This filling salad is ready in about an hour. It makes the perfect lunch, and I also like it as a light dinner. Main-course salads are perfect for lunch or a light dinner. I often enjoy Thai chicken salad, turkey salad, keto taco salad, and chicken Cobb salad. This steak salad is especially good because it’s so satiating. To make it, I arrange veggies on a plate, top them with marinated and grilled skirt steak, and dress the salad with a simple vinaigrette. The combination of crisp vegetables, a tangy vinaigrette, and warm, flavorful steak is amazing!
Ingredients
Recipe Card
For the vinaigrette: Olive oil, red wine vinegar, garlic, mustard, salt, and pepper.
Mix a simple marinade and marinate the steak for 30 minutes.
Grill the steak to your desired doneness. Let it rest for 5-10 minutes.
Slice the steak thinly across the grain and arrange it on top of the veggies. Drizzle the salad with the dressing and serve.
Reheat the leftovers gently, covered, in the microwave at 50% power. Or enjoy them cold like you would cold cuts! I like to make a plate with cold steak cubes, cheese cubes, fresh-cut veggies with ranch dressing, and homemade quick pickles.
