February 19, 2021
Why Cook When You Can Grill?
It’s kind of, sort of the dead of winter over here and I’m still grilling. As much as I love spending time in the kitchen, a grilled steak is something you can’t replicate. If you aren’t willing to go out in the cold for this recipe, feel free to cook a steak on the stove top OR bookmark this recipe for warmer days ahead.
How To Make a steak salad that doesn’t skimp:
Building a salad isn’t just about eating your greens. It’s about loading it up with some killer flavor components + assuring pack it with proteins, fiber & loads of healthy fats. Let’s see what we are working with on this steak salad:
- The steak: sliced thinly against the grain, with a perfect medium-rare sear, the steak is (obviously) the star of the show. A hanger, flat iron or sirloin steak are my favorite cuts to use in a steak salad.
- The dressing: a homemade creamy balsamic dressing is it for me when it comes to this steak salad. It’s reminiscent of a takeout favorite I’ve eaten time and time again.
- The add ons: Loads of crisp leafy greens, juicy roasted tomatoes (or non roasted, your choice, creamy avocado, the melt in your mouth caramelized onions and some crunchy, salty, roasted potatoes for a little crunch.
How To Grill a Hanger Steak:
I opted for hanger steak for this grilled steak salad, because this deliciously cut of beef is actually really luxurious. You can use any cut of steak really but my favorites for steak salad are hanger steak, flat iron, or sirloin. The end goal is always to achieve a crispy crust on the outside and lovely medium – medium well steak on the inside.
Here’s how to grill a hanger steak:
- Get your grill nice and hot. (400-ish degrees)
- Pat the hanger steak dry and season well with salt and pepper. I also recommend trying Trader Joe’s everyday seasoning.
- Lay the steak on the hot grill. Grill the steak for 5 to 7 minutes on each side for medium-medium well.
- Remove the steak from the grill and let them rest for 5 to 10 minutes before slicing.
- Slice the skirt steak thinly and against the grain for maximum tenderness. Serve immediately after slicing.
How to cook steak on the stove top.
Heat a tbsp or 2 of olive oil in preheated cast iron skillet. Place steak in hot skillet and cook until well browned and thermometer inserted into center registers 125°F to 130°F for medium-rare, about 7 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
More Salads to Enjoy
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Hanger Steak Salad with Creamy Balsamic Dressing
Ingredients
- 1.5 lb hanger steak sub: flat iron or sirloin
- 8 -10 C mixed greens
- 1 lg avocado, sliced or diced
Roasted Potatoes
- 3 C russet potatoes, sliced into 1/4' slices about 3 small potatoes
- 2 tbsp olive or avocado oil, split
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Roasted Tomatoes
- 1 1/2 C cherry or grape tomatoes
- 2 tbsp avocado or olive oil
- pinch of salt
Caramelized onions
- 2 tbsp ghee
- 1 C yellow or white onion, sliced
- 1/4 C water
Creamy Balsamic Vinegar
- 1/4 C balsamic vinegar
- 1/2 C avocado oil
- 1 tbsp dijon mustard
Instructions
- Preheat Oven to 425° & Preheat grill to 400°
- Place potatoes on a sheet pan. Toss with olive oil, garlic powder, salt & pepper. Toss to coat & lay in a single layer. Do not over crowd or you'll end up with steamed potatoes & not crispy. Place in the oven and bake for 20 minutes.
- On a separate baking sheet, add tomatoes. Toss with olive oil & a pinch of salt. Place in the oven with the potatoes & bake for 8 minutes.
- Pat the hanger steak dry and season well with salt and pepper. Lay the steak on the hot grill. Grill the steak for 5 to 7 minutes on each side for medium-medium well. Remove the steak from the grill and let them rest for 5 to 10 minutes before slicing.
- While the steak & veggies cook. Heat ghee in a skillet over medium heat. Add the onions to the skillet, allow to begin to get translucent, 5-7 minutes. Season generously with salt.
- Add 1/4 of water to the skillet with the onions & cover. Allow to steam for one to two minutes. Once you've achieved desired caramelization, remove from heat & set aside.
- Last step before serving is to prepare the dressing. In a small mixing bowl combine balsamic & dijon. Once combined, slowly whisk in the oil. Whisk constantly to allow it to emulsify and thicken to create a creamy consistency.
- When ready to serve, prepare a bowl of greens. Top with avocado, tomatoes, potatoes & onions. Lastly slice the steak thinly and against the grain for maximum tenderness and add to salad. Toss with dressing & enjoy!
