Description
This Balsamic Steak Salad is a flavorful and satisfying dish that combines tender marinated flank steak with fresh vegetables and a tangy balsamic dressing. It’s a perfect balance of hearty and healthy ingredients, making it a great choice for a light yet filling meal.
Ingredients
Units
Scale
For the Dressing:
- 3/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tsp dried oregano
- 2 cloves garlic, grated
- 1 tsp salt
For the Salad:
- 2 tbsp olive oil, divided
- 1 lb flank steak
- 2 ears corn
- 1 head romaine lettuce
- 1 pint cherry tomatoes, halved
- 2 small cucumbers, cut into discs
- 1/2 cup pickled red onions, homemade pickled onions or store-bought
- 1/2 cup gorgonzola cheese crumbles
- 1/4 cup fresh chives, finely chopped
- 1/3 cup sunflower seeds
Instructions
- Marinate the Steak: Whisk together the balsamic vinegar, Dijon mustard, olive oil, lemon juice, oregano, garlic, and salt. Pour a portion over the flank steak and marinate for 30 minutes.
- Cook the Steak: Heat olive oil in a skillet, cook the steak for 3-4 minutes on each side until the internal temperature reaches 135°F. Let it rest for 10 minutes before slicing.
- Prepare the Corn: Rub the corn with olive oil, bake at 375°F for 25 minutes, then broil for color if desired.
- Assemble the Salad: Plate lettuce, corn, tomatoes, cucumbers, pickled onions, cheese, sliced steak, sunflower seeds, chives, and dress with the remaining dressing. Season with salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
