Grilled Steak Salad with Espresso Rub
Follow this recipe to grill steak. Then slice thin over your favorite greens, along with some cherry tomatoes, sliced red onion, cucumber. Blue cheese crumbles are also an option. A drizzle with balsamic vinegar and some olive oil completes the salad. A loaf of fresh bread rounds out your meal.
Servings Prep Time
2people 15minutes
Cook Time Passive Time
10 minutes 24hours
Servings Prep Time
2people 15minutes
Cook Time Passive Time
10 minutes 24hours
Instructions
  1. Sprinkle kosher salt on both sides of each steak. Not so much that is is encrusted. Think at least 1 teaspoon – remember kosher or sea salt, not table salt. Grind fresh pepper on both sides. Place on a rack over a plate or pan lined with foil. Put in refrigerator 24 to 72 hours before cooking. Do not cover.
  2. Remove steaks from refrigerator about an hour before cooking. Brush steaks with canola oil (or any neutral oil) on both sides. Rub each steak with about 1 tablespoon of the espresso rub. All to sit at room temperature while you prepare your grill.
  3. Over high heat, grill steaks on one side for about 5 minutes. Flip and cook for another 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  4. Remove from grill. Allow to rest for at least 5 minutes before slicing thin.
  5. In the meantime. Place a mound of greens in the middle of each plate. Arrange cucumber, tomato, onion slices around the outer edge of the greens. Top with sliced steak, pouring any additional juices on top.
  6. Drizzle with balsamic vinegar and olive oil. Sprinkle with blue cheese crumbles if desired.
  7. Enjoy!

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