Juicy steak slices, grilled vegetables, crumbled blue cheese, and a balsamic dressing make this steak salad recipe perfect for summer. Possibly a great meal for celebrating Dad!
This steak salad recipe is definitely my preferred way to serve dinner during the summer months. It’s an easy meal idea that can be adapted to suit anyone’s preferences.
The best of this season’s vegetables are heightened by a balsamic reduction drizzle which compliments the steak to perfection. The steak I used in the photos is a Flat Iron cut, which is very similar to Flank Steak, Skirt Steak, and Hanger Steak, although the last one can be difficult to find outside of a speciality butcher.
Best way to season a steak:
Kosher salt and ground black pepper. A heavy layer of both on both sides of the steak is truly all that is needed.
Why kosher salt? Kosher salt is a medium salt that isn’t too salty. You won’t get that salty punch in the face from kosher salt that you can get from sea salt, but it subtly enhances the meat’s flavour.
Kosher salt is the only salt I use for beef, pork, and chicken. I love sea salt with seafood (again enhances the salty sea flavour), but kosher is my go to for meat proteins.
What sides go with steak:
I’m a huge believer in that potatoes and steak are the dream team. A tasty marriage that still lets the steak shine. Here I’ve seasoned the potatoes, but only lightly so that they still go with the steak and the balsamic reduction.
Some of our favourite sides to go with steak are asparagus, onions, potatoes, French fries, salads (most green vegetables), and herb focused sauces like chimichurri and cilantro fish sauce vinaigrette. Blue cheese, garlic butter, and fried mushrooms also go incredibly well with steak.
More of our favourite steak recipes:
This technically has a “cheat” salad dressing in the sense that I buy balsamic reduction for drizzling on dishes just like this one. I find the reduction is thicker and balances out the meaty beef nicely.
If I was to ever make my own balsamic reduction, this recipe peaked my interest although I have yet to try it myself.
Juicy steak slices, grilled vegetables, crumbles blue cheese, and a balsamic dressing make this steak recipe perfect for summer. And celebrating Dad!
- 2 lbs new or baby potatoes, halved or quartered if larger
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tbsp sweet smoked paprika
- 1 tsp kosher salt
- 1-1.5 lbs flank steak (or flat iron or skirt steak)
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1/2 lbs sliced mushrooms, cremini or button
- 2 tbsp butter
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 clove garlic, minced
- 1 lbs (454 grams) asparagus, trimmed
- 2-4 tbsp balsamic reduction
- 1/4 lbs blue cheese in small pieces (I used a creamy light blue cheese)
- 1 tbsp chopped fresh chives
- 1/2 pint cherry tomatoes
Preheat grill to high.
Place mushrooms, butter, salt, pepper, and garlic two layer of foil. Fold foil so package is well sealed. Place on grill and cook for 25-30 minutes, flipping once, until mushrooms are browned and cooked.
Season steak with salt and pepper.
Add steak and asparagus to the grill with 10 minutes out for potatoes and mushrooms. Cook for 3-5 minutes (the closer to 1″ thick pieces will require the longer cooking) per side, flipping once for medium rare (deduct time for rare and add time for well done).
Remove steak from grill and let rest for 3-5 minutes before slicing against the grain into strips.
Serve steak with potatoes and mushrooms, drizzled with balsamic reduction and serve with garnishes (blue cheese, chopped chives, and tomatoes).