Mustard-Glazed Beef Steak Salad

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(10 ratings)
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Spicy brown mustard-glazed steak slices top a crisp green salad finished with blue cheese crumbles

  • PAM® Original No-Stick Cooking Spray
  • 1 pound boneless New York strip beef steaks
  • 2 tablespoons Gulden's® Spicy Brown Mustard
  • 1/4 teaspoon coarse ground black pepper
  • 1 pkg (9 oz each) torn mixed salad greens
  • 12 cherry or grape tomatoes, cut in half
  • 1/2 cup light Italian dressing
  • 1/4 cup crumbled blue cheese
  • 4 slices (3/4-inch thick) French bread
  1. Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack.
  2. Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes.
  3. Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice.
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Nutrition Information
Calories: 360 View complete nutrition information
Reviews (8)

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Overall Rating

TastyDan April 18, 2013

This was easy to prepare, and very tasty.

lee July 19, 2012

Was a great way to get hubby to eat his veggies! Just add a little steak.

Anonymous May 17, 2012

A great, easy dinner for two!

Liz May 10, 2012


Following In My Shoes July 07, 2011

Initially, I wasn't sure about this dish -- somehow the thought of beef in a salad didn't sound right. But, trust me, it really does work. GREAT summertime meal. When I made this, I used a skirt steak instead of the NY Strips -- the price of the skirt steak was more inline with my grocery budget. My daughter doesn't like spicy foods, so I only coated one side of the steak with the mustard. If I were to make this for just me and my husband, I would use the mustard as a marinade for more flavor. Broiling the meat was easy -- with summertime here, grilling the steaks would be a good option (bringing another flavor component to the dish). Because I'm pregnant, I didn't use the blue cheese but chose a pasteurized feta. The feta was GREAT with this dish. We also used a creamy balsamic vinaigrette instead of Italian dressing (personal preference). Husband and I loved the entire dish -- the kids enjoyed the steak, tomatoes, and bread.

Mom Generations June 29, 2011

This is a great way to combine two of my favorite things to eat - steak and salad! It's a fabulous way to add some tasty protein to a salad - or you can also look at it as a way to vary the vegetables you usually serve with your steak! I don't know why I was a little intimidated to try this recipe at first. Maybe because I don't usually broil my steak, but rather grill it. In any case, it couldn't have been simpler. There was very little work to do. The meat cooked itself with a few turns on the broiler, and the salad was super easy to put together. My fiance and I were both big fans. I would definitely recommend serving the French bread with the salad - it complemented it perfectly. Most of the ingredients are ones I use often enough that they would be in my pantry on any given day, so this will be a great go-to recipe for days when I'm short on shopping time and just want something simple and savory to cook for dinner!