Description
A hearty and colourful salad combining juicy grilled steak, creamy avocado, salty feta, sweet roasted cherry tomatoes, crisp greens, and fresh vegetables, finished with a smooth honey balsamic dressing.
Ingredients
For the Steak
1 1/4 lb (570 g) sirloin steak or flank steak
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Roasted Tomatoes
2 cups (300 g) cherry tomatoes
1 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp garlic powder
Pinch of salt
Pinch of black pepper
For the Salad
5 cups (150 g) mixed greens or romaine lettuce
1 large avocado, diced
3/4 cup (110 g) crumbled feta cheese
1/2 small red onion, thinly sliced
1/2 cup (75 g) cucumber, sliced
2 tbsp fresh parsley, chopped
For the Honey Balsamic Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 small garlic clove, finely minced
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the cherry tomatoes on the prepared baking sheet and toss with olive oil, dried oregano, garlic powder, salt, and black pepper.
3. Roast the tomatoes for 15–20 minutes, until softened, lightly blistered, and caramelized around the edges. Remove from the oven and set aside.
4. Pat the steak dry with paper towels. Rub both sides with olive oil, garlic powder, dried oregano, smoked paprika, salt, and black pepper.
5. Heat a grill pan or outdoor grill over medium-high heat. Grill the steak for approximately 4–6 minutes per side, depending on thickness and preferred doneness.
6. Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.
7. While the steak rests, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until smooth and emulsified.
8. Add the mixed greens or romaine to a large serving bowl or platter. Add the diced avocado, red onion, cucumber, and fresh parsley.
9. Slice the rested steak thinly against the grain.
10. Arrange the sliced steak and roasted cherry tomatoes over the prepared greens. Scatter the crumbled feta evenly over the salad.
11. Drizzle the honey balsamic dressing over the salad just before serving.
12. Finish with fresh parsley and a little extra black pepper. Serve immediately while the steak is still warm and the roasted tomatoes are juicy.
Notes
Sirloin and flank steak both work well for this salad. Pat the steak dry before seasoning to encourage better browning on the grill. Let the steak rest for several minutes before slicing so the juices can redistribute. Slice flank steak against the grain for more tender pieces. Roasting the tomatoes separately concentrates their flavour and creates a lightly caramelized texture. Add the avocado shortly before serving to keep it fresh-looking. Dress the salad just before serving so the greens remain crisp. The steak, roasted tomatoes, dressing, and vegetables can be prepared separately ahead of time and assembled shortly before serving. Goat cheese or shaved Parmesan can be used instead of feta. A lemon herb dressing, Greek-style vinaigrette, or simple balsamic vinaigrette can be substituted for the honey balsamic dressing. Toss diced avocado with a little fresh lemon juice if preparing it slightly ahead of time. Serve with warm crusty bread, pita, roasted potatoes, or a simple vegetable side for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean