Grilled Steak Salad

Grilled Steak Salad

With Memorial Day around the corner, I think it's finally time to get the grill out. I decided to make a classic surf and turf combo that is quick, easy, and healthy. Since it's been a little chilly out lately, I decided to use a George Forman grill, or panini grill for the shrimp and the oven broiler for the steak. Hopefully though, the sun comes out on Memorial Day and you can enjoy these recipes on your outdoor grills.  There is nothing that initiates summer than neighborhood grilling smells.

Grilled Steak Salad
Serves 4 if served as an entree or 8 if used in combination with the Grilled Shrimp with Pineapple and Citrus Glaze

• 16 oz sirloin steak
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups baby spinach
• 1/2 cup baby tomatoes
• 2 Tablespoons chopped green onion

1. Preheat oven to broiler setting. Season steak with salt and pepper and place steak on broiler pan. Place steak in the oven 3-4 inches from the broiler and cook for 10-12 minutes, turning halfway through.You can cook an additional 5-7 minutes depending on your preference for doneness of the steak.  Check often and move pan around if necessary to avoid overcooking. When the steak is ready, place on a serving dish, cover with foil, and let steak rest 10 minutes before slicing. Remember, the internal temperature of the steak will raise another 10 to 15 degrees so if you prefer rare to medium, be sure to remove from heat when temperature is 10 to 15 degrees lower than desired.

You can grill the steak instead by searing it on a high heat and moving it to a low heat until cooked through.

2. Assemble the salad by placing the washed and drained spinach leaves, tomatoes, and green onions
on a dish. Then top with thinly sliced steak and a drizzle of Lemon Vinaigrette dressing for each portion.

Grilled Steak Salad

With Memorial Day around the corner, I think it's finally time to get the grill out. I decided to make a classic surf and turf combo that is quick, easy, and healthy. Since it's been a little chilly out lately, I decided to use a George Forman grill, or panini grill for the shrimp and the oven broiler for the steak. Hopefully though, the sun comes out on Memorial Day and you can enjoy these recipes on your outdoor grills.  There is nothing that initiates summer than neighborhood grilling smells.

Grilled Steak Salad
Serves 4 if served as an entree or 8 if used in combination with the Grilled Shrimp with Pineapple and Citrus Glaze

• 16 oz sirloin steak
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups baby spinach
• 1/2 cup baby tomatoes
• 2 Tablespoons chopped green onion

1. Preheat oven to broiler setting. Season steak with salt and pepper and place steak on broiler pan. Place steak in the oven 3-4 inches from the broiler and cook for 10-12 minutes, turning halfway through.You can cook an additional 5-7 minutes depending on your preference for doneness of the steak.  Check often and move pan around if necessary to avoid overcooking. When the steak is ready, place on a serving dish, cover with foil, and let steak rest 10 minutes before slicing. Remember, the internal temperature of the steak will raise another 10 to 15 degrees so if you prefer rare to medium, be sure to remove from heat when temperature is 10 to 15 degrees lower than desired.

You can grill the steak instead by searing it on a high heat and moving it to a low heat until cooked through.

2. Assemble the salad by placing the washed and drained spinach leaves, tomatoes, and green onions
on a dish. Then top with thinly sliced steak and a drizzle of Lemon Vinaigrette dressing for each portion.