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Grilled Balsamic Steak Salad: A Delicious and Healthy Recipe for Any Occasion

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This Grilled Flank Steak Salad features marinated flank steak served over a bed of fresh mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese, all topped with a balsamic vinaigrette. It’s a light yet satisfying dish, perfect for any meal!

Ingredients

Scale
  • 1 pound flank steak
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 6 cups mixed salad greens (such as arugula, spinach, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted walnuts (optional)

Instructions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper.
  2. Place flank steak in a resealable bag or shallow dish and pour marinade over it, ensuring it’s well coated.
  3. Seal the bag or cover the dish and refrigerate for at least 1 hour, up to 4 hours.
  4. Wash and dry mixed salad greens thoroughly.
  5. In a large salad bowl, combine salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
  6. If using walnuts, toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently. Let cool before adding to the salad.
  7. Crumble feta cheese and set aside.
  8. Preheat grill to medium-high heat.
  9. Remove steak from marinade, allowing excess to drip off, and discard marinade.
  10. Grill steak for about 4-5 minutes on one side without moving it, then flip and cook for another 4-5 minutes for medium-rare.
  11. Use a meat thermometer to check for doneness (130°F for medium-rare, 140°F for medium).
  12. Remove steak from grill and let rest for 5-10 minutes.
  13. Slice steak against the grain into thin strips and set aside.
  14. In the large salad bowl, gently toss greens and vegetables together.
  15. Add sliced steak on top, arrange nicely for presentation.
  16. Sprinkle crumbled feta cheese and toasted walnuts over the top.
  17. Drizzle with extra balsamic vinegar and olive oil or your favorite dressing.
  18. Serve immediately and enjoy!

Notes

  • For a spicier kick, consider adding sliced jalapeños or a sprinkle of red pepper flakes to the salad.
  • This salad is versatile; feel free to add other vegetables like bell peppers or carrots based on your preference.
  • Leftover steak can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated.

Find it online: https://softtasty.com/grilled-balsamic-steak-salad/