Steak Salad

Balsamic Steak Salad

This hearty steak salad combines tender marinated strip steak with crisp vegetables, creamy avocado, tangy feta cheese, and a homemade balsamic vinaigrette. It's a restaurant-quality dinner that's surprisingly easy to make at home.

Prep Time: 20 minutes (plus marinating)
Cook Time: 15 minutes
Serves: 4

Balsamic Dressing & Marinade

• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons Italian seasoning
• Sea salt and black pepper, to taste

Salad Ingredients

• 1 pound strip steak (about 1½ inches thick)
• 1 tablespoon extra virgin olive oil
• 1 large avocado, chopped
• 1 tablespoon fresh lemon juice
• 4 cups mixed salad greens
• 1 English cucumber, chopped
• 1 cup grape or cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 1/2 cup sliced Kalamata olives
• 1/2 cup crumbled feta cheese

Directions

1. Whisk together the balsamic vinegar, olive oil, lemon juice, Dijon mustard, Italian seasoning, salt, and pepper.
2. Place the steak in a large zip-top bag and pour in half of the dressing. Seal and marinate for at least 30 minutes at room temperature or overnight in the refrigerator. Refrigerate the remaining dressing for serving.
3. Preheat the oven to 400°F.
4. Heat the olive oil in a large oven-safe skillet over high heat. Remove the steak from the marinade and discard the marinade.
5. Sear the steak for about 2 minutes per side until nicely browned.
6. Transfer the skillet to the oven and roast for 6-10 minutes, depending on thickness and desired doneness. For medium-rare, remove the steak when it reaches about 130-135°F.
7. Transfer the steak to a cutting board, loosely cover with foil, and let it rest for 5-10 minutes.
8. Toss the avocado with the tablespoon of lemon juice to prevent browning.
9. Arrange the salad greens, cucumber, tomatoes, onion, olives, and avocado on a serving platter. Season lightly with salt and pepper.
10. Slice the rested steak thinly against the grain and arrange over the salad.
11. Sprinkle with feta cheese and serve with the reserved balsamic dressing.