Grilled Steak Salad With Poblano Vinaigrette

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Servings: 4 Difficulty: Advanced
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Smoky poblano dressing meets tender ribeye and charred vegetables for a vibrant, satisfying meal.
Grilled Steak Salad With Poblano Vinaigrette recipe image
Grilled Steak Salad With Poblano Vinaigrette recipe image
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Grilled Steak Salad With Poblano Vinaigrette

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 151.8

Description

This hearty grilled steak salad is the perfect bridge between summer grilling and fresh, crisp salads. The star is a vibrant Poblano Vinaigrette, blending roasted peppers, lime, and spinach for a creamy, smoky kick that cuts through the richness of the beef. Tender ribeye steaks are marinated in a sweet and savory blend of ketchup, horseradish, and maple syrup before hitting the grill. Served over fresh baby spinach with charred Vidalia onions and tomatoes, this dish offers a beautiful contrast of textures and temperatures. It&# 226;€™s an ideal weeknight dinner that feels special enough for entertaining, delivering bold, complex flavors in every bite.

Ingredients

Directions

  1. In a small bowl, whisk together ketchup, horseradish, honey, Dijon mustard, maple syrup, Worcestershire sauce, and ancho chile powder to create the marinade.
  2. Place 4 ribeye steaks (6 ounces each) in a shallow baking dish and pour the marinade over them, ensuring they are fully coated.
  3. Cover the dish and refrigerate for 2 hours, turning the steaks halfway through to marinate evenly.
  4. While the steaks marinate, prepare the vinaigrette: roast 2 poblano peppers until charred, then peel, seed, and chop them.
  5. In a blender, combine the roasted poblanos, 1/4 cup chopped red onion, 3 tablespoons fresh lime juice, and 1/2 cup spinach leaves. Blend until smooth.
  6. With the blender running, slowly drizzle in 3/4 cup olive oil until the dressing is emulsified and creamy.
  7. Add 1 teaspoon honey and season with salt and pepper to taste. Blend briefly to combine and set aside.
  8. Preheat your grill to medium-high heat.
  9. Slice 1 Vidalia onion into 1/2-inch thick rings and slice 4 plum tomatoes in half.
  10. Brush the onion slices and tomato halves with olive oil and season with salt and pepper.
  11. Remove steaks from the marinade and season with salt and freshly ground white pepper.
  12. Grill the steaks for 3 to 4 minutes per side for medium-rare, or until desired doneness is reached.
  13. Place the onions and tomatoes on the grill and cook for 2 to 3 minutes per side until tender and charred.
  14. Remove steaks from the grill and let them rest for 5 minutes before slicing.
  15. In a large bowl, toss 8 cups of baby spinach with 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, salt, and pepper.
  16. Divide the dressed spinach among 4 large salad plates.
  17. Slice the rested steaks into 1/2-inch thick strips and fan them over the spinach.
  18. Arrange the grilled tomatoes and onions around the steak.
  19. Drizzle generously with the Poblano Vinaigrette just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 151.8kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1144.5mg48%
Total Carbohydrate 36.8g13%
Dietary Fiber 0.7g3%
Sugars 32.4g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled steak, poblano vinaigrette, ribeye salad, smoky dressing, summer salad, beef main, grilled vegetables, horseradish marinade, lime pepper sauce, spinach salad, weeknight dinner, outdoor cooking
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