Grilled Steak and Radicchio Salad

Grilled steak on a bed of radicchio with mushrooms, onions and heirloom tomatoes is a perfect relaxing meal for summer evenings.

Grilled Steak and Radicchio Salad

Grilled Steak and Radicchio Salad

by Sue Lau | Palatable Pastime


This is a very simple salad, really, but don’t be fooled by the simplicity of it.

The flavors all come together in a perfect storm to give you a light satisfying meal that  is hearty at the same time.

Grilling radicchio gives it a lightly smoky character while preserving the interior crunch. While radicchio is a lettuce on the bitter side, the way endive is, the balsamic vinegar and sweetness of the onions and tomatoes serve to balance it out.

It is a recipe I am sure you will enjoy, keeping your kitchen closed for the evening when the temperature soars.


Grilled Steak and Radicchio Salad

  • Servings: 2
  • Difficulty: moderate
  • Print

Grilled Steak and Radicchio Salad


  • 16 ounces prime boneless sirloin strip steak
  • 8 ounces large white mushrooms, thickly sliced
  • 1 red onion, quartered
  • 2 small heads radicchio lettuce
  • 1 cup baby lettuces (optional)
  • 1 cup ripe heirloom grape tomatoes
  • garlic powder
  • salt and black pepper
  • extra-virgin olive oil
  • aged balsamic vinegar
  • 2 sprigs fresh rosemary


  1. Season steak and vegetables with garlic powder, salt, and black pepper to taste.
  2. Drizzle vegetables with olive oil and toss.

Grill steak and vegetables on the grill: Steak doneness: Holding your thumb against a finger and feeling the softness of the thumb muscle indicates how soft the steak will be at a certain doneness.

  • Rare: hold your thumb and index finger together
  • Medium-Rare: Thumb and middle finger
  • Medium: Thumb and ring finger
  • Well Done: Thumb and pinky finger

4. Use a grill pan (metal skillet with holes) for the mushrooms and
onions, cooking them until softened.
5. For the radicchio, cook on all sides until it is nicely browned but not
6. To serve, slice radicchio and spread on salad plate, mixed with some
baby greens for extra color.
7. Let the steak sit 10-15 minutes, then trim any fat or gristle, and
thinly slice.
8. Place steak slices, mushrooms, onions and tomatoes on salad.
9. Drizzle salad with desired amount of balsamic vinegar and extra-virgin
olive oil, then sprinkle with fresh rosemary leaves.

Grilled Steak and Radicchio Salad

You might also like:

Roasted Garlic Baja Shrimp Salad

Toasted Pearl Couscous Salad

Roasted Garlic Chicken Caesar Salad

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