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Balsamic Marinated Steak Salad
with avocados / roasted red peppers / pine nuts

Active: 30 Total: 50

This entree salad is a breeze to put together thanks to a garlic and balsamic marinade and vinaigrette plus layers of flavors and textures. This meal was first featured back in 2016.
Cooking methods: This recipe includes instructions for using the grill or stovetop to cook the steak. Select your preferred method.

Tags

Ingredients

Servings:
4
Metric
Balsamic Garlic Marinade:
  • Garlic - 2 cloves, chopped
  • Lemon juice - 2 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Oil, olive - 3 Tbsp
  • Vinegar, balsamic - 2 Tbsp
  • Worcestershire sauce (opt) - 2 tsp
Steak Salad with Avocado and Roasted Red Peppers:
  • Steak, sirloin, flank or skirt - 1 lb
  • Balsamic Garlic Marinade (ingredients listed separately) - 5 Tbsp + 5 Tbsp
  • Mayonnaise - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1/2 tsp
  • Pine nuts - 1/4 cup
  • Bell peppers, from a jar of roasted red peppers - 2, chopped
  • Avocados - 1, sliced
  • Oil, cooking - 1 Tbsp
  • Mixed greens - 8 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Choose Cooking Method

Prep

  1. Make marinade - Chop garlic. Combine garlic, lemon juice, soy sauce, olive oil, vinegar, and Worcestershire sauce. Divide marinade in half. (Can be done up to 5 days ahead)
  2. Marinate steak - Combine steak with first portion of marinade. Tenderize steak with a fork. Let steak marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Make dressing - Whisk second portion of marinade with mayonnaise, mustard, and honey. Season with some salt and pepper. (Can be done up to 2 days ahead)
  4. Pine nuts - You can leave the pine nuts raw, or if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
  5. Roasted red bell peppers - Drain and chop. (Can be done up to 5 days ahead)
  6. Avocados - Slice.

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Make

  1. Remove steak from marinade (discard marinade). Season generously on both sides with some salt and pepper.
  2. Preheat grill to 500F / 260C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with cooking oil.
  3. When grill is heated, place steak over direct heat. Sear steak for ~4 minutes on each side, closing the lid after each turn. Move to indirect heat and continue to cook until steak reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  4. Transfer steak to a cutting board and rest, covered, for 5 minutes.
  5. When steak is done resting, slice against the grain.
  6. Toss greens, red peppers, avocados, and pine nuts in dressing until dressed to your liking. Top with sliced steak and enjoy!

Prep

  1. Make marinade - Chop garlic. Combine garlic, lemon juice, soy sauce, olive oil, vinegar, and Worcestershire sauce. Divide marinade in half. (Can be done up to 5 days ahead)
  2. Marinate steak - Combine steak with first portion of marinade. Tenderize steak with a fork. Let steak marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Make dressing - Whisk second portion of marinade with mayonnaise, mustard, and honey. Season with some salt and pepper. (Can be done up to 2 days ahead)
  4. Pine nuts - You can leave the pine nuts raw, or if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
  5. Roasted red bell peppers - Drain and chop. (Can be done up to 5 days ahead)
  6. Avocados - Slice.

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Make

  1. Remove steak from marinade (discard marinade). Season generously on both sides with some salt and pepper.
  2. Heat grill pan or skillet over medium-high heat. Brush with cooking oil. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
  3. Transfer steak to a cutting board and rest, covered, for 5 minutes.
  4. When steak is done resting, slice against the grain.
  5. Toss greens, red peppers, avocados, and pine nuts in dressing until dressed to your liking. Top with sliced steak and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

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1 review

I tossed the veggies in garlic-infused olive oil and roasted in the oven rather than broiling and did goat cheese instead of avocado. Forgot to throw on pine nuts. I needed this salad.

By: Sarah
Posted: Apr 13, 2021
Diet: Vegetarian
0 Helpful