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  1. Grilled Steak Salad with Kale and Heirloom Tomatoes

Grilled Steak Salad with Kale and Heirloom Tomatoes

01:00:00 4 servings, 1/4 recipe (347 g) each
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4 servings, 1/4 recipe (347 g) each

A grilled steak is a wonderful summer entrée, but we've taken things one step further! This grilled beef skirt steak is served on a bed of fresh kale, tomatoes, corn and feta. Simple and savoury - that's our kind of steak recipe!

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Make It

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  • Mix 1/2 cup dressing and Tuscan seasoning until blended. Pour over steak and tomatoes in shallow dish. Refrigerate 30 min. to marinate, turning steak and tomatoes after 15 min. Combine kale and spinach in large bowl; refrigerate until ready to serve.
  • Heat barbecue to medium-high heat. Remove steak and tomatoes from marinade; discard marinade. Grill steaks 4 to 6 min. on each side or until medium doneness (160ºF). Remove from barbecue; cover loosely with foil. Let stand 5 min. Meanwhile, grill tomatoes 3 min. on each side. Remove tomatoes from barbecue. Cut steak across the grain into thin strips. Coarsely chop tomatoes.
  • Place kale mixture on 4 salad plates; top with corn, tomatoes, cheese and meat. Drizzle with remaining dressing.

How to Make Marinating Easier

Skirt steak comes in long strips. Cutting the steak in half before marinating makes it easier to evenly coat the steak with the marinade.


  • 4 servings, 1/4 recipe (347 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (347 g) each
Calories 410
% Daily Value
Total fat 23g
Saturated fat 6g
Cholesterol 80mg
Sodium 690mg
Carbohydrate 21g
Dietary fibre 4g
Sugars 7g
Protein 30g
Vitamin A 140 %DV
Vitamin C 240 %DV
Calcium 25 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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