Southern Grilled Steak Salad
Thinly sliced beef sirloin and dry rub in a blend of seasonings and spices. I used smoked paprika, oregano, garlic powder, chili powder, cumin, red chili pepper flakes, and salt. Grilled in a pan with some olive oil and a rainbow salad on the side with balsamic vinaigrette.
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What is a dry rub?
- The Southern seasonings works so well with grilled steak. You can make your own dry rub with your favorite blend of spices.
- Dry rub is a blend of different spices. It’s dry, meaning there’s no liquid or oil unlike marinade which usually has vinegar, oil, and spices. You can use dry rub on steak, chicken, turkey, even fish. It can sit for half an hour to two hours. While dry brine, usually get to sit a lot longer sometimes for days.
- DRY RUB – smoked paprika, garlic powder, chili powder, dried oregano, cumin, and salt.
what to eat with southern grilled steak?
- I made an easy side dish with a simple balsamic vinaigrette. It’s my version of “rainbow salad” a very colorful combination of corn, carrot ribbons, grape tomatoes, lettuce, and sprigs of cilantro. I also made guacamole on the side. You’ll have a complete meal with a beautiful array of fresh veggies combined with moist and tender grilled slices of steak. Enjoy your complete Southern Steak Salad!
watch how to make it
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recipe
Southern Grilled Steak Salad
Equipment
- Grill pan or outside grill
- Bowls
- Whisk
Ingredients
- 1 pound tender cut beef or beef sirloin, sliced in a 1/4 inch thick
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 2 teaspoons chili powder
- 2 tablespoons olive oil
FOR THE BALSAMIC VINAIGRETTE
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 garlic clove, finely minced
- salt and pepper to taste
- 3 tablespoons olive oil
Instructions
- In a bowl, combine smoked paprika, garlic powder, oregano, cumin, salt, red chili pepper flakes, and chili powder. Add all spices to the slices of beef, toss to coat well. Let it sit for half an hour to two hours.
- Heat a grill pan with olive oil. Add the slices of beef (cook in batches). Cook for a minute on each side or until desired doneness. Serve with your favorite salad or guacamole on the side.
FOR THE BALSAMIC VINAIGRETTE
- In a bowl, combine balsamic vinegar, Dijon mustard, honey, garlic clove, salt, and pepper. Use a whisk, mix to combine. Add the oil slowly, continue mixing until emulsified.
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do to naturally enhance the flavor of our food and enjoy home-cooked meals.