Description
A hearty yet light steak salad packed with fresh veggies, perfect for lunch or dinner.
Ingredients
Scale
- 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