Grilled Steak Salad

Stubb’s Steak Spice Rub over some flank steak livens up the flavors of the meat – and with a salad dressing that uses Stubb’s Chicken Marinade, your tastebuds will thank you.
  • 10



  • 1 pound skirt or flank steak
  • 1 tablespoon olive oil
  • 2 tablespoon Stubb’s Steak Spice Rub
  • 6 cup baby lettuce
  • 2 cup cherry tomatoes halved
  • 1/2 cup roasted red bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup candied pecans
  • 1/3 cup Stubb’s Chicken marinade
  • 1/4 cup red wine vinegar


  • In a small bowl, prepare the dressing by mixing Stubb’s Chicken Marinade with red wine vinegar. Set aside.

  • Prepare the grill for cooking on high direct heat. Brush the steak with olive oil and then rub the Stubb’s Steak Rub evenly on both sides. Cook for 5-6 minutes per side for medium rare.

  • Let the steak rest for five minutes and slice in thin strips against the grain.

  • In a large bowl, assemble the salad by mixing the lettuce, tomatoes, roasted bell peppers, cheese, and pecans. Drizzle the dressing over the top and toss. Distribute the lettuce mixture evenly among four plates. Top each plate with equal parts steak.

Nutrition information (per Serving)