Balsamic Steak Salad
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup dried cranberries
- 2 teaspoons lemon juice
- 1/4 cup balsamic vinegar
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/8 teaspoon coarsely ground pepper
- 8 cherry tomatoes halved
- 1 beef flat iron steak or top sirloin steak (3/4 pou
- 1 package (9 ounces) ready-to-serve salad greens
- 4 radishes sliced
- 1/2 medium ripe avocado peeled and thinly sliced
- crumbled blue cheese and additional pepper optional
- Carbohydrate 16.0569000077827 g
- Cholesterol 0 mg
- Fat 3.93032167096266 g
- Fiber 3.28297927721765 g
- Protein 2.28878291687965 g
- Saturated Fat 0.54128291725914 g
- Serving Size 1 1 servings. (275g)
- Sodium 17.9471250105476 mg
- Sugar 12.7739207305651 g
- Trans Fat 0.251262916782933 g
- Calories 102 calories
For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135degrees; medium, 160degrees), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
