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Steak Salad

Steak Salad Bliss with Balsamic Vinaigrette for Summer Nights

This Steak Salad combines juicy grilled steak and fresh vegetables, drizzled with balsamic vinaigrette for a delightful summer dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 10 ounces grilling steak (boneless ribeye, top sirloin, skirt or NY strip) Ideally about an inch thick for optimal grilling.
  • 4 cups baby arugula A fresh and peppery base; spinach can be used as a substitute.
  • ½ cup cherry tomatoes, halved Sweet bursts of flavor; any small tomato variety works.
  • ½ each avocado, peeled, pitted, and diced Adds creaminess; cucumber can be used as a lighter option.
  • ½ cup pickled red onions Brings tang and crunch; fresh red onions can be a milder replacement.
  • 2 ounces blue cheese crumbles Rich in flavor; feta or goat cheese can be used if preferred.
  • 2 tablespoons roughly sliced chives Provides a mild onion flavor; green onions are an alternative.
For the Dressing
  • ¼ cup extra-virgin olive oil Feel free to substitute with avocado oil.
  • ¼ cup balsamic vinegar White balsamic is a milder alternative.
  • 1 tablespoon honey Swap in maple syrup for a vegan option.
  • 2 teaspoons Dijon mustard Yellow mustard can be an alternative.
  • 1 clove garlic, minced Garlic powder can be used if fresh is unavailable.
  • ¼ teaspoon kosher salt
  • pinch freshly ground black pepper

Equipment

  • grill
  • bowl
  • whisk
  • Cutting board

Method
 

Directions
  1. In a bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk or shake vigorously until emulsified, then set aside.
  2. Remove the grilling steak from the refrigerator and let it reach room temperature for 20-30 minutes. Pat dry and season both sides with kosher salt and black pepper.
  3. Preheat your grill to medium-high (around 400°F). Grill the seasoned steak for 3-4 minutes per side until it reaches an internal temperature of 130°F for medium-rare. Transfer to a cutting board to rest for 5 minutes.
  4. On serving plates, layer arugula, then slice the rested steak against the grain into thin strips and arrange on top. Scatter the halved cherry tomatoes, diced avocado, pickled red onions, and blue cheese over the salad. Sprinkle with chives.
  5. Drizzle the balsamic vinaigrette over the assembled salad right before serving. Enjoy immediately!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 26gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Let grilled steak rest for at least 5 minutes to retain juices. Use fresh vegetables for the best flavors.

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