Steak and Apple Salad


Crisp greens and juicy apples pair perfectly with tender, marinated grilled steak. This recipe is an amazing main dish for grilling season and beyond.



  • 1 lb skirt steak (or flank steak)
  • 2 tablespoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • Hefty pinch of salt and pepper
  • Pinch of red pepper flakes
  • Dash of hot sauce


  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons honey
  • ¼ cup extra-virgin olive oil
  • Salt and pepper


  • 6–8 cups baby arugula
  • 1 large apple, sliced
  • 1 cup red grapes
  • ½ English cucumber, thinly sliced
  • ¼ small red onion, thinly sliced
  • ½ cup crumbled feta cheese (bleu or sharp cheddar would also be great)


  1. Mix together marinade ingredients in a shallow bowl or baking dish. Place steak in the dish and submerge in marinade. Cover and refrigerate for 4 to 8 hours, flipping steak halfway through. Bring steak to room temperature before cooking it.
  2. When the steak has finished marinating, preheat your grill or broiler. Place steak on grill and grill for about 3-4 minutes per side (if broiling, use the “high” setting and broil for 1-2 minutes per side). Set aside to rest for 5-10 minutes before slicing into strips.
  3. Whisk together the ingredients in a bowl, slowly streaming in the olive oil last. Season, to taste, with salt and pepper.
  4. Combine the arugula, apples, grapes, cucumber, and red onion in a large serving bowl. Toss with a little bit of the dressing and then top with the sliced steak and crumbled cheese. Drizzle with more dressing and serve.

Watch Our How-To Video