Steak Salad with Maple Balsamic Vinaigrette

 Steak Salad with Maple Balsamic Vinaigrette combines juicy steak with fresh greens, vegetables, and a sweet-savory dressing. Here's how to make this delightful dish:

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Ingredients

For the Salad:

1 lb (450 g) steak (sirloin, ribeye, or flank steak)

Salt and pepper to taste

1 tablespoon olive oil

6 cups mixed greens (arugula, spinach, or spring mix)

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup crumbled goat cheese or blue cheese

1/3 cup candied pecans or walnuts

1/2 cup cucumber, sliced

Optional: 1/2 avocado, sliced

For the Maple Balsamic Vinaigrette:

3 tablespoons balsamic vinegar

2 tablespoons pure maple syrup

1 teaspoon Dijon mustard

1/3 cup olive oil

Salt and pepper to taste

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Instructions

1. Prepare the Steak:

1. Pat the steak dry and season generously with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat.

3. Sear the steak for 3-4 minutes per side (for medium-rare) or until it reaches your desired doneness.

4. Remove the steak from the pan, cover with foil, and let it rest for 5-10 minutes.

2. Make the Maple Balsamic Vinaigrette:

1. In a small bowl or jar, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper.

2. Taste and adjust seasoning as needed.

3. Assemble the Salad:

1. In a large salad bowl or platter, layer the mixed greens, cherry tomatoes, red onion, cucumber, goat cheese, and candied nuts.

2. Slice the rested steak thinly against the grain and arrange over the salad.

4. Drizzle and Serve:

Drizzle the maple balsamic vinaigrette over the salad just before serving. Serve immediately.

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Tips:

Add a sprinkle of flaky sea salt over the steak for extra flavor.

Pair with crusty bread or serve as a standalone meal.

Enjoy the balance of hearty steak and fresh, vibrant salad with the delicious sweetness of the vinaigrette!