Prepare Balsamic Vinaigrette: Whisk together aged white balsamic vinegar, Dijon mustard, honey, garlic, and black pepper in a medium bowl. Slowly add olive oil, whisking continuously. Set aside.
It's finally spring! That means we can break out the grills and dig in to this grilled Angus Steak Salad with a homemade Balsamic Vinaigrette.
Servings and Ingredients
|3 tbsp. aged white balsamic vinegar|
|1 tbsp. Hy-Vee Dijon mustard|
|1 tbsp. Hy-Vee honey|
|1 clove(s) garlic, minced|
|¼ tsp. Hy-Vee ground black pepper|
|¼ c. Hy-Vee Gustare Vita olive oil|
|Angus Steak Salad|
|1 lbs. Hy-Vee Angus Reserve beef loin New York strip steaks|
|1 tbsp. Hy-Vee hickory House savory steak seasoning|
|2 ear(s) corn, thawed if frozen|
|1 (10-oz.) bag Hy-Vee Italian blend salad mix|
|2 avocados, seeded, peeled, and sliced|
|2 c. cherry tomatoes, halved|
|¼ medium red onion, cut into slices|
|¼ c. blue cheese crumbles|
Things To Grab
- Medium bowl
- Charcoal or gas grill
- Paper towels
- Aluminum foil
Heat a charcoal or gas grill for direct cooking over medium-high heat. Pat steaks dry and season with steak seasoning.
Grill steaks for 10 minutes, turning once halfway through. Remove and cover with foil. Let stand for 5 minutes.
Grill ears of corn for 5 to 7 minutes or until charred, turning occasionally. Cool slightly. Cut kernels off cobs. Thinly slice steak against the grain.
Line dinner plates with salad mix. Top with steak and avocado slices, corn, tomatoes, red onion, and blue cheese. Drizzle with Balsamic Vinaigrette.
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 65mg
- Sodium: 1100mg
- Total Carbohydrates: 36g
- Protein: 29g