Balsamic Steak Salad

This balsamic salad is delicious with the combination of tart cranberries paired with creamy avocado and balsamic vinegar.

How can I change this salad?

Well, for starters, if you are wanting to enjoy this salad as a side rather than a main dish- simply remove the flat iron steak! Second, if you want to swap out the steak for something else, here are our suggestions: Chicken Breast (#5513), Shrimp (#1545), or Tofu for a vegetarian option.

Great dishes to pair with:

• The Best Dinner Rolls
• Feta and Herb Crusted Salmon
• Simple Salisbury Steak

This balsamic salad is delicious with the combination of tart cranberries paired with creamy avocado and balsamic vinegar.

Balsamic Steak Salad

Ingredients:

• 1/4 cup balsamic vinegar
• 1/4 cup avocado oil (#3516)
• 2 tsp lemon juice
• 1 tsp minced fresh thyme or 1/4 tsp dried thyme (#1444)
• 1/4 tsp salt (#1147)
• 1/8 tsp coarsely ground pepper (#1030)
• 1 beef flat iron steak (#6044)
• 1 package (9 ounces) ready-to-serve salad greens
• 8 cherry tomatoes, halved
• 3/4 cup diced avocado (#1645)
• 1/4 cup dried cranberries (#9205)
• Crumbled blue cheese and additional pepper, optional

Instructions:

1. For the dressing, whisk together the first six ingredients. Place steak and 1/4 cup dressing in a Ziploc bag (#1979); seal bag and make sure the meat is well coated with the dressing. Refrigerate for at least 8 hours or overnight for more flavor. Place the remaining dressing in a small bowl; cover and refrigerate until serving.
2. Drain beef, discarding marinade. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing so it doesn’t dry out.
3. To serve, divide salad greens among four plates. Top with steak, tomatoes, and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Adapted from: https://www.tasteofhome.com/recipes/balsamic-steak-salad/

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