Rosemary-Garlic Grilled Steak Salad

Rosemary-Garlic Grilled Steak Salad
Prep Time:
45 mins
Grill Time:
10 mins
Total Time:
45 mins


  • 2 ¼ pound boneless beef top loin steaks, cut 1 inch thick

  • 1 tablespoon snipped fresh rosemary

  • 6 cloves garlic, minced

  • 1 tablespoon olive oil

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 4 4 ounce fresh portobello mushrooms, stems and gills removed

  • 1 medium red onion, cut into 1/2-inch slices

  • 8 cup torn red and/or green leaf lettuce

  • 1 ½ cup cooked barley

  • 1 cup cherry or grape tomatoes, halved

  • 1 recipe Red Wine Vinaigrette

  • 1 recipe Candied Rosemary Walnuts

Candied Rosemary Walnuts

  • Nonstick cooking spray

  • 2 tablespoon sugar

  • 1 teaspoon snipped fresh rosemary

  • Dash salt

  • Dash ground black pepper

  • 1 egg white

  • 1 tablespoon water

  • 1 cup walnut halves

Red Wine Vinaigrette

  • cup red wine vinegar

  • cup olive oil

  • 2 teaspoon Dijon-style mustard

  • 1 teaspoon sugar

  • 1 teaspoon snipped fresh rosemary

  • 2 cloves garlic, minced

  • ½ teaspoon salt


  1. Trim fat from steaks; set aside. In a small bowl combine rosemary, garlic, oil, salt, and pepper. Sprinkle mixture evenly over steaks; rub in with your fingers.

  2. For a charcoal or gas grill, place steaks on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling. Meanwhile, place mushrooms and onion slices on grill rack. Grill for 8 to 10 minutes or until tender and lightly charred, turning once halfway through grilling. Coarsely chop mushrooms and onion.

  3. Spread lettuce on a large serving platter. In a large bowl combine mushrooms, onion, barley, and tomatoes. Add half of the Red Wine Vinaigrette; toss to coat. Spoon mushroom mixture on top of lettuce.

  4. Slice steaks. Arrange steak slices on top of salad. Drizzle with the remaining vinaigrette. Top with Candied Rosemary Walnuts.

Candied Rosemary Walnuts

  1. Preheat oven to 325°F. Line a baking sheet with foil. Coat foil with nonstick cooking spray; set baking sheet aside. In a small bowl stir together sugar, rosemary, salt, and pepper; set aside. In a medium bowl combine egg white and the water. Add walnuts; toss to coat. Drain any excess liquid. Sprinkle sugar mixture over walnuts; toss to coat. Spread nuts on the prepared baking sheet. Bake for 20 minutes, stirring once. Transfer foil with the nuts to a wire rack; cool. If necessary, break into pieces.

Red Wine Vinaigrette

  1. In a screw-top jar combine vinegar, oil, mustard, sugar, rosemary, garlic, and salt. Cover and shake well.

To Make Ahead:

Prepare Candied Rosemary Walnuts. Store in an airtight container at room temperature for up to 2 weeks. Prepare salad as directed through Step 3, except do not spoon mushroom mixture on top of lettuce. Cover and chill steaks, lettuce, mushroom mixture, and the remaining vinaigrette separately for up to 24 hours. To serve, spoon mushroom mixture on top of lettuce and continue as directed in Step 4.


Instead of making Red Wine Vinaigrette, use 2/3 cup bottled vinaigrette salad dressing. In place of Candied Rosemary Walnuts, use 1/2 cup toasted chopped walnuts.

Nutrition Facts (per serving)

408 Calories
25g Fat
19g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 408
% Daily Value *
Total Fat 25g 32%
Saturated Fat 4g 20%
Cholesterol 71mg 24%
Sodium 423mg 18%
Total Carbohydrate 19g 7%
Total Sugars 7g
Protein 28g
Vitamin C 5.9mg 29%
Calcium 44mg 3%
Iron 3.8mg 21%
Potassium 847mg 18%
Folate, total 52mcg
Vitamin B-12 3mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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