Steak Salad with Honey Balsamic

Why You’ll Love This Recipe

This Steak Salad with Honey Balsamic is a delicious and satisfying meal that brings together the best of both worlds: a hearty steak and a fresh, crisp salad. The steak is seasoned perfectly and seared to perfection, while the honey balsamic dressing adds a touch of sweetness and tang. With a combination of tender steak, vibrant greens, and a flavorful dressing, this salad is a great option for a light dinner or a meal prep dish that you can enjoy all week. Plus, it’s packed with protein, healthy fats, and nutrients!

Ingredients

• 1 lb flank steak (or sirloin, ribeye, or your favorite cut)

• 1 tablespoon olive oil (for searing the steak)

• Salt and pepper to taste

• 4 cups mixed greens (such as arugula, spinach, or baby kale)

• 1/2 red onion, thinly sliced

• 1 avocado, sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup crumbled blue cheese (optional)

• 1/4 cup roasted sunflower seeds or almonds (optional, for crunch)

For the honey balsamic dressing:

• 3 tablespoons balsamic vinegar

• 1 tablespoon honey

• 1 tablespoon Dijon mustard

• 1/4 cup olive oil

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the steak: Pat the steak dry with paper towels and season generously with salt and pepper on both sides.

2. Cook the steak: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or longer for your desired level of doneness. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing it thinly against the grain.

3. Prepare the salad: While the steak is resting, assemble the salad. In a large bowl or platter, toss the mixed greens, sliced red onion, avocado, and cherry tomatoes together.

4. Make the dressing: In a small bowl or jar, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until the dressing is smooth and well combined.

5. Assemble the salad: Arrange the sliced steak on top of the salad. Drizzle the honey balsamic dressing over the top and toss gently to coat the salad.

6. Garnish and serve: Sprinkle with crumbled blue cheese (if using) and roasted sunflower seeds or almonds for extra crunch. Serve immediately.

Servings and timing

This recipe makes about 4 servings and takes around 20-25 minutes to prepare, including cooking time for the steak. It’s a quick and flavorful dish that’s perfect for a weeknight meal or a weekend lunch.

Variations

• Different protein: If you prefer a different protein, you can substitute the steak with grilled chicken, shrimp, or even tofu for a vegetarian option.

• Add roasted vegetables: Roasted vegetables such as sweet potatoes, bell peppers, or zucchini can be added to make the salad more hearty.

• Spicy kick: Add a few slices of jalapeño or a drizzle of hot sauce to the salad for an added layer of spice.

• Cheese options: If blue cheese isn’t your favorite, try goat cheese, feta, or Parmesan for a different flavor profile.

• Grilled veggies: Grilled asparagus or mushrooms pair wonderfully with the steak and can be added to the salad for extra flavor.

Storage/reheating

This Steak Salad is best enjoyed fresh, but if you have leftovers, store the steak and salad components separately in an airtight container in the refrigerator for up to 2 days. Reheat the steak in a skillet or microwave, and assemble the salad just before serving. Be sure to store the dressing separately and toss the salad with the dressing just before eating.

FAQs

Can I make this salad ahead of time?

You can prep the ingredients ahead of time, such as cooking and slicing the steak, and chopping the vegetables. However, it’s best to assemble the salad just before serving to keep the greens fresh and the steak juicy.

Can I use a different cut of beef for the steak?

Yes, you can use any cut of steak that you prefer. Ribeye, sirloin, and flank steak are popular choices, but feel free to use your favorite cut. Just adjust the cooking time based on the thickness of the steak.

Can I use a store-bought dressing instead of making the honey balsamic dressing?

Yes, if you’re short on time, you can use a store-bought balsamic vinaigrette. However, making the honey balsamic dressing at home adds a personalized, fresh touch to the salad.

How do I cook the steak to my desired level of doneness?

For a medium-rare steak, cook for about 4-5 minutes per side on medium-high heat. For medium, cook 6-7 minutes per side, and for well-done, cook 8-10 minutes per side. Always use a meat thermometer for the most accurate results. For medium-rare, the internal temperature should reach 130-135°F (54-57°C).

Can I make this salad without cheese?

Yes, you can skip the cheese for a lighter option. The salad is still flavorful and satisfying without it.

Can I add more vegetables to the salad?

Absolutely! Add any vegetables you like, such as cucumbers, bell peppers, carrots, or even roasted beets, to give the salad more flavor and texture.

Can I use a different type of vinegar for the dressing?

Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar, but the flavor profile will change slightly.

How do I keep the salad fresh for leftovers?

To keep the salad fresh for leftovers, store the steak, greens, and dressing separately. Assemble the salad and drizzle the dressing just before serving.

Conclusion

Steak Salad with Honey Balsamic is a deliciously satisfying meal that combines the rich flavors of grilled steak with fresh vegetables and a tangy-sweet dressing. It’s the perfect balance of hearty and refreshing, making it ideal for a quick weeknight dinner or a special meal. Whether you’re grilling for a casual night in or hosting a dinner, this steak salad is sure to impress with its fresh flavors, tender steak, and delicious honey balsamic dressing.

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