Steak Salad

A bold and hearty Steak Salad, featuring tender grilled steak, fresh greens, and a tangy balsamic vinaigrette. Perfect as a satisfying main course or a dinner party favorite.

---

Ingredients

For the Salad:

• 2 ribeye or sirloin steaks (about 1 lb each)
• 6 cups mixed salad greens (e.g., arugula, spinach, romaine)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled blue cheese (or feta as a substitute)
• 1/4 cup roasted walnuts or pecans

For the Marinade:

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and pepper to taste

---

Instructions

1. Marinate the Steak:
   • In a resealable bag or shallow dish, combine olive oil, soy sauce, Worcestershire sauce, garlic, black pepper, and smoked paprika. Add the steaks and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Grill the Steak:
   • Preheat a grill or grill pan to medium-high heat. Remove the steaks from the marinade and grill for 4-5 minutes per side for medium-rare, or longer for desired doneness. Let the steaks rest for 5 minutes before slicing thinly against the grain.
3. Prepare the Salad:
   • In a large bowl, combine the salad greens, cherry tomatoes, red onion, blue cheese, and roasted walnuts.
4. Make the Dressing:
   • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
5. Assemble the Salad:
   • Arrange the sliced steak over the salad. Drizzle with the dressing and toss gently to combine.
6. Serve:
   • Serve immediately with crusty bread or as a standalone dish.

---

Tips

• Rest the steak: Allow the steak to rest after grilling to keep it juicy and flavorful.
• Add a crunch: Include croutons or crispy fried onions for added texture.
• Make it lighter: Substitute blue cheese with goat cheese or skip the cheese altogether.
• Storage: Store the salad components and dressing separately in the refrigerator for up to 2 days.

You can visit our Salads Recipes section for even more delicious recipes.

---

FAQ

1. Can I use a different cut of steak? Yes, flank steak or skirt steak works well for this recipe.

2. What pairs well with steak salad? Serve it with roasted potatoes, garlic bread, or a simple soup for a complete meal.

3. Can I cook the steak on the stovetop? Yes, use a heavy skillet over medium-high heat for similar results.

4. How do I customize the salad? Add avocado, roasted peppers, or grilled asparagus for extra flavor.