Steak and Avocado Salad is like combining the perfect meal for my family.
Steak to please my son and husband, and salad to put a smile on mine and my daughter’s face.
And for some reason avocado and steak together is one of my favorites.
Needless to say, everyone was ecstatic at dinner last night.
Most evenings when I plan a salad for dinner, I just set out the salad toppings and a big bowl of lettuce.
That way everyone can make their own.
Meaning of course, I don’t have to do all the work 😉
Here is how to make Steak and Avocado Salad
First up is making the steak. I chose a 1 pound flat iron steak.
Then simply seasoned both sides with kosher salt and pepper.
Truly I planned to grill this gorgeous steak, but I am a total baby when it comes to cold weather.
And well, it was just too cold to step outside so I cooked it in my cast iron skillet.
Heat it over medium high heat and once it’s hot add olive oil and the seasoned steak.
It will cook 3 to 5 minutes per side, depending on how you like it cooked and how thick the steak is.
I do love the crust that happens when cooking with cast iron.
Remove the steak once it’s cooked and place it on a cutting board to rest.
As the steak rests for a few minutes you can make a homemade light balsamic dressing.
Whisk together a cup of light mayo, 2 Tbsp balsamic vinegar, and 1/2 Tbsp sugar. Voila….dressing 😉
Use this time also to cut the lettuce and set out any other toppings you like.
We kept it easy with blue cheese crumbles, croutons, and the steak and avocado of course.
I sliced my flat iron steak against the grain and placed on the salad once it cooled a bit.
Drizzle the light balsamic dressing or dressing of choice and dig in!
Steak and Avocado Salad was easy to make, delicious, and everyone enjoyed it 🙂
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Steak and Avocado Salad
Steak and Avocado Salad is a healthy and easy meal with a homemade light balsamic dressing, steak and avocado are the perfect combo
- 1 pound steak of choice (I chose flat iron steak)
- olive oil, kosher salt, pepper
- 1 cup light mayo
- 2 Tbsps balsamic vinegar
- 1/2 Tbsp sugar
- 8 cups chopped lettuce of choice (I chose romaine)
- 2 small avocados sliced
- Optional: cheese, croutons, tomatoes, or any other toppings of choice
Cook the steak according to one of these methods.
Grill: Brush the steak with olive oil and season all sides with kosher salt and pepper. Preheat the grill to medium high heat and put the steak on the grill. Grill the steak 3 to 5 minutes per side, depending on steak thickness and how you like your steak cooked.
Skillet: Season the steak with kosher salt and pepper on all sides. Set a skillet over medium high heat. Once hot add the olive oil and the steak. Cook the steak 3 to 5 minutes per side, depending on steak thickness and how you like your steak cooked.
As the steak rests, make the dressing by whisking together in a bowl the light mayo, balsamic vinegar, and sugar.
Divide the lettuce evenly between 4 plates or bowls. Slice the steak against the grain and top each salad with some steak, avocado and any other toppings of choice. Top with the light balsamic dressing.