Creamy Balsamic Steak Salad

Ingredients

For the Steak Marinade

1 1/2 pounds skirt steak
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic, cloves, minced
1 1/2 tablespoons lemon juice, from 1/2 lemon
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pinch flaky salt, for finishing

For the Creamy Balsamic Dressing

1/2 cup mayonnaise
1/4 cup sour cream, or whole milk plain Greek yogurt
4 tablespoons balsamic glaze
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic, small clove, finely grated
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 2 tablespoons water, as needed to thin

For the Salad

1 head romaine lettuce, chopped
1 1/2 cups cherry tomatoes, halved
1 cup cucumber, chopped
1 avocado, diced
1/2 cup feta cheese, crumbled, or Cotija cheese
1/4 cup pickled red onions

Instructions

1
Prepare the steak marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 1/2 tablespoons lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes.
⏱️ 5 min
2
Place the skirt steak in a shallow dish or a resealable bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
3
While the steak marinates, prepare the creamy balsamic dressing: In a separate medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 4 tablespoons balsamic glaze, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 finely grated small garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. If a thinner consistency is desired, add 1 to 2 tablespoons of water, or more as needed, and whisk again. Set aside.
⏱️ 10 min
4
Preheat your grill, Blackstone, or cast iron skillet over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off.
⏱️ 5 min
5
Cook the steak for 4-7 minutes per side, or until it reaches an internal temperature of 130-135°F for medium-rare. Adjust cooking time based on thickness and desired doneness. Let the steak rest on a cutting board for 5 minutes.
⏱️ 10 min
6
Slice the rested steak against the grain into strips or bite-sized pieces. Finish with a sprinkle of flaky salt.
⏱️ 5 min
7
Assemble the salad: In a large serving bowl, combine the chopped romaine lettuce, halved cherry tomatoes, chopped cucumber, diced avocado, crumbled feta or Cotija cheese, and pickled red onions.
⏱️ 5 min
8
Add the sliced cooked steak to the salad bowl. Drizzle with the creamy balsamic dressing. Toss all ingredients together gently until well combined.
⏱️ 5 min
9
Serve immediately and enjoy your Creamy Balsamic Steak Salad.