Grilled Steak Salad with Blue Cheese and Sweet Grilled Grapes: A Flavor Transformation
Prepare to have your taste buds awakened and your spirits lifted with this extraordinary grilled steak salad. More than just a meal, this vibrant dish, featuring tender steak, tangy blue cheese, and irresistibly sweet grilled grapes, is a true mood enhancer. It’s the perfect culinary escape, transforming an ordinary day into something truly special with every delightful bite.
Life can throw unexpected curveballs, turning a seemingly perfect week on its head. From unfortunate blueberry spills that leave a trail of sticky blue mayhem through the grocery store aisles to kitchen mishaps like banging your head on an open cupboard, burning a finger, or losing a brand new spoon to the dreaded garbage disposal – we all have those days. On such occasions, what better way to reclaim your peace and restore your equilibrium than by indulging in a meal that offers both comfort and exhilarating flavors? This Grilled Steak Salad with Grapes proved to be my ultimate remedy after one such challenging week. It’s truly amazing how a thoughtfully prepared dish, combined with a moment of relaxation, can make everything feel remarkably better.
Crafting the Perfect Marinade & Dressing: The “Dressinade” Secret
The foundation of any exceptional steak salad lies in the quality of the meat and, crucially, the marinade. For this recipe, you’ll need about two pounds of your favorite cut of steak. I personally favor ribeye for its rich marbling and tender texture, and I often grill an extra one to enjoy in a second salad later in the week. The beauty of this recipe is its ingenious “dressinade” – a flavorful concoction that serves double duty as both a steak marinade and a delectable salad dressing. This clever approach simplifies your cooking process while ensuring a cohesive flavor profile throughout the dish. Based on a proven recipe for grilled marinated steak, I’ve fine-tuned the ingredients and seasonings to perfectly complement the sweet grapes and piquant blue cheese.
To begin, grab a glass jar or any container with a tight-fitting lid. This will be your mixing vessel, allowing you to shake all the ingredients into a perfectly emulsified blend. Start by pressing or finely mincing four large cloves of garlic. Garlic provides that essential aromatic punch and savory depth that truly elevates any marinade.
Next, add three-quarters of a tablespoon of your preferred steak seasoning blend. I highly recommend using Simply Organic Chophouse seasoning. Not only is it organic, but its blend of spices—including garlic, black pepper, dill seed, coriander, and chili peppers—delivers an incredibly rich and balanced flavor. If you opt for a different seasoning, start with half the amount, taste, and adjust as needed to prevent over-seasoning. This careful balance ensures the marinade enhances, rather than overwhelms, the natural flavor of the steak.
Measure and incorporate two tablespoons of Dijon mustard. Whether you prefer creamy or grainy, any Dijon will work beautifully here. The mustard is key to providing a silky, creamy texture to the marinade and dressing, while also adding a subtle piquant note that cuts through the richness of the steak.
The magic continues with two and a half tablespoons of Worcestershire sauce. This classic condiment is a powerhouse of umami, adding a deep, savory, and slightly tangy complexity that is indispensable in a steak marinade.
For a tangy kick, add a quarter cup of red wine vinegar. I recently splurged on a Cabernet red wine vinegar from a specialty market, and while its specific “Cabernet” notes weren’t overtly distinct in the final dressing, the overall tanginess was superb. Good quality vinegar is essential for balancing the richness of the other ingredients and tenderizing the steak.
A tablespoon of freshly squeezed lemon juice brightens the entire profile, adding a zesty freshness that cuts through the savory elements. And for an extra layer of umami with a hint of sweetness, pour in a quarter cup of Tamari, or a low-sodium, gluten-free soy sauce alternative. This contributes depth and a slightly savory-sweet counterpoint.
Finally, measure and add half a cup of grapeseed oil or extra light olive oil. Choosing an oil with a high smoke point is crucial here. This helps prevent flare-ups on the grill and ensures a cleaner, more even cook for your steaks. It also contributes to the smooth texture of your “dressinade.”
Once all ingredients are in the jar, securely fasten the lid. Then, shake vigorously until the marinade thickens and all the components are beautifully blended and emulsified. This ensures every drop is bursting with flavor.
Marinating and Grilling Your Steak to Perfection
Pour approximately half of your freshly prepared “dressinade” over the steaks. Use tongs to toss and ensure each piece of meat is thoroughly coated in the flavorful marinade. Set the remaining half of the dressing aside; it will be used later for drizzling over your finished salad. Allow the steaks to marinate at room temperature for at least 30 minutes. This short period not only infuses the meat with incredible flavor but also brings the steaks up to room temperature, ensuring more even cooking on the grill.
