Balsamic Steak Salad Recipe

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Balsamic Steak Salad Recipe
Balsamic Steak Salad Recipe photo by Taste of Home
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Balsamic Steak Salad Recipe

Read Reviews
5 3 3
Publisher Photo
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this salad. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 beef flat iron steak or top sirloin steak (3/4 pound)
  • 1 package (9 ounces) ready-to-serve salad greens
  • 8 cherry tomatoes, halved
  • 4 radishes, sliced
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled blue cheese, optional
  • Additional coarsely ground pepper, optional

Directions

In a small bowl, whisk the first six ingredients until blended. Pour half of the marinade into a small resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for dressing.
Drain beef, discarding marinade in bag. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cut into 1/4-in. slices.
Divide salad greens among four plates. Top with tomatoes, radishes, avocado and beef; sprinkle with cranberries and, if desired, cheese. Serve with reserved dressing and, if desired, additional pepper. Yield: 4 servings.
Originally published as Balsamic Steak Salad in Light Recipes 2015, p90

Nutritional Facts

1 serving: 321 calories, 22g fat (5g saturated fat), 55mg cholesterol, 221mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 2 vegetable.

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  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 beef flat iron steak or top sirloin steak (3/4 pound)
  • 1 package (9 ounces) ready-to-serve salad greens
  • 8 cherry tomatoes, halved
  • 4 radishes, sliced
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled blue cheese, optional
  • Additional coarsely ground pepper, optional
  1. In a small bowl, whisk the first six ingredients until blended. Pour half of the marinade into a small resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for dressing.
  2. Drain beef, discarding marinade in bag. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cut into 1/4-in. slices.
  3. Divide salad greens among four plates. Top with tomatoes, radishes, avocado and beef; sprinkle with cranberries and, if desired, cheese. Serve with reserved dressing and, if desired, additional pepper. Yield: 4 servings.
Originally published as Balsamic Steak Salad in Light Recipes 2015, p90

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Reviews forBalsamic Steak Salad

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Leslie User ID: 9385825 280393
Reviewed Jan. 2, 2018

"A really wonderful combination of flavors. Loved it! We will make it again and again. Thank you for sharing!"

MY REVIEW
schamberlain User ID: 8299832 252321
Reviewed Aug. 7, 2016

"Amazing salad and very pretty. Looked and tasted like something you would get from a high end restaurant. Yum"

MY REVIEW
flipperpie User ID: 7104866 250473
Reviewed Jul. 15, 2016

"Made this salad for dinner last evening. Delicious and filling. Only changes I made was to add minced garlic and lime juice, instead of lemon, to the balsamic dressing. Served with crusty bread and Pinot Grigio. Excellent."

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