Ingredients
Scale
- 1 pound flank steak
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the grill over medium-high heat.
- Season the flank steak with salt and pepper.
- Grill the steak for about 6-7 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes before slicing it.
- In a large bowl, combine the mixed greens, cherry tomatoes, avocado, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Toss the salad with the dressing and top with sliced steak.
Notes
- For a spicier kick, add sliced jalapenos.
- Use any leftover steak in sandwiches or wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Grilling
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg