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This isn’t simply any steak salad—tender, marinated grilled flank steak is sliced over child greens, arugula, cherry tomatoes, purple onions, mozzarella pearls, avocado, and elective pine nuts, all completed with a selfmade 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 cut back balsamic vinegar with honey (or brown sugar) right into a thick, shiny glaze. It’s so significantly better than store-bought and pulls the entire salad collectively.
- Completely grilled steak: I take advantage of a sizzling 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 steadiness the acidity of the balsamic and the savory steak. It’s a bit sudden however actually works.
- Versatile recipe: And it’s straightforward to scale or customise—add grilled peaches, swap cheeses (use feta or gorgonzola), or use completely different greens (like spinach or arugula). This grilled steak salad appears beautiful sufficient for entertaining however is easy sufficient for a weeknight dinner.
Tips on how to Make Steak Salad (in 4 Simple Steps)
- 1) Marinate the flank steak in olive oil, balsamic vinegar, soy sauce, Dijon mustard, garlic, oregano, salt, and pepper for not less than 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: Carry steak to room temperature, pat dry, and oil calmly. Warmth a grill pan over medium-high for five minutes. Grill steak 4–5 minutes per aspect 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 purple onions on a platter. Add sliced steak, pine nuts (elective), and drizzle with balsamic glaze. Garnish with recent basil and serve.
Storage Suggestions
- Retailer individually: Maintain 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 sizzling skillet or microwave. And serve over recent greens.
- Undressed salad: In the event you haven’t added dressing or balsamic glaze, you possibly can retailer the greens, tomatoes, mozzarella, and avocado in a sealed container for 1–2 days. Avocado might brown—add it recent if attainable (or retailer it individually).
- Dressed salad: As soon as tossed with glaze, it’s finest eaten the identical day. The greens will wilt shortly.
- Tip: If you understand you’ll have leftovers, retailer the elements individually and assemble simply earlier than serving to maintain every little thing recent!
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, purple onions, mozzarella pearls, avocado, and elective pine nuts, all completed with a selfmade balsamic glaze.
Elements
For the Flank Steak Marinade:
For the Salad:
- 4 cups combined greens (80 grams) or child spinach or child lettuce combine
- 2 cups arugula (40 grams)
- 1 ½ cups purple and yellow cherry tomatoes (225 grams), halved
- 1 cup Mozzarella cheese pearls (150 grams)
- 1 massive avocado (about 200 grams), massive ripe however agency, diced
- ¼ cup purple onions (25 grams), thinly sliced
- 2 tablespoons pine nuts (20 grams), toasted (elective)
- recent basil for garnish
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Directions
Marinate the Flank Steak:
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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, guaranteeing it’s absolutely coated. Seal and marinate within the fridge for not less than 3 hours or in a single day.
Make the Balsamic Glaze:
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In a small saucepan, mix balsamic vinegar and honey (or brown sugar). Carry to a boil, then cut 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:
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After marinating for not less than 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 cook dinner extra evenly.
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Pat the steak dry with paper towels. Calmly brush or spray the steak with a little bit of olive oil on each side to forestall sticking.
Grill the Flank Steak:
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Preheat an out of doors grill or massive grill pan to medium excessive. If utilizing a grill pan, place your grill pan on the range over medium-high warmth.
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Permit your grill pan to warmth up for a strong 5 minutes. You need the pan to be very popular so the steak sears instantly when it hits the floor.
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Rigorously place the steak on the recent grill pan. Don’t transfer it for the primary 4–5 minutes — it will assist develop stunning grill marks and a very good crust.
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After 4–5 minutes, flip the steak utilizing tongs and cook dinner the opposite aspect for one more 4–5 minutes.
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For a medium-rare doneness, intention for an inside temperature of 130–135°F (55–57°C). Regulate cooking time as wanted relying on the steak’s thickness.
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FYI, flank steak is finest loved medium-rare to medium—cooked any additional, it tends to get robust and chewy. All the time 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:
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As soon as cooked, switch the steak to a chopping board and canopy loosely with foil.
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Let it relaxation for 10 minutes. This step is essential — it permits juices to redistribute and retains the steak juicy.
Assemble the Salad:
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On a big platter or particular person plates, layer the salad combine. High with cherry tomatoes, Mozzarella pearls, diced avocado, purple onions. Organize sliced steak on high and sprinkle with toasted pine nuts.
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Spoon or drizzle the thick balsamic glaze generously over the salad. Garnish with recent basil. Serve instantly.
Vitamin
Vitamin Info
Grilled Steak Salad
Quantity per Serving
% Day by day Worth*
* % Day by day Values are based mostly on a 2000 calorie food plan.
Vitamin 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 web site isn't assured. It shouldn't be used as an alternative to an expert nutritionist’s recommendation.
