Best Steak Avocado Balsamic Salad

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

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

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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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

Common Recipe Questions

→ How do you achieve a juicy steak for salads?

Let the steak sit at room temperature before cooking, season well, sear on high heat, and rest before slicing.

→ Can I use another cut instead of flank steak?

Yes, sirloin or skirt steak work well too. Choose lean and tender cuts for best results.

→ What other greens suit this salad?

A mix of arugula, spinach, and romaine delivers depth, but feel free to use baby kale or spring mix.

→ How do I keep avocado from browning?

Dice avocado just before serving and lightly toss with dressing or a spritz of lemon juice to slow oxidation.

→ Can the salad be made ahead?

You can prep ingredients in advance, but combine and dress right before serving to maintain freshness.

→ What additions work well with this dish?

Try crumbled goat cheese, toasted nuts, or grilled vegetables for an extra layer of flavor and texture.