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Grilled Steak Salad with Maroilles

Grilled Steak Salad with Maroilles

Grilled Steak Salad with Maroilles

A fresh, savory salad with some French flavor
  • Grilled Steak Salad with Maroilles
  • Grilled Steak Salad with Maroilles
  • Grilled Steak Salad with Maroilles
We’ve whipped up a crisp, mouthwatering salad that’s perfect for every season and occasion. Featuring grilled flank steak, crunchy veggies, and a lemon olive oil vinaigrette, this sweet, refreshing dish gets a touch of funky flavor with the addition of Maroilles, a classic French cheese known for its orange rind and pudgy paste. Cream-colored and aromatic, it’s got notes of mushroom and lemon, which pair perfectly with the strips of juicy steak and the tart dressing that make this salad a hearty, delicious meal for lunch or dinner.

Grilled Steak Salad with Maroilles
A fresh, savory salad with some French flavor
  • Prep Time : 10 min
  • Cook Time : 35 min
  • Total Time : 45 min
  • Serves 2

Ingredients

  • For the Salad:
  • 1 Demi baguette
  • 1 ½ Lbs. Flank steak
  • 1 Zucchini
  • 2 plus 2 Tbsp. Olive oil
  • 1 plus 4 Tsp. Kosher salt
  • 2 Tsp. Freshly ground black pepper
  • ½ Lb. Maroilles
  • 1 Shallot
  • 3 Radishes
  • 2 Persian cucumbers
  • ½ Bunch Basil, stems removed
  • 1 bag Salad greens

Directions

  1. Heat oven to 350F.
  2. Cut the baguette into medium dices to make croutons. Toss the cubes in a mixing bowl with 2 tablespoons of olive oil with a teaspoon of salt. Lay on a foil-lined sheet tray and bake in the oven until crispy, about 13 minutes. Set aside.
  3. Meanwhile, heat a grill over medium high heat. Season the steak with 3 teaspoons salt and black pepper. When the grill is hot, coat the steaks with 1 tablespoon olive oil then place on the grill. Cook the steak about 6 minutes per side for medium-rare or until desired temperature is reached.
  4. While the steak is grilling, slice the zucchini into ½ inch thick discs and toss with remaining olive oil and salt.
  5. Remove the steak from the grill and allow to rest on a plate for at least 10 minutes.
  6. Place a sheet of tinfoil on the grill rack and place the zucchini on the grill top to cook. Cook for about 8 minutes or until the zucchini is soft. Once cooked, set aside to let cool.
  7. For the remaining components, cut the cheese into bite-size pieces and set aside. Thinly slice the shallot and radishes, and cut the cucumbers into medium dice.
  8. To make a quick vinaigrette, whisk the lemon olive oil, champagne vinegar and minced garlic clove in a small bowl.
  9. To assemble the salad, mix the basil leaves with the salad greens. Add the grilled zucchini, sliced shallot, and cucumbers into the salad greens. Dress with the vinaigrette.
  10. Slice the steak into thin strips. Garnish the top of the salad with the sliced steak, cheese, and radishes.

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