Name: Steak Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -; Optional: Crumbled blue cheese and additional pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Steak Salad

1. 1/4 cup balsamic vinegar -

2. 1/4 cup olive oil -

3. 2 teaspoons lemon juice -

4. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme -

5. 1/4 teaspoon salt -

6. 1/8 teaspoon coarsely ground pepper -

7. 1 beef flat iron steak or top sirloin steak (3/4 pound) -

8. 1 package (9 ounces) ready-to-serve salad greens -

9. 8 cherry tomatoes, halved -

10. 4 radishes, sliced -

11. 1/2 medium ripe avocado, peeled and thinly sliced -

12. 1/4 cup dried cranberries -

13. Optional: Crumbled blue cheese and additional pepper -

How to cook deliciously - Steak Salad

1. Stage

For the dressing, whisk together the balsamic vinegar, olive oil, lemon juice, thyme, salt and pepper. Place the steak and 1/4 cup of the dressing in a resealable plastic bag. Seal the bag and turn to coat the steak with marinade. Refrigerate for eight hours or overnight. Reserve the remaining dressing: Simply cover and refrigerate it until serving time. Editor's Tip: To ensure against any contaminating spillage, place the bag with the steak and marinade inside an open container or on a rimmed baking pan. Your fridge, and everything in there, will thank you.

2. Stage

When ready to cook the steak, drain the beef and discard the marinade. Grill the steak, covered, over medium heat. You can also broil it in a pan set 4 inches from the heat source. Cook the meat until it reaches desired doneness (for medium-rare steak, a thermometer should read 135°F; for medium, 160°). That will take about six to eight minutes per side, depending on how thick it is. Let the steak stand for 5 minutes before slicing.

3. Stage

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. Editor's Tip: You can also dress the greens before plating the salad. Simply toss the greens in a large bowl with your desired amount of dressing until evenly coated. Plate the greens with the tomatoes, radishes and avocado, sprinkle with cranberries, and top with sliced steak.