This submit could include affiliate hyperlinks. For extra info, please see our affiliate coverage.
This isn’t simply any steak salad—tender, marinated grilled flank steak is sliced over child greens, arugula, cherry tomatoes, crimson onions, mozzarella pearls, avocado, and optionally available pine nuts, all completed with a home made balsamic glaze.
What Makes This Steak Salad Stand Out
- Taste-packed steak marinade: I marinate the flank steak in a daring combo of balsamic vinegar, olive oil, soy sauce, Dijon mustard, garlic, and oregano. It provides deep taste and tenderizes the meat superbly—far more than simply salt and pepper.
- Selfmade balsamic glaze: I scale back balsamic vinegar with honey (or brown sugar) right into a thick, shiny glaze. It’s so a lot better than store-bought and pulls the entire salad collectively.
- Completely grilled steak: I exploit a scorching grill pan and let the steak sear with out touching it to create a crust and get nice grill marks. Then I relaxation it correctly earlier than slicing it skinny towards the grain (it shortens the muscle fibers, making the steak extra tender and simpler to chew).
- Mozzarella pearls + avocado: The creamy mozzarella and diced avocado stability the acidity of the balsamic and the savory steak. It’s just a little surprising however actually works.
- Versatile recipe: And it’s straightforward to scale or customise—add grilled peaches, swap cheeses (use feta or gorgonzola), or use totally different greens (like spinach or arugula). This grilled steak salad seems to be beautiful sufficient for entertaining however is easy sufficient for a weeknight dinner.
Find out how to Make Steak Salad (in 4 Straightforward Steps)
- 1) Marinate the flank steak in olive oil, balsamic vinegar, soy sauce, Dijon mustard, garlic, oregano, salt, and pepper for a minimum of 3 hours or in a single day.
- 2) Make the glaze: Simmer balsamic vinegar and honey (or brown sugar) for 12–quarter-hour till thickened in a medium saucepan on stovetop. Let cool.
- 3) Grill the steak: Convey steak to room temperature, pat dry, and oil flippantly. Warmth a grill pan over medium-high for five minutes. Grill steak 4–5 minutes per facet for medium-rare (130–135°F/55–57°C).
- Let the steak relaxation for 10 minutes, then slice thinly towards the grain.
- 4) Assemble: Layer greens, tomatoes, mozzarella pearls, avocado, and crimson onions on a platter. Add sliced steak, pine nuts (optionally available), and drizzle with balsamic glaze. Garnish with contemporary basil and serve.
Storage Ideas
- Retailer individually: Preserve leftover sliced grilled steak in an hermetic container within the fridge for as much as 3–4 days.
- Reheat gently: Reheat steak slices briefly in a scorching skillet or microwave. And serve over contemporary greens.
- Undressed salad: In case you haven’t added dressing or balsamic glaze, you may retailer the greens, tomatoes, mozzarella, and avocado in a sealed container for 1–2 days. Avocado could brown—add it contemporary if attainable (or retailer it individually).
- Dressed salad: As soon as tossed with glaze, it’s greatest eaten the identical day. The greens will wilt shortly.
- Tip: If you realize you’ll have leftovers, retailer the elements individually and assemble simply earlier than serving to maintain every little thing contemporary!
Extra Steak & Veggie Recipes
Grilled Steak Salad
This isn’t simply any steak salad—tender, marinated grilled flank steak is sliced over child greens, arugula, cherry tomatoes, crimson onions, mozzarella pearls, avocado, and optionally available pine nuts, all completed with a home made balsamic glaze.
Components
For the Flank Steak Marinade:
For the Salad:
- 4 cups blended greens (80 grams) or child spinach or child lettuce combine
- 2 cups arugula (40 grams)
- 1 ½ cups crimson and yellow cherry tomatoes (225 grams), halved
- 1 cup Mozzarella cheese pearls (150 grams)
- 1 giant avocado (about 200 grams), giant ripe however agency, diced
- ¼ cup crimson onions (25 grams), thinly sliced
- 2 tablespoons pine nuts (20 grams), toasted (optionally available)
- contemporary basil for garnish
Stop your display screen from going darkish
Directions
Marinate the Flank Steak:
-
In a medium bowl or zip-top bag, whisk collectively olive oil, balsamic vinegar, soy sauce, Dijon mustard, garlic, oregano, salt, and pepper. Add the flank steak, making certain it’s totally coated. Seal and marinate within the fridge for a minimum of 3 hours or in a single day.
Make the Balsamic Glaze:
-
In a small saucepan, mix balsamic vinegar and honey (or brown sugar). Convey to a boil, then scale back warmth to low and simmer for 12–quarter-hour, stirring sometimes, till the combination is thick and coats the again of a spoon. Take away from warmth and let cool barely.
Put together the Steak:
-
After marinating for a minimum of 3 hours (or in a single day), take the flank steak out of the fridge about 20–half-hour earlier than cooking to let it come to room temperature. This helps it prepare dinner extra evenly.
-
Pat the steak dry with paper towels. Calmly brush or spray the steak with a little bit of olive oil on either side to stop sticking.
Grill the Flank Steak:
-
Preheat an outside grill or giant grill pan to medium excessive. If utilizing a grill pan, place your grill pan on the range over medium-high warmth.
-
Permit your grill pan to warmth up for a strong 5 minutes. You need the pan to be highly regarded so the steak sears instantly when it hits the floor.
-
Fastidiously place the steak on the recent grill pan. Don’t transfer it for the primary 4–5 minutes — this may assist develop stunning grill marks and a great crust.
-
After 4–5 minutes, flip the steak utilizing tongs and prepare dinner the opposite facet for an additional 4–5 minutes.
-
For a medium-rare doneness, goal for an inside temperature of 130–135°F (55–57°C). Regulate cooking time as wanted relying on the steak’s thickness.
-
FYI, flank steak is greatest loved medium-rare to medium—cooked any additional, it tends to get powerful and chewy. At all times let it relaxation for five–10 minutes earlier than slicing (towards the grain!) so the juices redistribute.Medium-rare: 130–135°F (54–57°C)Medium: 140–145°F (60–63°C)Medium-well: 150–155°F (65–68°C)Properly-done: 160°F+ (71°C+)
Relaxation the Steak:
-
As soon as cooked, switch the steak to a chopping board and canopy loosely with foil.
-
Let it relaxation for 10 minutes. This step is essential — it permits juices to redistribute and retains the steak juicy.
Assemble the Salad:
-
On a big platter or particular person plates, layer the salad combine. Prime with cherry tomatoes, Mozzarella pearls, diced avocado, crimson onions. Prepare sliced steak on prime and sprinkle with toasted pine nuts.
-
Spoon or drizzle the thick balsamic glaze generously over the salad. Garnish with contemporary basil. Serve instantly.
Diet
Diet Data
Grilled Steak Salad
Quantity per Serving
% Each day Worth*
* % Each day Values are primarily based on a 2000 calorie weight-reduction plan.
Diet Disclaimer:
The dietary info on this web site is simply an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website shouldn't be assured. It shouldn't be used as an alternative choice to an expert nutritionist’s recommendation.
