Grilled Steak Salad Bowls

20 min

4 servings

There’s no such thing as a boring salad when it’s topped with juicy striploin. This one is so good, we made it into a whole meal! Striploin or ribeye steaks are a great choice because they’re full of flavour and easy to slice. Customize your way with your favourite veggies, seasonings (psst: Montreal Steak Rub), or Salad Dressings, and check out that Recipe Tip on how to put our fan-favourite Teppanyaki Sauce Mix to use!

Ingredients

  • 1 lb (450 g) grilling steak, such as top sirloin, striploin or ribeye, about ½ to 1” thick
  • 2 tbsp + 1 tsp oil, divided
  • 2 tbsp Creamy Potato Salad Dressing Mix or Lemon Dilly Dip Mix, divided
  • 2 tbsp cider vinegar
  • 1 pint cherry tomatoes
  • 2 cups fresh or frozen corn niblets
  • 1 cup crumbled feta cheese
  • 8 cups mixed greens

Preparation

  1. Preheat grill to medium-high heat.
  2. Meanwhile, coat both sides of steak with 1 tsp oil; rub in 1 tbsp dressing mix. Let stand to marinate while preparing remaining ingredients.
  3. For dressing, in a large mixing bowl, whisk together remaining 1 tbsp dressing mix and vinegar with remaining 2 tbsp oil.
  4. Cut tomatoes in half, and then add to bowl with dressing. Add corn and feta; toss to mix. Place greens on top; don’t mix. Set aside.
  5. Place steak on grill; close lid and grill to desired doneness, about 3 min per side for medium rare.
  6. Remove to a cutting board, if you have extra time, let steak rest about 2-3 min before slicing (this keeps it juicy). Thinly slice, and then add to bowl with salad; toss well so dressing is evenly mixed. Divide salad between four plates; add toppings, if desired.

Nutritional Information

Per serving: Calories 430, Fat 21 g (Saturated 8 g, 0.1 0 g), Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 23 g (Fiber 6 g, Sugars 7 g), Protein 36 g.

Tips

Level up! Thin out prepared Teppanyaki Sauce with a splash of milk and drizzle it over your salad bowl.

Perfectly Balance Your Plate

This is a perfectly balanced plate.