Grilled Scallion & Steak Salad

This recipe celebrates some of the region’s finest offerings in simple form! A few ingredients let grass-fed steak, fresh lettuce, and scallions shine. Order a steak share from CSA+ right to your Early Morning Farm pick-up site and get grilling!

Grilled Scallion & Steak Salad

My recipe for steak is simple, and always yields great results. (It’s a common way to cook steak, and not really a recipe.) Get your steaks out 40 minutes to an hour before cooking and generously salt them with kosher salt. You can grill these, but I often cook them in a cast iron skillet indoors. Coat your scallions in olive oil and salt then prep the lettuce while the steak rests. I made the simplest of vinaigrettes – F. Oliver’s aged balsamic, olive oil, and dijon. It’s my go to quick dressing, and I highly recommend you pick up a bottle of any of their aged balsamics. You’ll use it over and over! You can dress this salad up with blue cheese or other additions, but we enjoyed it as is. Simple and flavorful!

Grilled Scallion & Steak Salad

Grilled Scallion & Steak Salad to serve 4

2 thick cut grass-fed steaks (t-bone or strip steak recommended)
kosher salt
1 head lettuce
1 bunch scallions
olive oil
balsamic vinegar
dijon mustard
salt + pepper

One hour before cooking, pull the steaks out, generously salt with kosher salt, and let rest at room temperature for one hour. If you’re worried about saltiness you can rinse them and dry with a paper towel before cooking. I cook them with the salt on without rinsing.

While the steaks are resting, remove the tops and bottoms of the scallions so they are about 4 inches long. (reserve the tops for garnish or another recipe) Toss with olive oil and salt.

Preheat the grill or a cast iron skillet on high. Cook the steaks on high 3 – 4 minutes per side (it will vary depending on thickness), until you reach desired thickness. If your steak is very thick, get a good sear on both sides and then move to cooler part of the grill or reduce the heat in the skillet and finish cooking. I cook to 130 – 135°F for medium rare. Let steak rest for 10 minutes before slicing.

While the steak is cooking, grill the scallions over high heat. It should take just about a minute per side to get some grill marks.

Assemble the salad. Whisk together 2 parts olive oil and 1 part vinegar with 1/2 tsp dijon. For this salad 1/4 cup olive oil to 1 tablespoon vinegar will lightly dress the greens. Increase the ratio if you like more dressing. Toss the lettuce in the dressing and transfer to a platter. Season with salt and pepper. Arrange the scallions over the lettuce, then slice the steak thinly against the grain and layer over the scallions. Garnish with thinly sliced scallion tops. Serve immediately.


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