Steak Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled steak over arugula with fresh vegetables, avocado, and blue cheese, dressed with balsamic vinaigrette. Light yet satisfying, this summer salad is a favorite for outdoor grilling.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 10 ounces grilling steak (boneless ribeye, top sirloin, skirt or NY strip) (about an inch thick)
- kosher salt and freshly ground black pepper (to taste)
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon kosher salt
- pinch freshly ground black pepper
- 4 cups (lightly packed) baby arugula
- ½ cup cherry tomatoes (halved)
- ½ avocado (peeled, pitted, and diced)
- ½ cup pickled red onions
- 2 ounces blue cheese crumbles
- 2 tablespoons roughly sliced chives
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 22m
- Cook
- 8m
- Sodium
- 1491mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 951mg
- Calcium
- 260mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 22M
- SODIUM
- 1491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.