My favorite grilled steak salad recipe with tomatoes, crumbled blue cheese, and a classic balsamic dressing. I love how healthy and fresh it is! Watch the video below to see how I make it in my kitchen!
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 marinate 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.
Video
Notes
Feel free to use flank steak, skirt steak, or another lean steak. You can marinate the steak for up to 24 hours in advance. TO STORE. I don't recommend storing the assembled salad as it will wilt, BUT you can store steak leftovers in an airtight container for up to 5 days.TO MAKE AHEAD. Keep the greens and vegetables washed and separated. You can also marinate the steak up to 24 hours in advance. Bring the steak to room temperature 30 minutes before grilling then assemble the salad as it cooks.