Sure, here is a recipe for Steak Salad with Creamy Balsamic Vinaigrette:
Craving a hearty yet refreshing meal? This Steak Salad with Creamy Balsamic Vinaigrette is the perfect answer. Juicy grilled steak sits atop a bed of crisp greens, vibrant vegetables, and creamy avocado, all tied together with a tangy and flavorful balsamic dressing. It’s a quick and easy weeknight dinner that’s both satisfying and delicious.
Ingredients:
| Category | Ingredient | Quantity |
|---|---|---|
| For the Steak | Ribeye steak (or your preferred cut) | 1 (12 oz) |
| Olive oil | 1 tablespoon | |
| Salt and freshly ground black pepper | To taste | |
| For the Salad | Mixed greens (arugula, spinach, romaine, etc.) | 6 cups |
| Cherry tomatoes | 1 cup, halved | |
| Cucumber | ½ cup, sliced | |
| Red onion | ¼ cup, thinly sliced | |
| Avocado | 1, sliced | |
| Feta cheese (or crumbled blue cheese) | ½ cup | |
| For the Creamy Balsamic Vinaigrette | Balsamic vinegar | ¼ cup |
| Dijon mustard | 1 tablespoon | |
| Honey | 2 tablespoons | |
| Mayonnaise | ¼ cup | |
| Olive oil | ½ cup | |
| Salt and freshly ground black pepper | To taste |
Cooking Guide:
- Marinate the Steak (Optional): For extra flavor, marinate the steak in olive oil, salt, and pepper for at least 30 minutes at room temperature.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Once hot, sear the steak for 3-4 minutes per side for medium-rare, or desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Prepare the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, mayonnaise, olive oil, salt, and pepper until smooth.
- Assemble the Salad: Arrange the sliced steak on top of the salad greens. Crumble the feta cheese over the salad. Drizzle the Creamy Balsamic Vinaigrette over the entire salad, tossing gently to coat.
Tips:
- For a lighter version: Use low-fat mayonnaise or Greek yogurt in the dressing.
- Add some crunch: Top the salad with toasted croutons or chopped nuts.
- Grill the vegetables: For a smoky flavor, grill the tomatoes and red onion alongside the steak.
- Swap the protein: This recipe is also delicious with grilled chicken, shrimp, or tofu.
- Leftovers: The steak can be cooked ahead of time. Store the leftover steak and dressing separately in the refrigerator for up to 3 days. Prepare fresh salad greens and assemble when ready to serve.
Enjoy!
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