Balsamic Steak Salad

Balsamic Steak Salad - Plattershare - Recipes, food stories and food lovers

About Balsamic Steak Salad

This Balsamic Steak Salad is a mouthwatering and nutritious dish that combines tender, juicy steak with a refreshing mix of fresh greens, vegetables, and a tangy balsamic vinaigrette dressing. It's perfect for a light lunch or a satisfying dinner option.
5 from 1 vote
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Recipe Time & More

Prep Time20 minutes
Cook Time8 minutes
Served AsDinner
Recipe TasteSavouryTangy
Calories - 335 kcal
Servings - 4

Ingredients
 

  • 1 lb sirloin steak preferably grass-fed, 450g
  • 6 cups mixed salad greens lettuce, spinach, arugula, etc.
  • 1 cup Cherry Tomato halved
  • 1/2 cucumber thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup walnut toasted, chopped (or pecans)
  • 1/4 cup balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 2 cloves garlic minced
  • Salt to taste
  • Black pepper to taste
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Instructions
 

Marinate the Steak

  • In a shallow dish, combine balsamic vinegar, minced garlic, salt, and black pepper. Add the steak to the marinade, turning to coat both sides. Cover and refrigerate for at least 30 minutes (or overnight for better flavor).

Prepare the Dressing

  • In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is well emulsified. Set aside.

Cook the Steak

  • Preheat the grill or a skillet over medium-high heat. Remove the steak from the marinade and discard the excess marinade.
  • Cook the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness. Once cooked, let the steak rest for a few minutes before slicing.

Assemble the Salad

  • In a large salad bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion together. Drizzle half of the balsamic dressing over the salad and toss to coat the greens.

Slice the Steak

  • Cut the rested steak into thin slices against the grain for maximum tenderness.

Recipe Notes

  • For a more tender steak, allow it to come to room temperature before cooking.
  • You can substitute the sirloin steak with other cuts like ribeye or flank steak.
  • Feel free to customize the salad by adding your favorite vegetables or fruits.
  • To make the dish gluten-free, ensure the Dijon mustard is gluten-free.
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5 from 1 vote

Recipe Nutrition

Calories: 335kcal | Carbohydrates: 11g | Protein: 29g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 238mg | Potassium: 702mg | Fiber: 1g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 25mg | Calcium: 113mg | Iron: 3mg

3 Lakes Ranch
3 Lakes Ranch

With a lifetime's worth of ranching experience, Three Lakes Ranch strives to provide high-quality Grass and Grain Finished beef. Three Lakes Ranch prides itself on the quality of its product and is excited to share that with its community.

5 from 1 vote (1 rating without comment)

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