Grilled Steak Salad with Arugula, Tomatoes, Kalamata Olives, and Goat Cheese Recipe
This Grilled Steak Salad recipe combines perfectly marinated skirt steak with fresh arugula, tangy goat cheese, kalamata olives, and a vibrant vinaigrette. The steak is grilled to medium-rare, sliced thinly against the grain for tenderness, and served atop a bed of crisp vegetables for a satisfying and flavorful meal that’s perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (including marinating and resting time)
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
Marinade for Steak
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Salad Components
- 5 ounces arugula
- 1/4 cup thinly sliced red onion
- 2 Roma tomatoes, sliced
- 1/4 cup pitted and halved kalamata olives
- 1/2 cup crumbled goat cheese
Instructions
- Prepare the vinaigrette: In a small jar with a tight-fitting lid, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and freshly ground black pepper. Seal the jar tightly and shake vigorously for a few seconds until the dressing is well emulsified. Set aside for later use.
- Marinate the steak: Cut the skirt steak in half crosswise to create two manageable pieces that fit your grill better. Pat the steak dry thoroughly with paper towels. In a small bowl, mix together olive oil, red wine vinegar, hot pepper sauce, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin to make the marinade. Rub this mixture evenly over both sides of the steak, massaging it into the meat. Allow the steak to marinate at room temperature for 30 minutes to absorb the flavors.
- Grill the steak: Preheat your grill to medium-high heat and lightly grease the grates to prevent sticking. Place the marinated steak on the grill and cook for about 3 minutes per side to achieve medium-rare doneness. If using a dual-contact grill, grill for about 2 minutes per side instead. Once cooked, remove the steak and let it rest for 5 to 10 minutes to let juices redistribute.
- Slice the steak: Using a sharp knife, slice the rested steak thinly against the grain. To ensure tenderness, cut each slice crosswise into 2 to 3 smaller pieces, then rotate each piece 90 degrees and slice again. This technique breaks down tough muscle fibers, making the steak easier to chew.
- Assemble the salad: In a large mixing bowl, add arugula, thinly sliced red onions, and half of the vinaigrette dressing. Toss gently to coat the greens and onions evenly. Transfer the dressed arugula and red onions to individual serving plates. Arrange the sliced Roma tomatoes around the greens. Scatter the halved kalamata olives and crumbled goat cheese on top. Finally, top each salad with the sliced grilled steak, drizzle with the remaining vinaigrette, and serve immediately for best flavor and freshness.
Notes
- For best results, let the steak come to room temperature before grilling to ensure even cooking.
- Adjust grilling time depending on your preferred level of doneness and thickness of the steak.
- If you do not have a grill, a grill pan or broiler can be used as alternatives.
- Using Diamond Crystal kosher salt is recommended as it is less salty by volume compared to table salt.
- Letting the steak rest after grilling helps retain the juices for a more flavorful bite.
