🥗 Grilled Steak Salad with Feta and Clamato Dressing Recipe

Grilled Steak Salad with feta and clamato dressing - weight watchers friendly

4.75 from 4 votes

🥗 Grilled Steak Salad with Feta and Clamato Dressing Recipe

This healthy Grilled Steak Salad with Feta and Clamato Dressing is a lighter copycat version of Moxie's Steak Salad but it's Weight Watchers friendly, It's the perfect grilled recipe for Father's Day!

Course Main Course, Salad

Cuisine North American

Keyword grilled, healthy, steak salad

Special Diet weight watchers

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 177kcal

Author Terri Gilson

Equipment

Ingredients

Salad:

2 10 oz steaks (approximately sized 8-10 oz ) (I use Ribeye, New York, skirt steak or a more economical cut such as cross rib) or leftover steak
1 10 oz package of spring mix
1 red onion, chopped medium sized, ½ cut in circles, then in ½
¾ cup croutons
1 pint grape tomatoes
¾ cup feta cheese * I use light feta

Clamato dressing

½ cup Clamato juice reduced to ¼ cup
¼ cup red wine vinegar
1 teaspoon chopped basil
1 clove minced garlic
1 tablespoon finely grated onion
2 teaspoon Dijon mustard
¼ teaspoon black pepper
¼ teaspoon salt
¼ cup olive oil

US Customary - Metric

Get Recipe Ingredients

Instructions

Salad:

Season steak with salt and pepper (or your preferred seasonings).
2 10 oz steaks (approximately sized 8-10 oz ), ¼ teaspoon black pepper, ¼ teaspoon salt
Grill steak on medium-high heat until pink inside or it reaches desired doneness (4-6 minutes on each side, approximately for medium rare to medium, but will depend on your grill, type, and thickness of steak). *For medium-rare, your internal temperature should read 135 degrees F/57 degrees C to 140 degrees F/60 degrees C.
Remove the steak from the grill and slice steak into thin slices. *Cut against the grain for best results! (See Video)

Clamato Dressing:

Meanwhile, make Clamato dressing: Pour ½ a cup of Clamato juice into a small saucepan and heat on the stovetop on high heat.
½ cup Clamato juice
Cook until the Clamato juice is reduced to ¼ cup. *This happens quickly (within about 5 minutes), so keep an eye on it.
*I like to pour it into a measuring cup to be sure I have the right amount.
Whisk remaining dressing ingredients together with reduced Clamato juice and slowly add olive oil. Serve over salad, as much as desired.
¼ cup red wine vinegar, 1 teaspoon chopped basil, 1 clove minced garlic, 1 tablespoon finely grated onion, 2 teaspoon Dijon mustard, ¼ cup olive oil

Assembly:

Toss spring mix, red onion, and grape tomatoes together in a large bowl. Add croutons and crumble on feta cheese. Place steak slices on the salad. *Mix in dressing or serve on the side.
1 10 oz package of spring mix, 1 red onion, chopped, ¾ cup croutons, 1 pint grape tomatoes, ¾ cup feta cheese

Notes

*Note: I don't believe this salad is even available on the menu at Moxie's anymore.

Video:

How to cut steak against the grain

Expert Recipe Tips:

- a meat thermometer. This helps ensure your steak reaches the perfect doneness (135–140°F for medium-rare) without overcooking.

- Slice steak against the grain. Cutting the meat this way shortens muscle fibers, making even tougher cuts like cross rib more tender to chew (See VIDEO) above.

- Let the steak rest before slicing. Resting it for 5–10 minutes after grilling allows juices to redistribute, preventing them from spilling out when sliced.

- Reduce Clamato juice carefully. Keep a close eye while reducing — it thickens quickly and can burn if left unattended.

- Whisk in oil gradually. Slowly adding the olive oil while whisking helps emulsify the dressing for a smoother, more cohesive texture.

- Serve dressing on the side. This keeps the salad fresh and crisp, allows diners to control the flavor intensity, and can help reduce WW points.

- Use fresh basil if possible. Fresh basil adds a brighter, more aromatic flavor than dried, especially in salad dressings.

- Toast your croutons. Toasting adds crunch and deepens the flavor. Homemade croutons with a touch of garlic or seasoning elevate the salad.

- Chill ingredients before assembling. Cold greens and veggies keep the salad crisp and refreshing, especially on hot grilling days.

- Double the dressing. If you enjoy bold flavor, make extra dressing — it stores well in the fridge and pairs with other grilled meats or summer salads.

Nutrition