Grilled Steak Salad with Balsamic Vinaigrette

nibbleboard.com/recipes/steak-salad

Ingredients

Instructions

1. Pat the flank steak dry with paper towels. Place it in a large zip-top bag or shallow dish with the salt, pepper, 2 tablespoons balsamic vinegar, and 1 tablespoon olive oil. Massage to coat evenly and marinate at room temperature for 15 minutes (or up to 2 hours in the fridge).
2. While the steak marinates, cut the red onion into thick rings and lightly brush each side with olive oil. Halve the cherry tomatoes and prep the remaining salad ingredients.
3. Whisk together the vinaigrette: combine 1/4 cup balsamic vinegar, 3 tablespoons olive oil, Dijon mustard, honey, salt, and pepper in a small bowl or jar until emulsified.
4. Heat a grill or grill pan over medium-high heat, about 425-450°F. Remove the steak from the marinade and place it on the grill. Cook for 4-5 minutes per side for medium-rare (130°F internal), or until your desired doneness.
5. Grill the onion rings alongside the steak, turning once, until charred and slightly softened, about 2-3 minutes per side.
6. Transfer the steak to a cutting board and let it rest for at least 5 minutes. Separate the grilled onion rings.
7. Toss the mixed greens, arugula, halved cherry tomatoes, and half of the blue cheese in a large bowl. Drizzle with enough vinaigrette to lightly coat and toss gently.
8. Slice the steak very thinly against the grain, about 1/4-inch thick.
9. Arrange the dressed salad on a large platter or divide between four plates. Fan the sliced steak over the top, scatter the grilled onions and avocado slices around, and finish with the remaining blue cheese. Drizzle with extra vinaigrette and serve immediately.

Nutrition per Serving

Chef Tips

• Slicing against the grain is the single most important thing for tender steak salad — look for the long muscle fibers running across the meat and cut perpendicular to them.
• If you don't have a grill, a screaming hot cast-iron pan works just as well. Get it smoking before the steak goes in.
• Swap blue cheese for crumbled goat cheese or shaved Parmesan if you prefer something milder.
• Make the vinaigrette up to a week ahead and store it in a sealed jar in the fridge — just shake before using.
• Let the steak come to room temperature for 15-20 minutes before grilling for a more even cook from edge to center.

Storage

Store leftover steak and salad components separately in airtight containers in the fridge for up to 3 days. Keep the dressing in its own jar. Dressed salad does not store well.