Traeger Kitchen
Grilled Steak Salad by @feedmedearly
Prep Time
15 Minutes
Cook Time
1 Hours
Effort
Pellets
Hickory
Grill it up fresh or transform what's left. This light and healthy steak salad will fit perfectly into your weeknight dinner plans.
Ingredients
Units of Measurement:
main
1 (1-1/2 inch thick) rib-eye steaks
4 Tablespoon extra-virgin olive oil
1 1/2 Tablespoon Traeger Prime Rib Rub
5 Ounce Yogurt, Greek
3 1/2 Ounce crumbled blue cheese
lemon, juiced
1 Tablespoon rice vinegar
salt
pepper
1 1/2 Cup Arugula, fresh
1 Cup Green Beans, fresh
1/2 Cup Cherry tomatoes, sliced
2 Tablespoon Tarragon, chopped
Steps
1
When ready to cook, start the Traeger and set to 185F.
Grill: 185 ˚FIngredients
1 (1-1/2 inch thick) rib-eye steaks
2
Brush both sides of the ribeye steak with half of the olive oil, then rub both sides with the Traeger Prime Rib Rub. Let steaks rest for 20 minutes at room temperature. Place the steaks on the grill grate and smoke for 1 hour. When the steak reaches an internal temperature of 110 degrees F, remove to a plate.Grill: 185 ˚F
Probe: 110 ˚FIngredients
2 Tablespoon extra-virgin olive oil
1 1/2 Tablespoon Traeger Prime Rib Rub
3
While the steak is cooking, make the blue cheese vinaigrette by whisking the greek yogurt with the cheese, lemon juice, vinegar, the remaining olive oil and salt and pepper to taste. The vinaigrette shouldn’t be too thick; thin it out with some water if you need to.Ingredients
5 Ounce Yogurt, Greek
3 1/2 Ounce crumbled blue cheese
Half lemon, juiced
1 Tablespoon rice vinegar
2 Tablespoon extra-virgin olive oil
As Needed salt
As Needed pepper
4
Increase the temperature on the grill to High and preheat, lid closed for 10-15 minutes.Grill: 500 ˚F5
Place the steaks back on the grill and sear 1-2 minutes per side or until the middle has reached an internal temperature of 120-130 degrees F for medium rare. Pull the steaks off the grill and let rest for 10 minutes.Grill: 500 ˚FProbe: 130 ˚F6
When ready to serve, slice the steak and toss with greens and season with salt and pepper. Layer on top of the tomatoes and green beans then drizzle the salad with the vinaigrette.Ingredients
1 1/2 Cup Arugula, fresh
As Needed salt
As Needed pepper
1 Cup Green Beans, fresh
1/2 Cup Cherry tomatoes, sliced
7
Finish to taste with more salt and pepper and snipped tarragon over the top. Enjoy!Ingredients
2 Tablespoon Tarragon, chopped
8
Recipe provided by Jessica Fiorillo. Check out her Instagram @FeedMeDearly for more recipes and food inspiration.