Yum
Are you ready for summer cooking?
How about a quick and easy weeknight meal that's delicious and satisfying?
I'm all about easy and quick during the summer so that we can spend more time outside enjoying the long evenings. This recipe fits the bill with easy and quick, plus the bold flavors make this a crave-worthy recipe!
This recipe can be made in 20 minutes with a little prep. You should marinate the meat the night before and leave it in the refrigerator to soak up the yummy flavors until you are ready to cook. Once that is done this meal comes together quickly. All that's left is to grill the steak and put together the salad. You will have one mouthwatering dish on the table in no time!
The marinade is full of complexity that leaves the steak juicy, tender, and dripping with wonderful flavor. The salad is clean and simple with layers of tomatoes and avocado that compliment the steak. The real punch comes from the blue cheese. It's mind blowing how well these flavors compliment each other and this really makes the dish special so don't skip the cheese! Some reserved marinade stands in as the dressing so the flavor profile is continued.
We really love this salad, and I promise it's really easy to make on a weeknight. Enjoy your new dinner recipe and enjoy the summer evenings!
Weeknight Balsamic Steak Salad
serves 2
How about a quick and easy weeknight meal that's delicious and satisfying?
I'm all about easy and quick during the summer so that we can spend more time outside enjoying the long evenings. This recipe fits the bill with easy and quick, plus the bold flavors make this a crave-worthy recipe!
WEEKNIGHT BALSAMIC STEAK SALAD
This recipe can be made in 20 minutes with a little prep. You should marinate the meat the night before and leave it in the refrigerator to soak up the yummy flavors until you are ready to cook. Once that is done this meal comes together quickly. All that's left is to grill the steak and put together the salad. You will have one mouthwatering dish on the table in no time!
The marinade is full of complexity that leaves the steak juicy, tender, and dripping with wonderful flavor. The salad is clean and simple with layers of tomatoes and avocado that compliment the steak. The real punch comes from the blue cheese. It's mind blowing how well these flavors compliment each other and this really makes the dish special so don't skip the cheese! Some reserved marinade stands in as the dressing so the flavor profile is continued.
We really love this salad, and I promise it's really easy to make on a weeknight. Enjoy your new dinner recipe and enjoy the summer evenings!
Weeknight Balsamic Steak Salad
serves 2
1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon of lemon zest
2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1- 1 1/2 lb beef flank steak
1 package (9 ounces) ready-to-serve salad greens
Crumbled blue cheese
For the marinade/dressing: In a bowl add the balsamic vinegar, olive oil, lemon juice, lemon zest, thyme and salt & pepper. Whisk to combine. Take half of the mixture and place it in a resealable plastic bag. Reserve the rest in a jar to use as the dressing.
Add steak to the back and toss to coat. Place in the refrigerator overnight, until ready to cook.
Heat an outdoor grill to medium high heat. Remove the steak from the bag allowing the marinade to drain. Grill steak, covered, turning once, until desired doneness (135 degrees for medium-rare, 160 degrees for medium. Remove steak from grill and allow to rest 5-8 minutes before cutting.
Meanwhile, divide the salad greens among 2 plates. Top with tomatoes, avocado, cucumber, and cheese crumbles. Slice steak against the grain in thin slices and top the salad with the steak. Drizzle with reserved dressing and serve.
1/4 cup olive oil
1 teaspoon of lemon zest
2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1- 1 1/2 lb beef flank steak
1 package (9 ounces) ready-to-serve salad greens
8 cherry tomatoes, halved
1 Persian cucumber, halved and sliced
1/2 medium ripe avocado, peeled and thinly sliced Crumbled blue cheese
For the marinade/dressing: In a bowl add the balsamic vinegar, olive oil, lemon juice, lemon zest, thyme and salt & pepper. Whisk to combine. Take half of the mixture and place it in a resealable plastic bag. Reserve the rest in a jar to use as the dressing.
Add steak to the back and toss to coat. Place in the refrigerator overnight, until ready to cook.
Heat an outdoor grill to medium high heat. Remove the steak from the bag allowing the marinade to drain. Grill steak, covered, turning once, until desired doneness (135 degrees for medium-rare, 160 degrees for medium. Remove steak from grill and allow to rest 5-8 minutes before cutting.
Meanwhile, divide the salad greens among 2 plates. Top with tomatoes, avocado, cucumber, and cheese crumbles. Slice steak against the grain in thin slices and top the salad with the steak. Drizzle with reserved dressing and serve.
