If you’re looking for a fresh and satisfying meal that bursts with flavor, this Grilled Steak Salad with Roasted Peppers and Balsamic Dressing is just what you need. It’s a delightful combination that’s both filling and light, perfect for summer evenings or any day when you want to eat something healthy without sacrificing taste.
Imagine juicy, perfectly grilled steak slices laid over a bed of crisp greens, complemented by the sweetness of roasted peppers and the tangy kick of balsamic dressing. Plus, it’s gluten free, so it’s a great option for those with dietary restrictions.
This recipe is not only a feast for the taste buds but also a feast for the eyes. With vibrant colors and textures, it’s sure to impress anyone who joins you at the table. Whether for a casual family dinner or a special occasion, this salad is a winner.
Delicious Grilled Steak Salad with Roasted Peppers
This grilled steak salad is a harmonious blend of tender steak, roasted peppers, and fresh greens, all drizzled with a rich balsamic dressing. It’s hearty enough to be a main dish, yet light enough to enjoy any time of the year.
Expect a delightful mix of savory, sweet, and tangy flavors that come together beautifully, making each bite a burst of deliciousness.
Ingredients
- 1 pound flank steak
- 2 red bell peppers, halved and seeded
- 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- Prepare the Steak: Season the flank steak with salt and pepper. Let it sit at room temperature for about 20 minutes.
- Roast the Peppers: Preheat the grill or oven. If using the grill, place the halved peppers skin-side down on the grill rack. Roast for 10-15 minutes until charred and tender. If using an oven, place them on a baking sheet and roast at 400°F (200°C) for about 20 minutes.
- Grill the Steak: Grill the flank steak over high heat for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.
- Make the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the mixed greens, sliced steak, and roasted peppers. Drizzle with the balsamic dressing and toss gently.
- Serve: Plate the salad and top with crumbled feta cheese and fresh herbs if desired. Enjoy your vibrant and flavorful meal!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 22g
- Protein: 30g
- Carbohydrates: 10g
