July 4th Grilled Steak Salad

Prep Time: 20 minutes

Cook Time: 10–12 minutes

Total Time: 30 minutes

Servings: 4

Ingredients:

For the Salad:

• 1 lb flank steak (or sirloin or NY strip)

• 6 cups mixed salad greens

• 1 cup cherry or grape tomatoes, halved

• ½ cup blueberries 

• ¼ cup thinly sliced red onion

• ½ cup crumbled feta or goat cheese 

• ¼ cup chopped pecans or walnuts (optional)

  
  

For the Steak Marinade:

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 2 cloves garlic, minced

• Salt and pepper, to taste

For the Dressing:

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Instructions:

1. In a bowl or zip-top bag, combine marinade ingredients. Add steak, coat well, and marinate for at least 30 minutes (or up to 8 hours in the fridge).

2. Preheat grill (or grill pan) over medium-high heat. Grill steak 4–6 minutes per side for medium-rare, or to desired doneness. Let rest 5–10 minutes, then slice thinly against the grain.

3. Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper.

4. In a large bowl or on a platter, layer greens, tomatoes, blueberries, red onion, and cheese.

5. Top with sliced steak and sprinkle with nuts, if using. Drizzle with dressing just before serving.