Summer Balsamic Steak Salad
This salad is the perfect summer meal. I always love making large salads and serve them for dinner during the warmer months.
It’s packed with healthy veggies which is a bonus!
It’s really easy to customize and make your own based on veggies and ingredients that you prefer over others. That’s the best part about large salads – nothing is off limits!
In this recipe, I used a 2 pound flank steak. I grilled it for 3 minutes and 30 seconds on each side. This will cook the steak to medium rare. If you’d like your steak more cooked, add 30-45 more seconds per side. Keep in mind, the steak will continue to cook when resting.
I hope you enjoy this salad as much as we do in our house!
AuthorErin GroveCategorySaladsWhisk together ingredients for marinade. Pour over steak in a large plastic bag and seal. Place steak in the refrigerator and marinate steak for 1-2 hours before grilling. About 30 minutes before grilling, remove steak from refrigerator and let sit until room temperature.
Grill flank steak for approximately 3 minutes and 30 seconds on each side. Remove steak from gill and let rest for 5-6 minutes. Slice the steak into thin pieces.
Place corn on the grill and grill on each side for 1-2 minutes until browned and charred to your liking.
Whisk together the ingredients for the creamy balsamic dressing and set aside in the refrigerator.
Wash and dry lettuce. Place lettuce on a large platter.
Add tomatoes, red onion, avocado, goat cheese to lettuce. Cut the corn off of the cob and add to salad. Add sliced flank steak.
Top with chopped parsley and dill.
Top with balsamic dressing.
S&P to taste.
Toss and serve. Enjoy!
Ingredients
Directions
Whisk together ingredients for marinade. Pour over steak in a large plastic bag and seal. Place steak in the refrigerator and marinate steak for 1-2 hours before grilling. About 30 minutes before grilling, remove steak from refrigerator and let sit until room temperature.
Grill flank steak for approximately 3 minutes and 30 seconds on each side. Remove steak from gill and let rest for 5-6 minutes. Slice the steak into thin pieces.
Place corn on the grill and grill on each side for 1-2 minutes until browned and charred to your liking.
Whisk together the ingredients for the creamy balsamic dressing and set aside in the refrigerator.
Wash and dry lettuce. Place lettuce on a large platter.
Add tomatoes, red onion, avocado, goat cheese to lettuce. Cut the corn off of the cob and add to salad. Add sliced flank steak.
Top with chopped parsley and dill.
Top with balsamic dressing.
S&P to taste.
Toss and serve. Enjoy!