Grilled Beef & Onion Salad Recipe

This salad is bursting with flavor and makes a great meal for the hot summer days.

June 2007

  • steak-salad
    The meat and vegetables can be cooked on the grilled and the lettuce is easy to wash and prep.
    Photo by GettyImages/Milanchikov
  • steak-salad

Yield: 4 servings

This salad is full of flavor.


  • 1/4 cup olive oil
  • 2 tablespoons leftover boiled balsamic vinegar
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Leftover grilled squash halves, cut into 3/4-inch pieces
  • Leftover grilled zucchini halves, cut into 3/4-inch pieces
  • Leftover grilled red onion wedges
  • 8 cups mixed salad greens
  • 2 leftover grilled boneless beef top loin (strip) steaks (from Beef Top Loin Steaks with Balsamic Red Onion Relish)
  • Salt and pepper, to taste
  • Shaved or shredded Parmesan cheese, optional
  • Crumbled blue cheese, optional
  • Croutons, optional


  1. In a small bowl, whisk olive oil, vinegar, garlic, salt and pepper together until blended. Set vinaigrette aside.
  2. Arrange squash, zucchini and onions over salad greens.
  3. Carve steaks into slices; season with salt and pepper. Arrange over salad.
  4. Drizzle vinaigrette dressing over salad and toss gently to combine.
  5. Garnish with Parmesan cheese, blue cheese and croutons, if desired.

This recipe originally aired in the June 2007 issue of Heart of the Home.

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