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Steak Salad with Balsamic Vinaigrette and Fresh Vegetables Recipe

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4.2 from 9 reviews

A quick and flavorful steak salad featuring perfectly seared ribeye, fresh mixed greens, and a tangy balsamic vinaigrette dressing. This recipe balances tender, juicy meat with crisp vegetables and optional creamy cheese, making a satisfying and healthy meal in just 21 minutes.

Ingredients

For the Steak

  • 10 oz Ribeye steak
  • 1/2 tsp salt
  • Black pepper to taste
  • 1 tbsp vegetable or grapeseed oil

For the Dressing

  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp Dijon or grain mustard
  • 1/4 tsp salt
  • Pinch black pepper
  • Pinch garlic powder
  • 1/4 tsp honey or liquid sweetener (optional)
  • 1/4 tsp oregano

For the Salad

  • 4 oz mixed greens or romaine
  • 1/2 small red onion, thinly sliced
  • 1/2 cup chopped cucumbers
  • 1/2 cup cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 2 tbsp crumbled blue cheese or feta (optional)

Instructions

  1. Make the dressing: In a bowl, whisk together 2 tablespoons of balsamic vinegar, 1/2 teaspoon Dijon or grain mustard, 1/4 teaspoon salt, a pinch of black pepper, a pinch of garlic powder, 1/4 teaspoon oregano, 1/4 teaspoon honey (optional), and 1/4 cup olive oil until well combined. Set aside or refrigerate for up to one week.
  2. Prepare the steak: Let the 10 oz ribeye steak sit at room temperature for about 30 minutes to ensure even cooking. Pat the steak dry with paper towels, then season both sides evenly with 1/2 teaspoon salt.
  3. Cook the steak: Heat 1 tablespoon of vegetable or grapeseed oil in a cast iron skillet over high heat until shimmering. Add the steak and cook for about 3 minutes on each side for medium doneness. Adjust cooking time according to the thickness of the steak and your preferred doneness.
  4. Rest and slice: Transfer the cooked steak to a plate and let it rest for 5 to 10 minutes to allow the juices to redistribute. Season with black pepper to taste, then slice the steak thinly against the grain for maximum tenderness.
  5. Assemble the salad: In a large bowl, combine 4 ounces of mixed greens, 1/2 cup chopped cucumbers, 1/2 cup halved cherry tomatoes, 1/2 thinly sliced red onion, and 1/2 sliced avocado. Top with the sliced steak and sprinkle with 2 tablespoons of crumbled blue cheese or feta if using. Drizzle the prepared balsamic vinaigrette over the salad and toss gently before serving.

Notes

  • Allowing the steak to rest is crucial for juicy, tender slices.
  • You can prepare the dressing ahead of time and store it refrigerated for up to one week.
  • Adjust steak cooking time based on thickness and desired doneness.
  • Use any preferred greens such as romaine, arugula, or spring mix.
  • The cheese is optional; omit for a lighter, dairy-free salad.

Find it online: https://simpleplatter.com/steak-salad-with-balsamic-vinaigrette-and-fresh-vegetables-recipe/