Grilled Summer Steak Salad


  • 1⁄3 cup brown rice, cooked
  • 4 oz. skirt steak
  • 3-4 green onions, halved
  • 6-8 cherry tomatoes, grilled
  • 2 peaches, halved, grilled
  • 1⁄3 hothouse cucumber, sliced
  • 1 cup fresh spinach
  • 1/2 cup radicchio, shredded
  • 2 Tbsp. chimichurri sauce
  • 2 tsp. blue cheese
  • Salt, to taste


  • Amount: 1 salad
  • Calories: 487
  • Fat (g): 19
  • Sat. Fat (g): 5
  • Carb (g): 40
  • Fiber (g): 8
  • Protein (g): 33
  • Gluten Free



  • Prepare rice according to package directions. Cool and set aside.
  • Preheat and clean grill, oiling grates to avoid sticking. Trim fat and season steak with kosher salt 10 min. before grilling. Grill to desired doneness, 3-5 min. per side.
  • Season green onions and cherry tomatoes with salt and pepper. Grill green onions, cherry tomatoes and peaches face down for 4-5 min.
  • In a bowl, mix cucumber, spinach, radicchio, grilled vegetables, and rice. Season with salt and 1 Tbsp. chimichurri sauce.
  • Place salad mix on plate, top with sliced skirt steak, remaining chimichurri sauce and blue cheese.

Cooking Tip

It is time to enjoy beautiful summer produce. This recipe works well with a variety of seasonal fruits and vegetables. Have fun experimenting! Replace spinach with a combination of any other leafy greens. To reduce fat content, decrease amounts of blue cheese and chimichurri sauce. Increase the portion of brown rice to replete glycogen stores after a hard training day. For a vegan option, replace steak with grilled tofu and cheese with nutritional yeast.

Performance Fact

Dark leafy greens are rich in folic acid, and steak is an excellent source of iron and vitamin B12. Both vitamins and iron play an important role in the production of healthy red blood cells (RBC's). RBC’s are responsible for the transport of oxygen throughout the body. Consuming a diet rich in these vitamins helps athletes to meet the strenuous physical demands of elite training.