Grilled Steak Salad
A vibrant, protein-packed salad featuring tender, seasoned steak slices over crisp romaine, hard-boiled eggs, cherry tomatoes, corn, shallots, and creamy avocado—all drizzled with a zesty Lemon Herb Tahini dressing for a light yet satisfying meal.
Ingredients
- 1/3 cup Lemon Herb Tahini Dressing
- 12 oz filet or sirloin steaks
- 1 Tbsp steak seasoning such as Montreal Steak Seasoning
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 4 hard boiled eggs chopped
- 8 cups romaine lettuce chopped
- 1/2 cup cherry tomatoes sliced
- 1/4 cup corn kernels
- 1 Tbsp shallots or red onion chopped
- 1 small avocado sliced or chopped
- Fresh thyme or basil for garnish
Instructions
- Make the dressing (if homemade) and set aside.
- Season the steak with seasoning, garlic powder, and salt.
- Grill over medium-high heat for 4–5 minutes per side for medium doneness.
- Let steak rest 5 minutes, then slice thinly.
- In a large bowl or platter, combine romaine, eggs, tomatoes, corn, shallots, and avocado.
- Drizzle with dressing, top with steak slices, and garnish with fresh herbs.
- See full steps with tips & photos → https://mischacrossing.com/grilled-steak-salad/
Notes
- Steak Alternatives: Swap beef for grilled chicken breast or skirt steak.
- Vegetarian Option: Omit steak and eggs; add grilled portobello slices or chickpeas for protein.
- Dressing Swap: A simple lemon-olive oil vinaigrette works beautifully if tahini isn’t on hand.