Ingredients
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1 lb flank steak (or sirloin, ribeye, or your preferred cut)
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Salt and black pepper, to taste
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1 tablespoon olive oil (for cooking steak)
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5 cups mixed greens (arugula, spinach, romaine, field greens)
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1 cup cherry tomatoes, halved
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1/2 red onion, thinly sliced
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1 avocado, sliced
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1/4 cup crumbled blue cheese or feta
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1/4 cup toasted nuts (walnuts, pecans, or almonds)
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Optional: grilled vegetables (zucchini, bell peppers, asparagus)
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Dressing of choice (balsamic vinaigrette, chimichurri, or ranch)
Instructions
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Season steak generously with salt and pepper on both sides.
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Heat olive oil in a cast-iron skillet or grill over high heat.
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Cook steak for 3-4 minutes per side (medium-rare to medium doneness).
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Let steak rest for 5-10 minutes before slicing thinly against the grain.
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In a large bowl, arrange mixed greens as the salad base.
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Add cherry tomatoes, red onion slices, avocado, and grilled vegetables if using.
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Top with sliced steak, crumbled cheese, and toasted nuts.
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Drizzle your chosen dressing over the salad just before serving.
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Finish with a sprinkle of sea salt or freshly ground pepper for extra flavor.
Notes
For a flavor boost, marinate the steak in olive oil, garlic, and herbs for 30 minutes before cooking. Adjust toppings like fruits or crispy shallots to match your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilled / Pan-Seared
- Cuisine: American