This hearty steak salad recipe features juicy sirloin steak on top of refreshing greens in a classic balsamic vinaigrette. It's made in less than 20 minutes.
Whisk together the olive oil, balsamic vinegar, soy sauce, and Dijon mustard.
Season the steaks with salt and pepper, then drizzle the marinade over each one. Let the steaks sit for 5 minutes.
Preheat a grill to medium-high heat or alternatively, add oil to a large skillet. Once hot, cook the steaks for 5-7 minutes on each side until they reach an internal temperature of 140-150F.
Let the steaks rest for 5 minutes before slicing against the grain.
Assemble the salad by tossing together the mixed greens, tomatoes, red onion, and radishes.
Add the sliced steak on top of the salad, sprinkle some blue cheese, and dress with olive oil and balsamic.
Notes
TO STORE. When stored in an airtight container, the salad keeps well in the fridge for up to 3 days. Word of advice, store dressing, salad, and steak separately to avoid soggy salad. TO FREEZE. Freeze the grilled steak in a freezer-safe container for 2-3 months. When you’re ready to eat, thaw it a day in advance in the refrigerator, heat it, and enjoy.