Best Steak Avocado Balsamic Salad (Print-Friendly Version)
Steak, avocado, fresh greens, and balsamic create a vibrant and satisfying main-course salad.
# What You'll Need:
→ Steak and Salad Base
01 -
450 g flank steak
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
15 ml olive oil
05 -
150 g mixed salad greens (arugula, spinach, romaine)
06 -
1 medium avocado, diced
07 -
150 g cherry tomatoes, halved
08 -
75 g cucumber, thinly sliced
09 -
30 g red onion, thinly sliced
→ Optional Toppings
10 -
30 g feta cheese, crumbled
→ Balsamic Dressing
11 -
60 ml extra-virgin olive oil
12 -
60 ml balsamic vinegar
13 -
5 ml Dijon mustard
14 -
5 ml honey
15 -
Salt, to taste
16 -
Black pepper, to taste
# How to Make It:
01 -
Remove flank steak from refrigeration and let sit at room temperature for 15 minutes. Season both sides generously with salt and black pepper.
02 -
Heat a large skillet over medium-high heat and add olive oil. Once hot, sear steak for 4–5 minutes per side for medium-rare. Adjust time for preferred doneness.
03 -
Transfer steak to a cutting board and allow to rest for 5–10 minutes. Slice thinly against the grain.
04 -
In a large mixing bowl, combine mixed salad greens, diced avocado, halved cherry tomatoes, sliced cucumber, and sliced red onion.
05 -
In a separate small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
06 -
Arrange sliced steak atop the assembled salad. Drizzle with balsamic dressing and toss gently to coat ingredients evenly.
07 -
Finish with a sprinkle of crumbled feta cheese if desired. Serve immediately.
# Additional Tips:
01 -
This salad is adaptable—substitute other proteins such as grilled chicken or tofu, or personalize with alternative dressings.