Balsamic Marinated Steak Salad

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Balsamic Marinated Steak Salad

Serves 4  | Prep Time: 15 minutes | Cook Time: 15 minutes

 A great weeknight meal…even for an impromptu dinner party.


(For the steak)

  •  2 pounds steak (preferably grass fed)
  • Kosher salt and freshly ground black pepper
  • 1 shallot, sliced
  • 1.5 tablespoons Dijon mustard
  • 1 teaspoon tamari or soy sauce
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil

(For the salad)

  • 6 cups of mixed greens (like a baby spinach and kale mix or arugula)
  • 1 bunch asparagus, cut on the bias into 1-inch pieces
  • 1 bunch green onions, roots removed

(For the avocado dressing)

  • 1/2 avocado
  • 1 cup whole milk greek yogurt
  • 1 clove garlic
  • 1 jalapeño, seeds removed
  • 1/2 bunch cilantro
  • 1 teaspoon of white vinegar
  • Juice of 1 lime
  • Salt and freshly ground black pepper

Chef Tips

The flank comes from the abdomen of the cow. It’s relatively lean as it’s used often. You’ll notice the prominent fibers across the meat. Once cooked, it’s essential to cut against the grain. This gives us the ability to have an easier chew than if it were not.


Step 1 (to marinate the steak)

Preheat oven to 400F. Season the steak with salt and freshly ground black pepper. Combine the shallot, Dijon, tamari, balsamic and olive oil. Whisk to combine. Place the steak in a baking tray and cover the steaks evenly and allow to marinate at room temperature for about 15-20 minutes. You can do this the night prior.

Step 2 (cook the steak)

Heat grill or grill pan over medium high heat. Carefully place the steaks on the hot grill and cook about 4-5 minutes per side. Remove from the grill and allow to rest for 7-8 minutes before slicing. In my opinion flank is best more toward medium. So if you need to, place the steaks in the oven for another 5 minutes or until internal temperature is 140F.

Step 3 (for the salad)

While the steak is resting. Cook the asparagus and green onions. Toss the asparagus with olive oil and season with salt and pepper. Sauté in a cast iron pan until caramelized and cooked through but still tender. About 2-3 minutes. Repeat with the scallions; once cool cut the scallions into 1-inch pieces.

Step 4 (for the dressing)

Place all ingredients in a high speed blender or food processor. Season to taste with salt and pepper.

Step 5

Dress greens and half the vegetables with some dressing. Season with salt. Place on a platter. Slice the steak and garnish all around. Top with the remaining vegetables. Serve right away.