Easy Summer Steak Salad With Balsamic Dressing

Salads are the perfect summer food because they’re light and refreshing. This easy steak salad is a great way to enjoy a healthy, satisfying meal without spending too much time in the kitchen. The balsamic dressing is flavorful and delicious, and the steak is perfectly cooked. This salad is sure to become a favourite!

What’s the best steak to use for a salad?

Sirloin – is a good option for those who are looking for a leaner cut of meat. It is also a relatively inexpensive option.

Ribeye steak – is a bit more marbled and, thus, has more fat. This can make it more flavorful, but it is also more expensive.

T-bone steak is a good option if you want both the strip steak and the filet mignon in one steak. It is a bit more expensive than either of the other two options, but it can be a good option if you want the best of both worlds.

Alternatively, instead of beef, you could use pork sirloin.

Steak Salad Tips

For best results, allow the meat to rest at room temperature for 30 minutes prior to cooking.

Please note actual cook time will vary depending on a number of factors, including starting temperature of the beef, thickness, desired level of doneness, and individual oven differences.

Slice across the grain of the meat. You can tell which direction the grain of the meat is running by looking for parallel lines along with its muscles. If they are going in one direction, slice perpendicular to them, and you will have a more tender cut!

Change the feta cheese to a cheese you prefer or a dairy-free option.

Add some freshly fried onions to compliment the beef. It’s so tasty!

Dressing Ingredients:

Balsamic vinegar

Extra virgin olive oil

Fresh lemon juice

Dijon mustard

Italian seasoning

Sea salt and black pepper, to taste

Salad Ingredients:

1 lb. Strip steak, approximately 1½” thick

Virgin olive oil

1 large avocado, chopped

Fresh lemon juice

Mixed salad greens (or other lettuce of choice)

1 Cucumber, chopped

Cherry tomatoes, cut in half

½ medium red onion, thinly sliced

Olives, sliced

Feta cheese, crumbled

How to make Steak Salad With Dressing

1. In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, and Italian seasoning. Season with salt and black pepper to taste, and whisk to combine. Set aside.
   
   
2. Add the steak to a large, sealable freezer bag. Pour half of the balsamic dressing on top and seal tightly. Gently turn the bag to ensure the steak is thoroughly coated in the marinade. Marinate the steak for at least 30 minutes at room temperature (but not more than 2 hours) or place it in the refrigerator overnight. Transfer the remaining half of the dressing to an airtight container and set aside until ready to use.
   
   
3. When preparing the salad, place the top oven rack in the centre position and preheat the oven to 400°F/180 C Fan/Gas 6.
   
   
4. Turn the extractor fan to the highest setting and heat olive oil in a large oven-safe skillet over high heat. Remove the steak from the marinade and discard the bag. Add the steak to the hot skillet and sear on all sides, approximately 2 minutes per side.
   
   
5. Transfer the skillet to the preheated oven and roast the steak to the desired level of doneness, approximately 8 minutes for medium-rare.**
   
   **Use an instant-read thermometer to check for doneness. When removed from the oven, the steak should be 5-10°F below the desired temp (e.g., 135°F for medium-rare). The internal temp will continue to rise while resting.
   
6. Remove steak from oven and transfer to plate. Cover loosely and set aside to rest for 5-10 minutes.

• Meanwhile, toss the freshly chopped avocado with the lemon juice to prevent browning. Set aside.
  
  
• Layer the mixed salad greens, cucumber, tomatoes, red onion, olives, and avocado on a large serving platter and season with salt and black pepper, to taste.

Once the steak is rested, slice it into thin strips and place it on top of the salad. Top with crumbled Feta cheese and serve immediately with the remaining balsamic dressing on the side. Add a Vegetable Tartlet With Puff Pastry for something extra on the side. They’re so good!