Best Steak Salad with Avocado and Balsamic Dressing
A refreshing and hearty salad featuring juicy flank steak, creamy avocado, and a tangy balsamic dressing.
Equipment
- skillet
- mixing bowl
- whisk
- cutting board
- knife
Ingredients
- 1 lb Flank steak Tender and flavorful cut of meat.
- to taste Salt Essential for seasoning the steak.
- to taste Pepper Essential for seasoning the steak.
- 1 tablespoon Olive oil Used for searing the steak.
- 6 cups Mixed salad greens A mix of arugula, spinach, and romaine.
- 1 medium Avocado Diced for creaminess and healthy fats.
- 1 cup Cherry tomatoes Halved for sweetness and color.
- 1/2 medium Cucumber Sliced for a refreshing crunch.
- 1/4 medium Red onion Thinly sliced for sharp flavor.
- 1/4 cup Feta cheese Optional, adds a salty, tangy element.
- 1/4 cup Balsamic vinegar Provides a sweet and tangy flavor.
- 1/2 cup Extra-virgin olive oil Adds richness to the dressing.
- 1 teaspoon Dijon mustard Adds a slight kick to the dressing.
- 1 teaspoon Honey Balances the acidity of the vinegar.
- to taste Salt For seasoning the dressing.
- to taste Pepper For seasoning the dressing.
Instructions
- Let the flank steak sit at room temperature for about 15 minutes. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the steak for about 4-5 minutes on each side for medium-rare.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.
- In a large bowl, combine mixed salad greens, diced avocado, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.
- Slice the rested steak thinly against the grain and add it to the salad. Drizzle with balsamic dressing and toss gently to combine.
- If desired, sprinkle crumbled feta cheese on top before serving.
Notes
This salad is versatile; feel free to customize it with different proteins or dressings.