Marinated Steak Salad
Savor the perfect balance of bold flavors and fresh textures with this Marinated Steak Salad, a hearty yet healthy dish that's ideal for any occasion. Tender sirloin or flank steak is infused with a robust marinade of soy sauce, balsamic vinegar, garlic, honey, and olive oil, then grilled to perfection and sliced thinly for maximum flavor. Nestled atop a vibrant medley of baby spinach, peppery arugula, juicy cherry tomatoes, crisp cucumbers, and crumbled feta cheese, the steak is complemented by a tangy homemade lemon-Dijon vinaigrette that ties everything together. Ready in just 35 minutes (plus marinating time), this protein-packed salad is as satisfying as it is nutritious, making it a stellar choice for both lunch and dinner. Perfect for those seeking a balanced meal, this recipe highlights fresh ingredients and bold, savory flavors.
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Recipe Information
Ingredients
- 1 pound steak (sirloin or flank)
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 2 cloves garlic
- 0.5 teaspoons black pepper
- 6 cups baby spinach
- 2 cups arugula
- 1.5 cups cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 1 cucumber, sliced
- 0.5 cup feta cheese, crumbled
- 4 tablespoons extra virgin olive oil (for dressing)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoons salt
- 0.25 teaspoons fresh ground black pepper
Instructions
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, honey, minced garlic, and black pepper to make the steak marinade.
Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade and pat it dry with paper towels.
Grill the steak for 4-6 minutes per side, depending on thickness and desired doneness. Remove the steak from heat and allow it to rest for 5-10 minutes before slicing thinly against the grain.
While the steak is resting, prepare the vinaigrette by whisking together extra virgin olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl.
In a large salad bowl, combine baby spinach, arugula, cherry tomatoes, red onion, cucumber, and crumbled feta cheese.
Drizzle the vinaigrette over the salad and toss gently to coat.
Arrange the sliced steak over the top of the salad and serve immediately.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 4708 mg | 205% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 26.7 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 955 mg | 73% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2589 mg | 55% | |
*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.
