Ingredients
1 lb flank steak or sirloin steak
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp smoked paprika
6 cups mixed salad greens (arugula, spinach, or spring mix)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 avocado, sliced
1 cucumber, sliced
1/2 cup crumbled feta cheese or goat cheese
1/4 cup toasted walnuts or pecans
Balsamic Dressing
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tbsp Dijon mustard
1 tsp honey
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
-
Pat the steak dry with paper towels. Rub with olive oil, salt, pepper, garlic powder, and smoked paprika. Let it sit at room temperature for 20 minutes.
-
In a small bowl whisk balsamic vinegar, Dijon mustard, garlic, honey, salt, and pepper. Slowly drizzle in olive oil while whisking until the dressing becomes smooth and emulsified.
-
Heat a cast iron skillet over high heat. Place the steak in the pan and sear for 3 to 4 minutes without moving it.
-
Flip the steak and cook another 3 to 4 minutes for medium-rare. Remove from heat and let the steak rest for 8 to 10 minutes.
-
In a large bowl combine salad greens, cherry tomatoes, cucumber, red onion, avocado, nuts, and cheese.
-
Slice the rested steak thinly against the grain.
-
Add steak slices on top of the salad and drizzle with balsamic dressing.
-
Toss lightly and serve immediately.
Notes
Use high heat when cooking the steak to create a flavorful crust.
Always slice steak against the grain to keep it tender.
Let the steak rest before slicing so it stays juicy.
Use high-quality balsamic vinegar for the best flavor balance.
Add the dressing just before serving to keep the greens crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Main Dish
- Method: Pan Seared
- Cuisine: American
- Diet: Gluten Free