What's the best way to tell when my steak is cooked to my preferred doneness?

The most reliable method is using an instant-read thermometer. For medium-rare, aim for 130-140°F. If you don't have a thermometer, try the finger test: press the meat with your finger—rare feels like the base of your thumb when thumb and index finger are apart, medium-rare like when they're touching, medium like when thumb and middle finger touch, and well-done like when thumb and pinky touch.

Can I make this salad without a grill or grill pan?

Absolutely! You can cook the steak in a regular cast-iron skillet or heavy-bottomed pan. For the corn, you can boil it briefly then char it under the broiler, or even use thawed frozen corn that you've sautéed in a hot pan until slightly browned.

Is there a way to make this recipe dairy-free?

Yes! Simply omit the feta cheese or replace it with a dairy-free alternative like marinated tofu cubes or toasted nuts for that salty flavor component. The salad is still delicious without cheese.

How can I make sure my avocados are perfectly ripe for this salad?

Buy firm avocados a few days before you plan to make the salad. To speed ripening, place them in a paper bag with a banana. When they yield slightly to gentle pressure, they're ready. Once ripe, you can store them in the refrigerator to slow further ripening.

Sizzling Steak Salad Recipe

Description

This steak salad recipe features tender grilled flank steak marinated in a flavorful balsamic and garlic blend, served atop crisp romaine lettuce with sweet corn, juicy cherry tomatoes, creamy avocado, tangy feta cheese, and a homemade balsamic dressing. Perfect as a hearty, nutritious main-course meal packed with color and taste.

Ingredients

Units Scale

For the Steak

1 pound flank steak
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon low-sodium soy sauce
2 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes

For the Dressing

1/4 cup balsamic vinegar
2 teaspoons honey
1 clove garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning (store-bought or homemade)
Freshly ground black pepper, to taste
6 tablespoons olive oil (1/4 cup + 2 tablespoons)

For the Salad

2 ears corn, shucked
4 cups shredded romaine lettuce
1 cup halved cherry tomatoes
2 large avocados, sliced
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese

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Instructions

Marinate the Steak: Whisk together 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 tablespoon low-sodium soy sauce, 2 cloves finely chopped garlic, and 1 teaspoon crushed red pepper flakes in a bowl. Place the flank steak in a Ziplock bag and pour the marinade over it, tossing to coat well. Refrigerate and marinate for 2 hours.
Prepare the Dressing: While the steak marinates, make the dressing by whisking together 1/4 cup balsamic vinegar, 2 teaspoons honey, 1 minced garlic clove, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, 1/2 teaspoon Italian seasoning, and black pepper. Slowly whisk in 6 tablespoons olive oil until fully combined. Set aside.
Grill the Steak: Preheat a grill pan over medium-high heat. Grill the marinated steak for 3-4 minutes per side, or until your desired doneness is reached. Remove steak to a cutting board and let it rest for 10 minutes to retain juices.
Grill the Corn: While the steak rests, grill the shucked corn on all sides until it is nicely charred. Allow the corn to cool slightly, then cut the kernels off the cob.
Slice the Steak: After resting, slice the steak into thin strips across the grain for maximum tenderness.
Assemble the Salad: Arrange shredded romaine lettuce, halved cherry tomatoes, avocado slices, grilled corn kernels, and thinly sliced red onion on a large platter or individual plates. Add the steak strips on top, drizzle with homemade dressing, and finish with a sprinkle of crumbled feta cheese. Serve immediately and enjoy!

Notes

You can substitute flank steak with NY strip or sirloin for different flavors and textures.
Change up the dressing or salad toppings to suit your preferences.
To make this salad gluten-free, swap soy sauce for tamari or coconut aminos.
Let steak come to room temperature before grilling for more even cooking.
Always rest the steak at least 10 minutes before slicing to lock in juices.
Slice steak against the grain for maximum tenderness.
Steak temperature guide: Rare 125-130°F, Medium-rare 130-140°F, Medium 140-150°F, Medium-well 150-160°F, Well done 160-165°F.
Store salad components in separate airtight containers in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 salad (1/4 of recipe)
Calories: 540
Sugar: 9g
Sodium: 880mg
Fat: 38g
Saturated Fat: 9g
Unsaturated Fat: 27g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 32g
Cholesterol: 80mg