Grilled Steak Salad with Dijon Vinaigrette

Tender grilled steak, greens, mushrooms, caramelized onions and Dijon vinaigrette. The perfect way to welcome summer.

Course Main Dishes

Cuisine American

Keyword 4th of July Recipes, beef, caramelized onions, dijon vinaigrette, Labor day recipes, salad, steak, summer

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 700kcal

Heat butter and olive oil in a skillet over medium heat. Once butter has melted add onions. Cook, stirring occasionally, until onions have caramelized. About 20 minutes. Remove from heat.
Preheat your grill to medium heat. Season both sides of the steak with salt and pepper.
After you start the onions, begin cooking your steak. For medium rare, cook for 10 - 12 minutes (about 5 - 6 minutes per side). Transfer to a plate and cover with foil, allow to rest for 10 minutes, the steak will continue to cook during this time. If you would like it more well done cook 15 or 20 minutes before resting.
While the steak is cooking and the onions are caramelizing, whisk together olive oil, vinegar, mustard, garlic powder, Worcestershire sauce, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper together in a bowl. Set aside.
Place lettuce mix and sliced mushrooms in a salad bowl.
After steak has rested, slice thinly against the grain. Place sliced steak on top of lettuce. Top with caramelized onions. Drizzle with dressing and toss to coat. Serve.

Please remember! It is important to let steak rest! If you cut into the steak too early, the juices will run out and the steak will be dry.

Nutrition information for estimation purposes only.