Dairy-Free Grilled Steak Salad with Balsamic Vinaigrette
Elevate your salad game with this Dairy-Free Grilled Steak Salad with Balsamic Vinaigrette, a hearty yet refreshing dish that's perfect for any occasion. Tender, perfectly seasoned ribeye steak is grilled to perfection and served atop a vibrant bed of mixed greens, juicy cherry tomatoes, crisp cucumbers, and red onion for added zing. The real star is the homemade balsamic vinaigrette—crafted with tangy balsamic vinegar, a hint of Dijon mustard, and a touch of maple syrup—bringing a delightful balance of sweet and savory flavors. This dairy-free, protein-packed salad comes together in just 35 minutes, making it an ideal choice for both quick weeknight dinners and impressive entertaining. Whether you're craving bold flavors or lighter fare, this satisfying steak salad is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 5 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.5 cup Red onion
- 1 medium Cucumber
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 1 clove Garlic
Instructions
Season the ribeye steak with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a grill pan or outdoor grill over medium-high heat.
Grill the steak for about 5-7 minutes on each side or until desired doneness is reached. Remove from heat and let it rest for 10 minutes.
While the steak is resting, prepare the salad ingredients. Halve the cherry tomatoes, thinly slice the red onion, and peel and slice the cucumber.
In a large salad bowl, combine 5 cups of mixed salad greens, 1 cup of cherry tomatoes, 0.5 cup of red onion, and sliced cucumber.
To prepare the balsamic vinaigrette, whisk together 3 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup, and finely minced garlic clove in a small bowl. Slowly drizzle in the remaining 2 tablespoons of olive oil while whisking to emulsify the dressing.
Slice the rested steak thinly against the grain.
Top the salad with slices of grilled steak.
Drizzle the salad with the prepared balsamic vinaigrette.
Toss gently to combine and serve immediately.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 23.9 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 210 mg | 16% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2666 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
