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Balsamic Steak Salad

Balsamic Steak Salad

Lori
This hearty salad tastes every bit as wonderful as it looks! It's perfect for lunch, dinner or whether you're outdoors enjoying a picnic with your family and friends this summer. This is the easiest way to enjoy sliced steak with an equally delicious salad. You only need simple ingredients for this Balsamic Steak Salad recipe, which makes it easier to enjoy this delicious meal.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

For the Steak and Marinade

  • 1 T. Dijon mustard
  • 1/2 c. Balsamic vinegar
  • 1/4 c. Olive oil
  • 3 Garlic cloves , cut in thin slices
  • 1 t. Dried basil
  • Sea salt and black pepper to taste
  • 1 lb. Sirloin steak

For the Salad and Dressing

  • 4 c. Baby spinach
  • 1 Medium red onion , thinly sliced
  • 2 c. Cherry tomatoes , halved (I recommend using multi-colored tomatoes for visual appeal)
  • 1 Medium red or yellow bell pepper , thinly sliced
  • 1 Lemon , juiced
  • 1 T. Extra-virgin olive oil
  • 2 oz. Feta , crumbled
  • Sea salt and black pepper to taste

Instructions
 

  • Combine mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow pan. Add sea salt and pepper to taste. Whisk to combine marinade ingredients.
  • Season steak with black pepper and add to the marinade. Turn the sides of steak with tongs a few times to ensure it's evenly coated with the balsamic steak marinade.
  • Marinate for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
  • Heat an outdoor grill to medium heat or grill-pan on the stovetop top on medium-high heat.
  • Remove steak from marinade allowing excess marinade to drip off. Lightly season steak with salt and black pepper on the first side. Place steaks on the hot grill rack at medium heat for 4-5 minutes. Turn steak, season with salt and black pepper to taste on 2nd side. Grill steak for another 3-5 minutes or until it reaches desired level of doneness.
  • Transfer steak to a platter and let rest 10 minutes before slicing.
  • Meanwhile, in a large bowl, add your chopped veggies (baby spinach, red onion, cherry tomatoes) and pepper. Gentle toss then add lemon juice and extra-virgin olive oil. Season with salt, and black pepper to taste and toss again.
  • Divide salad greens onto serving plates. Place the juicy steak and crumbled feta cheese on top of the salad. Enjoy!
Keyword Dinner, Lunch, Steak