Grilled Balsamic Marinated Steak Salad With Spinach, Cherry Tomatoes, and Feta Cheese
This beautiful steak salad tastes every bit as wonderful as it looks! It is simple and satisfying making it a fantastic meal to enjoy all year long, indoors or out. To make life even easier, it is also very simple to plan ahead and grill an extra steak one night so you can enjoy grilled steaks and corn one evening for dinner and in this gorgeous salad the next evening.
Ingredients
Steak & Marinade Ingredients:
- 1 tablespoon Dijon mustard
- ½ cup Balsamic vinegar
- ¼ cup Olive oil
- 3 cloves Garlic thinly sliced
- 1 teaspoon Dried basil
- Sea salt and black pepper to taste
- 1 lb. Sirloin steak
Salad & Dressing Ingredients:
- 4 cups Baby spinach
- 1 medium red onion thinly sliced
- 2 cups Cherry tomatoes halved (multi-colored recommended for visual appeal)
- 1 medium red bell pepper yellow bell pepper, thinly sliced
- 1 lemon juiced
- 1 tablespoon Extra-virgin olive oil
- 2 oz. feta crumbled
- Sea salt and black pepper to taste
Instructions
- Make marinade by combining mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow pan. Add sea salt and pepper to taste. Whisk to combine.
- Season steak with black pepper and add to the marinade. Turn steak with tongs a few times to ensure steak is evenly coated with the marinade.
- Marinate for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
- Heat an outdoor grill to medium heat or grill-pan on the stovetop top on medium-high.
- Remove steak from marinade allowing excess marinade to drip off. Lightly season steak with salt and black pepper on the first side. Grill steak on medium 4-5 minutes. Turn steak, season with salt and black pepper to taste on 2nd side and cook for another 3-5 minutes, or until steak reaches desired level of doneness.
- Transfer to a platter and let rest 10 minutes before slicing.
- Meanwhile, in a large salad bowl, add baby spinach, red onion, cherry tomatoes, and pepper. Gentle toss then add lemon juice and extra-virgin olive oil. Season with salt, and black pepper to taste and toss again.
- Transfer the salad to serving plates and top with sliced steak and crumbled feta. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Plain olive oil has a higher smoke point than extra virgin olive oil. Therefore, plain olive oil is recommended over extra virgin olive oil for the steak due to the grilling temperature in this recipe. A nice extra virgin olive oil is called for in the salad for maximum flavor.
*Please note that actual cook time will vary depending on a number of factors, including the internal starting temperature of the steak, thickness, and the desired final cooking temperature.
For best results, remove steak from the refrigerator 30 minutes prior to cooking and use an instant read thermometer to determine level of doneness while cooking.
Nutrition
Calories: 422kcal (21%)Carbohydrates: 18g (6%)Protein: 30g (60%)Fat: 26g (40%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 82mg (27%)Sodium: 310mg (13%)Potassium: 924mg (26%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 4180IU (84%)Vitamin C: 81mg (98%)Calcium: 176mg (18%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
