Steak Salad
Juicy steak slices on a bed of fresh greens with cherry tomatoes, avocado, and balsamic dressing.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1 lb flank steak
- 4 cups mixed greens (arugula, spinach, lettuce)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Season the steak: Pat the flank steak dry with paper towels. Generously season both sides with salt and black pepper. Let it sit at room temperature for 10 minutes.
Cook the steak: Heat a skillet over medium-high heat and add 1 tbsp olive oil. Sear the steak for 4-5 minutes per side for medium-rare. Let it rest for 5 minutes before slicing.
Prepare the dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and black pepper.
Assemble the salad: In a large bowl, toss the mixed greens, cherry tomatoes, avocado slices, and red onion with half of the dressing.
Slice the steak: Cut the rested steak against the grain into thin slices for tenderness.
Serve: Arrange the salad on plates, top with steak slices, and drizzle the remaining dressing over the top.
Chef's Tips
- Steak Doneness: Use a meat thermometer for accuracy—130°F for medium-rare, 140°F for medium.
- Resting Time: Always let the steak rest before slicing to retain juices.
- Greens Tip: Dry the greens thoroughly to prevent a soggy salad.
- Avocado Hack: Add avocado just before serving to prevent browning.
- Extra Flavor: Sprinkle crumbled blue cheese or feta for added richness.
