If you want to make grilled steak with salad and balsamic glaze, this is very easy with a grill plate for the stove. This makes the steak at least as perfect as it does on the grill outside and you can use it to make the delicious salad even in bad weather.
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Grilled steak enhances the salad
A steak cut into strips with a perfect grill pattern turns a simple salad into something very special. As a flexitarian, who are now also called “part-time vegetarians”, I rarely get meat. But if so, then it has to be organic quality. And as a salad fan, I thought I would combine the two delicacies. For the salad I opted for Romana salad, which I refined with a Dijon balsamic dressing. There are also grapes, cherry tomatoes and avocado.
This salad would be delicious on its own. But I made another layer of steak cut into strips and an extraordinary shallot-balsamic glaze on top. And the crowning glory is a few crumbs of blue cheese such as Gorgonzola or Roquefort. So this salad offers something for every taste. It is made quick and easy so that you can conjure it up in the evening during the week. Because you need less than 30 minutes for it.
When I prepared this juicy steak with a perfect grill pattern, our teenager was also very happy. And with this dish I got him to eat the salad at the same time. However, I had to fish out the blue cheese for him. But I can understand that. In any case, we were very happy when I did the Grill plate Unpacked and gained further experience with my ELAG induction hob and am now the expert for grilling indoor steak.
Grilling a steak is really quick and easy
It works best with a cast iron grill plate that is placed on an induction stove. Then, in addition to the fun factor, there is also perfection. You can see how easy it is in my video. The only ingredients you need are a steak, sea salt, pepper and oil. That’s it.
Why a cast iron ELAG grill plate is recommended
Since the plate is made of cast iron, it gets particularly hot. And that’s exactly what you need for the perfectly grilled steak. And since I am with the ELAG 4-Zone Induction Cooker If you can also combine several cooking zones into one, it works very easily with the right temperature. This makes indoor grilling child’s play.
As soon as the grill plate is hot enough, you put the seasoned steak on it. The grill should be really hot so that you get the typical roasted strips on the meat. And if you have properly cared for your cast iron grill plate, nothing can go wrong with grilling. Then you don’t need an extra layer of fat before grilling.
Tips for grilling a steak indoors
It starts with letting the meat sit at room temperature for 30-60 minutes. This guarantees that the meat can be grilled evenly.
Preheat the grill plate
An important factor in ensuring that the steak is juicy and has a grill pattern is the correct temperature of the grill plate. That’s why I also recommend an induction hob, because you can use it to get the grill plate hot over the entire grill surface quickly and easily. And if you connect several cooking zones together, you can grill several steaks at the same time. This works wonderfully with my ELAG induction hob.
If the grill plate starts to smoke, it is extremely hot and you can put the meat on it.
The steaks must be well seasoned
If you want to grill a steak, you have to make sure that it is well seasoned beforehand. All you need is salt and pepper. I recommend you coarse-grained sea saltwhich is perfect for grilling steak as it does not remove too much moisture from the meat. I used half a teaspoon per steak. But you can also take more.
Sear the steak
If you put the meat on the matching grill plate from ELAG, you press it with kitchen tongs or one Steak-Presse on the hot plate. Then let the steak roast undisturbed until it can be turned without problems. This takes about 1-2 minutes. After turning it, fry the meat for another 2-3 minutes and gently press it back onto the plate.
This is how it works with the grill pattern
You can either make a stripe or a diamond pattern. To do this, you place the steak on the plate at a 45 degree angle and after 1 minute you turn the meat by 90 degrees so that the strips cross over on the meat (see Video). And after turning you do it again on the other side of the meat.
When is the steak done?
That depends on your taste. And also the thickness of the steak. Depending on whether you want the meat medium or fully cooked, grilling takes between 1.5 and 3 minutes per side. And if you want a steak grilled in English, you will of course need even less time. The French in particular are known for briefly holding the meat over the heat (ok, that’s a bit of an exaggeration now).
Let the steak rest
That is also an important step. After grilling, you should let the steak rest for 5 minutes before cutting and serving. This allows the meat to recover from the heat and the juices to spread. You can let it rest at room temperature or in the oven at 75 ° C.
What was your experience of grilling steak indoors?
Do you have any more tips for me? I am happy about every comment from you.
Grilled steak with lettuce and balsamic glaze
A simple recipe for grilled steak on a salad with a delicious balsamic glaze. With a cast iron grill plate, every steak is perfect for indoor grilling. The recipe is enough for 2-3 people (depending on how hungry you are).
For the glaze:
-
1
HE
Extra virgin olive oil -
60
ml
Balsamic vinegar
(4 EL) -
2
Small shallots,
chopped up -
1/2
TL
Mascobado whole cane sugar
For the grilled steak:
-
2
Beef rump steaks
(approx. 350 g, at least 2 cm thick) - 1/2 teaspoon each of salt and pepper
- Oil for the grill
For the salad:
-
125
g
Cherry tomatoes,
halved -
1/2
Avocado,
thinly sliced -
A handful of seedless grapes
halved -
50
g
Gorgonzola or Roquefort cheese, crumbled
(or more) -
1
Small head of romaine lettuce,
roughly chopped (4 generous handfuls)
For the salad dressing:
-
1/2
HE
Grainy Dijon mustard -
1/2
HE
Dijon-Senf -
1/2
HE
Balsamic vinegar -
2
HE
Extra virgin olive oil -
Sea salt and freshly ground black pepper,
to taste
-
Let the steak stand at room temperature for 30-60 minutes.
Prepare the balsamic glaze:
-
Put the ingredients (olive oil, vinegar, shallots and sugar) in a pan and simmer on medium to high heat until a glaze forms (1-2 minutes). Stir well in the meantime.
Grilling the steak:
-
Season the meat well with salt and pepper and press lightly into the meat. This is important for the taste and makes all the difference.
-
Heat the grill plate (or a cast iron pan) on medium to high heat until very hot (5-7 minutes). As soon as the plate starts to smoke it is hot enough. The high heat is important so that a grill pattern with roasted strips is created on the steak and the meat is not grilled too much.
-
Brush the grill plate with heat-resistant oil. Place the seasoned steak on the grill plate and grill for 2 minutes (leave to cook for at least 1 minute). Then turn the meat over and grill for another 2-3 minutes. This will make the steak medium through.
-
Place the finished steak on a cutting board and let it rest for 5 minutes or let it rest in the oven at 75 ° C.
Prepare the salad:
-
While the steak is resting, mix the dressing ingredients together in a small bowl.
-
Mix the romaine salad with the dressing in a large bowl so that the dressing is evenly distributed. Place the tomatoes, grapes and avocado slices on top.
-
Cut the steaks into strips and place on the salad. Spread the balsamic glaze over it. Finally sprinkle the crumbled blue cheese over it. Season with a little salt and pepper.
-
Enjoy!
- In the video I show you exactly how indoor grilling works.
- As a blue cheese, I recommend Gorgonzola. If that is too weak in taste for you, then Roquefort is the better choice. Or you just take a blue cheese of your choice.
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Have you tried this recipe?
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How did it taste?
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Have you changed anything in the recipe?
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