Balsamic Steak Salad

This steak salad recipe brings together a perfectly cooked, flavorful steak served over a vibrant mix of greens and toppings, making it a wholesome and quick dinner option for any evening.

Who says a hearty meal has to feel heavy? This protein-packed steak salad satisfies even the biggest appetites while delivering a delicious balance of flavors. With its creamy, crunchy, sweet, and tangy toppings, this dish rivals any restaurant offering.

The highlight of the salad is the expertly cooked steak, which can be prepared on the grill, stovetop, or under the broiler. Selecting the right cut—such as lean filet mignon or a bold New York strip—is key, as is mastering the cooking technique. By following a few simple tips, you'll achieve steak perfection every time.

Ingredients

• Steak: Top sirloin or flat iron steak is recommended, but ribeye or flank steak works just as well. For ribeye, cook using dry heat—like grilling or searing in a cast-iron pan—until it reaches your preferred doneness. With flank steak, cook over high heat and always slice against the grain for tender bites.
• Balsamic Vinegar: This mildly tangy and slightly sweet vinegar is the foundation of both the marinade and the dressing. While the homemade version is easy to prepare, a quality store-bought balsamic vinaigrette works as a convenient alternative.
• Bagged Salad Greens: A mix of pre-washed greens offers a quick and effortless base. You can also customize it with crunchy romaine or slightly peppery arugula for variety.
• Avocado: Creamy slices of avocado not only add richness but also provide extra protein and healthy fats, making the salad more satisfying.
• Cranberries: These sweet-tart gems bring brightness and chewy texture to the salad, balancing the richness of the steak. Pro tip: Incorporating a mix of textures elevates the dish.

Directions

1. Step 1: Prepare the Marinade
2. In a bowl, whisk together balsamic vinegar, olive oil, lemon juice, thyme, salt, and pepper to make the dressing. Pour 1/4 cup of this mixture into a resealable plastic bag, add the steak, seal the bag, and turn it to coat evenly with the marinade. Place the bag in the refrigerator for at least eight hours or overnight. Cover and refrigerate the remaining dressing for later use.
3. Pro Tip: To avoid spills, place the sealed bag inside a container or on a rimmed baking sheet before refrigerating. This will keep your fridge clean and safe from leaks.
4. Step 2: Cook the Steak
5. When it’s time to cook, remove the steak from the bag and discard the marinade. Grill the steak over medium heat, covering it as it cooks, or broil it about 4 inches away from the heat source. Cook until it reaches your desired doneness—medium-rare (135°F) or medium (160°F). This typically takes about 6–8 minutes per side, depending on the steak’s thickness. After cooking, let the steak rest for 5 minutes before slicing.
6. Step 3: Assemble the Salads
7. To serve, arrange the salad greens on four plates. Add sliced steak, tomatoes, radishes, and avocado to each plate. Sprinkle with cranberries, and if you like, add a touch of cheese and freshly ground pepper. Drizzle the reserved balsamic dressing over the top.
8. Pro Tip: For evenly coated greens, toss them with the dressing in a large bowl before plating. Once dressed, divide the greens among the plates, then layer on the toppings—tomatoes, radishes, avocado, cranberries—and finish with the steak slices.