Grilled beef salad with tangy vinaigrette

Indulge in this hearty yet refreshing grilled beef salad, perfect for a light meal or a delicious side dish. Juicy slices of grilled beef are served over a bed of crisp greens, with a tangy vinaigrette to bring it all together. Simple yet flavourful, this dish balances hearty protein with refreshing vegetables for a wholesome treat.

Ingredients

For the Salad:
●250g sirloin steak or ribeye
●Mixed salad greens (arugula, lettuce, spinach, and romaine)
●A cucumber, thinly sliced
●1 carrot, grated
● One red bell pepper, thinly sliced
●1 avocado, sliced
●Cherry tomatoes, halved
●1 small red onion, thinly sliced
●Feta cheese (optional)

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For the vinaigrette:
●3 tbsp olive oil
●2 tbsp balsamic vinegar
●1 tsp Dijon mustard
● One tablespoon honey or maple syrup
●1 garlic clove, minced
●Salt and pepper to taste

Instructions

1.Prepare the steak by season generously with salt and pepper on both sides. You can also add a pinch of paprika or garlic powder for extra flavour if desired.

2.Preheat your grill or grill pan to medium-high heat. Once hot, place the steak on the grill and cook for 3-4 minutes on each side for medium-rare, or to your desired doneness. Remove the steak from the grill and let it rest for about 5 minutes before slicing thinly against the grain.

3.To make the vinaigrette, in a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.

4.On a large serving platter or bowl, arrange the mixed salad greens. Scatter the sliced cucumber, carrot, bell pepper, avocado, cherry tomatoes, and red onion over the top.

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5.Place the thin slices of grilled beef over the salad. Drizzle the tangy vinaigrette over the entire salad, ensuring everything is lightly coated.

6.Crumble feta cheese on top if desired and give the salad a final toss. Serve immediately while the steak is still slightly warm.

Additional tips

●Feel free to swap out the beef for grilled chicken or tofu for a different protein option.
●For added crunch, sprinkle some toasted nuts or seeds on top.
●You can make the vinaigrette ahead of time and store it in the refrigerator for up to a week.