Description
A delicious and hearty salad featuring grilled flank steak and sweet caramelized onions, perfect for a satisfying meal.
Ingredients
Scale
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese (optional)
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat your grill or a grill pan over medium-high heat. Rub the flank steak with 1 tablespoon of olive oil, salt, and black pepper.
- Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5-10 minutes before slicing.
- While the steak is resting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until they are caramelized and golden brown. Add the balsamic vinegar and stir to combine, cooking for an additional 2 minutes. Remove from heat.
- In a large bowl, combine the mixed salad greens and cherry tomatoes. Toss gently to mix.
- Slice the rested steak against the grain into thin strips.
- To serve, divide the salad mixture among plates, top with caramelized onions, sliced steak, blue cheese, and walnuts if using.
Notes
- For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
- Substitute the flank steak with grilled chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg