Ingredients
Scale
- 1 pound sirloin steak (or flank steak)
- 3 tablespoons olive oil, divided
- 1/4 cup balsamic vinegar
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled blue cheese (or feta)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Season the steak generously on all sides with kosher salt and black pepper. In a small bowl, whisk together the balsamic vinegar and 1 tablespoon of the olive oil to create the vinaigrette; set aside.
- Step 2: Heat a large skillet (cast iron preferred) over medium-high heat with the remaining 2 tablespoons of olive oil. Once shimmering, sear the steak for 4-6 minutes per side, or until it reaches your desired internal temperature (130°F for medium-rare).
- Step 3: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and allow it to rest for 5 to 10 minutes. This resting period ensures the juices redistribute, keeping the steak tender.
- Step 4: While the steak rests, prepare the salad base. In a large bowl, combine the mixed greens and halved cherry tomatoes. Drizzle half of the prepared balsamic vinaigrette over the greens and toss gently to coat.
- Step 5: Slice the rested steak thinly against the grain. Divide the dressed salad among serving plates, top each salad with slices of the warm steak, and sprinkle generously with crumbled blue cheese.
- Step 6: Drizzle the remaining balsamic vinaigrette over the sliced steak just before serving.
Notes
- To keep leftover greens crisp, store the dressed salad components (mixed greens, tomatoes) separately from the steak, cheese, and vinaigrette.
- If reheating sliced steak, quickly warm it in a dry, hot skillet for about 30 seconds per side to avoid overcooking and preserve moisture.
- For an extra layer of flavor and crunch, try adding half an avocado, sliced, or a handful of toasted pecans to the finished salad before serving.
- Chef's Tip: Use a quality, slightly aged balsamic vinegar for the vinaigrette; the thicker consistency will coat the greens better and provide a richer counterpoint to the blue cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American