Mouthwatering Steak Avocado Balsamic

This steak salad with avocado and balsamic dressing is my go-to for those nights when I crave something satisfying but still fresh and light. The rich flavor of seared steak pairs perfectly with the creamy avocado and a bright punchy dressing that ties it all together.

I made this for a backyard dinner last summer and even my salad-skeptic husband went back for seconds.

Ingredients

• Flank steak: This flavorful and lean cut is perfect for quick cooking Look for bright red color and even marbling when selecting
• Salt: Essential for seasoning both steak and dressing Choose kosher or sea salt for best results
• Pepper: Adds a touch of spice Always use freshly ground if possible
• Olive oil: Helps sear the steak and locks in juiciness Use extra-virgin for the best flavor
• Mixed salad greens: Gives you a variety of textures and nutrition Pick a mix with arugula for peppery notes
• Avocado: Brings creaminess and healthy fats Look for ripe but not mushy fruit with deep green skin
• Cherry tomatoes: Bursts of sweetness and color Go for firm and vibrant red tomatoes
• Cucumber: Provides crisp fresh crunch Slice thinly for best bite
• Red onion: Adds a sharp bite and beautiful color Soak in water if you want to lessen the raw edge
• Feta cheese: Optional but recommended for salty tang Buy block feta and crumble it yourself for best texture
• Balsamic vinegar: Forms the backbone of the dressing Choose a well-aged balsamic for depth
• Extra-virgin olive oil: Elevates the dressing with richness and smooth mouthfeel
• Dijon mustard: Gives the dressing a little kick Look for high-quality mustard with a balanced tang
• Honey: Rounds out the flavors by balancing the vinegar Use real honey for depth rather than sugar

Step-by-Step Instructions

Bring Steak to Room Temperature:

Let the flank steak rest on the counter for fifteen minutes before cooking This helps it cook more evenly and stay juicy

Season and Sear the Steak:

Generously season both sides of the flank steak with salt and pepper Heat a skillet on medium-high and add olive oil Once the oil shimmers place the steak in the skillet and let it cook undisturbed for four to five minutes per side for medium rare

Rest the Steak:

Transfer the seared steak to a clean plate and let it rest for at least five to ten minutes before slicing This keeps all the juices inside

Prepare the Salad Base:

While the steak rests combine the mixed salad greens diced avocado halved cherry tomatoes sliced cucumber and thinly sliced red onion in a large bowl Toss gently

Make the Balsamic Dressing:

In a small bowl whisk together balsamic vinegar extra-virgin olive oil Dijon mustard honey salt and pepper until smooth and emulsified Taste for seasoning

Slice and Top the Steak:

Once rested slice the steak thinly across the grain Add the warm slices over the salad base

Dress and Finish the Salad:

Drizzle over your homemade balsamic dressing and toss everything lightly to coat Sprinkle with crumbled feta cheese just before serving if using

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You Must Know

• High in protein and fiber thanks to steak and lots of veggies
• Gluten free and can easily be dairy free without feta
• Great way to use up leftover steak from another meal

My absolute favorite part of this salad is the creamy avocado I remember making this for my mom one Mother’s Day and we both marveled at how it turned a simple steak salad into something restaurant worthy

Storage tips

If you plan to have leftovers store the salad base and steak separately from the dressing and avocado This keeps everything crisp and prevents sogginess Add avocado and dressing just before serving The steak can be kept in an airtight container in the fridge for up to three days

Ingredient substitutions

You can swap flank steak for skirt steak or thinly sliced sirloin For a dairy free salad leave out the feta cheese Goat cheese also brings creaminess with less salt Use maple syrup instead of honey for a vegan dressing and sunflower oil for a lighter dressing

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Serving Suggestions

This salad stands alone as a filling meal but pairs beautifully with crusty bread or garlic toast If you want to double down on greens serve it alongside a simple soup like tomato basil or lentil

Cultural context

Steak salads like this one are popular in the United States for merging the freshness of seasonal produce with the comfort of grilled meat The balsamic dressing adds a Mediterranean twist while avocado brings a Californian touch

Frequently Asked Questions About Recipes

→ How can I keep my steak slices juicy for salad?

Set the steak out so it loses its chill, season it up, sear quickly on a hot pan, and let it rest before you cut into it.

→ Is there a swap for flank steak?

Absolutely! Skirt steak or sirloin taste awesome too. Go for cuts that aren't super fatty and stay tender.

→ Which greens should I grab for this salad?

Toss together spinach, arugula, or chopped romaine. Baby kale or a spring blend totally works if you’re looking to change it up.

→ What stops avocado from turning brown?

Cut the avocado last and toss it right away with the dressing, or just squeeze a bit of lemon juice over it to keep it fresh and green.

→ Can you prep all this ahead of time?

You can chop and prep the parts early, but don’t toss it all together or add dressing till it’s time to eat. That way it stays crisp and tasty.

→ Anything else I should toss in for more flavor?

Goat cheese crumbles, a handful of toasted nuts, or grilled veggies amp up the taste and texture.