Grilled Steak Salad with Grapes

This grilled steak salad with grapes is a total mood changer.

I really hate to gripe, because SS is my happy place but these past few days have been, well… not my favorite. It all started with blueberries. I know… who would ever think blueberries would ruin a whole blessed week? Trust me.

I had a little container of blueberries in my grocery cart that must have popped open leaving a sea of blue in my grocery-getting wake and of course I only noticed when I got to the check out.

When I realized what happened I looked up at the people who “just so happened to be walking by” and they gave me a pitiful-but-really-want-laugh-at-me look. They must have followed the blueberry trail to find out who it belonged to.  Luckily I’m a regular at Meijer and the nice gal working the self checkout lanes let me grab a new container and then together we picked up the thousands of scattered blueberries. The best part was when I got home and I set my groceries down on the counter and the new container of blueberries popped open YET again and wouldn’t you know it… those little balls of blue went everywhere. I wanted to scream.

The weekend was rounded out by me smacking my head good on a open cupboard, burning my finger on the rack in the oven and dropping one of my BRAND new spoons down the sink… while the garbage disposal was of course ON. Like bulls-eye, didn’t hit anything and bounce in… straight-up-nothing-but-net *swoosh*fell into the dark abyss of my sink. I may or may not have cried. Okay, I totally lost it.

So I wallowed in my grilled steak salad and a glass or three of wine. It’s amazing how better I felt.

You’ll need about two pounds of your favorite steak. I used ribeye and grilled up an extra one for a second salad later in the week.

What I love about this recipe is that the marinade also doubles as a dressing. Dare I call it a dressinade? Just kidding… but not really. I used this recipe as a base and fiddled with some ingredients and seasonings. So grab a glass jar or any container that has a tight fitting lid and squeeze 4 large cloves of garlic through a garlic press.

Add 3/4 of a tablespoon of a good seasoning blend. I’m using Simply Organic Chophouse seasoning because besides being AWESOME it’s also organic and has spices like garlic, black pepper, dill seed, coriander and chili peppers. LOVE.

NOTE: If you’re using a different seasoning blend add half the amount, taste-check it and add more if desired.

Measure and add in two tablespoons of Dijon mustard.

Any Dijon will do… creamy or grainy, just use what you like and get it in there. The Dijon will give this marinade/dressing a silky creaminess.

Measure in 2-1/2 tablespoons of Worcestershire sauce.

Red wine vinegar will give this dressinade {<—-see!} its tangy bite. May I point out that I found cabernet red wine vinegar at a local specialty market! And being the sucker that I am for fun new types of vinegar- I had to spend the SIX dollars and 17 cents and buy it for this steak salad. This vinegar makes 8 that I have in my cupboard. Can you say hoarder?

Oh and other than the dressinade 😉 being super… I didn’t taste cabernet like I thought I would. Bummer.

Measure and add in 1/4 cup of the vinegar.

Squeeze in about a tablespoon of fresh lemon juice.

And a quarter cup of Tamari {or a low-sodium gluten-free soy sauce} and pour that into the jar as well.

Lastly, measure and add in a half cup of grapeseed oil or extra light olive oil.

Use a oil that has a safe higher smoke point and will reduce the chances of flair-ups when the steaks are on the grill.

Secure the lid…

…and shake until the marinade is thick and blended.

Pour half of the marinade over the steak…

Toss the steaks into the marinade, flipping until coated and set the remaining dressinade off to the side.

Let the steaks chill-out in the marinade on the counter for at least 30 minutes so the steaks have time to come up to room temperature.

Then cook on a 400 degree grill for about 6-8 minutes a side or until desired doneness. #checkoutthemgrillmarksbaby

While the steaks rest on a cutting board under foil, rinse of a large bunch of red grapes.

Place a grill basket [affiliate] onto the grill until it is smoking hot and then drop the bunch of grapes.

Grill the grapes until they’re plump and starting to burst, about 5-8 minutes.