Preheat your grill to a hot 400 degrees Fahrenheit. Once the grill is screaming hot, place your marinated steaks on the grates. Cook for approximately 6-8 minutes per side, or until your desired level of doneness is achieved. For optimal results and those coveted perfect grill marks, avoid moving the steaks too much during cooking. Once cooked, transfer the grilled steaks to a cutting board, tent loosely with foil, and allow them to rest for at least 5-10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
The Sweet Surprise: Grilling Grapes
While your steaks are resting, it’s time to prepare the star secret ingredient: grilled grapes. Rinse a large bunch of seedless red grapes thoroughly. Place a grill basket onto the hot grill grates and let it heat up until it’s smoking hot. Then, carefully add the grapes to the basket. Grill the grapes for about 5-8 minutes, or until they become plump, softened, and just begin to burst. The subtle charring brings out an incredible sweetness and a delicate smoky flavor that perfectly complements the savory steak and pungent blue cheese. These bursting, charred grapes are a game-changer – they’re soft, intensely sweet, and melt-in-your-mouth amazing. Use tongs to remove the grapes from the grill basket, collecting any stragglers, and transfer them to a clean bowl.
A reliable grill basket is an excellent tool for achieving perfectly grilled small vegetables and fruits without losing them through the grates.
Assembling Your Magnificent Grilled Steak Salad
Now, it’s time to bring all these incredible components together. For the base of this vibrant salad, I love using a mix of fresh spinach, tender baby kale, and other dark leafy greens. Their slightly bitter notes and crisp texture create a perfect counterpoint to the sweetness of the grilled grapes and the bold tang of blue cheese. The combination offers a delightful interplay of flavors and textures.
Thinly slice a medium shallot to add a delicate oniony bite without overwhelming the other flavors. Shallots are milder and sweeter than onions, making them ideal for salads where you want a subtle aromatic lift.
Add the sliced shallots to a large bowl with your chosen greens. Next, crumble about 3 ounces of your favorite blue cheese. The pungent, salty notes of blue cheese are a match made in heaven with the sweet grapes and savory steak, adding a sophisticated depth to the salad. Gently toss the greens, shallots, and blue cheese together to distribute them evenly.
To serve, plate a generous portion of the mixed greens, shallots, and blue cheese. Top with thinly sliced, perfectly grilled steak and the sweet, charred grapes. Drizzle a few spoonfuls of your reserved “dressinade” over the entire salad. For an added layer of texture and nutty flavor, sprinkle on about a tablespoon of dry-roasted sunflower seeds or pepitas. This final touch provides a satisfying crunch that completes the dish.
Welcome to a truly sensational salad experience! This Grilled Steak Salad with Grapes marks my official kick-off to grilling season, and I couldn’t be more thrilled to share it. The combination of sweet, slightly charred grapes, the pungent creaminess of blue cheese, and perfectly grilled, tender steak truly works wonders. It has a magical way of turning around even the most “craptastic” of weeks.
I hope you’ve enjoyed this culinary journey and perhaps even found a little inspiration to transform your own days. Now, gather your ingredients and go grill some grapes – you won’t regret it!
And what’s a picture of a magnificent salad without a close-up of the perfect bite?
I have no doubt that you’re going to absolutely adore this grilled steak salad with grapes!
Enjoy! And if you give this Grilled Steak Salad with Grapes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch: 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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Grilled Steak Salad with Blue Cheese + Grilled Grapes
Ingredients
- 4 cloves garlic, grated or finely minced
- 1 tablespoon steak seasoning, Use McCormicks or Simply Organic Chophouse Seasoning (see notes)
- 1/4 cup low-sodium tamari
- 3 tablespoon red wine vinegar
- 2½ tablespoons worcestershire Sauce
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup grapeseed oil
- 2 pounds steak, I use ribeye
- 2 bunches seedless red grapes
- 10 ounces salad greens
- 1 medium medium shallot, sliced thin
- 2 ounces crumbled blue cheese
- 1/3 cup roasted sunflower seeds, or pepitas
Instructions
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Add the garlic, steak seasoning, tamari, red wine vinegar, Worcestershire, Dijon, lemon juice and grapeseed oil into a glass jar or container with a tight fitting lid. Shake to combine.
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Place 2-3 {about 2 pounds} ribeye steaks in a bowl or baking dish and pour half of the dressing/marinade over top. Use tongs to toss and coat the steak in the dressing. Let the steaks marinate at room temperature for 30 minutes.
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Heat a grill to 400 degrees. Place the steaks on the grill and cook for 6-8 minutes per side depending on desired doneness. Place the grilled steaks on a cutting board, cover with foil and let rest.
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Meanwhile place a grill basket on hot grill grates. Once hot, lay down the bunch of red grapes and grill for 5-8 minutes until they start to caramelize, plump and burst. Remove to a bowl.
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In a large bowl toss together the leafy greens, sliced shallots and blue cheese and divide among four plates. Slice the steak into strips and serve on top of the salad. Drizzle with a couple spoonfuls of the remaining dressing and a sprinkle of dry roasted sunflower seeds for crunch.
Notes
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