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Grilled Steak Salad with Avocado, Cherry Tomatoes, and Feta Recipe

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4.2 from 2 reviews

This Grilled Steak Salad combines perfectly marinated and grilled flank steak with fresh mixed greens, vegetables, and a tangy balsamic dressing. It’s a quick, nutritious meal that’s perfect for lunch or dinner, offering a satisfying balance of protein, healthy fats, and vibrant flavors.

Ingredients

For the Salad:

  • 1 pound flank steak (or sirloin steak)
  • 6 cups mixed greens (such as arugula, spinach, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 1 cup cucumber, sliced
  • 1/2 cup crumbled feta cheese (optional)
  • Fresh herbs (such as parsley or cilantro, for garnish)

For the Marinade:

  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Marinate the Steak: In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, dried oregano, salt, and pepper to prepare the marinade. Place the flank steak in a resealable plastic bag or shallow dish, pour the marinade over the steak ensuring it is well coated, and marinate for at least 30 minutes or up to 4 hours in the refrigerator for enhanced flavor.
  2. Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for approximately 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness. Once cooked, remove the steak from the grill and let it rest for 5-10 minutes before slicing.
  3. Prepare the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, sliced avocado, red onion, cucumber, and crumbled feta cheese if desired. Thinly slice the rested grilled steak against the grain to ensure tenderness.
  4. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until the dressing is fully emulsified and flavorful.
  5. Assemble and Serve: Arrange the sliced steak on top of the salad and drizzle evenly with the prepared dressing. Toss gently to combine all flavors, garnish with fresh herbs such as parsley or cilantro, and serve immediately for the best taste.

Notes

  • Marinating the steak for longer (up to 4 hours) enhances the flavor and tenderness.
  • Use a meat thermometer to ensure preferred steak doneness: 130°F for medium-rare, 140°F for medium.
  • Feel free to substitute flank steak with sirloin or ribeye for different textures and flavors.
  • Feta cheese is optional and can be omitted for a dairy-free version.
  • The salad can be customized with other fresh vegetables like bell peppers or radishes.
  • Using fresh herbs for garnish adds a burst of freshness and aroma.

Find it online: http://recipesbyliza.com/grilled-steak-salad-with-avocado-cherry-tomatoes-and-feta-recipe/