Flank Steak Salad

Ingredients

• 2 lbs flank steak
• Steak Marinade:
• 1/4 cup balsamic vinegar
• 2 Tbsp olive oil
• 2 large garlic cloves (minced)
• 2 tsp Dijon mustard
• 1/2-1 tsp salt
• Balsamic Vinaigrette:
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1 Tbsp honey
• 1-2 tsp Dijon mustard
• 1/4 tsp; each salt and black pepper
• Salad Fixings:
• 8 cups romaine lettuce or green leaf lettuce
• 1 pint cherry tomatoes (halved)
• 1 medium cucumber (thinly sliced)
• 1 small red onion ( thinly sliced)
• 1/2-1 cup crumbled feta cheese or blue cheese
• Optional Toppings: Sliced mushrooms, bell peppers, olives, boiled egg, avocado, corn kernels

Instructions

1. 1

   Marinate the Steak: In a small bowl, stir together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Coat the mixture all over the flank steak and let it rest & soak in all the flavor for at least 20-30 minutes (longer if you have the time, shorter if you don’t-no pressure)

2. 2

   Cook the Steak: in a hot pan for about 4-5 minutes per side, depending on thickness and how done you like it. Remove from heat and let it rest for 5-10 minutes before slicing.

3. 3

   Make the Dressing: In a small bowl, mix the balsamic vinegar. olive oil, honey, dijon mustard, salt, and pepper-nothing fancy, just enough to bring it together. Taste and adjust-this is your moment!

4. 4

   Assemble the Salad: in a large bowl or directly on plates, layer mixed greens, tomatoes, cucumber, and red onion. Slice the steakthinly against the grain and place on top.

5. 5

   Finish & Serve: Drizzle with balsamic dressing and sprinkle with feta or parmesan cheese. Serve immediately.