Ingredients
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon honey optional
- 1/2 teaspoon salt plus extra for dressing
- 1/4 cup olive oil for dressing
- 10 ounces steak ribeye or sirloin
- Freshly ground black pepper to taste
- 1 tablespoon olive oil for cooking steak
- 4 ounces mixed salad greens
- 1/2 small red onion thinly sliced
- 1/2 cup tomatoes chopped
- 2/3 cup cucumbers chopped
- 1/2 avocado sliced
- 2 tablespoons feta cheese crumbled, optional
Instructions
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and olive oil. Set aside.
- Take the steak out of the refrigerator about 30 minutes before cooking to bring it to room temperature. Season both sides with 1/2 teaspoon salt and plenty of freshly ground black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the steak for about 3 minutes on each side for medium doneness, or cook longer to reach desired doneness. Remove the steak from the skillet and let it rest for 5-10 minutes.
- Slice the rested steak thinly against the grain.
- In a large bowl, combine the mixed salad greens, sliced red onion, chopped tomatoes, chopped cucumbers, and sliced avocado. Top with the steak slices, drizzle the dressing over the salad, and sprinkle with crumbled feta cheese if using. Serve immediately.
