Summer Steak Salad with Balsamic Vinaigrette
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 pound flank steak
- ¼ cup + 1 tablespoon olive oil
- 8 ounces leafy greens your choice
- 1 red onion sliced into rings
- 1 bunch asparagus
- 1 pint heirloom tomato or cherry tomatoes
- 1 avocado
- 1/3 cup balsamic vinegar
- 2 tablespoon red wine vinegar
- 2 tablespoon Dijon mustard
- 2 teaspoon honey
- 2 cloves garlic
- salt
- Pepper
Ingredients
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Instructions
- Heat grill or cast iron skillets over medium high heat. Add steak and cook for 5-7 minutes on each side. Remove from grill or skillet and let rest while you prepare the rest of the salad.
- Slice red onions into rings about 1” wide. Trim asparagus into bite sized pieces. Add both to grill or skillet. Cook until both veggies are softened.
- Slice tomato and avocado and begin to assemble salad. Prepare dressing in a mixing bowl or mason jar by combining1/4 cup olive oil, vinegars, mustard, honey, garlic, salt and pepper. Shake jar or whisk in bowl to combine. Drizzle over salad and toss.
- Cut steak into thin strips, slicing against the grain and add to top of salad.
Recipe Notes
When buying steak, look for meat that comes from 100% grass fed cows. Some meat labeled as “grass fed” comes from cows that spent most of their life eating grass but were finished eating grains. This means they were fed grains the last 2-3 months of their life. Meat from 100% grass fed cows will contain higher amounts of omega-3 fats, those beneficial to reducing inflammation, balancing hormones and more.