Description
This Balsamic Steak Salad is a flavorful and vibrant dish featuring tender marinated sirloin steak served over mixed greens with cherry tomatoes, mozzarella cheese, thinly sliced red onions, and fresh basil, all drizzled with tangy balsamic vinaigrette. Perfect for a light yet satisfying meal, it combines fresh ingredients with a perfectly cooked steak for a balanced and delicious salad.
Ingredients
Scale
Balsamic Vinaigrette
- 1/4 cup balsamic vinaigrette (for marinade)
- Additional balsamic vinaigrette for dressing, as needed
Steak and Salad
- 3/4 pound sirloin steak
- 6 cups mixed salad greens
- 10 cherry tomatoes, halved
- 8 ounces mozzarella cheese, cubed
- 1/2 medium red onion, thinly sliced
- Fresh basil leaves, for garnish
Instructions
- Marinate the steak: Place the sirloin steak in a zip-top bag and pour in 1/4 cup of balsamic vinaigrette. Remove as much air as possible from the bag and seal it tightly. Massage the marinade into the steak to coat thoroughly. Refrigerate and let the steak marinate for about 8 hours or overnight to build flavor.
- Cook the steak: Remove the steak from the marinade and discard the bag and leftover marinade. Cook the steak using a grill or skillet over medium-high heat until it reaches your desired level of doneness. Use an internal temperature probe to check: Rare (120ºF – 130ºF), Medium Rare (130ºF – 140ºF), Medium (140ºF – 150ºF), Medium Well (150ºF – 160ºF).
- Rest the steak: Remove the cooked steak from heat and let it rest for several minutes to allow the juices to redistribute, ensuring juicy and tender slices.
- Prepare the salad: On a large platter or salad bowl, spread out the mixed salad greens evenly. Scatter halved cherry tomatoes, cubed mozzarella cheese, and thinly sliced red onion on top.
- Assemble the salad: Slice the rested steak into 1/4-inch thick slices and arrange the slices over the salad evenly. Garnish with fresh basil leaves.
- Serve: Drizzle additional balsamic vinaigrette over the salad or serve it on the side for added flavor. Serve immediately.
Notes
- Marinating the steak overnight enhances the flavor and tenderness but at least 2 hours is recommended if short on time.
- Use a meat thermometer to achieve precise doneness and avoid overcooking.
- Fresh mozzarella is preferred for a creamy texture—drain excess moisture before cubing.
- For a gluten-free option, ensure the balsamic vinaigrette and marinade do not contain gluten-containing additives.
- Can substitute sirloin steak with flank or ribeye depending on preference.
