Steak Salad

Would you believe that I had to come back to Iowa to learn how to use a grill pan?

Actually, the two are unrelated. It's just how it happened. When you're in the middle of a land that raises so much beef, you naturally want to get a taste of what is going on around you.

So out came the grill pan and from that came this lovely steak salad. It's one of my new favorites (yes, I know that I have many favorites) and I've been able to change it up a little with different cuts of meat and different toppings.

Begin by heating 1-2 Tbsp of olive oil in the grill pan. Not too much, though, or it will get too hot and the meat will taste oily.

Lightly season the steak with salt, pepper and a little season salt. You can also use Montreal Steak or another of your favorite spice mixes. Just be frugal with how much you apply - you don't want to cover up the flavor of the meat.

Then add the meat to the pan, turning only once, until cooked to your favorite doneness. I don't cover it so I can watch the cooking happen. If you turn more than once you'll ruin those lovely char marks and the meat won't cook very evenly. Plan on 8-9 minutes per side, but keep an eye on the middle of the meat.

When it's finished, remove the meat to a carving board and let it sit for a few minutes. Then cut it into bite-sized pieces. Put together a leafy bed of romaine and spinach and lay the steak on top. Choose your favorite extras like mandarin oranges, raisins and nuts. You'll be eating healthy and you'll have a beautiful presentation.


  1. Hi, Laura!

    You're making me hungry! A steak Salad is a great idea, except I've got a few odd questions:

    What kind of steak do you use?
    Could I get the same effect with a Foreman, do you think?
    And...(the most blonde question of all) how can you keep an eye on the middle of the meat when all you can see are the outsides??

    I know those are a bit idiotic, but it doesn't hurt to ask! ;)

    God Bless!



  2. Hi Lisa!

    I used to be a blonde, but I grew out of it. So there's no such thing as a silly's not rocket surgery! =)

    I love flank steak and small cuts of top round sandwich steak. You can also use pre-cut beef stew meat, which gets the prettiest (and tastiest) grill marks on it.

    Many cuts of meat are thicker in the middle than they are on the edges. (Check out my second picture for an example.) You NEVER want to cut a piece of meat until it's rested after cooking, but you can tell the difference between color elsewhere. Think of it as a rectangle: the middle of the long side (where it's thickest) won't cook as quickly as the corners or the middle of the short side. It's a pretty good guide that if your edges are all completely cooked, your middle will be getting close.

    You can also watch the juices - when they all run clear you're good to go.

    Hope this helps! Now go grill something! =)
    In Christ's Love,


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