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.

Source: EatingWell Magazine, September 2019




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Combine 1 teaspoon each cumin and pepper with coriander, 1/2 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.

  • Meanwhile, brush onion with 1/2 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.

  • Whisk vinegar, honey, mustard and 1/4 teaspoon salt with the remaining 3 1/2 tablespoons oil and 1/4 teaspoon pepper in a small bowl until smooth. Stir in the onion.

  • 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.

  • Whisk yogurt, lemon zest, lemon juice and garlic with the remaining 1/2 teaspoon cumin and 1/4 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 Facts

2 cups
381 calories; protein 33.4g; carbohydrates 14.9g; dietary fiber 5.4g; sugars 7.6g; fat 21.2g; saturated fat 4.9g; cholesterol 76mg; vitamin a iu 14778.8IU; vitamin c 21.6mg; folate 253.1mcg; calcium 175.3mg; iron 4.2mg; magnesium 70.1mg; potassium 1113.8mg; sodium 594mg.

3 1/2 lean protein, 2 1/2 fat, 2 vegetable, 1/2 reduced-fat dairy