Grilled Beef Summer Salad

  • Preparation 45 min
  • Cooking 8 min
  • Servings 2 to 3
  • Freezing I do not suggest


Ingredients for the marinade

  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 large garlic cloves, finely chopped
  • 500 g beef strip loin
  • Salt and pepper from the mill

Ingredients for the dressing

  • 3 tablespoons mayonnaise
  • 3 tablespoons tablespoon of milk
  • 3 teaspoons sweet chili sauce
  • 1/2 teaspoon Sriraha
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper from the mill

Ingredients for the salad

  • 160 g haloumi cheese
  • Olive oil
  • 1 head of Mirabel frisée lettuce, roughly chopped
  • 3 Lebanese cucumbers, diced
  • 1/2 red pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1 red apple, diced
  • 1/4 cup unsalted cashews, coarsely chopped



  • In a large bowl, combine the soy sauce, olive oil, sesame oil and garlic cloves, then season with salt and pepper. Mix.
  • Place the steaks in an airtight dish, pour in the marinade and close the dish. Stir like a ninja and set aside in the fridge for 1 hour. Take out of the fridge 30 minutes before cooking.
  • In a bowl, put the ingredients for the dressing, season with salt and pepper and mix. Reserve in the fridge.
  • In a small non-stick skillet heated over medium-low heat, place the haloumi cheese and drizzle with olive oil. Rub into the bottom of the pan, cook, 4 to 5 minutes per side, until golden brown. The goal is for the cheese to warm up gently without browning too quickly. Dice and put in a large bowl. Add the rest of the salad ingredients and set aside.
  • Preheat the BBQ to maximum power and reduce to medium power. Oil the grills.
  • Drain the steaks and place on the fire. Cook for 2 minutes and give a 45-degree rotation. Continue cooking for 2 minutes.
  • Flip the steaks and repeat. Cooking 2 minutes, rotating 45 degrees and cooking 2 minutes. At this point, depending on the thickness of your steaks, the doneness should be medium rare. Place on a plate, cover tightly with foil and let stand for 5 minutes. Remove the fat, slice thinly and add to the salad. Pour in the desired amount of vinaigrette, season with salt and pepper and mix. Enjoy your meal !!!