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 2 2
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
  • Crumbled blue cheese and additional pepper, optional

Directions

For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving.
Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing.
To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing. 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.

  • 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
  • Crumbled blue cheese and additional pepper, optional
  1. For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving.
  2. Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing.
  3. To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing. 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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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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