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Fresh California Chopped Salad with Marinated Grilled Steak

This crunchy summer salad topped with grilled steak—marinated in California Zinfandel—gets zing from a spicy-mustard vinaigrette.


1 cup (250ml) California Zinfandel
2 cloves garlic, minced
2 tablespoons (30ml) Worcestershire sauce
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) black peppercorns
1 tablespoon (15ml) ground cayenne
1 tablespoon (15ml) plus 1 teaspoon (5 ml) dry mustard powder
1 New York strip steak (about 14-ounces/400g), 1-inch (2.5cm) thick, trimmed of fat
2 large tomatoes, preferably different colors
3 cups (90g) chopped, romaine lettuce
1 cup (100g) sugar snap peas, stemmed and cut into three pieces
1 cup (120g) cooked corn kernels, cut off the cob and cooled
1 tablespoon (15ml) spicy brown mustard
2 tablespoons (30ml) red wine vinegar
1 tablespoon (15ml) extra virgin olive oil
1 teaspoon (5ml) sugar
¼ teaspoon (1.25ml) sea salt
¼ teaspoon (1.25ml) fresh ground black pepper, plus more for serving

Serves 4


Bring the wine and garlic to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer for 3 minutes. Let cool.

Pour the mixture into a medium glass bowl and mix in the Worcestershire sauce, soy sauce, black peppercorns, cayenne, and 1 tablespoon (15ml) of the dry mustard.

Add the steak and turn it to coat. Cover the steak and marinate it in the refrigerator for 6 to 8 hours, turning it once.

Preheat the grill to high heat.

Remove the steak from the marinade and pat dry.

Grill the steak for 6 minutes on each side for rare to medium rare. Transfer the steak to a cutting board and let rest for at least 5 minutes.

Cut each tomato into eight wedges, and set aside.

Put the lettuce, snap peas and corn in a large bowl.

To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar, olive oil, sugar, salt, pepper, and the remaining teaspoon (5ml) of dry mustard.

Toss the lettuce mixture with the desired amount of vinaigrette.

Slice the steak across the grain into ½ inch (1.25cm) strips.

Divide the salad among four plates, and top with tomato and steak slices.

Season with freshly ground black pepper.

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