Steak Salad

Coffee crusted grilled flank steak tops this delicious, easy Steak Salad recipe. The salad is tossed with a balsamic dressing and topped with goat cheese, avocado and tomatoes! It’s packed with protein, vitamins and iron for a healthy meal. Best part is, it’s made in just 29 minutes!

Do you love coffee, steak and salad? I know, it might sound like an interesting combination, but these are three of my favorite things and they come together SO PERFECTLY in this new recipe!

I took my ALL TIME FAVORITE coffee steak rub that I originally used in this recipe for Coffee Crusted Tri Tip, and rubbed it on a flank steak. A flank steak is the perfect cut of meat for a steak salad. It’s lean, it cooks up quickly and can be thinly sliced.

For the salad, I started with a base of spinach spring mix. This delicious blend of greens is packed with vitamins. It pairs wonderfully with the balsamic vinaigrette salad dressing and juicy, grilled steak on top.

To top off this scrumptious steak salad, I added crisp slices of red onions, bright, juicy cherry tomatoes, velvety avocado and creamy goat cheese. The fun thing about this hearty salad is that you can always make it your own by adding the toppings of your choice.

Crispy croutons, pecans or almonds can be added for a little crunch. And for an added sweetness, try pears, apples or strawberries on top!

Ingredients

• Salad blend – I used a bag of spinach spring mix as the base for this steak salad, but any leafy greens will work.
• Steak – preferably a flank steak, but a skirt steak will also work.
• Steak rub – for this recipe I used THE BEST coffee steak rub, made with ground coffee, brown sugar, rosemary, fennel seeds, salt and pepper. If you’d like a more traditional steak rub, use this Montreal steak seasoning instead.
• Toppings – for this recipe, I topped the salad with red onions, cherry tomatoes, avocado and goat cheese. It’s easy to mix up this salad by adding or switching out the toppings. Here are a few of my other favorite topping options.
  • More veggies! Diced bell peppers, sliced cucumbers or shredded carrots are all great, crisp vegetable additions to the salad.
  • Different cheeses! Not a fan of goat cheese? Try blue cheese crumbles or small mozzarella balls on the salad.
  • Fruit for sweetness! Sliced strawberries, diced apples or sliced pears all add a delicious sweetness to the salad.
  • Add a crunch! Crispy croutons or nuts, such as almonds, pecans, cashews or pistachios add a nice crunch on top of the salad. For something even more interesting, try adding crispy onion strings on top! They pair perfectly with the steak on this salad.

Instructions

1. Prepare the rub for the steak. In a small bowl, combine ground coffee, brown sugar, salt, pepper, fresh rosemary and fennel seeds.
2. Rub the steak. Rub olive oil all over the flank steak, then coat with the coffee rub.
3. Grill the steak. Heat a grill over medium high heat (approximately 450°F). Once the grill is heated, place the steak on the grill and grill for 4 minutes per side for medium rare. Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
   • Quick Tip! Don’t have a grill? Heat a cast iron skillet on the stove over high heat and cook the flank steak in the skillet for 4 minutes per side.
4. Slice the steak. Use a sharp knife or electric knife to thinly slice the steak against the grain.
5. Prepare the salad. In a large bowl, toss spinach spring mix with balsamic vinaigrette dressing. Top the salad with sliced red onions, quartered cherry tomatoes, sliced avocado, crumbled goat cheese and the sliced, grilled flank steak.

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