1/4 cup BLUE CHEESE

2 TBSP BALSAMIC VINEGAR

4 TBSP Extra Virgin Olive Oil

Coarse Sea Salt and Fresh Black Pepper, to taste

Preparation

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

Trim any sinew or silverskin from the flat iron steak. Season liberally with Traeger Beef rub and kosher salt.

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.

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.

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

*Cook times will vary depending on set and ambient temperatures.

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