Description
A vibrant and refreshing salad featuring grilled flank steak, mixed greens, cherry tomatoes, avocado, and feta cheese, all drizzled with balsamic vinaigrette.
Ingredients
Scale
- 1 pound flank steak
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat the grill to medium-high heat. Coat the flank steak with olive oil and season generously with salt and pepper.
- Grill the flank steak for about 5-7 minutes on each side or until desired doneness.
- Remove the steak from the grill and let it rest for 10 minutes before slicing thinly against the grain.
- In a large bowl, combine the mixed greens, cherry tomatoes, corn, avocado, red onion, and feta cheese.
- Top with sliced steak and drizzle with balsamic vinaigrette.
- Toss gently to combine and serve immediately.
Notes
Make-Ahead Tips: Pre-cook the flank steak and chop the vegetables the day before. Keep components separate until serving for the freshest taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 80mg