Grilled Steak Salad
Ingredients
For the Steak
- 1 1/4 pounds Flank Steak
- 1 1/2 tsp Pink Himalayan Salt
- 1 tsp Black Pepper
- 1 Tbsp Extra Virgin Olive Oil
For the Salad
- 1 large Purple or Red Onion Thinly Sliced
- 2 cups Cherry Tomatoes Halved
- 6 cups Mixed Greens Romaine, Spinach, Arugula
- 1/4 cup Feta Cheese Crumbled
- 1 Tbsp Extra Virgin Olive Oil
For the Dressing
- 1/4 cup Balsamic Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 1 tsp Honey
- 1/2 tsp Pink Himalayan Salt or to taste
- 1/4 tsp Black Pepper or to taste
Instructions
Prep the Steak
- Combine the salt, pepper, balsamic, and olive oil. Coat the steak and allow to marinate for at least 30 minutes. (Marinate overnight in the fridge if you wish.0
For the Salad
- Drizzle the sliced onions with olive oil; stir to coat.
Make the Dressing
- Whisk together all of the dressing ingredients. Set aside.
Grill the Steak
- Heat a grill to medium high (400-425℉). Grill the steak until desired doneness is achieved. Grill the onions until nearly translucent.
- Put the steak on a cutting board and let rest for a few minutes.
Assemble the Salad
- In a large bowl, toss together the salad ingredients. Add dressing and toss to coat (you may not all of the dressing; start with a small amount and add as needed).
- Divide salad between 4 serving plates/bowls.
- Slice the steak into thin strips. Arrange 1/4 of the steak over each plate of greens.
- Sprinkle with additional cheese, if desired.
Nutrition
Calories: 455kcalCarbohydrates: 12gProtein: 34gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 93mgSodium: 1969mgPotassium: 818mgFiber: 1gSugar: 7gVitamin A: 1088IUVitamin C: 33mgCalcium: 105mgIron: 3mg
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