Why Make This Recipe
Steak Salad combines the hearty goodness of grilled steak with fresh, crisp veggies. It’s a meal that is filling yet light, perfect for lunch or dinner. This recipe is simple and quick to make, making it ideal for busy weekdays or casual gatherings. Plus, it’s colorful and packed with nutrients, giving you a nutritious boost while still tasting great!
How to Make Steak Salad
Ingredients:
- 1 pound flank steak
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 3 tablespoons soy sauce
- Black pepper to taste
Directions:
- Start by marinating the flank steak. In a bowl, mix the olive oil, minced garlic, soy sauce, and a sprinkle of black pepper. Let the steak soak up those flavors for at least 30 minutes.
- While the steak is marinating, preheat your grill to high heat. Once it’s ready, place the marinated steak on the grill and cook for about 5-7 minutes per side until it reaches medium-rare perfection.
- Once grilled, let the steak rest for about 10 minutes. This is crucial for keeping it juicy! Then slice it against the grain into thin strips.
- In a large bowl, combine your mixed greens, halved cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta cheese. Give it a gentle toss to mix everything well.
- Top the salad with the sliced steak and drizzle the balsamic vinaigrette over it. Toss everything lightly to combine the flavors.
- Serve immediately and enjoy this delicious, colorful creation while it’s fresh! It’s perfect for lunch or dinner!
How to Serve Steak Salad
You can serve steak salad as a standalone dish or alongside some crusty bread. It tastes best fresh, so enjoy it right after making it. You might also want to offer extra dressing on the side for those who like it a little saucier.
How to Store Steak Salad
If you have leftovers, you can store the salad in an airtight container in the refrigerator. It will stay fresh for about one to two days. Keep the dressing separate until you’re ready to eat again to avoid soggy greens.
Tips to Make Steak Salad
- Make sure to let the steak rest after grilling for the best flavor and juiciness.
- Experiment with different greens based on your personal taste or what you have on hand.
- You can add other toppings like avocado, nuts, or different types of cheese for more variety.
Variation
You can customize this recipe by using different cuts of steak or even grilled chicken if you prefer. Try adding roasted vegetables or fruits like strawberries or apples to give it a unique twist.
FAQs
1. Can I use a different type of meat for this salad?
Yes, you can use grilled chicken, shrimp, or even tofu for a vegetarian option.
2. What if I don’t have balsamic vinaigrette?
You can make your own dressing using olive oil, vinegar, and a little mustard, or use any dressing you like.
3. Can I prepare the salad in advance?
You can prep the vegetables ahead of time, but it’s best to wait until right before serving to add the dressing and steak to keep everything fresh.
Steak Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A hearty yet light steak salad packed with fresh veggies, perfect for lunch or dinner.
Ingredients
- 1 pound flank steak
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 3 tablespoons soy sauce
- Black pepper to taste
Instructions
- Marinate the flank steak: In a bowl, mix the olive oil, minced garlic, soy sauce, and black pepper. Let the steak soak for at least 30 minutes.
- Preheat the grill to high heat. Grill the marinated steak for about 5-7 minutes per side until medium-rare.
- Let the steak rest for 10 minutes, then slice against the grain into thin strips.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese. Toss gently.
- Top with sliced steak and drizzle with balsamic vinaigrette. Toss lightly to combine.
- Serve immediately and enjoy!
Notes
Serve with crusty bread and extra dressing on the side if desired. Store leftovers in an airtight container in the fridge for 1-2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 80mg