Main Dishes
Balsamic Steak Chopped Salad
Difficulty:
Medium
Prep Time:
20 minutes
Total Time:
30 min. + 2h to marinate
There’s nothing like a hearty salad when you’re craving something fresh. Perfect for a hearty lunch or a nice, healthy dinner.
- Steak Marinade
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Lemon Oregano Dressing
- 3 tablespoons extra-virgin olive oil
- 1 lemon juiced
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Chopped Salad
- 8 ounces flank steak
- 1/2 a head iceberg lettuce, chopped
- 1/2 an English cucumber, seeded and diced
- 2 roma tomatoes, quartered, seeded and diced
- 1/2 cup crumbled feta cheese
- 1/2 cup Roasted Red Bell Peppers diced
- 1/4 cup Sliced Golden Greek Peperoncini
- 1/4 cup Pickled Red Onions
Instructions
- In a small bowl, whisk together all the ingredients for the marinade and set aside.
- In a separate small bowl, whisk together all the ingredients for the dressing and set aside. In a zip-top bag or large bowl, add the flank steak and add the marinade. Allow the steak to marinade at room temperature for 1-2 hours.
- In a cast iron pan over medium-high heat or on a preheated grill, cook the steak to your desired doneness. We recommend 4 minutes per side for medium.*
- Transfer the steak to a cutting board to rest and cool slightly before chopping the steak into ½ inch cubes.
- Add the lettuce to a large platter and begin layering and topping with the rest of the ingredients, starting with the largest ingredients in the middle and working your way out to each side.
- Drizzle all over with the lemon-oregano dressing and serve!
- Enjoy!
Chef's Note
*Cook the steaks for 2-3 minutes per side for medium-rare, 4 minutes per side for medium and 6-7 minutes per side for well done.
