This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy lunch or dinner salad!
10ouncegrilling steak, boneless prime rib
½ teaspoonEACH: salt and pepper
1cupcherry tomatoes, cut in half
½ English cucumber, diced
½ avocado, sliced
¼ cupthinly sliced red onions
The Creamy Balsamic Dressing
½ tablespoonEACH: grainy mustard, dijon mustard, and balsamic vinegar
A pinch of salt and pepper
Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
10 ounce grilling steak, ½ teaspoon EACH: salt and pepper, 4 ounces arugula, 1 cup cherry tomatoes, ½ English cucumber, ½ avocado, ¼ cup thinly sliced red onions
Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
1 teaspoon avocado oil
While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar, 2 tablespoons olive oil, A pinch of salt and pepper
Thinly slice the steak across the grain and serve it over the salad.
The salad dressing will keep for a few weeks in your fridge so feel free to make extra to have on hand for your dinner salads.Optional: if you eat dairy, some crumbled blue cheese is delicious in this salad.