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steak salad with balsamic

Easy Summer Steak Salad With Balsamic Dressing

Rachel
This summer steak salad recipe is a must-try. It's made with tender, juicy steaks and topped off beautifully in an amazing marinade that will leave you totally satisfied!
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Prep Time 10 minutes
Cook Time 18 minutes
Marinade Time 30 minutes
Total Time 58 minutes
Course Dinner, Lunch, Main Course
Cuisine American, British
Servings 4
Calories 749 kcal

Equipment

1 Skillet

Ingredients
 
 

DRESSING INGREDIENTS

  • 4 tbsp Balsamic Vinegar
  • 8 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Dijon Mustard
  • 2 tbsp Italian Seasoning
  • Salt and Pepper to taste

SALAD INGREDIENTS

  • 500 g Strip steak (About 1.5 inched thick)
  • 1 tbsp Extra Virgin Olve Oil
  • 1 Avocado (Chopped)
  • 1 tbsp Fresh lemon juice
  • Mixed grean leaves
  • 1 Cucumber (chopped)
  • 128 g Cherry tomatos
  • ½ Red Onion (Finely Chopped)
  • 64 g Olives (Sliced)
  • 64 g Feta Cheese

Instructions
 

  • In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, andItalian seasoning. Season with salt and black pepper, to taste, and whisk tocombine. Set aside.
  • Add the steak to a large, sealable freezer bag. Pour half of the balsamic dressing on top and seal tightly. Gently turn bag to make sure 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 in the refrigerator overnight. Transfer the remaining half of the dressing to an airtight container and set aside until ready to use.
  • When ready to prepare the salad, place the top oven rack in the center position and pre-heat the oven to 180°c fan/400°F/gas 6.
  • Turn the extractor fan to the highest setting and heat olive oil in a large oven-safe skillet over high heat. Remove steak from marinade and discard the bag. Add the steak to the hot skillet and sear on all sides, approximately 2 minutes per side.
  • Transfer the skillet to the pre-heated oven and roast the steak to the desired level of doneness, approximately 8 minutes for medium-rare.
  • 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 into thin strips and place on top of the salad. Top withcrumbled Feta cheese and serve immediately with the remaining balsamic dressingon the side. Enjoy!
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Nutrition

Calories: 749kcalCarbohydrates: 15gProtein: 31gFat: 64gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 39gCholesterol: 114mgSodium: 552mgPotassium: 907mgFiber: 6gSugar: 6gVitamin A: 460IUVitamin C: 19mgCalcium: 187mgIron: 4mg
Keyword keto dinner recipe, steak salad, summer dinner recipe
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