Inside-Out Grilled Steak Salad

Inside-Out Grilled Steak Salad

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"Strips of lightly-seasoned grilled steak on top of tender lettuce leaves with assorted colorful vegetables, a light dressing, and optional goat cheese and nuts make a hearty and colorful salad."
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25 m servings 93 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine paprika, garlic and pepper; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  3. Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with nuts and cheese, if desired.


  • Cook's Tip: Two shoulder top blade (flat iron) steaks (about 8 ounces each) may be substituted for top loin steaks. Grill steaks 10 to 14 minutes (for gas, 12 to 16 minutes) for medium rare to medium doneness. Pan-broil steaks 11 to 14 minutes.
  • Cook's Tip: Two cups packaged vegetable slaw may be substituted for assorted vegetables.
  • Cook's Tip: Leaf lettuce may be substituted for Boston or butter lettuce. If leaves are large, cut in half.
  • Cook's Tip: Toasted pepitas (pumpkin seeds) or sunflower seeds may be substituted for nuts.
  • Cook's Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12 and choline.


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Very good flavor easy and quick to prepare. I like the versatility of this recipe.

This was yummy, but had slightly too much paprika for our tastes. We loved the goat cheese and the walnuts, and my kids had fun with the lettuce wraps. What a great idea for a grilled dinner!

I really enjoyed this recipe. I used some of my leftover Mediterranean grilled steak from dinner the night before and put this salad together in no time. I used the pine nuts, which I toasted...

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