Grilled Steak Salad With Chile and Brown Sugar Recipe (2024)

WOW! Made this tonight, and it was delicious! I live in a condo, so no grill, and my oven is electric, so no gas broiler. Made it in a grill pan on the stovetop, finished on a rack in a 450-degree oven to 127 internal temp, then rested. Perfect! Miserable rainy day on the east coast, but dinner tasted like summer!I'm not a fan of sesame oil, but I made this exactly as written. So little sesame oil, its taste couldn't be detected, but it added a nice richness.

Skirt, hanger and flatiron steaks are all good substitutes for flank steak.

Though it sounds good, I didn't make the salad, just the marinade for the steak. It was delicious, a lovely blend of savory with a nice touch of heat. Definitely will make again.With the recipe measurements I found there wasn't enough marinade paste for just 1.2 lbs of flank, so I recommend increasing by x1.5 or doubling as needed. Needs more oil than just 1/4 tsp of sesame, so I added a tbsp of olive oil and a little Worcestershire, too.

I doubled the quantity of marinate and also added a teaspoon of a neutral oil to make sure I had enough to cover my 1 1/2 lbs of flank steak.

Made this almost as written, but market had no flank steak so used skirt steak instead - very chewy, but good flavor. Marinade is more like a rub, with only 1/4 tsp liquid (oil)? The grilled onion is essential, as it adds so much flavor! Added cilantro to the dressing and sprinkled it on the finished salad at the end. The lime dressing would be good on so many things! Grilled chicken? fruit salad (minus the garlic)?

This was excellent - not so much a recipe as an idea because it's open to so many variations of salads and vegetables. Thank you Melissa Clark - you never fail.

Delicious recipe, but I wanted to share my experience so nobody repeats it: I put the steak and the onions on two sides of the same roasting pan, took out the steak when it was done and put the onions back in to get some more char on them. Unf I didn’t wipe off the excess grease in the pan, which promptly ignited under the broiler! Luckily I had baking soda at arms reach, but word to the wise: maybe put the steak and onions on different pans when you broil them!

This is DELICIOUS! I live alone, so I saved the extra meat, grilled onions and dressing, and made it again for lunch the next day. It was even better. Work lunch taken up several notches.

In my experience it was perfect. It was a paste (and I admit to adding a tad more than 1/4 t.)

This was a perfect Tuesday night dinner! Followed directions as much as I ever do: added a tablespoon of honey to dressing, added a bit of preserved lemon to avocado, drizzled onion with olive oil, salt & pepper. The onion totally took this over the top — it doesn’t need cheese or pistachio or any of my usual add-ins. This would also be great with pork or shrimp and a pineapple/jalapeño dressing/marinade, maybe chicken with some other combination of flavors.

Delicious! This is a great base recipe. I used the marinade on filet mignon because that is what I pulled from the freezer. I didn't have ancho powder in my pantry so I used chipotle powder instead. The charred onions, avocado, arugula and dressing are key. I didn't use radishes because we were heading out of town and I didn't want to buy a whole bunch of them since the recipe only called for a few. I will definitely make this again and maybe I'll fully follow the recipe.

I made this just at written and marinated overnight.Lovely summer meal . We felt like we were dining out while staying in during these Covid days.

Delicious! The marinade was so so good. I only had time to marinate for about an hour and it worked well. I would double the marinade if using more than one small steak. I used one small rib eye for 2 people. I did not make the salad in the recipe but made a salad with greens, olives (green and black), tomatoes, cucumbers, roasted red peppers, pepperoncini and bleu cheese dressing on the side. Wonderful!

I’ve only made steak a handful of times but this was a phenomenal success. I was doubtful but followed the instructions to the letter, adding on about two minutes for medium steak and it was perfect. My guests raved for days about it. So simple and beautiful for a summer dinner.

Pretty good; add less (or no) sugar in the marinade in future. Didn't love sesame oil in this dish. Shredded red/green cabbage mix instead of greens. Used avocado oil in the dressing.

Very good - used regular steak and cut it into 1/2 thick halves. marinated all 4 sides. Onions needed extra 3 minutes.

This is very good.

If you own a grill and eat red meat, you should be making this recipe. We make just the steak portion all the time for tacos. It’s incredible. So easy, and such great flavor.

This is delicious. I added a fair amount of canola oil to stretch the rub (it really wasn’t a paste without it.) I didn’t have ancho chile powder so replaced with chipotle powder, adding about a third as much of the called for amount and it came out great. I had a bite that included a little fresh mint from another salad on my plate. I plan to add a little of that to the salad next time bc it was really nice with the spicy greens.

Amazing!! I wound agree with previous statements. The "marinade" needs more oil or just leaves out and make a dry rub. I used about a T of oil with 1 lb of meat. There are all sorts of marinades so I thought this would be a wet with lots of liquid. Not the case either way was delicious with everything else.

Made 7/21/19 for Josh & Paige. Made with roasted potatoes. Delicious - but meat was a little tough

Made 7/21/19 for Josh & Paige . served with roasted potatoes. Delicious -but meat was a little tough. Definitely make again.

Tasty recipe. As with others, I found the quantity of rub was pretty meager relative to the quantity of meat. Next time I will double. Given that the market I went to had none of the steaks previously mentioned, I use tenderized round steak. Not as juicy as I would have liked but it tasted good and was tender. Excellent idea to add pan juices to salad dressing.

Used inside round steak as we can’t get flank steak here (Maritime Canada). Added a bit of olive oil (maybe 1/2 tsp) to the rub/marinade to make it stick together; it was the perfect amount for 2 steaks. Cooked them on the grill quickly, they charred nicely without burning, and still a bit red inside, tender & tasty! Really liked the charred red onion too, I placed fat wedges on a metal skewer to stop pieces from falling in. The salad was great too. Will definitely make this recipe again.