Bursting charred grapes taste a gra-zillion {more than a gazillion} better than not bursting charred grapes. They soften a bit on the grill and are slightly sweet and melt in your mouth amazing. You’ll want to use tongs to remove the grapes and to collect any stragglers.

Remove them to a clean bowl and get ready to start assembling the salad.

In this salad I’m using a mixture of spinach, baby kale and dark leafy greens. I think they pair perfectly with the sweet and slightly charred red grapes and the swanky blue cheese.

Thinly slice up a medium shallot…

…and add them to a bowl with the greens.

Break up about 3 ounces of blue cheese.

And add that to the bowl as well. Give it a toss and plate up the salad.

Plate up a little bit {or in my case a lot a bit} of the leafy greens, shallots and blue cheese THEN top it with some thinly sliced steak, grilled grapes, a few spoonfuls of the dressing and for crunch I sprinkled on a tablespoon or so of dry-roasted sunflower seeds.

Welcome to saladsville. Sorry, that was pretty lame.

What’s not lame… this Grilled Steak Salad with Grapes. It’s my official first grilling post of the season and I’m super excited about it. Sweet, slightly charred grapes, blue cheese and grilled steak did the trick on flipping the switch on my craptastic week.

Thanks for letting me gripe… now go grill some grapes.

Oh and what’s a picture of a salad without a picture of the perfect salad bite?

I think you’re going to love this grilled steak salad with grapes!

Enjoy! And if you give this Grilled Steak Salad with Grapes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 6 servings

Grilled Steak Salad with Blue Cheese + Grilled Grapes

My favorite things in life; steak, salad, grilled grapes and blue cheese all on one plate.

Prep Time: 35 minutes mins

Cook Time: 15 minutes mins

Total Time: 50 minutes mins

Ingredients

• 4 cloves garlic, grated or finely minced
• 1 tablespoon steak seasoning, Use McCormicks or Simply Organic Chophouse Seasoning (see notes)
• 1/4 cup low-sodium tamari
• 3 tablespoon red wine vinegar
• 2½ tablespoons worcestershire Sauce
• 2 tablespoons dijon mustard
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 cup grapeseed oil
• 2 pounds steak, I use ribeye
• 2 bunches seedless red grapes
• 10 ounces salad greens
• 1 medium medium shallot, sliced thin
• 2 ounces crumbled blue cheese
• 1/3 cup roasted sunflower seeds, or pepitas

Instructions 

• Add the garlic, steak seasoning, tamari, red wine vinegar, Worcestershire, Dijon, lemon juice and grapeseed oil into a glass jar or container with a tight fitting lid. Shake to combine.
• Place 2-3 {about 2 pounds} ribeye steaks in a bowl or baking dish and pour half of the dressing/marinade over top. Use tongs to toss and coat the steak in the dressing. Let the steaks marinate at room temperature for 30 minutes.
• Heat a grill to 400 degrees. Place the steaks on the grill and cook for 6-8 minutes per side depending on desired doneness. Place the grilled steaks on a cutting board, cover with foil and let rest.
• Meanwhile place a grill basket on hot grill grates. Once hot, lay down the bunch of red grapes and grill for 5-8 minutes until they start to caramelize, plump and burst. Remove to a bowl.
• In a large bowl toss together the leafy greens, sliced shallots and blue cheese and divide among four plates. Slice the steak into strips and serve on top of the salad. Drizzle with a couple spoonfuls of the remaining dressing and a sprinkle of dry roasted sunflower seeds for crunch.

Notes

Try crisping your shallots in a little olive oil and butter until crispy for more texture and flavor in this already incredible salad!

Serving: 1g, Calories: 614kcal, Carbohydrates: 15g, Protein: 36g, Fat: 46g, Saturated Fat: 14g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 946mg, Potassium: 743mg, Fiber: 2g, Sugar: 8g, Vitamin A: 687IU, Vitamin C: 15mg, Calcium: 102mg, Iron: 4mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American

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