A sophisticated blend of smoky, savory, and sweet. Juicy sirloin steak meets summer’s best cherries, topped with creamy goat cheese and a tangy balsamic reduction.
25 Minutes
High Protein
Outdoor Favorite
Why You’ll Love This Dish
- Flavor Explosion: The acidity of the balsamic dressing makes the sweetness of the cherries pop.
- Perfect Contrast: Hot, seared steak paired with cold, crisp greens and creamy cheese.
- Entertaining Ready: It looks like a high-end steakhouse salad but is incredibly easy to prep for guests.
What You’ll Need
- 1 lb Sirloin or Flank Steak
- 1 cup Fresh Cherries (pitted & halved)
- 4 cups Mixed Salad Greens
- 1/4 cup Goat Cheese (crumbled)
- 1/4 cup Walnuts or Pecans
- 3 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil & 1 tsp Dijon Mustard
- 1 tsp Honey & Salt/Pepper
Step-by-Step Instructions
- Grill the Steak: Season steak generously with salt and pepper. Grill over high heat for 4-5 minutes per side (for medium-rare). Let the steak rest for 10 minutes before slicing against the grain.
- Whisk the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, mustard, and honey until emulsified.
- Toast the Nuts: Briefly toast your walnuts in a dry pan for 2-3 minutes until fragrant.
- Assemble: Arrange the mixed greens on a large platter. Scatter the halved cherries and toasted nuts over the top.
- The Finish: Place the steak slices over the greens, sprinkle with goat cheese, and drizzle the balsamic dressing over everything.
Chef’s Tip: Don’t skip the resting period! Resting the steak allows the juices to redistribute, ensuring every slice in your salad is tender and moist.
