Summer Salad Mash-Up: Grilled Steak and Puttanesca Salad

This salad takes all the bold flavors of puttanesca and uses them in a fresh salad. The steak is grilled with only salt and pepper, then gets a “reverse rub” after it comes off the grill. This means the flavors of the rub get to shine and aren’t dimmed by charring on the BBQ. The flank steak doesn’t need to be marinated to be tender. You simply have to cut it in thin slices against the grain. This is a brilliant recipe chocked-full of flavor and perfect to feed a crowd.

Table of Contents

• Ingredients you will need for this grilled steak and puttanesca salad
• How to make this grilled steak and puttanesca salad recipe
• Tips and tricks to make the best steak and salad
• FAQ

Ingredients you will need for this grilled steak and puttanesca salad

This recipe combines the rich flavors of puttanesca with juicy grilled steak. Here’s what you’ll need:

For the steak

• 900g flank steak
• ½ tsp salt

For the reverse rub

• Zest and juice of 1 lemon
• 2 tbsp capers, minced
• 2 cloves garlic, minced
• 3 tbsp minced fresh parsley
• 1 tbsp anchovy paste
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• ½ tsp freshly ground pepper
• ¼ tsp salt

For the tomato salad

• 4 large tomatoes (800g), diced
• ¾ cup Kalamata olives, coarsely chopped
• 15 basil leaves, torn
• 2 tbsp olive oil
• ¼ tsp salt
• ¼ tsp freshly ground pepper

How to make this grilled steak and puttanesca salad recipe

Follow these simple steps to prepare your delicious grilled steak and puttanesca salad:

1. Preheat the BBQ to 400°F.
2. Season the steak with salt and place it on the preheated BBQ. Cook until it is medium-rare. Insert a thermometer into the thickest part of the meat, and when it reads 135°F, take it off the BBQ and tent it loosely with aluminum foil for 15 minutes.
3. Mix together all the ingredients for the reverse rub and set aside. This can be done well in advance and stored in the fridge for up to 3 days.
4. Toss all the ingredients for the tomato salad in a bowl. Add 1 tbsp of the reverse rub mixture and mix together.
5. Place the meat on a cutting board and slather the top with 2 tbsp of the reverse rub. Turn it over and repeat on the other side. Slice the steak against the grain.
6. Place the tomato salad on a large platter and top with slices of the flank steak and dot with any extra rub mixture.

Tips and tricks to make the best steak and salad

Creating the perfect steak and salad involves a few key tips:

• Use a meat thermometer: This ensures the steak is cooked to the perfect medium-rare temperature of 135°F.
• Let the steak rest: Tent the steak with aluminum foil and let it rest for 15 minutes to allow the juices to redistribute.
• Slice against the grain: This ensures the steak is tender and easy to eat.
• Use fresh ingredients: Fresh parsley, basil, and high-quality olive oil will make a big difference in flavor.
• Substitute tomatoes when needed: If local tomatoes aren’t in season, use smaller cherry and grape tomatoes for a great pop of flavor.

FAQ

Can I make this salad ahead of time?

Yes, you can prepare the reverse rub and tomato salad ahead of time. The steak should be cooked just before serving for the best flavor and texture.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the steak gently or enjoy it cold.

Can I use a different cut of steak?

Yes, you can use other cuts of steak like skirt steak, tri-tip or ribeye. Just adjust the cooking time accordingly.

What can I use instead of anchovy paste?

If you don’t have anchovy paste, you can use finely minced anchovy fillets or omit it if you prefer a milder flavor.

And that’s it for this Summer Salad Mash-Up: Grilled Steak and Puttanesca Salad!

If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of steak and salad recipes, check out my other recipes here.

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!

SUMMER SALAD MASH-UP: Grilled Steak and Puttanesca Salad

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• Author: Andrea Buckett

Ingredients

Units USM

The steak 900g flank steak 1/2 tsp salt Reverse rub Zest and juice of 1 lemon 2 tbsp capers, minced 2 cloves garlic, minced 3 tbsp minced fresh parsley 1 tbsp anchovy paste 1 tbsp Dijon mustard 1 tbsp olive oil 1/2 tsp freshly ground pepper 1/4 tsp salt The tomato salad 4 large tomatoes (800g), diced 3/4 cup Kalamata olives, coarsely chopped 15 basil leaves, torn 2 tbsp olive oil 1/4 tsp salt 1/4 tsp freshly ground pepper

Instructions

Preheat the BBQ to 400F

1. Season the steak with salt and place it on the preheated BBQ.  Cook it until it is medium-rare. Place a thermometer in the thickest part of the meat and when it reads 135F take it off the BBQ and tent it loosely with aluminum foil for 15min.

2. Mix together all the ingredients for the reverse rub and set aside. This can be done well in advance and stored in the fridge for up to 3 days.

3. Toss all the ingredients for the tomato salad in a bowl.  Add 1 tbsp of the reverse rub mixture and mix together.

4. Place the meat on a cutting board and slather the top with 2 tbsp of the reverse rub.  Turn it over and repeat on the other side.  Slice the steak against the grain.

5. Place the tomato salad on a large platter and top with slices of the flank steak and dot with any extra rub mixture.

Notes

Tip:  I like to use smaller cherry and grape tomatoes when local tomatoes aren’t in season. They always have a great pop of flavour.