Grilled Pepper Steak Salad Recipe -
Grilled Pepper Steak Salad Recipe
  • READY IN 30 mins

Grilled Pepper Steak Salad

Recipe by  

"Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.
  2. Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.
  3. Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.
Kitchen-Friendly View


  • Helpful Tips: Puree entire contents of oz. can of chipotle chilies in adobo sauce. Store covered in refrigerator.

Reviews More Reviews

May 20, 2010

Easy and delicious - just what I was looking for tonight for a quick supper. Instead of reduced sodium I used reduced fat cheddar cheese. I opted not to use the vinaigrette in this recipe, but used "Smoked Paprika Vinaigrette" from this site as I had some already made from a previous night and that stuff is oh so good.

Feb 22, 2013

I made this without the chipotle and vinegar (reason for the 4 stars instead of 5). Used jelapeno ranch instead. Served with garlic toast. Very good and will make again.

Jun 12, 2013

I did like this recipe! It was a great dish!

Oct 29, 2014

A great salad for using up leftover flank steak. We liked the ingredients, but even with the pureed chipotle chiles, the dressing lacked enough flavor. Once increasing the vinegar, a little, that did the trick. Served this with 'Fried Cabbage' from AR.

Jun 22, 2014

This was good!! I did add a couple things to this salad just because I had them in the fridge to use. I added radishes, cucumber and some chopped charred poblano's that I had grilled along with the steaks. Used some heirloom yellow tomatoes from my garden as well. The dressing is yummy, but I think I will double the dressing next time (the chipotle is a must!), it was barely enough for 2 of us. Thanks!!

Jun 19, 2015

This was such a great salad. I have to thank one of the reviewers, Jillian, for mentioning that she used the Smoked Paprika Vinaigrette on the salad that is from this site. Well, I did the same thing - that vinaigrette is just fabulous. I'm sure the chipotle dressing is good too. Really a great and fast dinner. Thanks for this recipe!


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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