Steak Salad with Charred Onion Vinaigrette & Garlic-Cumin Yogurt

Steak Salad with Charred Onion Vinaigrette & Garlic-Cumin Yogurt

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From: EatingWell Magazine, September 2019

Celebrate grilling season with this robust steak salad recipe from James Beard Award-winning chef Steven Satterfield of Atlanta's Miller Union. The restaurant is known for showcasing seasonal produce from local farmers in simple preparations, such as this salad. To make it faster, prep the yogurt and dry rub ahead of time. Then prep the ingredients for the vinaigrette while the grill preheats.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ teaspoons ground cumin, divided
  • 1¼ teaspoons ground pepper, divided
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon paprika
  • ½ teaspoon crushed red pepper
  • 1 pound skirt or flank steak
  • ½ medium red onion, peeled, root end left intact
  • ½ teaspoon extra-virgin olive oil plus 3½ tablespoons, divided
  • 2 tablespoons red-wine vinegar
  • ½ teaspoon honey
  • ½ teaspoon whole-grain mustard
  • 1 cup low-fat plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 small clove garlic, grated
  • 1 head romaine lettuce, cut lengthwise into 4 wedges
  • 1 pint cherry tomatoes, halved
  • 2 mini cucumbers, diced
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh chives


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine 1 teaspoon each cumin and pepper with coriander, ½ teaspoon salt, paprika and crushed red pepper in a small bowl. Sprinkle on both sides of steak. Let stand at room temperature for 10 minutes.
  3. Meanwhile, brush onion with ½ teaspoon oil. Grill the onion, turning once, until charred on both sides, about 20 minutes total. Transfer to a small bowl, cover with plastic wrap and let steam until completely soft, about 10 minutes. Trim the root end and finely chop the onion.
  4. Whisk vinegar, honey, mustard and ¼ teaspoon salt with the remaining 3½ tablespoons oil and ¼ teaspoon pepper in a small bowl until smooth. Stir in the onion.
  5. Grill the steak to desired doneness, 1 to 3 minutes per side for medium-rare. Transfer to a clean cutting board and let rest for 5 minutes before slicing.
  6. Whisk yogurt, lemon zest, lemon juice and garlic with the remaining ½ teaspoon cumin and ¼ teaspoon salt in a medium bowl. Divide the yogurt mixture among 4 plates. Top each with a lettuce wedge, tomatoes, cucumber, mint, chives and some sliced steak. Drizzle each salad with the onion vinaigrette.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 381 calories; 21 g fat(5 g sat); 5 g fiber; 15 g carbohydrates; 33 g protein; 253 mcg folate; 76 mg cholesterol; 8 g sugars; 0 g added sugars; 14,779 IU vitamin A; 22 mg vitamin C; 175 mg calcium; 4 mg iron; 594 mg sodium; 1,114 mg potassium
  • Nutrition Bonus: Vitamin A (296% daily value), Folate (63% dv), Vitamin C (37% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 2½ fat, 2 vegetable, ½ reduced-fat dairy

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