Grilled Steak Salad with Cherry Tomatoes and Greens

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Grilled Steak Salad with Cherry Tomatoes and Greens is a delightful combination of juicy, grilled steak served atop a vibrant bed of fresh greens and sweet cherry tomatoes. This dish is perfect for a quick weeknight dinner, offering a satisfying meal that doesn’t skimp on flavor or nutrition. With a simple marinade and a few fresh ingredients, you can create a colorful salad that’s both hearty and refreshing.

Why You’ll Love This Recipe

This Grilled Steak Salad is not only easy to prepare but also packed with flavor and nutrients. Here are a few reasons to love it:

• Quick and easy to make, perfect for busy evenings.
• Versatile ingredients that can be adjusted to your taste.
• Deliciously satisfying without being heavy.
• Great way to enjoy grilled steak in a lighter form.
• Fresh, colorful presentation that’s sure to impress.

Ingredients

• 1 lb flank steak
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 6 cups mixed greens (such as arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• Optional: crumbled feta cheese or avocado slices for topping

How to Make Grilled Steak Salad

1. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper to make a marinade.
2. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover, then refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
4. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness (145°F for medium-rare, 160°F for medium).
5. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
6. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Toss gently to mix.
7. Top the salad with the sliced grilled steak and add optional toppings like feta cheese or avocado slices if desired.
8. Drizzle with additional olive oil and balsamic vinegar if desired, then serve immediately.

Tips for the Best Results

• For enhanced flavor, let the steak marinate longer if time allows.
• Use a meat thermometer to ensure precise cooking.
• Letting the steak rest before slicing helps retain its juices.
• Feel free to add other vegetables like cucumbers or bell peppers for extra crunch and color.

Easy Variations

• Substitute chicken or shrimp for the steak for a different protein.
• Use different greens such as kale or mixed baby greens.
• Experiment with dressings; a lemon vinaigrette works well too.
• Add nuts or seeds for added texture and nutrition.

What to Serve With It

• Crusty bread or dinner rolls to soak up the juices.
• A light soup, such as tomato basil or minestrone.
• Grilled vegetables for a seasonal side dish.
• A chilled glass of white wine or iced tea for a refreshing pairing.

Storage and Reheating

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Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to eat to prevent sogginess. Reheat the steak in a skillet over low heat until warmed through, or enjoy it cold on the salad.

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