Description
A satisfying main course salad featuring marinated grilled steak, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 1.5 lb flank steak or skirt steak, trimmed
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 2 cloves garlic, finely minced
- 1 tsp Dijon mustard
- 1 tsp honey or brown sugar
- 1 tsp coarse kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp red pepper flakes (optional)
- 6 cups mixed salad greens, washed and dried
- 1 cup cherry or grape tomatoes, halved
- 1 small English cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 ripe avocado, sliced or cubed
- 1/2 cup crumbled feta or blue cheese (optional)
- 1/2 cup thinly sliced radishes (optional)
- 1/4 cup fresh parsley or cilantro leaves, roughly chopped
- 1/4 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove, very finely minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Marinate the steak by whisking together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, pepper, smoked paprika, and red pepper flakes in a medium bowl. Place steak in a shallow dish, pour marinade over, cover, and refrigerate for at least 30 minutes up to 8 hours.
- Prepare the dressing by combining extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl. Whisk until emulsified and set aside.
- Prep the salad ingredients by washing and drying the salad greens, halving the cherry tomatoes, slicing the cucumber and red onion, and preparing the radishes. Slice or cube the avocado just before assembling.
- Grill the steak on a preheated grill over medium-high heat for about 4-6 minutes per side for medium-rare. Use an instant-read thermometer to check for doneness. Let steak rest for 8-10 minutes before slicing thinly against the grain.
- In a large salad bowl, combine salad greens, tomatoes, cucumber, red onion, radishes, and corn if using. Drizzle with half the dressing and toss to coat. Arrange sliced steak over the salad and add avocado, cheese, and herbs. Drizzle with remaining dressing and serve.
Notes
Store leftovers in an airtight container for up to 2 days. Assemble salad fresh for best texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg