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Gegrilltes Steak mit Salat und Balsamico-Glasur
Elle

Grilled Steak Salad with Balsamic Glaze

5 from 1 vote
A grilled steak salad made on a stovetop cast-iron grill plate is a delicious and simple way to enjoyed a BBQ favourite anytime of year.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 544

Ingredients
  

For the glaze:
  • 1 tablespoon extra-virgin olive oil
  • 60 ml balsamic vinegar (4 tablespoons)
  • 2 small shallots, finely chopped
  • 1/2 teaspoon soft brown sugar
For the grilled steak:
  • 2 sirloin steak (ca. 350 g, at least 2cm thick)
  • 1/2 teaspoon each salt and pepper
  • oil for grill
For the salad:
  • 125 g cherry tomatoes, sliced in half
  • 1/2 avocado, thinly sliced
  • handful seedless red grapes, sliced in half
  • 50 g or more Gorgonzola or Roquerfort cheese, crumbled
  • 1 small head romaine lettuce, roughly chopped (4 generous handfuls)
For the salad dressing:
  • 1/2 tablespoon grainy Dijon mustard
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste

Instructions
 

  1. Let steak stand at room temperature for 20-60 minutes to bring the steak to room temperature.
Prepare the balsamic glaze:
  1. Add olive oil, vinegar, shallots, and sugar to skillet; simmer until reduced to glaze, stirring often, about 1-2 minutes.
Grill the steak:
  1. Season your steak well with salt and pepper. It makes all the difference.
  2. Heat the grill plate (or cast iron grill pan) on medium-high heat until it is very hot (for 5-7 minutes). As soon as the grill starts to smoke, it is hot enough. This high heat is what gives the steak a gorgeous char without overcooking it.
  3. Brush the grill lightly with a high-heat frying oil (or the steak itself). Place the seasoned steak on the grill and cook for 2 minutes, undisturbed, then flip the steak and let it cook 2-3 more minutes for medium-rare.
  4. Transfer to cutting board; let stand 5 minutes.
Prepare the salad:
  1. While the steak is resting, whisk the salad dressing ingredients in a small bowl.
  2. In a large serving bowl, toss the romaine lettuce with the dressing until evenly coated. Top with the tomatoes, grapes and avocado slices.
  3. Thinly cut slice steaks crosswise. Arrange slices atop salad and drizzle with balsamic glaze. Finally, scatter the crumbled blue cheese on top. Season with a little more salt and pepper and serve. Enjoy!

Nutrition

Calories: 544kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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