Description
A fresh and hearty steak salad made with marbled striploin beef, crisp greens, sweet mango, earthy beets, and tangy blue cheese.
Ingredients
Scale
- 8 oz striploin steak (marbled beef)
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup mango, diced
- 1/2 cup cooked beets, diced
- 1 teaspoon sesame seeds
- 1/4 cup blue cheese, crumbled
- 4–5 radishes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- 1 tablespoon neutral oil
- Salt and black pepper, to taste
Instructions
- Remove steak from refrigerator 30 minutes before cooking
- Coat steak with neutral oil and season with salt and pepper
- Preheat grill and cook steak 1½–2 minutes per side
- Rest steak loosely covered for 6 minutes
- Toast sesame seeds until fragrant
- Combine salad greens, tomatoes, mango, beets, radishes, and blue cheese
- Drizzle with olive oil and toss gently
- Slice steak thinly against the grain
- Arrange steak over salad, drizzle with balsamic glaze, and sprinkle sesame seeds
- Serve immediately
Notes
- Substitute arugula or baby spinach for salad greens
- Use feta or goat cheese instead of blue cheese if preferred
- Add extra balsamic glaze or honey for more sweetness
- Store steak and salad separately for up to 2 days
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg