Steak Avocado Balsamic (Printer-Friendly Layout)
Sliced steak, buttery avocado, mixed greens, and tart balsamic all come together for a lively, filling salad.
# Ingredients You'll Need:
→ Salad Base and Steak
01 -
30 g red onion, super thin slices
02 -
75 g cucumber, sliced thin
03 -
150 g cherry tomatoes, cut in half
04 -
1 medium avocado, chopped
05 -
150 g mixed salad greens, like arugula, spinach, romaine
06 -
15 ml olive oil
07 -
Black pepper, as much as you like
08 -
Salt, as needed
09 -
450 g flank steak
→ Balsamic Dressing
10 -
Black pepper, add how much you want
11 -
Salt, use to taste
12 -
5 ml honey
13 -
5 ml Dijon mustard
14 -
60 ml balsamic vinegar
15 -
60 ml extra-virgin olive oil
→ Extras
16 -
30 g feta cheese, crumbled up
# Step-by-Step Instructions:
01 -
If you want, toss on some feta at the end. Eat it right away.
02 -
Pile steak slices on your salad, pour your dressing over everything, and gently toss so it all gets coated.
03 -
Grab a small bowl and whisk up the olive oil, balsamic, Dijon, honey, salt, and pepper until the dressing looks smooth.
04 -
Toss all your salad greens, avocado, cherry tomatoes, cucumber, and onion in a big bowl.
05 -
Let your steak sit on the cutting board for at least 5 minutes (up to 10 is cool). Then slice thin, make sure to go against those meat strands.
06 -
Pop some olive oil in a big hot skillet. When it’s shimmering, slap your steak in and sear on each side for about 4–5 minutes for pink in the middle. Cook longer if you want it more done.
07 -
Let your flank steak chill out of the fridge until it isn’t super cold—like 15 minutes. Sprinkle salt and pepper all over both sides.
# Extra Tips and Tricks:
01 -
Swap in tofu or grilled chicken if steak isn’t your thing. Try other dressings to match your mood.