Description
A vibrant and satisfying chopped salad featuring tender grilled steak, fresh mixed greens, crisp vegetables, and a tangy homemade balsamic dressing. Perfect for a nutritious and flavorful meal that combines the goodness of fresh produce with the richness of grilled beef.
Ingredients
Scale
Steak
- 2 steaks (6 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced black olives
Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure a good sear on the steaks.
- Season Steaks: Season the steaks with salt and black pepper on both sides evenly to enhance flavor.
- Grill Steaks: Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare doneness or adjust time based on your preference.
- Rest Steaks: Remove the steaks from the grill once done and let them rest for 5-10 minutes to retain juices.
- Prepare Greens: While steaks rest, wash and dry the mixed greens and place them in a large salad bowl.
- Add Tomatoes: Halve the cherry tomatoes and add them to the salad bowl for a burst of sweetness.
- Slice Cucumber: Slice the cucumber and add it to the salad to add crunch and freshness.
- Add Bell Pepper: Chop the red bell pepper into bite-sized pieces and add to the salad bowl for color and flavor.
- Slice Onion: Thinly slice the red onion and incorporate it into the salad for a mild pungency.
- Add Cheese and Olives: Add crumbled feta cheese and sliced black olives for creaminess and briny notes.
- Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
- Toss Salad: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Slice Steak: Slice the rested steaks against the grain into thin strips for tenderness.
- Assemble Salad: Place the sliced steak atop the dressed salad to combine flavors and textures.
- Serve: Serve immediately to enjoy the fresh, balanced flavors of the chopped salad with grilled steak.
Notes
- Steak can be substituted with chicken or tofu for a different protein option.
- Adjust seasoning and dressing ingredients according to personal taste preferences.
- Letting the steak rest is critical for juicy, tender meat.
- For spicier dressing, add a pinch of crushed red pepper flakes.
- Use a digital thermometer to check steak doneness: 130°F for medium-rare.
