Grilled Steak Salad is just that! Tender, juicy, spiced rubbed steak thinly sliced and served with crisp mixed greens, goat cheese and zesty Catalina dressing. It’s low in carbs, high in protein and filling enough for lunch or dinner.
For this recipe I used sirloin steaks that were about 1” thick. They’re relatively lean and price friendly compared to their classy cousin the tenderloin. Either steak works here, choose what suits your mood and budget. Fattier cuts like ribeyes are not the best option even though all that marbling makes for the ultimate juicy grilled steak, it sorta defeats the purpose of eating a salad for the main course. Kinda like drinking diet pop while eating a hamburger and fries. I’m sure you get my point.
Of great importance is to “rest” the meat. The resting allows all the juices to be reabsorbed back into the muscle of the meat, helping to retain its moisture and therefore tenderness and juiciness. Cutting a steak or roast without letting it rest will spill out all the meat juices that have accumulated towards the centre of the meat from the heat of cooking.
Once your steak is cooked and rested to perfection, those slightly charred and thinly sliced pieces are fantastic drizzled with a vibrant Catalina dressing. Of course homemade is preferred and you can get the recipe here Catalina Dressing It’s easier than you think and you probably have everything on hand already. Enjoy!