How To Balsamic Steak Salad Recipe

Balsamic Steak Salad Recipe

Ingredients

• balsamic vinaigrette recipe
• 1 (3/4 pound) sirloin steak
• 6 cups salad greens mixed
• 10 cherry tomatoes halved
• 1 (8-ounce) package mozzarella cheese cubed
• 1/2 medium red onion sliced thinnly
• fresh basil

• 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 135°; medium, 160°), 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.

Nutrition Facts

1 serving: 321 calories, 22g fat (5g saturated fat), 55mg cholesterol, 221mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 2 vegetable.

1. Add steak to a zip top bag and pour in 1/4 cup of balsamic vinaigrette. Remove as much air as possible from the bag and seal. Coat the steak well with balsamic vinaigrette. Chill in the refrigerator overnight or throughout the day (about 8 hours) to marinate. 
2. Remove the steak from the marinade and discard the zip top bag and the leftover marinade. Cook the steak on the grill or as a skillet steak to desired doneness. Use an internal temperature probe to check for you preferred level of doneness. Rare (120º F – 130º F), Medium Rare (130º F – 140º F), Medium (140º F – 150º F), Medium Well (150º F – 160º F).
3. Remove the steak and allow it to rest as you prepare the remainder of the steak salad. 
4. Arrange the salad greens, tomatoes, cheese and red onion on a large platter or in a large salad serving bowl. Slice the steak into 1/4-inch slices and arrange on the salad. Top with fresh basil and serve with balsamic vinaigrette dressing.