Yummy Healthy Grilled Steak Salad Recipe

Since yesterday was the first day of boot camp and Steve’s schedule was jam-packed with non-stop training from 5:30am to 6:30pm, I thought I’d make him his favorite meal – a grilled steak salad. I actually had never made one but planned to replicate a salad he once ate at a restaurant and loved. It was absolutely DELISH so I thought I’d share it.

Filet Mignon
Green Pepper
Sweet Vidalia Onion
Mixed Salad Greens
Gorgonzola Cheese Crumbles
Low-Sugar Craisins
Honey Roasted Almond Accents (slivered almonds)

First I cut the vegetables crosswise to make onion and pepper rings. Then I marinated my steak, onions and green pepper in a Honey Teriyaki Marinade and I sprayed olive oil over everything, dusting it all with a season salt. I placed the steaks and veggies straight on the grill. After flipping the steaks and veggies, I took the veggies off as soon as I felt they were nice a charred like we like them, and left the steaks on to finish cooking. As soon as the steaks were ready it was dinner time!

I threw the mixed greens in a big bowl with a little cheese crumbles, Craisins and almonds and tossed my homemade honey balsamic vinaigrette  in with it. Once all the ingredients were well coated, I put the salad mix on plates and topped them with the sliced steak and grilled vegetables. The end result was quite a yummy treat!! Steve will keep me for at least another year! ha 🙂

Dressing

I have to admit I don’t use measuring cups, and really have a clue what I put in last night’s dressing, but if I had to guess, it was something like this. Feel free to alter it or play with it 🙂

Honey Balsamic Vinaigrette 
1 cup Balsamic Vineger
1/3 cup water 
1/4 cup Olive Oil
2-3 Heaping Tbsp of Light Hellman’s Mayo 
1-2 tsp Stevia (depending on how sweet you want to make it)
1 tsp honey
A few dashes of Garlic Powder
Salt & Pepper

Note: Most dressings call for a lot more oil – sometimes more than twice the amount of oil than vinegar. I add water to cut the vinegar instead of a lot of oil to save more calories. Then I add light mayo to help thicken the dressing. Sometimes I don’t even use honey and just use more stevia.

Blend in a blender until the consistency turns a light tan and thickens slightly. Enjoy!

Here’s a similar recipe I found online (from someone who actually measures! Light Balsamic Vinaigrette Recipe

4 Salad Tips for Dieters 

1.) Avoid big clumps of gorgonzola, or blue cheese, crumbles. You can get more taste in each bike with smaller crumbles. I like Stella Gorgonzola Cheese Crumbles.

2.) Don’t go overboard with the Craisins. I use Low-Sugar Craisins to reduce calories, but they can add a lot of calories if you aren’t careful. I only use about a tablespoon on each salad. 

3.) Don’t go nuts for nuts. I love Almond Accents because they are super thin. Regular whole, or chopped, nuts don’t go as far, which means you will eat more to get a similar taste. More nuts, means more calories. 

4.) Toss, don’t pour. I use SO much less dressing if I toss it in my salad instead of pour it on top. Tossing your salad in dressing allows the dressing to coat every leaf so every bite has flavor.

For more tips and salad recipe ideas, check out my latest article for DetourBar, “Tips for Salad Lovers“