The holidays are officially upon us, and for me that means I try to simplify all my day to day meals. I also try to make my every day meals delicious so I’m not tempted to just eat Christmas cookies instead! This steak salad fits that bill, and since it’s steak it seems so much more special than “simplified”. The good news is it’s seriously so easy, I was able to put dinner together in under 20 minutes. Plus the troops felt that steak on a normal weeknight was luxurious and they were being spoiled. Score for mom. Okay, I felt like I was even being spoiled and that’s awesome when it takes under 30 minutes.
Artisan Tropic sent me these plantain strips and they added the perfect salty crunch to this salad. We’ve tried all the plantain strip flavors and cinnamon was my personal favorite, but I just ate those plain.
All the other toppings were grilled at the same time as the steak, so this entire salad came together real easy. The key to this recipe is using fresh herbs. The herbs make the vinaigrette/marinade infuse such wonderful flavors into the entire salad. I hope your holiday season is filled with good food, even on your average weeknight!
- ⅓ c balsamic vinegar
- 2 T fresh thyme, chopped
- 2 T fresh oregano, chopped
- 2 cloves of garlic, pressed
- salt and pepper
- ¾ C extra-virgin olive oil
- 1 lb steak (your favorite cut, I used sirloin)
- 1 red onion
- handful of cherry tomatoes, sliced
- 1 bag Italian salad mix
- plantain strips
- Whisk together the vinegar, herbs and garlic. While whisking add in the oil in a thin stream until the vinaigrette is well mixed.
- Place the steak in a plastic bag and pour half of the vinaigrette into the bag. Allow steak to marinade for at least 4 hours, or up to 24 hours in the refrigerator. Cover and refrigerate the remaining vinaigrette. Remove the steak from the refrigerator at least 30 minutes before grilling, allowing it to come to room temperature.
- Heat grill to about 400 deg F. Cook steak on one side for 5-7 minutes, brush marinade from bag onto steak while grilling. At the same time cook red onion on grill. Turn steak over and cook for 5-7 minutes. Remove steak from grill and cover with aluminum foil. Allow steak to rest for 10 minutes.
- Layer salad mix with tomatoes, grilled red onion and a few spoonfuls of the reserved vinaigrette. Right before serving slice steak into thin pieces and arrange on top of salad. Crumble a handful of plantain strips and top salad.