Steak Salad with Dijon Balsamic Dressing


Steak Salad with Dijon Balsamic Dressing - Packed with protein, veggies, and a flavorful Dijon Balsamic Dressing, this Steak Salad is healthy, quick, and incredibly delicious!

Steak Salad with Dijon Balsamic Dressing – Packed with protein, veggies, and a flavorful Dijon Balsamic Dressing, this Steak Salad is healthy, quick, and incredibly delicious!


Steak Salad with Dijon Balsamic Dressing
is prepared with a beautifully pan seared sirloin steak and a light dressing, along with romaine lettuce, tomatoes, cucumbers, avocado, red onion, and cheese.

An amazing dinner with good-for-you ingredients that my other half likes to call “A Man’s Salad”. As opposed to his other favorite Rosemary Chicken Salad with Avocado and Bacon, which he doesn’t have a name for, but would eat it every day if he had to.

In as far as I’m concerned, there are few things I love more than a big green chicken salad. For instance, a salad with juicy steak, and plenty of avocado and cheese on top. Bleu cheese, feta cheese, goat cheese – I’ll take them all!

HOW TO PREPARE PAN SEARED STEAK

  • We start by marinating the steak in Dijon Balsamic Dressing for about 15 to 20 minutes in the fridge.
  • We will then melt our butter in a cast iron skillet, then searing the steaks in said skillet for a few minutes, or until browned on all sides.
  • When steaks are done, we remove them from the skillet and set aside. DO NOT CUT. Steak needs to rest several minutes. If you slice it right away, you’ll lose all the juice. That rhymes…

HOW TO MAKE DIJON BALSAMIC DRESSING and MARINADE

We will need to combine:

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and fresh ground pepper, to taste

All that is combined in a mixing bowl, and 1/4 cup of it will be used as a marinade for our steaks; the rest will serve as our salad dressing.

HOW TO MAKE OUR STEAK SALAD

  • Arrange torn romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and a sliced avocado in a large salad bowl.
  • Slice the steaks against the grain, into about 1/4 inch thick slices.
  • Arrange sliced steaks over salad.
  • Pour remaining marinade dressing over salad.
  • Sprinkle with feta/blue/goat cheese and serve.

This meaty main-course salad has loads of flavor and it is a full meal for two. It is a wonderful combination of lean protein and tons of  salad veggies that will make you want to add this meal to your weekly meal rotation.

MORE MAIN COURSE SALADS:

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

Steak Salad with Dijon Balsamic Dressing

Packed with protein, veggies, and a flavorful Dijon Balsamic Dressing, this Steak Salad is healthy, quick, and incredibly delicious!

FOR THE DIJON BALSAMIC DRESSING AND MARINADE

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/2 tablespoon dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and fresh ground pepper, to taste

FOR THE STEAK

  • 2 (4-ounces each) top sirloin steaks
  • 2 tablespoons butter
  • 1 clove garlic, smashed

FOR THE SALAD

  • 6 cups packed torn romaine lettuce or mixed baby greens
  • 1/2 cup thinly sliced red onions
  • 1 whole avocado, thinly sliced
  • 2 cups halved cherry tomatoes
  • 1 whole cucumber, washed, dried, and cut into cubes
  • 1/2 cup crumbled feta cheese (you can also use blue cheese or goat cheese)

FOR THE SALAD DRESSING/MARINADE

  1. Combine all the ingredients for the salad dressing in a mixing bowl; whisk until thoroughly combined.

  2. Measure out 1/4 cup of the marinade and pour it into a ziploc bag. Set the rest of the salad dressing aside.

FOR THE STEAKS

  1. Take the steaks and place them inside the ziploc bag with the marinade; close the bag, rub the marinade all around the steaks, and place in the fridge for at least 20 minutes.

  2. Take steaks out of the ziploc bag and let sit at room temperature for 10 minutes.

  3. Add 2 tablespoons butter and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.

  4. Add steaks to skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare. 

  5. Remove steaks from skillet, set aside and keep covered.

FOR THE SALAD

  1. Arrange torn romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and a sliced avocado in a large salad bowl.

  2. Slice the steaks against the grain, into about 1/4 inch thick slices.

  3. Arrange sliced steaks over salad.

  4. Pour remaining dressing over salad.

  5. Sprinkle with cheese and serve.

WW FREESTYLE SMART POINTS: 24

The post Steak Salad with Dijon Balsamic Dressing appeared first on Diethood.



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