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Balsamic Steak Salad

BeefSoups & SaladsGrill

Time: 8 hours 30 minutes

Yield: 4 servings

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About

Some steak salads can wow you simply by plating steak on top of a salad. Balsamic Steak Salad seeks to wow you by being the best steak and salad combination around for miles. The steak itself is grilled to a juicy, rosy medium-rare, elevated in its savory flavor with a tangy balsamic marinade... a marinade so good, in fact, that it's also used as the salad dressing. Meanwhile, the salad is fresh and bursting with bright tomato and cranberry flavors, a crunchy bed for the steak to rest its head on the journey to your tastebuds. Balsamic Steak Salad literally cannot disappoint!

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Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon fresh thyme, minced, or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper, plus more, to taste
  • 1 (3/4-pound) flat iron steak or top sirloin steak
  • 1 (9-ounce) package ready-to-serve salad greens
  • 8 cherry tomatoes, halved
  • 4 radishes, sliced
  • 1/2 medium ripe avocado, thinly sliced
  • 1/4 cup dried cranberries
  • blue cheese, optional, to taste, crumbled

Directions

Step 1 -In a bowl, whisk the balsamic vinegar, the olive oil, the lemon juice, the thyme, the salt, and 1/8 teaspoon of the pepper together.

Step 2 -Place the steak and 1/4 cup of the dressing into a resealable plastic bag, reserving the rest of the dressing, covered, in the refrigerator.

Step 3 -Seal the bag and turn it to fully coat the steak.

Step 4 -Refrigerate the steak in the bag for at least 8 hours and up to overnight.

Step 5 -Preheat the grill to medium heat.

Step 6 -Drain the beef, discarding the dressing in the bag.

Step 7 -Grill the steak, covered, until the meat reaches at least 130 degrees F internally for medium-rare, about 6-8 minutes per side.

Step 8 -Let the steak stand for 5 minutes so that it comes up to 135 degrees F for medium-rare, then slice it against the grain.

Step 9 -Divide the salad greens between four serving plates.

Step 10 -Top the salads evenly with the steak slices, the tomatoes, the radishes, and the avocado.

Step 11 -Sprinkle each salad with cranberries, the blue cheese, and the extra pepper.

Step 12 -Serve with the reserved dressing.

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