Spring is here and what better way to celebrate than by firing up the grill and enjoying a Halal steak recipe? Or if the warmer weather has you craving a light and refreshing salad and fresh veggies then this is still the recipe for you because this week we’re bringing you a steak salad recipe that is the perfect way for you to get back into the warmer weather and all of the delicious recipes that come with it! So, whether you’re looking for a grill recipe, a salad recipe, or both, you’re in exactly the right place so let’s take a look.
Starting with the salad, no salad is complete without a great dressing to tie everything together and we’ll be making our own for this one. Fortunately, it’s a simple mix of olive oil, balsamic vinegar, and fried garlic along with some sugar, salt, and pepper and the final product is a strong and savory dressing that pairs well with the veggies and steak later. The balsamic vinegar is the prevailing flavor in this dressing, so if you’re looking for a more muted flavor you can reduce the amount to preserve some of the other flavors. Then after it’s blended smooth, it just needs refrigerated until you’re ready to use it later.
After slicing the onion into thick slices it’s time to fire up the grill! For most of us, it’s the first time post-winter that the grill is getting used and we wanted to put ours to good use with some Halal ribeye steaks. The onion will get grilled here alongside the steaks until they soften and have a light char on the outside, we get to maximize our grilled goodness in this recipe and some grilled onion flavor is a welcome addition that is definitely worth it. We kept our seasoning for the steaks simple for this recipe, just a nice and easy salt and pepper on both sides as it cooks, to bring out its flavors without adding too much that might conflict with the flavors of the salad and it’s dressing later.
And speaking of salad, believe it or not it’s already time to assemble everything for the final product. We used a mix of spring greens in ours and if you follow our recipe, anywhere from 8 to 16 ounces of greens is a comfortable amount for the veggies and steak you’ll be adding in, and the dressing recipe will give you plenty to give everything a coating when tossed in, so nothing will be in need of flavor. In the end you’ll have a simple and tasty salad, the dressing and cherry tomatoes add a tanginess while the avocado and steak round everything out with their more understated flavors, and the grilled onion is a great mix of both with its natural red onion tanginess combined with its newly crispy grilled outside.
All in all, this is a great recipe if you’re looking for an excuse to get back outside on a nice day and fire up the grill again. And in the end, you’ll have a great dinner that does it all, plenty of great flavor with refreshing veggies and greens and flavorful steak throughout. So next time the sun is out and the weather’s nice, give this recipe a try and share it with someone that you think will enjoy it too and as always, we’ll see you next time for another great recipe.
